Results 301 to 310 of about 1,505,898 (354)

Influence of dry heat, heat moisture and germination treatments on anti‐nutritional and technological quality of two varieties of sorghum flour

Food Biomacromolecules, EarlyView.
Effect of treatments on quality of sorghum flour. Abstract The utilisation of sorghum flour in food processing remains limited due to its hard grain texture, poor functional properties, and the presence of anti‐nutritional compounds such as tannins and phytic acid. To enhance its technological and nutritional applicability, two sorghum varieties (SL 45
Kamaljit Kaur, Palak Passi, Prabhjot Kaur, Shivani Kaul, Tarvinder Pal Singh   +4 more
wiley   +1 more source

Correction: Is Benin on track to reach universal household coverage of basic water, sanitation and hygiene services by 2030? [PDF]

PLoS One
PLOS One Staff.
europepmc   +1 more source

Physicochemical, Morphological, and Microbial Characterization of Spray‐Dried Dairy–Cereal Grain‐Based Probiotic Beverage (Raabadi) Powder

Future Postharvest and Food, EarlyView.
Characterization of dairy–cereal grain‐based probiotic beverage (Raabadi) powder. ABSTRACT There is gaining interest in innovative instant probiotic food powders with the benefits of dairy and plant food matrices to meet the growing demand for sustainable and healthy probiotic food options.
Kamalesh Kumar Meena, Neetu Kumra Taneja, Devendra Jain, Ankur Ojha, Prarabdh Badgujar, Rakesh Kumar Raigar   +5 more
wiley   +1 more source

Retraction: COVID-19 knowledge, attitude and frequent hand hygiene practices among taxi drivers and associated factors in urban areas of Ethiopia. [PDF]

PLoS One
PLOS One Editors.
europepmc   +1 more source

How to change and sustain hygiene behaviours: research in India

, 2004
Suma Zacharia, Kathleen Shordt
openalex   +1 more source

Use of Cold Plasma for Phytosanitation and Decontamination of Food Products: A Review

Future Postharvest and Food, EarlyView.
Applications of cold plasma in food industry. ABSTRACT Consumers are increasingly demanding healthy and nutrient‐rich food. Although conventional thermal processing techniques (pasteurization, sterilization, and blanching) ensure food safety and extend shelf life, they often negatively impact nutritional value and sensory quality, and they also consume
Chandel Anu, Janifer Raj Xavier, Chauhan Om Prakash   +2 more
wiley   +1 more source

The impact of dormitory atmosphere on academic performance in medical university: a cross-sectional study. [PDF]

Front Psychol
Xu Y, Xu R, Wu J, Wen Y, Xu N, Gao Y, Liang Z, Wang J, Hu J, Wu X, Wang B, Fang J.   +11 more
europepmc   +1 more source

London School of Hygiene and Tropical Medicine [PDF]

, 2008

core  

A Review on Potentially Probiotic Yeasts From Traditional Fermented Products in Sub‐Saharan Africa for Sustainable Food Systems and Improved Health

Food Safety and Health, EarlyView.
This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley   +1 more source

Knowledge, Awareness, and Practice Towards the Use of <i>Salvadora persica</i> L. (Miswak) Chewing Stick: A Scoping Review. [PDF]

Healthcare (Basel)
Azizan NF, Mohd N, Nik Azis NM, Baharin B.   +3 more
europepmc   +1 more source