Results 101 to 110 of about 49,851 (305)
Osmolality of fortified human milk with contemporary human milk fortifiers
Nutrition in Clinical Practice, EarlyView.Abstract Background Human milk fortification is critical to support preterm infant growth. Human milk fortifed to caloric densities above manufacturers’ recommendations are often necessary to achieve adequate growth. Fortified milk may be prepared 12–24 h before feeding, although practice variations exist.
Abigail Gardiner +5 more
wiley +1 more source
Advances in Food Science, Sustainable Agriculture, and Agroindustrial EngineeringThis study aimed to determine the effect of pasteurization time and temperature on soursop juice characteristics. Soursop (Anonna muricata L.), a climacteric fruit, is a high source of natural antioxidants and contains polyphenol oxidase (PPO) enzyme ...
Bambang Dwi Argo +2 more
doaj +1 more source
SusMat, EarlyView.This article covers the basic theory and regulation strategies of amyloid‐like protein assembly, reviews the research progress of amyloid‐like protein assembly‐driven functional materials in light industry fields such as food, packaging, textiles, and biocatalysis, analyzes their sustainable advantages and challenges in these applications, and offers ...
Ruirui Liu +5 more
wiley +1 more source
The effects of pasteurization on caseinate-based edible film solutions
Journal of Dairy Science: Edible films based on the dairy protein casein have been developed, but widespread adoption will require pasteurization, and nothing is known about the effects of pasteurization on properties of the film solutions or their resulting films.
M.J. McAnulty +7 more
doaj +1 more source
Consumer attitudes towards food safety risks associated with meat processing [PDF]
A focus group study with 37 residents of Manhattan, Kansas, was conducted to examine consumers’ risk perceptions of foodborne illnesses from beef.
Schroeter, Christiane
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Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of Rangpur lime juice [PDF]
, 2018 Rangpur lime juice was subjected to ultraviolet (UV) radiation as a non-thermal technology and changes in/on quality characteristics (microbiological, physicochemical and sensorial) were determined in order to extend its shelf life.
Acevedo, Belén Andrea +2 more
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Functional Ecology, EarlyView.Read the free Plain Language Summary for this article on the Journal blog. Abstract Phosphorus (P) limitation may intensify plant competition. However, in severely P‐impoverished soils of south‐western Australia, cluster‐rooted Banksia attenuata (Proteaceae) can facilitate P acquisition of neighbouring species by mobilising tightly bound P from soil ...
Zhao Zhang +6 more
wiley +1 more source
Applied SciencesThe research material consisted of not from concentrate (NFC) apple juice, which underwent innovative processes of spray deaeration and flow microwave pasteurization. Traditional commercially available pasteurization was the control.
Jakub Kosiński +6 more
doaj +1 more source
Analisis Kecukupan Panas Pada Proses Pasteurisasi Daging Rajungan (Portunus Pelagicus) [PDF]
, 2012 Swimming crabs (Portunus pelagicus) is a fishery commodity that has high economic value in excess of a fairly high protein content and is composed of amino acids patterned approach needs amino acids in the human body The process of pasteurization is one ...
Aeni, N. (Nur) +1 more
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