Results 51 to 60 of about 9,929,917 (363)
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
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
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
doaj
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
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
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
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
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. +4 more
core +1 more source
Applied Sciences, 2020 Light stimulation and biofloc technology can be combined to improve the efficiency and sustainability of tilapia production. A 73-day pilot experiment was conducted to investigate the effect of colored light on growth rates and nutritional composition of
Daniela Lopez-Betancur +5 more
doaj +1 more source
Resourcefulness, Desperation, Shame, Gratitude and Powerlessness : Common Themes Emerging from A Study of Food Bank Use in Northeast Scotland [PDF]
, 2015 Acknowledgements This study received funding support from the Scottish Government’s Rural and Environment Science and Analytical Services (RESAS), Theme 7 ‘Healthy Safe Diets’ Research Programmed.
Flora Douglas +4 more
core +3 more sources