Results 31 to 40 of about 10,150 (201)
Food Biomacromolecules, EarlyView.Abstract Traditional heat processing technology restricts the direct development of lipophilic polyphenols (LPPs)‐fortified foods. For achieving a balance between high retention of biological activity and optimal edible quality, encapsulation of LPPs by proteins/polysaccharide complexes or conjugates‐based nanocarriers (PPCCNs) as food ingredients has ...
Yuanhong Chen +3 more
wiley +1 more source
Les Cinquièmes Journées du Centre de Recherche sur l'aromatisation [PDF]
, 1974 Compte rendu des Cinquièmes Journées du Centre de Recherche sur l'Arômatisation. Grenoble. 11 et 12 oct. 1974.
Huet, Raymond
core
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Qualité du cacao : influence de la fermentation et du séchage [PDF]
, 1995 Les caractéristiques organoleptiques du chocolat sont liées aux profondes modifications de la composition biochimique de la fève, induites par la fermentation et le séchage.
Cros, Emile, Jeanjean, Nathalie
core
Raman Bands of Malto‐ and Isomalto‐Oligosaccharides as Models for Starch
Journal of Raman Spectroscopy, EarlyView.The present study measured Raman spectra of malto‐ and isomalto‐oligosaccharides with various degree of polymerization as models for starch. The data suggest that malto‐oligosaccharides with degree of polymerization ≥ 5 exhibit Raman bands similar to those of starch.
Shusaku Nakajima, Takuma Genkawa
wiley +1 more source
Quelles sont les expériences vécues des personnes âgées de 65 ans et plus, souffrant de douleur chronique en soins palliatifs: travail de Bachelor [PDF]
, 2015 Le but de cette étude est d’explorer les différentes perceptions de la douleur chronique chez les personnes âgées en soins palliatifs. Il s’agit d’une revue de la littérature qualitative descriptive qui prend en compte la théorie de Rosemarie Rizzo Parse.
Beer, Lucile +4 more
core
JSFA reports, EarlyView.Abstract Background This study evaluated the influence of four drying techniques—freeze drying (FZD), microwave drying (MCD), oven drying (OVD), and sun drying (SUD)—on the bioactive, nutritional, and physical properties of turmeric. Using standard analytical procedures, the samples were examined for antioxidant activity (DPPH and ABTS assays), total ...
Eric Antiri Aforo +6 more
wiley +1 more source
Can trigeminal sensations impact saltiness perception? A mini‐review
Journal of the Science of Food and Agriculture, EarlyView.Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan +2 more
wiley +1 more source
Tendances actuelles de l’enseignement des temps du passé du français dans quelques méthodes de FLE - le cas du passé composé [PDF]
, 2015 La valeur fondamentale du passé composé n’est pas légitimement reconnue dans l’enseignement du français. Celui-ci étant le premier temps du passé, sa fonction consiste à exprimer la valeur d’accompli indépendamment de la notion d’époque. L’interprétation
Hirashima Rika, 平嶋 里珂
core +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Sorghum is a staple food for hundreds of millions of people in dry regions worldwide, and improving its nutritional quality is vital for global food and health security under climate change. In this study, we evaluated traditional Sudanese sorghum varieties grown in eastern deltas to better understand their natural health‐promoting properties. We found
Khitma A. Sir Elkhatim +5 more
wiley +1 more source