Results 51 to 60 of about 5,759 (196)

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Toxic Character of Rancid Oil. XII.

Journal of Japan Oil Chemists' Society, 1972
Soybean oil was heated at 180°C for 35 and 50 hours. Fresh soybean oil and thermally oxidized oils were fed to rats in a diet containing 15% of oil.The contents of the lipids, tocopherol and protein and amino acids composition in liver, blood and testicle were determined.The results indicated that the rats fed with thermally oxidized oil showed growth ...
Goro KAJIMOTO, Hiromi YOSHIDA
openaire   +5 more sources

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Toxic Character of Rancid Oil. XVI.

Journal of Japan Oil Chemists' Society, 1974
In the previous papers, the authors reported that tocopherol showed the effect to reduce the toxicity of thermally oxidized oil (TO) in rats.The present paper deals with the comparison of nutritive values among TO with or without tocopherol (Toc) and fresh oil without tocopherol.Soybean oil was heated at 180°C for 50 hours, and TO with or without Toc ...
Goro KAJIMOTO, Hiromi YOSHIDA, Shugo MORITA   +2 more
openaire   +4 more sources

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source

Influence of microwave heating on the stability of processed samn

Grasas y Aceites, 1991
Butter was converted to samn by microwave and conventional heating. The quality of the processed samn by the two methods was followed by determining the acid, peroxide and TBA values over a period of six weeks at 60°C.
Radwan S. Farag, Soad H. Taha
doaj   +1 more source

We Need to Talk About Court Custody

The Howard Journal of Crime and Justice, EarlyView.
ABSTRACT Court custody is an overlooked but significant site of incarceration that holds tens of thousands of individuals each year in England and Wales. Providing one of the first scholarly investigations of court custody, we find that insurmountable bureaucratic barriers make it impossible to conduct interview‐based empirical research within court ...
Tom Kemp, Philippa Tomczak
wiley   +1 more source

Efficient and simple determination of olive oil rancidity [PDF]

Journal on Processing and Energy in Agriculture, 2012
There are two major factors that cause cooking oils to become rancid. The first one is exposure of oil to light, starting a cascade of radical reactions leading to the breaking down of chains of unsaturated fatty acids.
Vujić Đura, Ačanski Marijana, Bodroža-Solarov Marija, Hristov Nikola   +3 more
doaj  

Physicochemical Quality and Chemical Safety of Commercial Wet Cat Food: Composition, Oxidation, Biogenic Amines, and Trace Elements

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT This study investigated the physicochemical characteristics and chemical safety of commercial wet cat foods marketed in Brazil. Twenty products labeled as beef, chicken and fish flavors were analyzed for proximate composition, pH, lipid and protein oxidation, biogenic amines, and essential and potentially toxic trace elements.
Marina Teixeira de Vries Mársico, Eliane Teixeira Mársico, Celso Fasura Balthazar, João Paulo de Sá Felizardo, Roberto Meigikos dos Anjos, Erick Almeida Esmerino, Sérgio Borges Mano   +6 more
wiley   +1 more source

Spaceborne and spaceborn: Physiological aspects of pregnancy and birth during interplanetary flight

Experimental Physiology, EarlyView.
Abstract Crewed interplanetary return missions that are on the planning horizon will take years, more than enough time for initiation and completion of a pregnancy. Pregnancy is viewed as a sequence of processes – fertilization, blastocyst formation, implantation, gastrulation, placentation, organogenesis, gross morphogenesis, birth and neonatal ...
Arun V. Holden
wiley   +1 more source