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Consumers and Food Choice: Quality, Nutrition and Genes [PDF]
, 2010 The quantity and quality of food needed for reproduction differs from nutritional needs for health and longevity. The choice of food type and amount is driven by our genetic need for growth and reproduction, not for long term health.
Borut Poljsak, B. +3 more
core +2 more sources
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 +2 more
doaj +1 more source
Intelligent Packaging Systems: Sensors and Nanosensors to Monitor Food Quality and Safety [PDF]
, 2016 Indexación: Web of Science y Scopus.The application of nanotechnology in different areas of food packaging is an emerging field that will grow rapidly in the coming years.
Carrasco, R +5 more
core +2 more sources
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
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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 +4 more
doaj +1 more source
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 +5 more
doaj +1 more source
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 +4 more
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Using Food to Demonstrate Earth Science Concepts: a Review [PDF]
, 2004 Researchers categorized over one hundred print and web resources that use food to demonstrate earth science concepts. This article describes their findings: food-based activities are found in print and web-based resources with nearly equal frequency ...
Jessica Winstanley, Mark Francek
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
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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 +2 more
doaj +1 more source