Results 221 to 230 of about 1,071,292 (263)

Nutritional quality in formulated foods

Journal of the American Oil Chemists' Society, 1972
AbstractWith advances in food technology, fortification of foods for proper nutrition is becoming more complex. Eating patterns are changing; snack foods and formulated products are becoming a larger part of the diet. An added nutrient must be regarded as a food additive and its safety must be established.
openaire   +2 more sources

Food Quality

2017
Nikolaos Nenadis, Anna Androulaki, Maria Z. Tsimidou   +2 more
  +5 more sources

Evolving trends in SERS-based techniques for food quality and safety: A review

Trends in Food Science and Technology, 2021
Shujat Ali, , Huanhuan Li
exaly  

Food quality 4.0: From traditional approaches to digitalized automated analysis

Journal of Food Engineering, 2023
Guillermo Garcia-Garcia, Mirian Pateiro, Hana Trollman   +2 more
exaly  

Food irradiation: a promising technology to produce hypoallergenic food with high quality

Critical Reviews in Food Science and Nutrition, 2022
Guiming Fu, Xiaowen Pi, Yili Yang
exaly  

QUALITY FOOD PRODUCTION

Journal of the American Dietetic Association, 1953
openaire   +2 more sources

An Index of Food Quality

Nutrition Reviews, 2009
openaire   +2 more sources

Merchandising Quality Food

Journal of the American Dietetic Association, 1958
openaire   +2 more sources

Foodomics: A new approach in food quality and safety

Trends in Food Science and Technology, 2021
Pinar Balkir
exaly  

Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes

Food Reviews International, 2023
Malgorzata Korzeniowska, Charles Odilichukwu R Okpala   +1 more
exaly