Results 31 to 40 of about 2,044,890 (309)
Energy aspects and ventilation of food retail buildings [PDF]
, 2014 Worldwide the food system is responsible for 33% of greenhouse gas emissions. It is estimated that by 2050, the total food production should be 70% more than current food production levels.
Gowreesunker, BL +2 more
core +1 more source
Food Chemistry: XThis study examines the phytochemical profiles and antioxidant activities of highland barley varieties with white, blue, and black seed coat colors, focusing on the effects of cooking methods on black barley.
Xinkun Wang +9 more
doaj +1 more source
Nanomaterials, 2021 In the current work, a super-repellent biopaper suitable for food contact applications was developed. To do this, three different kinds of biopolymers, namely polylactide (PLA), poly(ε-caprolactone) (PCL), poly(3-hydroxybutyrate-co-3-hydroxyvalerate ...
Alvaro Lafraya +4 more
doaj +1 more source
, 2017 This research deals with consumers' perceptions about functional, genetically-modified, ethnic, convenience, and organic food. The study was conducted in Maribor amongst women and men aged between 18 and 55 years, divided into four groups. It focused on social, economic, quantitative, and qualitative factors.
Lagunes Martínez, Gabriel +1 more
openaire +2 more sources
Frontiers in ToxicologyWith growing interest in new protein sources, driven by market trends and European Union (EU) food policy priorities, novel proteins are entering the market. These novel foods (NFs) might have the potential of introducing new allergens into the diet.
Marcello Laganaro +8 more
doaj +1 more source
Cross-sensitization between poppy seed and buckwheat in a food-allergic patient with poppy seed anaphylaxis [PDF]
, 2006 The opium poppy, Papaver somniferum L., is the source of both poppy seeds and opium. The commercially available seeds are widely used as ingredients for various kinds of food.
Oppel, T., Thomas, P., Wollenberg, A.
core +1 more source
Novel foods are defined under EU regulation as foods and food ingredients that have not been significantly consumed by humans in the European Union before May 15, 1997. These can include newly developed, innovative foods, or foods produced using new technologies and production processes, as well as foods traditionally consumed outside the EU. According
Remigio Yamid Pismag +3 more
+6 more sources
Preservation Study for Raw Conditioned Mutton During Refrigerated Storage by Food Preservatives
FoodsThe quality modification of chilled, raw conditioned mutton (RCM) after storage significantly impacts consumer preferences, making shelf-life extension and quality preservation crucial.
Jiying Qiu +10 more
doaj +1 more source
Foods, 2022 In this paper, emulsions stabilized by Tremella fuciformis polysaccharides (TFP) were prepared and the physiochemical properties were assessed. Results showed that the TFP emulsions illustrated the highest emulsifying activity (EAI) and emulsifying ...
Furong Hou +5 more
doaj +1 more source
Status and Development Proposals of Structure Lipid Industry in China
Liang you shipin ke-ji, 2023 The three macronutrients of lipid, protein and carbohydrate are closely related to human health, and their supply is basically sufficient. However, with the increasing number of patients suffered from hyperlipidemia, obesity, etc., as well as the ...
WANG Xiu-xiu +5 more
doaj +1 more source