Results 21 to 30 of about 271,464 (261)

Detection of Aflatoxins in Different Matrices and Food-Chain Positions

Frontiers in Microbiology, 2020
Aflatoxins, produced mainly by filamentous fungi Aspergillus flavus and Aspergillus parasiticus, are one of the most carcinogenic compounds that have adverse health effects on both humans and animals consuming contaminated food and feed, respectively ...
Gabriella Miklós, Cserne Angeli, Árpád Ambrus, Attila Nagy, Valéria Kardos, Andrea Zentai, Kata Kerekes, Zsuzsa Farkas, Ákos Jóźwiak, Tibor Bartók   +9 more
doaj   +1 more source

Dietary Exposure and Risk Assessment of Beta-Agonist Residues in Commercial Beef and Pork in Taiwan

Foods, 2023
Beta-agonists (β-agonists) in meat products in one’s diet raise concerns about the possibility of foodborne illness. It may also lead to discomfort, such as headaches and occasional irregular heartbeats, which might be linked to a heightened concern for ...
Shu-Han You, Chieh-Ning Lee
doaj   +1 more source

FOOD SAFETY MANAGEMENT

, 2022
Annotation: The lack of single international requirements for the system of Product Safety and Quality Management in food enterprises ISO 22000 series "Food Safety Management System. The need to develop"requirements for all of the supply chain" came out, and it was introduced from September 2005.
Davlyatova Mavlyuda Baxtiyorovna, Rashidov Gulasalkhon Nodirovna   +1 more
openaire   +1 more source

Characterisation of the Mycobiota on the Shell Surface of Table Eggs Acquired from Different Egg-Laying Hen Breeding Systems

Toxins, 2018
Microbial safety is an important factor contributing to the egg quality. During egg acquisition, there is significant risk of contamination of the eggshell surface with microscopic fungi.
Łukasz Tomczyk, Łukasz Stępień, Monika Urbaniak, Tomasz Szablewski, Renata Cegielska-Radziejewska, Kinga Stuper-Szablewska   +5 more
doaj   +1 more source

Comparison of Supercritical CO₂-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot

Foods, 2020
The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO2-drying (scCO2-drying), frying, and freeze-drying.
Nikola Tomic, Ilija Djekic, Gerard Hofland, Nada Smigic, Bozidar Udovicki, Andreja Rajkovic   +5 more
doaj   +1 more source

Health Risk Exposure Assessment of Migration of Perfluorooctane Sulfonate and Perfluorooctanoic Acid from Paper and Cardboard in Contact with Food under Temperature Variations

Foods, 2023
Perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA) are extensively used in food-contact paper and cardboard. However, they may migrate from food-contact materials to food, and the migration rate may be increased at elevated temperatures ...
Shu-Han You, Chun-Chieh Yu
doaj   +1 more source

Polysaccharides Obtained from Cordyceps militaris Alleviate Hyperglycemia by Regulating Gut Microbiota in Mice Fed a High-Fat/Sucrose Diet

Foods, 2021
Polysaccharides isolated from fungus Cordyceps militaris display multi-biofunctions, such as immunostimulation, down-regulation of hyperlipidemia, and anti-cancer function.
Bao-Hong Lee, Chia-Hsiu Chen, Yi-Yun Hsu, Pei-Ting Chuang, Ming-Kuei Shih, Wei-Hsuan Hsu   +5 more
doaj   +1 more source

The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties

Sensors, 2021
The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP—vacuum packing, MAP—modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicochemical ...
Krzysztof Kawecki, Jerzy Stangierski, Renata Cegielska-Radziejewska   +2 more
doaj   +1 more source

Influence of Framing Effect on Consumers’ Purchase Intention of Artificial Meat—Based on Empirical Analysis of Consumers in Seven Cities

Frontiers in Psychology, 2022
Artificial meat is a type of food that has emerged in recent years. It is similar in shape, color, and taste to meat. Its market scale is developing rapidly, and its future development prospect is bright.
Lijie Shan, Lijie Shan, Xinli Jiao, Linhai Wu, Linhai Wu, Yingcheng Shao, Lingling Xu, Lingling Xu   +7 more
doaj   +1 more source

Enhancing food safety management in Taiwan

Journal of the Formosan Medical Association, 2014
Jaw-Jou Kang, Chiareiy Liu, Shu-Jean Tsai   +2 more
doaj   +3 more sources