Results 21 to 30 of about 3,859,028 (305)
Foods, 2020 Fermented vinegar is prepared from grains and medicinal plants. Here, we produced vinegar from peeled and unpeeled roots of bellflowers (Platycodon grandiflorum) using Acetobacter pasteurianus A11-2 and analyzed bellflower vinegar (BV) samples using gas ...
Na-Young Gil +3 more
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Authentication test of seasoning food materials made from turmeric using real-time PCR
Ho Chi Minh City Open University Journal of Science - Engineering and Technology, 2023 The authentication test for spices made from turmeric using real-time. This study aimed to determine whether the spice ingredients claimed to be made from turmeric actually contain turmeric, as asserted by the product.
Alfi Sophian, Ratna Purwaningsih
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AMB Express, 2018 Although high levels of staphylococcal phenol-soluble modulins (PSMs) in clinical methicillin-resistant Staphylococcus aureus (MRSA) has been shown to correlate with bacterial virulence, the PSMs expression in foodborne Staphylococcus aureus (S. aureus),
Xiaoxiao Wu +8 more
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Food Chemistry: X, 2023 The effects of different particle sizes of purple sweet potato flour (PSPF) on the structure and quality of noodles and the diffusion kinetics of anthocyanins during cooking were studied.
Han Hu +5 more
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Biosensors in food processing [PDF]
Journal of Food Science and Technology, 2012 Optical based sensing systems that measure luminescence, fluorescence, reflectance and absorbance, etc., are some of the areas of applications of optical immunosensors. Immunological methods rely on specific binding of an antibody (monoclonal, polyclonal or engineered) to an antigen.
M S, Thakur, K V, Ragavan
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NOVEL FOODS: SUSTAINABLE FOOD PROCESS
International Journal of Ecosystems and Ecology Science (IJEES), 2021 Novel food consumption in this challenging world has grown its demand. The growing food industry has been working to produce sustainable foods by converging food safety and security in precedence additional concerned by producing various type of foods by examining the health effect benefits to consumers and its nutritional value and toxicological ...
Miano, Tahseen Fatima, DOĞAN, Mahmut
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Foods, 2023 This paper investigated the effects of different particle sizes and addition levels of purple sweet potato flour (PSPF) on the rheological properties and moisture states of wheat dough.
Han Hu +4 more
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Developing sous vide/freezing systems for ready-meal components [PDF]
, 2005 End of Project ReportSous vide cooking involves sealing raw or par-cooked food in a vacuumised laminated plastic pouch or container, cooking by controlled heating, rapid chilling and then re-heating for consumption. The chilled storage period is up to 21
O'Beirne, David +5 more
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Food safety in Finland 2021 [PDF]
, 2022 This report presents the 2021 results of regulatory control related to food safety, official controls and monitoring programmes on food and feed, as well as research and risk assessments.
Finnish Food Authority, Finnish Food Authority
core
Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar
MicroorganismsThis study investigated changes in microbial communities and functional components during the fermentation of traditional Korean grain vinegars collected from various regions as well as the correlations among these components.
Su Jeong Lee +3 more
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