Results 161 to 170 of about 56,492 (324)
Food Science &Nutrition, Volume 14, Issue 1, January 2026.This study developed and optimized chickpea‐based cheese using pineapple (Ananas comosus) extract as a natural coagulant. The optimized formulation improved yield, texture, protein content, mineral composition, and sensory acceptability compared to control cheese.
Lamrot Damene Alemayehu +2 more
wiley +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
core
Organoleptic quality of pasteurized milk with addition Binahong leaf extract (Anredera cordifolia (Ten) Steenies) during storage [PDF]
, 2021 Dwi Maryana +2 more
openalex +1 more source
Correlation of incubating temprature and time on pasteurization of oral bacteria
, 1993 Tsuneo Nomura +2 more
openalex +2 more sources
Food Science &Nutrition, Volume 14, Issue 1, January 2026.This study provides the first comprehensive phytochemical characterization of Georgian Prunus cerasifera (tkemali) fruits and compares the effects of traditional high‐heat processing with innovative low‐temperature methods on bioactive compound retention.
Jeiran Putkaradze +4 more
wiley +1 more source
Retraction statement: Vacuolating cytotoxin A (vacA) and cytotoxin‐associated gene A (cagA) genotypes of resistant Helicobacter pylori strains isolated from raw and pasteurized milk [PDF]
, 2019 openalex +1 more source
Food Science &Nutrition, Volume 14, Issue 1, January 2026.This study demonstrates that rice and coconut milk can serve as effective bases for nutrient‐rich, plant‐based yogurts with properties similar to those of dairy yogurt. Coconut milk yogurt exhibited superior stability and acidity, while rice milk yogurt offered high consumer acceptability.
Md. Naimur Rahman +3 more
wiley +1 more source