Results 91 to 100 of about 220,783 (330)
Food Frontiers, EarlyView.This large cohort study of 45,664 participants from the UK Biobank provides strong epidemiological evidence that fish oil use was associated with 12% and 7% lower risks of obesity and high body fat percentage, respectively. Mechanistically, marine n‐3 polyunsaturated fatty acids mitigate obesity traits through PRDM16‐driven gene–nutrient interactions ...
Xiaohui Liu +12 more
wiley +1 more source
Food Frontiers, EarlyView.ABSTRACT In recent years, rising consumption of mushroom‐based foods has highlighted concerns over the formation of harmful Maillard reaction products (HMRPs) during thermal processing. However, limited information is available on the occurrence of intermediate and advanced HMRPs, such as α‐dicarbonyl compounds (α‐DCs) and advanced glycation end ...
Yong Li +9 more
wiley +1 more source
Seafood-borne parasites in Australia: human health risks, fact or fiction? [PDF]
Microbiology Australia, 2020 Seafood is an increasingly popular source of healthy protein. Since 1961, the average annual increase in global food fish consumption has been twice as high as population growth and exceeds the consumption of meat from all terrestrial animals combined1 ...
Shokoofeh Shamsi
doaj
Seafood Import Demand in the Caribbean Region [PDF]
Cointegration analysis and an Error Correction Model are used to estimate aggregate seafood import demand functions for selected Caribbean countries. The results show that seafood import demand is price elastic.
Jolly, Curtis M., Nguyen, Giap V.
core +1 more source
Food Frontiers, EarlyView.Sea red rice bran polysaccharides were separated and purified by DEAE‐52 column chromatography, yielding three components: SRBP‐I, II, and III. Moreover, all three are pentosan‐type polysaccharides predominantly composed of mannose. Among them, SRBP‐I demonstrated the most potent inhibitory effect on HeLa cells. Further investigation indicated that the
Jianping Chen +8 more
wiley +1 more source
Effects of Information about Invasive Species on Risk Perception and Seafood Demand by Gender and Race [PDF]
In this paper we consider the effects of negative and positive risk information on perceived seafood risks and seafood consumption by gender and race. The data is from a Mid-Atlantic survey of coastal seafood consumers.
George R. Parsons +3 more
core
Food Frontiers, EarlyView.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
Use of modified atmosphere in seafood preservation [PDF]
, 2003 Marcilene Camilo Heidmann Soccol +1 more
openalex +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source