Results 51 to 60 of about 916,645 (215)

Extraction and Determination of Vitamin K₁ in Foods by Ultrasound-Assisted Extraction, SPE, and LC-MS/MS

Molecules, 2020
Vitamin K1 is one of the important hydrophobic vitamins in fat-containing foods. Traditionally, lipase is employed in the determination of vitamin K1 to remove the lipids, which makes the detection complex, time-consuming, and insensitive. In this study,
Yueqing Xu, Liangxiao Zhang, Ruinan Yang, Xu Yu, Li Yu, Fei Ma, Hui Li, Xiupin Wang, Peiwu Li   +8 more
doaj   +1 more source

Acknowledgement to Reviewers of Foods in 2013

, 2014
The editors of Foods would like to express their sincere gratitude to the following reviewers for assessing manuscripts in ...
Foods Editorial Office
core   +1 more source

Ultra-Processed Foods in the Mediterranean Diet according to the NOVA Classification System; A Food Level Analysis of Branded Foods in Greece

, 2023
While the Mediterranean diet (MD) is championed as a healthy and sustainable dietary pattern, the NOVA classification is discussed as a tool to identify ultra-processed foods and further specify healthy food choices.
Maria Kapsokefalou, Stamoulis Noutsos, Antonis Vlassopoulos, Alexandra Katidi   +3 more
core   +1 more source

Les modèles de croissance en microbiologie prévisionnelle pour la maitrise de la sécurité des aliments (synthèse bibliographique)

Biotechnologie, Agronomie, Société et Environnement, 2012
A review of growth models in predictive microbiology to ensure food safety. Predictive microbiology aims to predict the evolution of microorganisms in foods using mathematical models.
Clinquart, A., Adolphe, Y., Crevecoeur, S., Delhalle, L., Daube, G.   +4 more
doaj  

Nutritional composition and mineral contents of common edible wild mushrooms from Mamit and Champhai Districts of Mizoram, India

Food Agricultural Sciences and Technology (FAST), 2023
The present study was conducted to assess the nutritional and mineral composition of wild edible mushrooms from Mizoram, India. Mushrooms are primarily gathered as a significant food source in Mizoram, with certain species holding special value ...
VL Thachunglura, Prabhat Kumar Rai, Zohmangaiha Chawngthu, Laltanpuia Renthlei, R Vanlalmalsawmi, Lallawmkima Bochung, Joshua Khumlianlal, John Zothanzama   +7 more
doaj  

HYGIENIC ASSESSMENT OF ACTUAL DIETING OF THE KHAKAS REPUBLIC ADULT RESIDENTS WITH LOW ENERGY EXPENDITURE

В мире научных открытий, 2017
The paper presents statistical data on foods consumption by the residents of the Khakas Republic. It also contains an analysis of actual dieting of the adult population with low energy expenditure in terms of dietary adequacy indications.
Ekaterina Aleksandrovna Kondrashova
doaj   +1 more source

Preschool Children’s Dietary Patterns Are Associated with Food Shopping Establishments: The SENDO Project

Foods
Background: Eating habits established during the preschool stage may last a lifetime, underlining the importance of choosing and purchasing healthy foods for proper nutrition.
Marina Ródenas-Munar, Silvia García, Violeta Cepeda, Nerea Martín-Calvo, Josep A. Tur, Cristina Bouzas   +5 more
doaj   +1 more source

ELECTROCHEMICAL IMPEDANCE SPECTROSCOPY CHARACTERIZATION OF KITCHEN UTENSILS USED AS MATERIALS FOR LOCAL COOKING IN TWO CULINARY MEDIA

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2018
This study is inscribed in the framework of the valorization of traditional kitchen utensils recycled from aluminum waste in Burkina Faso. In fact, these traditional kitchen utensils made of recycled aluminum alloys occupy a very important place in ...
Jacques Sawadogo, Moussa Bougouma, Aminata Kabore, Dasmané Bambara, Jean Boukari Legma   +4 more
doaj  

Teores de corantes artificiais em alimentos determinados por cromatografia líquida de alta eficiência Contents of synthetic dyes in foods determined by high performence liquid chromatography

Química Nova, 2007
Synthetic dyes are much used in processed foods. HPLC was applied to different types of snacks, such as colored cereals, chocolate confetti, chewing gums and candies for the determination of those additives.
Marcelo Alexandre Prado, Helena Teixeira Godoy   +1 more
doaj   +1 more source

Characteristics of African traditional beers brewed with sorghum malt: a review

Biotechnologie, Agronomie, Société et Environnement, 2012
Traditional sorghum beers are produced in several countries of Africa, but variations in the manufacturing process may occur depending on the geographic localization. These beers are very rich in calories, B-group vitamins including thiamine, folic acid,
Lyumugabe, F., Gros, J., Nzungize, J., Bajyana, E., Thonart, P.   +4 more
doaj