Results 31 to 40 of about 4,075,567 (351)

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, Perez Fernandez, Raul, Sader, Marc   +2 more
core   +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  

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

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

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

Trends and Future Perspectives of Polysaccharide-Based Bigels from Seeds, Vegetable Oils, and Waxes: A Bibliometric Review

Gels
Gels are semi-solid colloidal systems characterized by three-dimensional networks capable of retaining up to 99% of liquid while exhibiting both solid-like and liquid-like properties.
Monserrat Sanpedro-Díaz, Alitzel Belem García-Hernández, Ana Luisa Gómez-Gómez, Julia Salgado-Cruz, Oswaldo Arturo Ramos-Monroy, Rubén Oliver-Espinoza, Griselda Argelia Rivera-Vargas, Ma de la Paz Salgado-Cruz   +7 more
doaj   +1 more source

Creating confidence in chemistry among students using ‘unboiling’ versus ‘unfrying’ of an egg: seasoning a food-science workshop with inquisitiveness, experimentation and research-dependent applications

Chemistry Teacher International, 2021
The announcement of the rare feat of ‘unboiling an egg’ in 2015 by biochemists from University of California, Irvine and Australia was more than just a chemistry demonstration. Pulling apart tangled proteins and allowing them to refold, the new technique
Ghose Aditi
doaj   +1 more source

Introduction of New Food Products in China: Is There a Trend towards Healthier and Safer Products?

Social Sciences, 2019
The Chinese society has undergone an important transformation in the last 20 years, with changes in lifestyles due to increasing urbanization and rising income levels.
Montserrat Costa-Font, Cesar Revoredo-Giha   +1 more
doaj   +1 more source

Using food intake records to estimate compliance with the Eatwell plate dietary guidelines [PDF]

, 2017
This work was supported by the Scottish Government's Rural and Environment Science and Analytical Services (RESAS) Division. The original studies, from which the current data were taken, were funded by the Food Standards Agency, UK, and the Biscuit, Cake,
Clark, H., Craig, L. C. A., Macdiarmid, J. I., McNeill, G., Whybrow, S.   +4 more
core   +1 more source

Data Science & Engineering into Food Science: A novel Big Data Platform for Low Molecular Weight Gelators’ Behavioral Analysis

Journal of Computer Science and Technology, 2020
The objective of this article is to introduce a comprehensive end-to-end solution aimed at enabling the application of state-of-the-art Data Science and Analytic methodologies to a food science related problem.
Verónica Cuello, Gonzalo Zarza, Maria Corradini, Michael Rogers   +3 more
doaj   +1 more source