Results 171 to 180 of about 53,691 (308)

Comparisons of the Inactivation of Phosphatase Enzyme and the Killing of Escherichia-Aerobacter Organisms as Criteria of Satisfactory Pasteurization of Ice Cream Mix

, 1939
F.E. Nelson, W.J. Caulfield, W.H. Martin
openalex   +1 more source

Recent Perspectives on the Role of Anthocyanins in Blueberries (Vaccinium spp.) Against Cardiovascular Diseases and Their Complications: An Updated Review

eFood, Volume 6, Issue 4, August 2025.
Given the global burden of CVDs as a leading cause of mortality, our review aims to address the urgent need for improved dietary interventions. Key findings highlight that blueberry anthocyanins enhance endothelial function, modulate inflammatory pathways, and mitigate oxidative stress.
Muhammad Tayyab Arshad, Sammra Maqsood, Ali Ikram, Muhammed Adem Abdullahi   +3 more
wiley   +1 more source

Use of Dishwashing Machines: Pasteurization of Eating Utensils

, 1938
Wesley C. Cox
openalex   +2 more sources

A Methodological Review of Strategies for Artificial Contamination of Solid Food With Aspergillus flavus and Aflatoxin B1: Insights Into Growth Dynamics, AFB1 Production, and Spiking Techniques for Cereals, Nuts, and Seeds

eFood, Volume 6, Issue 4, August 2025.
While natural contamination offers ecological realism, artificial methods provide accuracy, repeatability, and standardization, making them especially valuable for comparative studies and technique development. This review outlines the key methodologies used to artificially contaminate cereals, nuts, and seeds with Aspergillus flavus (A.
Alaa Abou Dib, Nicolas Louka, Jean Claude Assaf, Sami El Khatib, André El Khoury, Espérance Debs   +5 more
wiley   +1 more source

PATHOGENIC STREPTOCOCCI AND MILK PASTEURIZATION

, 1923
H. J. Sears, Robert L. Benson
openalex   +2 more sources

New Insights Into the Use of Cereals and Pseudocereals in Fermented Beverages: Trends, Challenges, and Innovations

eFood, Volume 6, Issue 4, August 2025.
This review explores cereals and pseudocereals in fermented beverages, highlighting trends, challenges, and innovations supporting health, sustainability, and gluten‐free brewing. ABSTRACT Nowadays, cereals and pseudocereals are crucial in producing fermented drinks, conferring their nutritional, functional, and sensory properties.
Amal Sudaraka Samarasinghe, Fabiola Fernando, Kerthika Devi Athiyappan, Baojun Xu, Abu Saeid   +4 more
wiley   +1 more source

Automatic Control of Pasteurization—Advantages and Safeguards

, 1940
A. W. Fuchs
openalex   +2 more sources

The Impact of κ‐Carrageenan on the Textural, Microstructural, and Molecular Properties of Heat‐Induced Egg White Protein Gel

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
Based on the graphical abstract, this study demonstrates that increasing κ‐carrageenan concentration enhances the gelation properties of egg white protein gels. The addition of κ‐carrageenan improves gel hardness, elasticity, and water‐holding capacity while forming a denser network structure, as shown by CLSM and SEM analysis.
Yuping Wei, Shaomin Lin, Weicong Lin, Ying Nie, Xianghui Zou, Yuzhong Zheng, Biansheng Li, Yuwei He, Yisheng Huang, Yongping Huang   +9 more
wiley   +1 more source

Liposomal Encapsulation in Food Systems: A Review of Formulation, Processing, and Applications

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
Liposomal microencapsulation stands as a promising technique for the food industry, offering versatile solutions to protect, deliver, and enhance the functionality of bioactive compounds, enzymes, and other food ingredients. This review has highlighted the fundamental aspects of liposomes, including their structure, properties, and formulation methods,
Muhammad Abdul Rahim, Hamdy A. Zahran, Hafiza Madiha Jaffar, Saadia Ambreen, Mohamed Fawzy Ramadan, Fahad Al‐Asmari, Roberto Castro‐Muñoz, Eliasse Zongo   +7 more
wiley   +1 more source

Functional Yogurt: Enhancing Color Stability, Functional Quality, and Storage Life With Malabar Spinach (Basella alba L.) Fruit

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
This study investigated the impact of Malabar spinach fruit extract (MSFE) on yogurt quality, revealing that 2000 μL MSFE enhanced physicochemical properties like viscosity, acidity, and soluble solids while reducing syneresis. MSFE also boosted antioxidant activity, phenolic and flavonoid content, and improved color stability while suppressing ...
Md. Akhtaruzzaman, Tanjim Ahmed, Md. Rakibul Islam, Sharmin Akther, Md. Sajib Al Reza   +4 more
wiley   +1 more source