Results 131 to 140 of about 27,460 (267)

Optimizing germination and cultivation of edible halophytes using effluents from an IMTA system

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Halophytes offer nature‐based solutions to food insecurity and soil degradation, while their integration into integrated multi‐trophic aquaculture (IMTA) systems promotes circular economy practices. This study aimed to optimize the germination and cultivation of edible halophytic species, namely Limbarda crithmoides, Suaeda vera and
Viana Castañeda‐Loaiza, Maria João Rodrigues, Nuno Neng, Célia Quintas, Isabel Ratão, Luísa Custódio   +5 more
wiley   +1 more source

Chemical Profiling and Quality Assessment of Food Products Employing Magnetic Resonance Technologies. [PDF]

Foods
Prakash C, Mahar R.
europepmc   +1 more source

Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca, Khadija Bezerra Massaut, Elisa dos Santos Pereira, Márcia Vizzotto Foster, Laura Martins Fonseca, Ângela Maria Fiorentini, Graciela Volz Lopes   +6 more
wiley   +1 more source

An unclean slate, discrepancies between food input and recovered protein signal from experimental foodcrusts. [PDF]

PLoS One
Dekker JAA, Hagan R, Collins M, Hendy J.
europepmc   +1 more source

Method for preserving foodstuffs and foodstuffs obtained using this method

, 1992
The invention relates to a method for preserving foodstuffs, with which method foodstuffs are inoculated with an amount of lactic acid-forming bacteria and/or parts of bacteria and these bacteria and/or parts of bacteria act on said foodstuffs. Preferably, the action is allowed to proceed until the pH has fallen below 5.
Bonestroo, M.H., Peelen, P.H.M., Kusters, B.J.M., de Wit, J.C., Rombouts, F.M.   +4 more
openaire   +1 more source

Paraben Exposure in the General Taiwanese Population: Reference Values, Personal Care Products, and Cumulative Risk Assessment

The Kaohsiung Journal of Medical Sciences, EarlyView.
ABSTRACT Parabens (parahydroxybenzoates), which are frequently used as preservatives in pharmaceuticals, foodstuffs, and personal care products, have recently attracted considerable attention due to their adverse health effects and endocrine‐disrupting properties.
Jung‐Wei Chang, Yen‐Hsuan Huang, Hsin‐Chang Chen, Vinoth Kumar Ponnusamy, Wan‐Ting Chang, Po‐Chin Huang   +5 more
wiley   +1 more source

Food contact articles as source of micro- and nanoplastics: a systematic evidence map. [PDF]

NPJ Sci Food
Zimmermann L, Geueke B, Parkinson LV, Schür C, Wagner M, Muncke J.   +5 more
europepmc   +1 more source

How I Do It: Two Novel, Low‐Cost Phonomicrosurgery Models With Open‐Source, 3D‐Printed Laryngoscopes

The Laryngoscope, EarlyView.
Two new vocal fold microflap models using products found in any grocery store have been developed along with publicly available 3D‐printable parts for simulating multiple laryngoscopes commonly used during laryngeal phonomicrosurgery. This represents a low cost, easily reproducible model for basic laryngeal phonomicrosurgery training.
Sapir Pinhas, Ari D. Schuman, Itamar Pinhas, Aaron D. Friedman   +3 more
wiley   +1 more source

Is Your Patient Hungry? Screening for Food Insecurity in Dental Education

Journal of Dental Education, EarlyView.
Teresa A. Marshall, Nadine Tassabehjim, Khatija Noorullah, Christie Custodio‐Lumsden, Jillian Kaye, Rena Zelig, Riva Touger‐Decker   +6 more
wiley   +1 more source

God's Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods

Psychology &Marketing, EarlyView.
ABSTRACT God‐related cues are pervasive in consumers' daily lives, yet little research has examined how God salience shapes consumer food choices. Drawing on compensatory control theory and the literature on symbolic healing, we present findings from six studies, including a field experiment, demonstrating that high (vs.
Ali Gohary, Hean Tat Keh
wiley   +1 more source