Results 261 to 270 of about 161,693 (294)
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"Organically" Grown Foodstuffs
JAMA: The Journal of the American Medical Association, 1972ABSTRACT To the Editor.— With regard to the letter of Dr. Don Mitchell (219:1346, 1972), his general attack on the food supply is unjustified. The steadily increasing life span, decreasing death rate together with increasing height, plus continuing breakage of all the athletic records contradicts the idea that our foods are toxic, as he implies.At ...
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Mycotoxin tolerances in foodstuffs
Pure and Applied Chemistry, 1977Abstract
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1976
Adulteration of food has been a matter of public concern for many years. The earliest food legislation attempted to prevent the use of poisonous mineral contaminants and other malpractices of dishonest traders. I.t was then the duty of the Guilds to maintain the purity of various commodities such as pepper, sugar, essential oils, and products of the ...
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Adulteration of food has been a matter of public concern for many years. The earliest food legislation attempted to prevent the use of poisonous mineral contaminants and other malpractices of dishonest traders. I.t was then the duty of the Guilds to maintain the purity of various commodities such as pepper, sugar, essential oils, and products of the ...
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Reports on Progress in Physics, 1994
The aim of this article is to demonstrate that foodstuffs can be usefully and excitingly studied within the framework of physics. Many of the same issues that exercise the mind of researchers in traditional areas of soft condensed matter can be found within these homely materials, issues such as percolation, the nature of the glass transition and ...
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The aim of this article is to demonstrate that foodstuffs can be usefully and excitingly studied within the framework of physics. Many of the same issues that exercise the mind of researchers in traditional areas of soft condensed matter can be found within these homely materials, issues such as percolation, the nature of the glass transition and ...
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European Journal of Applied Microbiology, 1975
The optimal temperature for the growth ofAspergillus parasiticus and the formation of aflatoxins B1 and G1 on whole wheat bread (sliced and packed) was 25°C. The optimal “total acid content” (Sauregrad) was 5.0. Incubation in light caused no reduction in aflatoxin yields.
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The optimal temperature for the growth ofAspergillus parasiticus and the formation of aflatoxins B1 and G1 on whole wheat bread (sliced and packed) was 25°C. The optimal “total acid content” (Sauregrad) was 5.0. Incubation in light caused no reduction in aflatoxin yields.
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INTERRELATIONSHIPS OF FOODSTUFFS
Annals of the New York Academy of Sciences, 1952openaire +2 more sources
Thermoluminescence in irradiated foodstuffs
Nature, 1988T F, Moriarty, J M, Oduko, N M, Spyrou
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