Results 41 to 50 of about 19,884 (202)
Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source
Marine Anoxia and Ocean Acidification During the End‐Permian Extinction
Geophysical Monograph Series, Page 325-340., 2021 Exploring the links between Large Igneous Provinces and dramatic environmental impact
An emerging consensus suggests that Large Igneous Provinces (LIPs) and Silicic LIPs (SLIPs) are a significant driver of dramatic global environmental and biological changes, including mass extinctions.
Ying Cui +4 more
wiley +4 more sources
Food Safety and Health, EarlyView.This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu +5 more
wiley +1 more source
Postharvest Survival of Foodborne Pathogens on Strawberry Surfaces at Different Maturity Levels
Food Safety and Health, EarlyView.This study highlights the survival of E. coli and L. monocytogenes on strawberries at different maturity stages and storage temperatures. Predictive microbial modeling revealed temperature‐ and ripeness‐dependent survival trends, emphasizing the importance of temperature control and ripeness in developing effective strategies to enhance strawberry ...
Prachi Pahariya +3 more
wiley +1 more source
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley +1 more source
JSFA reports, EarlyView.Abstract Background This study evaluated the influence of four drying techniques—freeze drying (FZD), microwave drying (MCD), oven drying (OVD), and sun drying (SUD)—on the bioactive, nutritional, and physical properties of turmeric. Using standard analytical procedures, the samples were examined for antioxidant activity (DPPH and ABTS assays), total ...
Eric Antiri Aforo +6 more
wiley +1 more source
Microbial communities and functional diversity in seafood
JSFA reports, EarlyView.Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi +3 more
wiley +1 more source
Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva +4 more
wiley +1 more source
The formation of dense water in the Southern Ocean plays a key role in the global ocean overturning circulation, affecting the distribution of heat, carbon, oxygen and nutrients across the World Ocean. However, its representation in large-scale ocean–sea ice models used in climate studies remains biased.
Pirlet, Noé +4 more
openaire +2 more sources
Journal of the Science of Food and Agriculture, EarlyView.Abstract Background The Xinyu tangerine is a geographical indication agricultural product from Jiangxi province, China. During postharvest storage, nutrient loss and pathogen‐induced decay reduce fruit quality. The selection of appropriate preservatives is therefore important for maintaining postharvest quality.
Yan Leng +10 more
wiley +1 more source