Results 211 to 220 of about 1,732,393 (295)

Dominance of <i>Bacillus cereus</i> and <i>Staphylococcus aureus</i> in Foodborne Outbreaks: A 19-Year Systematic Review of Surveillance Data in Yogyakarta, Indonesia. [PDF]

Pathogens
Wiratama BS, Maziyya AA, Wafi AH, Trisnawati EY, Al-Ayubi MTA, Madjid SR, Purwanti S, Putri LP, Pai CW.   +8 more
europepmc   +1 more source

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +1 more source

Prenatal Air Pollution Exposure and Child Lungs: Innovations in Measurement and Causal Inference. [PDF]

Respirology
McCracken JP.
europepmc   +1 more source

Nutritional, Functional, and Analytical Characterization of Banana Blossom: A Waste Valorization Approach

Future Postharvest and Food, EarlyView.
Banana blossom (Musa paradisiaca spp.). Segregation of different parts (Pistil, Calyx, Bract, Stem). Nutritional, Functional and Analytical Characterisation. Bract has high carbohydrate, aminoacids and nutrient profile. Stem has high protein and colour stability. Pistil has better flavour binding, lipid interactions and strong cooking stability. Banana
Aamnesh Antonisamy, Sanakya Murugesan, Srithar Harimuthuvel, Suresh Kumar Kalakandan, Gururaj Pejavara Narayana, Sushmita Mandal   +5 more
wiley   +1 more source

Effects of Common Cooking Methods on Total Mercury and Methylmercury in Sardines and Sprats. [PDF]

Foods
Smid P, Praus L, Lampova B, Orsak M, Kopec A, Doskocil I.   +5 more
europepmc   +1 more source

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source

Food Contamination and Safety in Nigeria: A Systematic Synthesis of Heavy Metals, Microbial Pathogens, and Health Risk Metrics

Food Safety and Health, EarlyView.
This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi, Naomi A. Mogborukor, Baridoo Donatus Dooka, Polycarp Dauda Madaki, Chiara Frazzoli, Mohamed Haddad, Orish Ebere Orisakwe   +6 more
wiley   +1 more source

Modulation of Cod Myofibrillar Protein Gels by Egg White and Whey Proteins: From Aggregation Kinetics to Gel Mechanics. [PDF]

J Texture Stud
Aslam S, Xing J, Tao H, Zhang X, Wang P, Pang Z.   +5 more
europepmc   +1 more source

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

Optimization of Juice- and Poultry-Industry By-Product Incorporation in Cooked Sausage Formulations Using Response Surface Methodology. [PDF]

Foods
Koishybayeva A, Uzakov Y, Kenenbay S, Kozhakhiyeva M, Korzeniowska M.   +4 more
europepmc   +1 more source