Results 1 to 10 of about 4,299,063 (294)

Renewable Polysaccharides Micro/Nanostructures for Food and Cosmetic Applications

Molecules, 2020
The worldwide diffusion of nanotechnologies into products nowadays has completely revolutionized human life, providing novel comfort and benefits. Their inclusion in food and cosmetic has a heavy impact over the market, allowing the development of higher
Alessio Massironi, Andrea Morelli, Dario Puppi, Federica Chiellini   +3 more
doaj   +1 more source

Seniors, and their food handlers and caregivers, need food safety and nutrition education

California Agriculture, 2014
Seniors are at greater risk than other adults for foodborne illness, poor nutrition and high rates of nutrition- and lifestyle-related chronic diseases.
Mary Blackburn, Christine Bruhn, Lisa Soederberg Miller, Chutima Ganthavorn, Beth Ober   +4 more
doaj   +1 more source

A Critical Review of the Use of Surfactant-Coated Nanoparticles in Nanomedicine and Food Nanotechnology

International Journal of Nanomedicine, 2021
Taiki Miyazawa,1 Mayuko Itaya,2 Gregor C Burdeos,3 Kiyotaka Nakagawa,2 Teruo Miyazawa1 1New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai, Miyagi, Japan; 2Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural ...
Miyazawa T, Itaya M, Burdeos GC, Nakagawa K, Miyazawa T   +4 more
doaj  

Viability of Probiotic Microorganisms and the Effect of Their Addition to Fruit and Vegetable Juices

Microorganisms, 2023
Consumers’ recent interest in healthier diets has increased the demand for food products with functional properties, such as probiotics. However, most probiotic food types available on the market are of dairy origin, which limits their consumption by ...
Maria Spinasse Maia, Manueli Monciozo Domingos, Jackline Freitas Brilhante de São José   +2 more
doaj   +1 more source

Spectroscopy Approaches for Food Safety Applications: Improving Data Efficiency Using Active Learning and Semi-supervised Learning

Frontiers in Artificial Intelligence, 2022
The past decade witnessed rapid development in the measurement and monitoring technologies for food science. Among these technologies, spectroscopy has been widely used for the analysis of food quality, safety, and nutritional properties.
Huanle Zhang, Nicharee Wisuthiphaet, Hemiao Cui, Nitin Nitin, Xin Liu, Qing Zhao   +5 more
doaj   +1 more source

Sensory Evaluation of Choy Sum (Brassica chinensis L. var. parachinensis) Grown with Mineral and Organic Fertiliser in Kampar, Perak, Malaysia

ASM Science Journal, 2021
Consumers perceive organic vegetables as better in taste and quality compared to conventional vegetables. Therefore, this study aims to determine the sensory difference of choy sum (Brassica chinensis L. var.
Jiunn Luh Tan, Ding Lin Wong, Mei Kying Ong   +2 more
doaj   +1 more source

Application of water-soluble conjugated polymers in intelligent measurement and control of food microbial fermentation process

Frontiers in Chemistry, 2023
In order to reduce the difficulty of measurement and control (MAC) during food fermentation, this paper applies water-soluble conjugated polymers to sensors, conducts data modeling and prediction, and integrates the sensors into intelligent MAC systems ...
Chang Liu, Chang Liu, Yujiao Tang, Yujiao Tang   +3 more
doaj   +1 more source

From production to consumption: tracing C, N, and S dynamics in Brazilian agroecosystems using stable isotopes [PDF]

Pesquisa Agropecuária Brasileira, 2016
Brazilian scientists have played a pioneering role in developing and applying stable isotope methodologies, in terms of natural abundance and enriched levels, to trace carbon and nutrient flows in terrestrial ecosystems, including natural and ...
Phillip Michael Chalk
doaj   +1 more source

Vegetable Oils as Fat Enhancers in Processed Cheese: Effects on Texture, Protein Interactions, and Lipid Profile - A Review [PDF]

BIO Web of Conferences
Vegetable oil as a fat enhancer in processed cheese formulations is an important strategy for developing healthier, more sustainable, and economical food products.
Saleha Rischa Amalia, Radiati Lilik Eka, Susilorini Tri Eko, Manab Abdul, Siagian Maruahal Hari Gautama, Marawali Maria Ekakkartika Putri, Saragih Winda Fransisca, Aprini Gita, Ghiffari Imam   +8 more
doaj   +1 more source

The Role of By-Products of Fruit and Vegetable Processing for the Dietary Treatment of Cardiovascular Risk Factors: A Narrative Review

Antioxidants, 2022
Polyphenols-rich food has been utilized to induce a positive effect on human health. Considering that fruit and vegetable by-products (seeds, pomace, and peels) are sources of polyphenols, previous studies have investigated the effect of dietary ...
Isabela Ribeiro Grangeira Tavares, Vivian dos Santos Pinheiro, Patrícia Marques Lisboa Aroso de Castro, Isabelle Barbosa Reis, Gustavo Vieira de Oliveira, Thiago Silveira Alvares   +5 more
doaj   +1 more source