Results 231 to 240 of about 62,024 (334)

Pure Milk and How to Get It [PDF]

, 1917
University of Texas at Austin
core   +1 more source

THE RELATIONSHIP BETWEEN THE TUBERCULIN TESTING, VITAMINS, PASTEURIZATION AND THE PUBLIC HEALTH

, 1923
H. A. Harding
openalex   +2 more sources

Plumbing Hazard Survey of Pasteurization Plants

, 1936
W. Scott Johnson
openalex   +2 more sources

A decision analysis of cancer patients and the consumption of ready‐to‐eat salad

Risk Analysis, EarlyView.
Abstract Listeria monocytogenes is a foodborne pathogen of concern for cancer patients, who face higher morbidity and mortality rates than the general population. The neutropenic diet (ND), which excludes fresh produce, is often utilized to mitigate this risk; however, an analysis weighing the theoretical listeriosis risk reduction of produce exclusion
Carly B. Gomez, Jade Mitchell, Bradley P. Marks   +2 more
wiley   +1 more source

Knowledge and Adherence to Lifestyle Habits to Prevent Complications Associated With Immunosuppression in Kidney Transplant Recipients: A Single‐Center Survey

Transplant Infectious Disease, EarlyView.
We performed a survey on lifestyle habits aimed at reducing the risks associated with immunosuppression in kidney transplant recipients. We found gaps in dental hygiene, sunscreen use, vaccination, and consumption of high‐risk foods. Cultural and economic factors influenced adherence.
Tamara Ruiz‐Merlo, Isabel Rodríguez‐Goncer, Francisco López‐Medrano, Natalia Polanco, Esther González, Hernando Trujillo, Marina Fayos, Natalia Redondo, Rafael San Juan, Amado Andrés, José María Aguado, Mario Fernández‐Ruiz   +11 more
wiley   +1 more source

The Influence of Pasteurization and Diet of the Cow on the Anti-Scorbutic Potency of the Milk

, 1924
T. M. Olson, Lynn Copeland
openalex   +1 more source

Innovative Oat‐Based Postbiotic and Synbiotic Products: Chemical Constituents and Hepatoprotective Efficacy

eFood, Volume 6, Issue 3, June 2025.
ABSTRACT Oat (Avena sativa) is a health‐promoting food exhibiting prebiotic properties. We invented oat‐based postbiotics (Oat_PB) fermented with probiotics (mainly Lactobacillus and Bifidobacterium) and comprehensively compared their chemical constitutions with the synbiotic form (Oat_SB).
Ruixue Wen, Lanqi Zhou, Wei Song, Jiayao Lv, Tianqi Liu, Haizhou Wu, Lin Shi   +6 more
wiley   +1 more source

The Effect of Pasteurization on the Number of Bacteria in Milk When This is Determined by the Direct Microscopic Count

, 1920
E. G. Hastings, Audrey Davenport
openalex   +1 more source

Enhancing Pea Flour Characteristics Through Radio Frequency Heating: Effects on Composition, Flavour, Anti‐Nutrients and Functionality

Legume Science, Volume 7, Issue 2, June 2025.
ABSTRACT Peas and other legume crops are sources of sustainable plant‐based proteins. Dry pea seeds can be processed into whole seed flour or dehulled milled flour and used as food ingredients. However, the widespread consumption of plant‐based ingredients from peas is limited by their poor sensory properties, limitations in their functionality ...
Praiya Asavajaru, Pabitra Chandra Das, Aarti Bhagwat, Darrin Klassen, Li Liu, Peng Gao, Yuping Lu, Prem Prakash Das, Nandhakishore Rajagopalan   +8 more
wiley   +1 more source

The Cellular Test for Pasteurized Milk under Practical Conditions

, 1919
W. D. Frost, Genevieve D. Moore
openalex   +1 more source