Results 111 to 120 of about 17,175 (194)

Dry Cleaning and Post‐Cleaning Strategies in Food Processing Facilities: A Scoping Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Effective dry cleaning and post‐cleaning treatments are essential for maintaining food safety in dry‐food processing environments where water use must be minimized. This scoping review mapped and synthesized empirical research on minimal‐water cleaning methods applied to industrial surfaces, focusing on their efficacy against microbial and ...
Zahra Shahbazi, Curtis L. Weller, Prashant Dahal, Byron D. Chaves   +3 more
wiley   +1 more source

Insects and Survival: A Review of Primary and Secondary Defense Strategies

Entomologia Experimentalis et Applicata, Volume 174, Issue 7, Page 601-624, July 2026.
Based on a review of three decades of literature, insect defense mechanisms are classified into primary (I) and secondary (II) mechanisms of behavioral, morphological, and chemical nature. These mechanisms have been recorded in 22 (I) and 20 (II) orders, respectively.
Lucas Fernandes Silva, Rodrigo Almeida Pinheiro, José Cola Zanuncio, Conceição Aparecida dos Santos   +3 more
wiley   +1 more source

Short-chain fatty acids as marker for the degradation of frying fats and oils

, 2008
Matthäus, Bertrand, Brühl, Ludger
core   +1 more source

Fats, oils, waxes

, 2014
Lothar Hasenberg, Roman Bender
core   +3 more sources

Comparison of Oleogels Obtained by Emulsion Template Method Using Low Molecular Weight Hydroxypropyl Methylcellulose (HPMC) with Fish and Vegetable Oils. [PDF]

Gels
Escobar A, Montes L, Franco-Uría A, Moreira R.   +3 more
europepmc   +1 more source

Physicochemical, Thermal and Textural Characterization of Olive Pomace Oil and Argan Oil Oleogels Prepared with Different Oleogelators. [PDF]

Gels
Kırkyol M, Akköse A, Şişik Oğraş Ş, Yılmaz Oral ZF, Kaban G, Kaya M.   +5 more
europepmc   +1 more source

Mineral Oils in Olive Oils: Background, Analytical Determination, Sources of Contamination, and Possible Mitigation Strategies. [PDF]

Foods
Moret S, Sadeghian SF, Ursol LM, Barp L.
europepmc   +1 more source

Minor components in oils and their effects on frying performance.

, 2013
Przybylski, R., Aladedunye, F.
core   +1 more source

FORMULATION AND EVALUATION OF HERBAL LIPSTICK USING NATURAL PIGMENTS AND FATS TO REDUCE THE RISK OF TOXICITIES CAUSED BY SYNTHETIC PIGMENTS

<p><span>Natural pigments, colours, fats, and waxes are receiving increased attention for their usage in many cosmetic ailments like lipsticks as synthetic ingredients like colouring agents, fats, and waxes cause allergic reactions and have ...
Venkata Naga Jyothi Nakka*, Prasanna Kumari Tata   +1 more
core   +1 more source

Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues. [PDF]

NPJ Sci Food
Park YS, Jeong S, Lee S.
europepmc   +1 more source