Results 11 to 20 of about 11,203 (254)
What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound? [PDF]
, 2022 This study aimed to investigate Brazilian consumers’ perception concerning foods processed by ultraviolet (UV) radiation and ultrasound (US) and define consumer segments considering their socioeconomic characteristics and eating habits towards ...
MONTEIRO, M. L. G. +11 more
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TRADITIONAL FERMENTED FOODS IN ANATOLIA [PDF]
, 2023 Fermentation is an ancient and economical method to preserve foods. In Anatolia, several fermented products, including hardaliye, kurut, ayran, yogurt, cheese, koumiss, kefir, tarhana, shalgam, pickle, vinegar, boza, sucuk, and wine have traditionally ...
Şanlibaba, Pınar, Tezel, Başar Uymaz
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Microbiota in foods from Inuit traditional hunting [PDF]
, 2020 The foods we eat contain microorganisms that we ingest alongside the food. Industrialized food systems offer great advantages from a safety point of view, but have also been accused of depleting the diversity of the human microbiota with negative ...
Paulová, Petronela +11 more
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Influence of temperature on the rheological behavior of industrialized honey
, 2022 In the present work, the effect of temperature on the rheological properties of the industrialized honey of three different high-trade brands in the northern, central and southern Lima markets was studied.
Rodriguez-Navarro, Haydee +1 more
core +4 more sources
Brazilian Food Database - USP: Industrialized foods database.
, 2003 Informações sobre composição de alimentos são de grande importância em qualquer estudo sobre nutrição humana. A Rede Brasileira de Dados de Composição de Alimentos (BRASILFOODS) coordena as atividades nacionais sobre composição de alimentos e está ligada
Ito, Maria Stella Bonin +1 more
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Industrialized cereal-based foods intended for children under 36 months: a labeling analysis
, 2023 It is estimated that cereal-based foods intended for infant nutrition are the second most available industrialized food for children under 36 months. Therefore, it is necessary to evaluate the labeling of these foods in the city of Natal-RN, aiming to ...
Fontes, Iasmim Leite
core
Advanced Materials, EarlyView.The field of polymer thermoelectrics is entering a new era, featuring breakthroughs in addressing the conventional performance disparity between p‐type and n‐type polymers, pioneering doping frontiers, and sophisticated decoupling strategies. This review explores innovations in molecular design and superior stabilities, bridging the gap from ...
Suhao Wang
wiley +1 more source
Reducing sodium in foods : the effect on flavor
, 2011 Sodium is an essential micronutrient and, via salt taste, appetitive. High consumption of sodium is, however, related to negative health effects such as hypertension, cardiovascular diseases and stroke. In industrialized countries, about 75% of sodium in
Gie Liem (13071429) +2 more
core +2 more sources
Plant-Based Burgers Made with Green Banana Biomass (GBB) Associated with Teff and Chickpea Derivatives. [PDF]
FoodsThe objective of this study was to develop meat analog burgers using green banana biomass (GBB) combined with teff and chickpea derivatives, as well as to evaluate their chemical and technological quality, in addition to comparing them with ...
Mercês ZDCD +9 more
europepmc +2 more sources
Advances in Halide Perovskites for Photon Radiation Detectors
Advanced Materials Technologies, EarlyView.This work highlights recent progress in perovskite‐based photon radiation detectors, covering organic–inorganic hybrid, inorganic, lead‐free double, and vacancy‐ordered halide perovskites. Their detection performance is compared, material‐specific advantages and challenges are examined, and provides insight into current limitations and future ...
Liangling Wang +3 more
wiley +1 more source