Results 41 to 50 of about 3,212,639 (312)

Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages

Foods
Lactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their significant roles in enhancing safety, quality, and nutritional value.
Christian Kosisochukwu Anumudu, T. Miri, H. Onyeaka   +2 more
semanticscholar   +1 more source

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

, 2015
This review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant ...
F. Shahidi, P. Ambigaipalan
semanticscholar   +1 more source

Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers

Foods, 2020
The Special Issue entitled: “Development of Food Chemistry, Natural Products, and Nutrition Research” is focused on the recent development of food chemistry research, including natural products’ sources and nutrition research, with the objectives of ...
Antonello Santini, Nicola Cicero
doaj   +1 more source

The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials

Foods, 2020
Freeze-drying, also known as lyophilization, is a process in which water in the form of ice under low pressure is removed from a material by sublimation. This process has found many applications for the production of high quality food and pharmaceuticals.
D. Nowak, E. Jakubczyk
semanticscholar   +1 more source

Eating Fermented: Health Benefits of LAB-Fermented Foods

Foods, 2021
Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during
Vincenzo Castellone, E. Bancalari, J. Rubert, M. Gatti, E. Neviani, B. Bottari   +5 more
semanticscholar   +1 more source

Producers and Important Dietary Sources of Ochratoxin A and Citrinin

Toxins, 2013
Ochratoxin A (OTA) is a very important mycotoxin, and its research is focused right now on the new findings of OTA, like being a complete carcinogen, information about OTA producers and new exposure sources of OTA.
Jiri Ruprich, Frantisek Malir, Vladimir Ostry   +2 more
doaj   +1 more source

Interrelation of urban farming and urbanization: an alternative solution to urban food and environmental problems due to urbanization in Indonesia

Frontiers in Built Environment
Urbanization is the process of increasing the population migrating to urban areas, and urban farming is a farming practice carried out within the city. Both concepts have significant impacts on urban life and the environment.
Sri Rum Giyarsih, Armansyah, Andy Ahmad Zaelany, Ade Latifa, Bayu Setiawan, Dani Saputra, Muamar Haqi, Lamijo, Apit Fathurohman   +8 more
doaj   +1 more source

Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability

Foods, 2021
Upcycled foods contain unmarketable ingredients (e.g., damaged food produce, by-products and scraps from food preparation) that otherwise would not be directed for human consumption. Upcycled food is a new food category and thus faces several challenges,
Hanieh Moshtaghian, K. Bolton, Kamran Rousta   +2 more
semanticscholar   +1 more source

Real‐World Pediatric Blinatumomab Administration: Access to Outpatient Care Delivery and Impact of a Hospital‐Dispensed Model

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Blinatumomab has been shown to be highly effective for patients with pediatric B‐ALL and has recently become standard of care therapy. Due to its past use in the clinical trial setting, there is limited information available about real‐world administration.
Katelyn Oranges, Kelly A. Duffy, Sara McDonough, Evelyn Kurpiewski, R. Jennifer Randall, Allison Barz Leahy, Haley M. Newman, Joyce P. Lee, Stephen P. Hunger, Anne F. Reilly, David T. Teachey, Susan R. Rheingold, Daniel J. Zheng   +12 more
wiley   +1 more source

Les caractéristiques d'une réponse sensorielle [PDF]

Biotechnologie, Agronomie, Société et Environnement, 2001
Characteristics of sensory responses. Even though sensory responses are diverse and occur in different complex environments, it is possible to derive some characteristics common to all responses: 1) For a given subject the sensory response is unusual and
Sauvageot F.
doaj