Results 31 to 40 of about 3,212,639 (312)

Application of a novel lytic phage vB_EcoM_SQ17 for the biocontrol of Enterohemorrhagic Escherichia coli O157:H7 and Enterotoxigenic E. coli in food matrices

Frontiers in Microbiology, 2022
Enterohemorrhagic Escherichia coli (EHEC) O157:H7 and Enterotoxigenic E. coli (ETEC) are important foodborne pathogens, causing serious food poisoning outbreaks worldwide. Bacteriophages, as novel antibacterial agents, have been increasingly exploited to
Yan Zhou, Yan Zhou, Qiyang Wan, Qiyang Wan, Hongduo Bao, Yonghao Guo, Shujiao Zhu, Hui Zhang, Maoda Pang, Ran Wang   +9 more
doaj   +1 more source

Food, food substitutes and food supplements

Argumenta, 2020
Distinguishing between food, food substitutes and supplements is common in everyday life and academic work. The aim of this paper is to analyze this distinction. The question is approached from the point of view of functions. The hypothesis reads as follows: “Food has several nutritional, culinary, social, cultural, aesthetic and other functions. These
openaire   +3 more sources

Diet and joint symptoms: A survey of Moroccan patients with osteoarthritis [PDF]

Romanian Journal of Rheumatology
Introduction. Patients with osteoarthritis not only ask about the impact of weight on their symptoms but also the impact of food on them. This includes foods that are described as either inflammatory or anti-inflammatory.
Rajaa Bensaid, Fatima Zahrae Taik, Noema El Mansouri, Anass Adnine, Imane Berrichi, Khadija Berrada, Fatima Ezzahra Abourazzak   +6 more
doaj   +1 more source

Plant Proteins for Future Foods: A Roadmap

Foods, 2021
Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over ...
S. Y. Sim, Akila Srv, Chiang Hong Jie, C. Henry   +3 more
semanticscholar   +1 more source

Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society

Foods, 2020
Understanding individual food choices is critical for transforming the current food system to ensure healthiness of people and sustainability of the planet.
Pin-Jane Chen, M. Antonelli
semanticscholar   +1 more source

Efeitos potenciais da política tributária sobre o consumo de alimentos e insumos agropecuários: uma análise de equilíbrio geral inter-regional

Revista de Economia e Sociologia Rural, 2007
Este trabalho analisa os efeitos potenciais de longo prazo sobre a economia brasileira de duas políticas no campo da tributação indireta: a) a redução dos tributos sobre o consumo de alimentos pelas famílias e; b) a redução dos tributos sobre os ...
Cárliton Vieira dos Santos, Joaquim Bento de Souza Ferreira Filho   +1 more
doaj   +1 more source

Is SARS-CoV-2 a Concern for Food Safety? A Very Low Prevalence from a Food Survey during the COVID-19 Pandemic in Northern Italy

Foods, 2022
In 2019, SARS-CoV-2 was identified as the cause of an easily transmissible disease that was declared as a world pandemic. Foodborne transmission was never reported.
Sara Arnaboldi, Lucia Mangeri, Elisa Galuppini, Francesco Righi, Michela Tilola, Annalisa Scarazzato, Barbara Bertasi, Guido Finazzi, Giorgio Varisco, Virginia Filipello, Marina-Nadia Losio   +10 more
doaj   +1 more source

Concept, mechanism, and applications of phenolic antioxidants in foods.

Journal of food biochemistry, 2020
In this review, the concept of phenolic antioxidants, mechanisms of action, and applications have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a variety of free radicals.
A. Zeb
semanticscholar   +1 more source

Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety.

Annual Review of Food Science and Technology, 2020
Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers' well-being.
D. Granato, F. Barba, D. Kovačević, J. Lorenzo, A. Cruz, P. Putnik   +5 more
semanticscholar   +1 more source

Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

, 2020
Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the ...
Ranjana Sharma, Prakrati Garg, Pradeep Kumar, S. Bhatia, S. Kulshrestha   +4 more
semanticscholar   +1 more source