Results 131 to 140 of about 5,759 (196)

Rice Bran Extraction and Stabilization Methods for Nutrient and Phytochemical Biofortification, Nutraceutical Development, and Dietary Supplementation. [PDF]

Nutr Rev
Das PP, Gul MZ, Weber AM, Srivastava RK, Marathi B, Ryan EP, Ghazi IA.   +6 more
europepmc   +1 more source

Antioxidant Application of Clove (<i>Syzygium aromaticum</i>) Essential Oil in Meat and Meat Products: A Systematic Review. [PDF]

Plants (Basel)
Valarezo E, Ledesma-Monteros G, Jaramillo-Fierro X, Radice M, Meneses MA.   +4 more
europepmc   +1 more source

Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation. [PDF]

Food Chem X
Gong J, Zuo Q, Wu Z, Zhao C, Wei J, Huang Y.   +5 more
europepmc   +1 more source

Relationships Between Chemical Compounds and Sensory Properties of Virgin Olive Oil in the US and Israel: Development of a Prediction Model for Defects. [PDF]

J Agric Food Chem
Calatayud MV, Li X, Dag A, Benjamin O, Tietel Z, Polari JJ, Zipori I, Wang SC.   +7 more
europepmc   +1 more source

Effect of plastic packaging on lyophilized goulash and eggbarley with different types of meat. [PDF]

Sci Rep
Jiri M, Kristina T, Katerina K, Martin L, Marketa P, Martin S.   +5 more
europepmc   +1 more source

Comprehensive Extraction and Biological Activities of Mycosporine-like Amino Acids and Glyceroglycolipids Extracts from Two Macroalgae Ecklonia kurome and Ulva lactuca. [PDF]

Foods
Wei X, Hu X, Li T, Li Y, Yu Y, Jiang X, Wang H, Yang J, Jiao X, Zhou X, Sun Y.   +10 more
europepmc   +1 more source

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RANCIDITY

Nutrition & Food Science, 1982
The term rancid is used to describe either objectionable odours or tastes in many food products. In this article P.J. Barnes PhD and T. Galliard DSc, FRSC, FIFST outline the causes, methods of measurement and ways of preventing rancidity in foods.
P.J. Barnes, T. Galliard
openaire   +1 more source