Results 11 to 20 of about 92,420 (274)

Helical‐Like Assembly of Nateglinide as Coating for Oral Delivery of Insulin and Their Synergistic Prevention of Diabetes Mellitus

Advanced Science, 2023
Oral delivery of antidiabetic active components promises to free millions of people from daily suffering who require routine injections. However, oral insulin (Ins) and other short‐acting compounds such as nateglinide (NG) in harsh gastrointestinal tract
Yanfei Li, Lihang Chen, Yu Xu, Sihui Li, Huijia Yan, Tao Chen, Ziqi Hua, Di Wu, Runan Zhao, Jiangning Hu   +9 more
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Monitoring and proper handling ensure seafood safety

California Agriculture, 1997
Addressing seafood safety concerns through research and technology transfer is a major objective of the California Sea Grant Extension Program. Currently a major emphasis of the Sea Grant Extension Program is educating the seafood industry about the ...
R Price, P Tom
doaj   +2 more sources

Physicochemical Properties of Granular and Gelatinized Lotus Rhizome Starch with Varied Proximate Compositions and Structural Characteristics

Foods, 2023
As a traditional and popular dietary supplement, lotus rhizome starch (LRS) has health benefits for its many nutritional components and is especially suitable for teenagers and seniors. In this paper, the approximate composition, apparent amylose content
Xinyu Jiang, Yiting Gu, Lichao Zhang, Jinjian Sun, Jianan Yan, Ce Wang, Bin Lai, Haitao Wu   +7 more
doaj   +1 more source

The Screening and Isolation of Ethyl-Carbamate-Degrading Strains from Fermented Grains and Their Application in the Degradation of Ethyl Carbamate in Chinese Baijiu

Foods, 2023
Ethyl carbamate (EC), a 2A carcinogen produced during the fermentation of foods and beverages, primarily occurs in distilled spirits. Currently, most studies focus on strategies for EC mitigation.
Siyu Xue, Naihui Dong, Kexin Xiong, Hui Guo, Yiwei Dai, Huipeng Liang, Yingxi Chen, Xinping Lin, Beiwei Zhu, Sufang Zhang   +9 more
doaj   +1 more source

A Study on the Distribution and Level of Cadmium in Scallop Bractechlamys vexillum (Reeve 1853) from the Visayan Sea, Philippines

The Philippine Journal of Fisheries, 2021
Bivalves such as scallop Bractechlamys vexillum are considered an essential resource for livelihood and revenues in the Visayan Sea, central Philippines.
Karl Bryan S. Perelonia, Riza Jane S. Banicod, Kathlene Cleah D. Benitez, Gezelle C. Tadifa, Bryan E. Tanyag, Flordeliza D. Cambia, Ulysses M. Montojo   +6 more
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Investigation of the preference of marlin Kajikia audax sashimi with different lipid contents through sensory evaluation

Frontiers in Sustainable Food Systems
Identifying the sensory properties of fish consumers is important for providing their preferred seafood. Odor, flavor, texture, and appearance affected the sensory preference for fish. Moreover, several compounds are involved in sensory preference.
Kanako Hashimoto, Tokifusa Kawashima, Yuko Murata, Shintaro Imamura, Takuya Seko, Kenji Ishihara   +5 more
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Determining the origin of seafood products on the Belgian market: challenges to traceability and database management [PDF]

, 2007
In countries where the majority of the seafood is imported, information about seafood origin is important in particular from a food safety perspective. In the case of Belgium, no database is available describing the origin of commercial seafood products.
De Henauw, S., Parmentier, K., Raemaekers, M., Sioen, I., Van Camp, J., Verbeke, W., Willems, J.   +6 more
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The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa

Foods
The production of strawberry wine is an effective strategy for addressing the significant economic losses caused by strawberry spoilage. In recent years, there has been an increase in consumer demand for quality and flavor diversity in fruit wines ...
Ruipeng Wang, Bo Yang, Saihong Jia, Yiwei Dai, Xinping Lin, Chaofan Ji, Yingxi Chen   +6 more
doaj   +1 more source

Mechanistic Insights into Levilactobacillus brevis JYX2-Mediated Chinese Sauerkraut Fermentation: Nitrite Degradation and Flavor Enhancement

Foods
Traditional Chinese sauerkraut production is hindered by prolonged fermentation times, inconsistent quality, and nitrite accumulation during spontaneous fermentation, which collectively hinder industrial scalability.
Ying Ren, Weihong Tao, Wei Li, Tengda Xue, Zhijie Li, Yiwei Dai, Beiwei Zhu   +6 more
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An Overview of Seafood Supply, Food Safety and Regulation in New South Wales, Australia

Foods, 2017
Seafood consumption is increasing in Australia, especially in New South Wales (NSW). Average per capita seafood consumption in NSW is higher than the national average.
Malik A. Hussain, Themy Saputra, Elizabeth A. Szabo, Bruce Nelan   +3 more
doaj   +1 more source