Results 51 to 60 of about 14,967 (232)
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Gluten‐free regulations require analytical systems that can reliably measure gluten in wheat, rye, and barley, and, in some jurisdictions, in oats across diverse food ingredients and processed foods. Examples include baked goods, fermented products such as beer, and extruded snack foods, where processing can alter gluten extractability and ...
Bert Popping +6 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez +1 more
wiley +1 more source
Applying critical control points and hazard analysis to the dairy collection center [PDF]
Egyptian Journal of Animal HealthHACCP, or Hazard Analysis and Critical Control Point is a popular business procedure that effectively ensures the safety of food. HACCP is an organized approach to detecting, assessing, and managing hazards throughout the food chain.
doaj +1 more source
Predictive Microbiology and HACCP
Journal of Food Protection, 1996 While both predictive microbiology and hazard analysis critical control point (HACCP) programs are still in the developmental stages as food-safety tools, predictive models are available that are potentially useful in the development and maintenance of HACCP systems. When conducting a HACCP study, models can be used to assess the risk (probability) and
openaire +2 more sources
The Role of B Corp Certification in Uncertain Times: An Empirical Investigation
Business Ethics, the Environment &Responsibility, Volume 35, Issue 3, Page 2013-2029, July 2026.ABSTRACT This paper aims to examine whether B Corp certification enhances firms' ability to navigate uncertain times and how contingent factors affect its effectiveness. Building on Stakeholder Theory and the Resource‐Based View, we formulated a set of research hypotheses and tested them with a long‐term event study and an ordinary least squares ...
Matteo Podrecca +2 more
wiley +1 more source
Grasas y Aceites, 2007 This paper reviews the hazards analysis and critical control points (HACCP) for the conventional extraction of paprika oleoresin, a product with potential to be produced in Africa and South America.
J. Pablo Fernández-Trujillo
doaj +1 more source
Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review
ChemFoodChem, Volume 2, Issue 2, June 2026.This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley +1 more source
Agricultural Economics (AGRICECON), 2006 Food safety is important due to new protection measurements applied in the growing world trade as much as the raise and continuity of life quality. In recent years, the countries have begun to face with important problems both in domestic consumption and
N. Demirbaş +3 more
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eFood, Volume 7, Issue 3, June 2026.AI application can be very helpful in addressing different issues and shaping novel techniques in food production, food safety and quality, and food intake. AI application in food science, such as the food industry and processing, food safety and packaging, and nutrition.
Yaseen Galali +7 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT While plant‐based analogs for cooked seafood are increasingly common, replicating the soft, moist, and oily texture of raw salmon sashimi remains challenging. This study developed a plant‐based salmon sashimi analog structured with hydrocolloid‐oil gels (konjac glucomannan, agar, and palm oil).
Hwabin Jung, Jungmin Oh
wiley +1 more source