Results 21 to 30 of about 9,693,654 (231)
Combining absolute and relative information in studies on food quality [PDF]
, 2018 A common problem in food science concerns the assessment of the quality of food samples. Typically, a group of panellists is trained exhaustively on how to identify different quality indicators in order to provide absolute information, in the form of ...
De Baets, Bernard +2 more
core +1 more source
Planet-proofing the global food system [PDF]
, 2020 Without a great food system transformation, the world will fail to deliver both on the United Nations Sustainable Development Goals and the Paris Climate Agreement.
DeClerck, Fabrice +3 more
core +1 more source
Natural phenolic antioxidants electrochemistry: Towards a new food science methodology.
Comprehensive Reviews in Food Science and Food Safety, 2020 Natural phenolic compounds are abundant in the vegetable kingdom, occurring mainly as secondary metabolites in a wide variety of chemical structures. Around 10,000 different plant phenolic derivatives have been isolated and identified.
Ana-Maria Chiorcea-Paquim +3 more
semanticscholar +1 more source
Jackrabbit Dairy & Food Review, Winter 2020-2021 [PDF]
, 2021 This is the Winter 2020- 2021 Jackrabbit Dairy and Food Review.It contains the following articles and information:Message from the Department HeadNew PersonnelJudging ActivitiesDairy ClubFood Science ClubStudent AccomplishmentsProfessional Activities of ...
and Food Science Department, Dairy
core +1 more source
Food proteins and peptides [PDF]
, 2015 The qualitative and quantitative determination of proteins and peptides in raw or processed food is experiencing a growing interest and importance from both scientific and economic point of view.
CAPRIOTTI, ANNA LAURA +5 more
core +1 more source
Utilization of text mining as a big data analysis tool for food science and nutrition.
Comprehensive Reviews in Food Science and Food Safety, 2020 Big data analysis has found applications in many industries due to its ability to turn huge amounts of data into insights for informed business and operational decisions.
Dandan Tao, Pengkun Yang, H. Feng
semanticscholar +1 more source
, 2020 Got Science? Club allows students to learn about the science that can be found in our daily lives using everyday items such as food and school supplies.
Husein, Nora, Ismail, Randa
core +1 more source
Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking? [PDF]
, 2008 A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We
Linden, E., van der +2 more
core +2 more sources
Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale, Wageningen 18-21 October 2009 [PDF]
, 2010 The Wageningen Delivery of Functionality symposium covered all aspects involved with food structural design to arrive at high-quality foods which meet demanding customer expectations and regulatory requirements.
Duchateau, G. +2 more
core +2 more sources
Effects of chronic browsing on life‐history traits of an irruptive large herbivore population
Population Ecology, EarlyView.This study aimed to determine the relationship between diet quality, body mass, and size (hind foot length), and female reproduction and sought to identify the mechanism by which high density under severe food limitations is maintained. Our results demonstrated that sika deer introduced to Nakanoshima Island have maintained high densities through high ...
Koichi Kaji +9 more
wiley +1 more source