Results 31 to 40 of about 14,330,171 (316)
Frontiers in Microbiology, 2020 As a valuable carotenoid, β-carotene is commercially used in food, cosmetics, animal feeds, and other industries. Metabolic engineering of microorganisms has been widely explored to improve the production of β-carotene.
Shan Qiang +20 more
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Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
Molecules, 2021 Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed.
P. Kowalczewski +6 more
semanticscholar +1 more source
Research Progress on Aroma-Enhancing Techniques for Fruit Wine Brewing: A Review [PDF]
Shipin Kexue, 2023 Aroma is one of the important indexes to measure the organoleptic quality of fruit wine. However, the weak aroma restricts the further improvement of fruit wine quality.
WANG Fei, WANG Xiaoyu, ZHAO Qinghao, ZHAO Yuefan, LIU Yan, DU Guorong, ZHAO Pengtao
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Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties
Processes, 2021 Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value.
D. Dziki
semanticscholar +1 more source
Canadian Journal of Cardiology, 2007 At its most basic level, the content of physician-patient interactions can be broken down into disease-specific and health maintenance information. Clinicians, by virtue of training focusing on diagnostics and therapeutics, are experts in the care of the sick, but arguably weak in the care of the healthy.
openaire +2 more sources
Nutritional Value of Grain-Based Foods
Foods, 2020 Grains are fundamental in the daily diets of many people worldwide; they are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, and snacks.
Marina Carcea
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Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies
Foods, 2021 Consumption of red meat contributes to the intake of many essential nutrients in the human diet including protein, essential fatty acids, and several vitamins and trace minerals, with high iron content, particularly in meats with high myoglobin content ...
M. Juárez +9 more
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International Journal of Food Studies, 2012 Technologists and nutritionists are always looking for alternative ingredients to use in their formulations to improve functional and nutritional properties.
V.A. Barrientos +2 more
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