Results 241 to 250 of about 17,437 (283)

The Contribution of Tenderness, Juiciness, and Flavor to Overall Consumer Beef Eating Experience

, 2017
L. N. Drey, J. F. Legako, J. C. Brooks, M. F. Miller, T. G. O’Quinn   +4 more
openalex   +1 more source

Return to baseline arsenic concentrations after 1 year on gluten‐free diet in children with celiac disease: A prospective cohort study

JPGN Reports, EarlyView.
Abstract Objectives Lifelong adherence to a gluten‐free diet (GFD) is the primary treatment for celiac disease (CeD). Concerns have been raised about increased exposure to contaminants in a GFD because rice, which naturally bioaccumulates arsenic and other environmental contaminants, is commonly used as a substitute for gluten.
Nan Du, Clara Baek, Rachel Rosen, Tracy Punshon, Jocelyn A. Silvester   +4 more
wiley   +1 more source

More than juicy gossip: the Grand Pre Women's Institute

, 2008
Katherine Akerman
openalex   +1 more source

Physicochemical property and in vivo prebiotic function of α‐(1 → 2) and α‐(1 → 3)‐branched dextran derived from Leuconostoc citreum KD3

JSFA reports, EarlyView.
Abstract Background We isolated lactic acid bacteria (LAB) from Japanese traditional fermented foods and vegetables, and screened for exopolysaccharide (EPS)‐producing strains. The Leuconostoc citreum KD3 was isolated as a strain that produces an α‐glucan (KD3‐dextran) with α‐(1 → 6)‐linked main chain with a considerable amount of α‐(1 → 2) branches ...
Kentaro Yoshida, Shiori Shibata, Shuto Abe, Chiaki Matsuzaki, Yuji Honda, Kenji Matsumoto, Takashi Koyanagi   +6 more
wiley   +1 more source

Spice-induced quality enhancement in rabbit meat: A study based on data mining and analytical characterization. [PDF]

Food Chem X
Li Y, Han H, Ren Z, Cui W, Dong X, Song B, Wang S.   +6 more
europepmc   +1 more source

Sensory, proximate, and microbiological quality evaluation of five commercially important native and imported dry fish in Bangladesh

JSFA reports, EarlyView.
Abstract Background Dried fish is a popular protein‐rich food in Bangladesh, yet its safety and quality vary based on its origin, processing, and storage conditions. This study evaluated the sensory, proximate, and microbiological qualities of five commercially important dry fish available in Bangladeshi markets, including both native (Bangladesh) and ...
Nur Nahar Sohe, Md. Faisal, Nafisa Nawar Tamzi   +2 more
wiley   +1 more source

Quality Assessment of Sremska, Nitrite-Free Dry Fermented Sausage Pasteurized with Mild Heat Treatment. [PDF]

Foods
Ducic M, Petrovic J, Vranesevic J, Vranic D, Baltic M, Torovic L.   +5 more
europepmc   +1 more source

Tenderness, Juiciness, and Flavor Contribute to the Overall Consumer Beef Eating Experience

, 2017
L. N. Drey, T. G. O’Quinn
openalex   +2 more sources

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

The potential of immature jackfruit in meat analogues. [PDF]

Curr Res Food Sci
Swinkels ACM, Schutyser MAI, van der Goot AJ.   +2 more
europepmc   +1 more source