Results 51 to 60 of about 13,489 (230)

The Impact of Sustainability Labelling on Consumers' Evaluation and Choice of Food Products: A Systematic Literature Review

Business Strategy and the Environment, EarlyView.
ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen, Lucía Romero‐Verdú, Anne O. Peschel   +2 more
wiley   +1 more source

Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments - nutritional and sensory evaluation

Czech Journal of Food Sciences, 2014
The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available produce, and offer excellent nutrition and appealing ...
Dana Gabrovská, Jarmila Ouhrabková, Jana Rysová, Marie Holasová, Vlasta Fiedlerová, Ivana Laknerová, Renata Winterová, Eva Eichlerová, Vladimír Erban, Jan Strohalm, Irena Němečková, Milan Houška   +11 more
doaj   +1 more source

From Cosmetic Standards to Circular Value: A Systematic Review of Business Strategies for Suboptimal Foods

Business Strategy and the Environment, EarlyView.
ABSTRACT Suboptimal foods, that is, safe and nutritious products that deviate from market standards because of cosmetic defects, packaging damage, or proximity to date labels, constitute a major source of avoidable food waste. Evidence on how firms can reduce this waste and capture value still remains fragmented across disciplines and supply‐chain ...
Marilena Gemtou, Stelios Tsafarakis, Spyros Fountas   +2 more
wiley   +1 more source

Efeito da adição de albedo na composição química, atividade antioxidante e aceitabilidade sensorial de suco de melancia (Citrullus lanatus cv. Crimson Sweet) [PDF]

, 2013
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2013.A melancia (Citrullus lanatus) é uma fruta típica de países com clima tropical a ...
Santos, Gielen Delfino dos
core  

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

Lymphocyte proliferation and apoptosis in HIV-seropositive and healthy subjects during long-term ingestion of fruit juices or a fruit-vegetable-concentrate rich in polyphenols and antioxidant vitamins

, 2022
S.317-325Objective: We investigated whether ingestion of polyphenols from fruit juices or a fruit-vegetable- concentrate affects lymphocyte proliferation and apoptosis in human immunodeficiency virus (HIV)-seropositive (HIV+) and HIV-seronegative ( HIV-)
Rockstroh, J.K., Spengler, U., Berthold, H.K., Ellinger, S., Arendt, B.M., Goerlich, R., Boetzer, A.M., Winkler, P.   +7 more
core   +1 more source

Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways

ChemFoodChem, EarlyView.
Protein–anthocyanin interactions are reinterpreted beyond binding affinity through a reaction‐network perspective. Distinct protein classes modulate anthocyanin behavior through equilibrium shifts, matrix‐driven protection, self‐assembly, or covalent conjugation.
E. Mariana Martins, Victor de Freitas, Susana Soares, Joana Oliveira   +3 more
wiley   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Microbiological evaluation of unpasterized fruit and vegetable juices [PDF]

, 2017
Celem pracy była ocena parametrów fizykochemicznych oraz mikrobiologicznych niepasteryzowanych soków owocowych i warzywnych podczas próby przechowalniczej. Analizie poddano takie parametry fizykochemiczne, jak: pH, kwasowość ogólną, gęstość względną oraz
Świsłowski, P., Nabrdalik, M.
core   +1 more source

Carotenoids in plant food systems. Part 2. Fruit and vegetable juices

, 2022
Нилова Людмила Павловна, кандидат технических наук, доцент, доцент Высшей школы сервиса и торговли, Института промышленного менеджмента, экономики и торговли, Санкт- Петербургский политехнический университет Петра Великого, Санкт-Петербург, Россия ...
Nilova, L.P., Нилова, Л.П.
core   +1 more source