Results 31 to 40 of about 18,539 (282)
Advances in the Formation and Control Methods of Undesirable Flavors in Fish
Foods, 2022 Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall flavor quality of fish products and impeding the sale of fresh fish.
Tianle Wu +4 more
doaj +1 more source
Milk quality as a funcion of temperature-cycled, reduced-fat milk stored in various size containers [PDF]
, 2006 Dairy Research, 2006 is known as Dairy Day, 2006Packaged, reduced-fat milk was subjected to a 20 min/day temperature cycle during a 7-day refrigeration period to determine the ef-fect on milk quality.
Julstron, L.F., Schmidt, Karen A.
core +2 more sources
FoodsThe impact of four different harvest years and two cultivation locations (CLs) of pea seeds on their protein wet fractionation yield, volatile and non-volatile beany flavors, and functionality were investigated.
Tamar Manouel +2 more
doaj +1 more source
Pediatric Blood &Cancer, EarlyView.ABSTRACT Introduction We developed MedSupport, a multilevel medication adherence intervention designed to address root barriers to medication adherence. This study sought to explore the feasibility and acceptability of the MedSupport intervention strategies to support a future full‐scale randomized controlled trial.
Elizabeth G. Bouchard +8 more
wiley +1 more source
Shipin gongye ke-jiPremade meat and poultry dishes refer to the finished or semi-finished products that use meat and poultry materials as the main ingredients, which undergo pretreatments and stored, transported and sold under room temperature or cold chain conditions ...
Yuqi WANG +6 more
doaj +1 more source
Evaluation of Off-Flavor Development in Alpine Cheese Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) [PDF]
, 2015 This thesis received a third place award in the Agricultural Sciences category at the 18th annual Denman Research Forum.A manufacturer of Alpine cheese has found that within three weeks of removing their product from vacuum packaging, off-flavors start ...
Berusch, Elana
core
Co-fermentation of onion and whey: a promising synbiotic combination [PDF]
, 2017 Juice from three different onion varieties was mixed with sweet whey and used as growth 18 substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to 19 evaluate the possibility to exploit such substrates, known to be reach ...
Corich, Viviana +6 more
core +1 more source
Lifestyle Behaviors and Cardiotoxic Treatment Risks in Adult Childhood Cancer Survivors
Pediatric Blood &Cancer, EarlyView.ABSTRACT Background Higher doses of anthracyclines and heart‐relevant radiotherapy increase cardiovascular disease (CVD) risk. This study assessed CVD and CVD risk factors among adult childhood cancer survivors (CCSs) across cardiotoxic treatment risk groups and examined associations between lifestyle behaviors and treatment risks.
Ruijie Li +6 more
wiley +1 more source
Use of glutathione during white wine production – impact on S-off-flavors and sensory production
BIO Web of Conferences, 2016 Recently two OIV resolutions (OENO 445-2015 and OENO 446-2015) were adopted, defining the use of glutathione (GSH) up to a maximum level of 20 mg/L in must and wine.
Wegmann-Herr Pascal +3 more
doaj +1 more source
Parent‐to‐Child Information Disclosure in Pediatric Oncology
Pediatric Blood &Cancer, EarlyView.ABSTRACT Background Despite professional consensus regarding the importance of open communication with pediatric cancer patients about their disease, actual practice patterns of disclosure are understudied. Extant literature suggests a significant proportion of children are not told about their diagnosis/prognosis, which is purported to negatively ...
Rachel A. Kentor +12 more
wiley +1 more source