Results 41 to 50 of about 916,645 (215)
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
Memorias do Instituto Oswaldo Cruz, 1987 Em 137 amostras de alimentos de diferentes origens (animal e vegetal) foi investigada a ocorrência de sorotipos de Escherichia coli mais comumente descritos como produtores de enterotoxinas.
Djair Ernandez, Ernesto Hofer
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Carotenoid content of pandanus fruit cultivars and other foods of the Republic of Kiribati [PDF]
, 2006 Background: Kiribati, a remote atoll island country of the Pacific, has serious problems of vitamin A deficiency (VAD). Thus, it is important to identify locally grown acceptable foods that might be promoted to alleviate this problem.
Dolodolotawake, U +19 more
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Frontiers in Psychology, 2022 ObjectiveBulimia nervosa (BN) and binge eating disorder (BED) are eating disorders (EDs) characterized by recurrent binge eating (BE) episodes. Overlap exists between ED diagnostic groups, with BE episodes presenting one clinical feature that occurs ...
Brooke Donnelly +22 more
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Applied Sciences, 2022 A total of 20 Lactobacillus strains isolated from fermented dates were tested for their probiotic potential by comparing their pH stability, resistance to low pH, and ability to tolerate bile salts.
Abdullah Al Malki +6 more
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American Journal of Public Health, 1925 The Composition and Decomposition of Eggs-Miscellaneous data are reported on the composition of eggs, including particularly the percentage of fatty acids in fresh and stale egg yolk, analytical constants of the fat of hen's eggs, duck's eggs, and Chinese preserved egg yolk, and the reaction of egg yolk and white to indicators.-R. T.
openaire +26 more sources
Learn to Bake: You'll Love It! [PDF]
, 1947 Recipe booklet advertising General Foods' Swan's Down Cake Flour, Calumet Baking Powder and baker's ...
General Foods Corporation
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Potential for improvement of population diet through reformulation of commonly eaten foods [PDF]
, 2009 Food reformulation: Reformulation of foods is considered one of the key options to achieve population nutrient goals. The compositions of many foods are modified to assist the consumer bring his or her daily diet more in line with dietary recommendations.
Raaij, J.M.A., van +2 more
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Emulsion-Based Nanostructures for the Delivery of Active Ingredients in Foods
Frontiers in Sustainable Food Systems, 2018 This review aims at presenting recent advancements on the design of novel emulsion-based nanostructures for an effective incorporation of active ingredients into foods.
Laura Salvia-Trujillo +4 more
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Acknowledgement to Reviewers of Foods in 2014
, 2015 The editors of Foods would like to express their sincere gratitude to the following reviewers for assessing manuscripts in 2014:[...
Foods Editorial Office
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