Results 211 to 220 of about 29,915 (300)

Legume Use in Australia: Insights Into Behaviours, Attitudes, and Consumption Patterns

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Introduction The benefits of regular legume consumption on health are well recognised. However, previous data has shown that intake amongst Australian adults is suboptimal and it is unknown whether intake has increased with the introduction of new legume products.
Nina A. Wilson, Nicole Scannell, Anthony Villani, Evangeline Mantzioris   +3 more
wiley   +1 more source

Utilization of Tomato (<i>Solanum lycopersicum</i>) Peel Powder as a Flavor Enhancer and Natural Antioxidant in Sausage Formulation. [PDF]

Int J Food Sci
Nie X, Jiang M, Wang K, Kuang G, Hu J, Wang Q, Li Y.   +6 more
europepmc   +1 more source

Democracy Sausage with Mark Kenny: Saving the Australian dream

Mark and Marija discuss Scott Morrison's exit from politics, before housing affordability campaigner Maiy Azize joins us to propose solutions to Australia's housing crisis.
Kenny, Mark, Taflaga, Marija, Azize, Maiy   +2 more
core  

Product Expectations and the Importance Associated With Various Reasons to Eat Plant‐Based Food Alternatives: A Consumer Study With Cream Cheese

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT Consumers differ in their reasons for substituting animal products with plant‐based (PB) alternatives, and these motivations may influence expectations of product performance. This exploratory study aimed to investigate the importance of various motives and their expectations of cream cheese alternatives.
S. R. Jaeger, S. L. Chheang, A. A. Nolden   +2 more
wiley   +1 more source

A hybrid RSM-PSO-ANN approach for developing cleaner-label emulsified sausages with roasted <i>Lyophyllum decastes</i> mushroom powder: Optimization, quality, and antioxidant activity. [PDF]

Food Chem X
Chen W, Yang H, Li X, Li W, Wu D, Zhang Z, Liu P, Pang X, Yang Y, Wang X.   +9 more
europepmc   +1 more source

Update of the risk assessment on dioxins and dioxin‐like PCBs in feed and food

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The European Commission asked EFSA to update its 2018 risk assessment on polychlorinated dibenzo‐p‐dioxins and dibenzofurans (PCDD/Fs) and dioxin‐like polychlorinated biphenyls (DL‐PCBs) in feed and food, based on the 2022 WHO Toxic Equivalency Factors (WHO2022‐TEFs).
EFSA Panel on Contaminants in the Food Chain (CONTAM Panel), Helle Katrine Knutsen, Agneta Åkesson, Vasileios Bampidis, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Evangelia Ntzani, Isabelle P. Oswald, Guido Rychen, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Jesús del Mazo, Andy Hart, Dieter Schrenk, José Cortiñas Abrahantes, Luisa Ramos Bordajandi, Francesca Riolo, Tuuli Tauriainen, Ron Hoogenboom   +27 more
wiley   +1 more source

Microbial Quality Assessment of Farmers' Market Food Products in Central Virginia During the COVID-19 Pandemic. [PDF]

Int J Food Sci
Kim C, Abujamous A, Clinkscales D, Riley A, Parveen S, Lee J, Ndegwa E, Nartea T.   +7 more
europepmc   +1 more source

Occupational Asthma and Contact Urticaria in a Wildlife Worker With Type I Hypersensitivity to Deer Dander

Contact Dermatitis, Volume 94, Issue 6, Page 717-719, June 2026.
Eglė Janušonytė, Thomas Harr, Peter Jandus, Haïg Nigolian   +3 more
wiley   +1 more source

Enhancing Fermented Sausage Quality with <i>Weissella hellenica</i>, <i>Lactobacillus sakei</i>, and <i>Pediococcus pentosaceus</i>. [PDF]

Gels
Fu Y, Zhang L, Long H, Yin Z, Sun X, Nie W, Zhuo Q, Lin C, Zhu S, Du Y, Jiang L.   +10 more
europepmc   +1 more source

Selected Factors of Quality of Raw Salami-Type Sausage Made From Meat of Two Rare Native Cattle Breeds: Polish Red and White-Backed. [PDF]

Food Sci Nutr
Węsierska E, Pasternak M, Niemczyńska-Wróbel K, Słupski J.   +3 more
europepmc   +1 more source