Results 31 to 40 of about 93,076 (285)

Improving Seafood Safety and Quality [PDF]

Journal of Aquatic Food Product Technology, 2018
Aquatic foods that been processed by regular production principles are, in general, safe and of high quality, whether marketed as fresh, frozen, or preserved by salting, drying, or a combination of...
openaire   +1 more source

A Chirality‐Converted Bacteriolytic Dodecapeptide Regulates Vibrio‐Induced Polymicrobial Infection and Ameliorates Invasion‐Associated Gut Microbiota Disequilibrium

Advanced Science, EarlyView.
Multidrug‐resistant Vibrio infections are rising rapidly and threaten coastal populations worldwide. This study introduces D‐zp37, a chirality‐engineered antimicrobial peptide with exceptional potency against resistant Vibrio species. D‐zp37 kills planktonic cells, blocks mixed‐species biofilms, disrupts essential bacterial stress responses, and shows ...
Ping Zeng, Qipeng Cheng, Xiaoxu Zhang, Honglan Wang, Jinghan Zhang, Xinyi Ding, Pengfei Zhang, Lanhua Yi, Kwok‐Yin Wong, Kin‐Fai Chan, Sheng Chen, Sharon Shui Yee Leung   +11 more
wiley   +1 more source

Hydrogel-Shielded Ellagic Acid Nanoparticles Prolong Colonic Retention and Mitigate DSS-Induced Colitis via Reactive Oxygen Species Scavenging

Foods
Inflammatory bowel disease (IBD) is characterized by oxidative stress imbalance and intestinal barrier disruption. Reducing excessive ROS has become a promising therapeutic strategy.
Ximei Ye, Tao Chen, Lihang Chen, Di Wu, Yinan Du, Jiangning Hu   +5 more
doaj   +1 more source

Excipient Emulsion–Based Delivery Systems for Enhancing Carotenoid Bioavailability: Advances in Formulation and Gastrointestinal Fate

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Excipient emulsion systems improve carotenoid solubilization, protect against degradation, and enhance gastrointestinal absorption through optimized formulation and digestion behavior. ABSTRACT Carotenoids are bioactive compounds that contribute to human health through antioxidant, provitamin A, and disease‐preventive effects.
Tugce Ceyhan, Elifsu Nemli, Esra Capanoglu, Merve Tomas   +3 more
wiley   +1 more source

Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose

Food Chemistry: X
The flavor of algae was one of the key factors for consumer acceptance. The objective of this study was to investigate the characteristic volatile compounds in cooking and seasoned cooking edible brown seaweeds (Undaria pinnatifida and Laminaria japonica)
Shan Jiang, Pengfei Jiang, Dingding Feng, Meiran Jin, Hang Qi   +4 more
doaj   +1 more source

Dispersants and Seafood Safety Assessment of the potential impact of Corexit® oil dispersants on seafood safety [PDF]

, 2011
The April 20, 2010 explosion and subsequent sinking of the Deepwater Horizon oil production platform (DWH) resulted in the largest oil spill in U.S. history.
Dickey, Robert W., Dickhoff, Walton W.
core   +1 more source

India–United States Agricultural Trade Under the America‐First Agenda

Agribusiness, EarlyView.
ABSTRACT This article examines India–United States agricultural trade under the America‐First agenda, highlighting trade patterns, tariff structures, and potential impacts of United States trade policies. Total agricultural trade remains modest at $7 billion annually, with India imposing higher tariffs (average 39%) than the United States (5%).
Badri N. Gopalakrishnan, Munisamy Gopinath, Kannan Kumar   +2 more
wiley   +1 more source

Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products

Foods
Freshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings.
Jing Yang, Zihan Li, Xinping Lin, Sufang Zhang, Chaofan Ji   +4 more
doaj   +1 more source

Seafood safety: economics of Hazard Analysis and Critical Control Point (HACCP) programmes [PDF]

, 1998
Seventy percent of the world's catch of fish and fishery products is consumed as food. Fish and shellfish products represent 15.6 percent of animal protein supply and 5.6 percent of total protein supply on a worldwide basis.
Cato, James C.
core  

Assessing the Impact of Promotions on Consumer Purchasing Behavior During Crises

Agribusiness, EarlyView.
ABSTRACT Understanding how households modify their food expenditure decisions during times of crisis is essential because consumer purchasing behavior frequently changes during these times. This study looks at these behavioral shifts during the COVID‐19 pandemic, concentrating on how price sensitivity and response to sales promotions changed over the ...
Wafa Mehaba, José María Gil
wiley   +1 more source