Results 151 to 160 of about 8,412 (216)

Zinc bioaccessibility of foodstuffs after <i>in vitro</i> study in children with illnesses. [PDF]

Food Nutr Res
García-Conde Ú, Navarro-Moreno M, Navajas-Porras B, Hinojosa-Nogueira D, Delgado-Osorio A, Pérez-Burillo S, Navarro-Alarcón M, Pastorizal S, Douros K, Rufián-Henares JÁ.   +9 more
europepmc   +1 more source

Impact of Cooking Procedures on Coccidiostats in Poultry Muscle. [PDF]

Antibiotics (Basel)
Martins RR, Pereira AMPT, Silva LJG, Duarte SC, Freitas A, Pena A.   +5 more
europepmc   +1 more source

A comprehensive review on the formation and mitigation of polycyclic aromatic hydrocarbons (PAH4) in edible oils: From oilseeds to oils. [PDF]

Curr Res Food Sci
Yin JJ, Jiang XM, Nie Y, Zhong W, Zhang XH, Gao P, He DP.   +6 more
europepmc   +1 more source

Antioxidant activity, physico-chemical properties, and bioactive compounds of Nigella sativa seeds and oil impacted by microwave processing technique. [PDF]

Heliyon
Oubannin S, Jadouali SM, Atifi H, Bijla L, Ibourki M, Gagour J, Bouzid HA, Aabd NA, Bouyahya A, Harhar H, Goh KW, Ming LC, Razi P, Gharby S.   +13 more
europepmc   +1 more source

Effects of different cooking methods and soil environment on the nutrition of Dioscorea opposita Thunb. [PDF]

NPJ Sci Food
Zhang Y, Sun X, Lu A, Lai J, Yang Y, Zhang J, Jaouhari AEL, Zhu J, Ma F.   +8 more
europepmc   +1 more source

A Review on Improving the Oxidative Stability of Pine Nut Oil in Extraction, Storage, and Encapsulation. [PDF]

Antioxidants (Basel)
Zhu J, Li Z, Wang Y, Mu Z, Lv X, Wang Z, Dong A, Fan Z, Zhang H.   +8 more
europepmc   +1 more source

Optimization of BR microwave roasting and prototype furnace design

This report describes the results on lab scale microwave processing of BR and the designs of the Microwave rotary kiln furnace prototype at least one publication or conference presentation and one patent application is expected from this work Intermediate report by ...
openaire   +1 more source

Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods - A Case Study on Potatoes, Cereals and Coffee [PDF]

, 2017
de Mul, A., Eisenbrand, G., Franke, K., Haverkort, A. J., Lalljie, S. P. D., Mykkänen, H., Reimerdes, E., Scholz, G., Seal, C. J., Somoza, V., Tuijtelaars, S., van Boekel, M., van Klaveren, J., Wilcockson, S. J., Wilms, L.   +14 more
core  

How often do we use cooking utensils? An exploratory study

, 2014
Wang, Wei Chun, Worsley, Anthony
core   +1 more source