Results 301 to 310 of about 8,000,776 (354)
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2009
The consumer acceptance and, consequently, the commercial value of foods and food products depend considerably not only on the quality and quantity of colour pigments but also on the composition and amount of aroma substances. As this class of compounds occurs generally at very low concentration, their separation and quantitation require the use of ...
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The consumer acceptance and, consequently, the commercial value of foods and food products depend considerably not only on the quality and quantity of colour pigments but also on the composition and amount of aroma substances. As this class of compounds occurs generally at very low concentration, their separation and quantitation require the use of ...
openaire +1 more source
How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
Food reviews international (Print), 2019Maillard reaction products are largely responsible for the development of color, taste and especially aroma of thermally treated food. For this reason, our review focused on gathering literature from the last 10 years about the influence of the Maillard ...
Małgorzata Starowicz, H. Zieliński
semanticscholar +1 more source
Food allergy: predictive testing of food products
Environmental Toxicology and Pharmacology, 1997Food allergy is a substantial cause of distress in humans. Several biotechnological techniques can be applied to reduce the antigenicity of food proteins to produce for instance hypoallergenic infant formulas. Biotechnological techniques synthesizing new proteins or new biological varieties for applications in food are also available.
Houben, G.F. +2 more
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Explaining commercial food production
Veterinary Record, 2014ON the anniversary of the ‘horsemeat scandal’, it has become clear that it is more important than ever that the general public understands how food reaches their plates. Unfortunately, fear of bad publicity could mean that some of the agri-food sector may be reluctant to come …
Stephen, May +2 more
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The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review
Plant Foods for Human Nutrition, 2021Roberta Fontanive Miyahira +2 more
semanticscholar +1 more source
Film formation and deposition methods of edible coating on food products: A review.
Food Research International, 2020Rajat Suhag +3 more
semanticscholar +1 more source
Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
exaly
Intermittent fasting in the prevention and treatment of cancer
Ca-A Cancer Journal for Clinicians, 2021Katherine Clifton +2 more
exaly