Results 61 to 70 of about 18,354 (236)

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

Research Development of the Improvement of the Quality of Low-Fat Emulsified Meat Products by Adding Food Hydrocolloids

Shipin gongye ke-ji, 2022
Animal fat of emulsified meat products plays an important role in the juiciness and flavor of the product. It contains lots of saturated fatty acids and cholesterol, which easily cause potential harm to the human body due to excessively intaking. However,
Dongxue YUAN, Yongchao YIN, Jingyao CHANG, Baohua KONG, Qian LIU   +4 more
doaj   +1 more source

Seaweed Hydrocolloid Production: An Update on Enzyme Assisted Extraction and Modification Technologies [PDF]

, 2015
Agar, alginate, and carrageenans are high-value seaweed hydrocolloids, which are used as gelation and thickening agents in different food, pharmaceutical, and biotechnological applications.
Ale, Marcel Tutor, Meyer, Anne S., Rhein-Knudsen, Nanna   +2 more
core   +2 more sources

Student Perceptions of the Implementation of Novel Sonography Phantoms in Radiography Curricula: A Mixed Methods Study

Journal of Medical Radiation Sciences, EarlyView.
Anthropomorphic sonography phantoms can assist radiography students with understanding the theoretical principles of sonography. We examined students' perceptions of participating in tutorials which required students to use four sonography phantoms.
Jad Boutros, Susan Said, Jillian Clarke
wiley   +1 more source

The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2011
The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of ...
Pavlína Pečivová, Kateřina Juříková, Iva Burešová, Monika Černá, Jan Hrabě   +4 more
doaj   +1 more source

A novel use of purple tulip petal anthocyanins in pH‐sensitive polyvinyl alcohol films for the real‐time monitoring of shrimp freshness

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Shrimp is among the most perishable seafood commodities, and its freshness is still largely assessed through time‐consuming laboratory methods. pH‐responsive colorimetric films have received growing attention as they allow visual, real‐time quality monitoring without specialized equipment.
Tuncay Gümüş, Yasemin Henden, D. Damla Altan Kamer   +2 more
wiley   +1 more source

Determination of the Optimal Sterilization Regime of Canned Quail Meat with Hydrocoloids Application [PDF]

, 2017
The use of hydrocolloids in the modern meat industry is the one of prospective directions for improving functional and technological characteristics of meat and meat products, including poultry at long storage terms.
Al-Hashimi, H. M. (Haider), Matsuk, Y. (Yuliiа), Pasichnyi, V. (Vasil), Shvedyuk, D. (Dmytro), Ukrainets, A. (Anatoliy)   +4 more
core   +2 more sources

Considerations for Initiation and Maintenance of Foslevodopa/Foscarbidopa for Advanced Parkinson's Disease

Movement Disorders Clinical Practice, EarlyView.
Abstract Background As Parkinson's disease (PD) progresses, motor fluctuations become increasingly difficult to manage with oral medications. Foslevodopa/foscarbidopa (LDp/CDp), delivered as a continuous 24‐h/day subcutaneous infusion, offers continuous levodopa delivery and stable plasma levodopa levels that reduce motor fluctuations. LDp/CDp has been
K. Ray Chaudhuri, Bruno Bergmans, Eric Freire‐Alvarez, Lucie Hopes, Drew S. Kern, Robert S. Kirsner, Giulia Lazzeri, Pedro Mendes‐Bastos, Noriko Nishikawa, Per Odin, Karolina Poplawska‐Domaszewicz, Rajesh Pahwa, Yuval Ramot, Klaus Seppi, Tobias Warnecke, Robert Wiggins, Megha B. Shah, Pavnit Kukreja, Bjoern Fritz, Koray Onuk, Stuart H. Isaacson   +20 more
wiley   +1 more source

The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018
One of the oldest processes of cooking all kinds of the foods, such as fish, is deep frying, during which simultaneous transfer of mass and heat leads to water loss and penetration of oil into the foodstuff.
Saber Mollazadeh, Narmela Asefi
doaj   +1 more source

Changes induced by UV radiation in the presence of sodium benzoate in films formulated with polyvinyl alcohol and carboxymethyl cellulose [PDF]

, 2015
This work was focused on: i) developing single and blend films based on carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVOH) studying their properties, ii) analyzing the interactions between CMC and PVOH and their modifications UV-induced in the ...
Giannuzzi, Leda, Pinotti, Adriana Noemi, Rivero, Sandra G. M., Villarruel, S.   +3 more
core   +2 more sources