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Correction to "<i>Camellia oleifera</i> Seed Cake Extract Ameliorates Hyperuricemia and Renal Injury by Modulating Uric Acid Metabolism, Nrf2/Keap1 Pathway, and NLRP3 Inflammasome in Mice". [PDF]
Food Sci Nutreuropepmc +1 more source
Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview
Applied Sciences (Switzerland), 2020 Consumers of the 21st century tend to be more aware and demand safe as well as nutritionally balanced food. Unfortunately, conventional thermal processing makes food safe at the cost of hampering nutritional value.
Anika Singh +2 more
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Proceedings of the Royal Society of London. Series B. Biological Sciences, 1975
Abstract Early food laws were developed mainly to protect the customer against short weight and fraud; present-day food laws are designed to ensure (a) that the customer is not misled; (b) that food is safe to eat; and (c) to provide nutritional standards for some basic foodstuffs.
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Abstract Early food laws were developed mainly to protect the customer against short weight and fraud; present-day food laws are designed to ensure (a) that the customer is not misled; (b) that food is safe to eat; and (c) to provide nutritional standards for some basic foodstuffs.
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Microwave technology and foods
2001Publisher Summary This chapter provides an overview of microwave applications in the food industry. Microwave and microwavable food today constitute an important segment of the food market in Japan, the US and increasingly in Western Europe. The growing number of microwave ovens and microwave foods greatly influenced the food packaging industry ...
T, Ohlsson, N, Bengtsson
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Evaluative Conditioning of Food Technologies
Psychology & Marketing, 2015ABSTRACTConsumer attitudes play an important role in the acceptance of new technologies. The success of food innovations depends on understanding how consumers form and change attitudes toward food technologies. Earlier post hoc explanations suggest that evaluative conditioning can change consumer attitudes toward food technologies.
Loebnitz, Natascha +1 more
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Emerging Technologies in Food Processing
Annual Review of Food Science and Technology, 2011High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP) are emerging technologies that have already found application in the food industry or related sectors. This review aims to describe the basic principles of these nonthermal technologies as well as the state of the art concerning their impact on ...
D, Knorr +5 more
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Thermal Technologies in Food Processing
2011[Excerpt] Introduction: Thermal processing is probably the most important process in food industry that has been used since prehistoric times, when it was discovered that heat enhanced the palatability and the life of the heat-treated food. Thermal processing comprehends the heating of foods at a defined temperature for a certain length of time ...
Vicente, A. A., Machado, L.
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