Results 181 to 190 of about 41,847 (353)

Antioxidative effect of dietary Camelina meal in fresh, stored, or cooked broiler chicken meat

, 2010
Abeer Aziza, N. Quezada, Gita Cherian
openalex   +1 more source

Assessing consumers' requirements for food quality : Training support for the FAO workshop [PDF]

, 2009
Bricas, Nicolas, Figuié, Muriel
core  

Supermarket Selection by Singles in the Midwest [PDF]

This study focused on the attributes singles aged 25 to 39 want in stores. Young single without children were mailed a survey about their supermarket attribute preferences and shopping and eating habits. Most of their preferences were similar to national
Larson, Ronald B., Steinhofer, Kelley
core   +1 more source

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

A Hydrophobic Ratiometric Fluorescent Indicator Film Using Electrospinning for Visual Monitoring of Meat Freshness. [PDF]

Foods
Zhai X, Ma X, Sun Y, Xue Y, Ban W, Song W, Shen T, Li Z, Huang X, Sun Q, Wu K, Chen Z, Zou W, Liu B, Zhang L, Zhu J.   +15 more
europepmc   +1 more source

A NONPARAMETRIC ANALYSIS OF CONSUMER PREFERENCES FOR FRESH MEAT PRODUCTS

, 1988
Daniel S. Moen, Oral Capps, Moen, Daniel S., Capps, Oral   +3 more
openalex   +2 more sources

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

Journal of the American Oil Chemists' Society, EarlyView.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes   +5 more
wiley   +1 more source

pH-responsive indicator films contained composite anthocyanins for monitoring meat freshness. [PDF]

Food Chem X
Xu Z, Yu X, Liu W, Cheng J, Xiong G.
europepmc   +1 more source

Analysis of Fresh Meat

Journal of AOAC INTERNATIONAL, 1956
A M Pearson, Nancy H Van Hall, Eewin J Benne   +2 more
openaire   +1 more source

The Scottish Nephrops Survey Phase II: The Processes that Underlie Quality Loss in the Whole Animal Compared to the Tailed Product [PDF]

, 2008
Albalat, A., Atkinson, R.J.A., Beevers, N.D., Birkbeck, T.H., Coombs, G.M., Crozier, A., Gornik, S., Milligan, R.J., Neil, D.M., Smith, I.P., Theethakaew, C.   +10 more
core