Results 71 to 80 of about 2,329,063 (276)
FoodsThe gelation process and hydrogel properties of calcium salt-induced alginate hydrogels are influenced by anion-specific effects. In this study, we investigated the effects of CaSO4, CaI2, and Ca(C5H9O3)2 [calcium β-hydroxy-β-methylbutyrate, CaHMB] on ...
Yuqiao Wang +7 more
doaj +1 more source
Interactions of delivery systems modulating the digestibility of plant‐based proteins
Food Biomacromolecules, EarlyView.Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser +5 more
wiley +1 more source
Factors Influencing the Purchase of Live Seafood in the North Central Region of the United States [PDF]
This study assesses the preferences of shoppers of live seafood products in the North Central Region of the US accounting for heterogeneity in their preferences.
Quagrainie, Kwamena K. +2 more
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Food Safety and Health, EarlyView.This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi +6 more
wiley +1 more source
Standards-as-Barriers versus Standards-as-Catalysts: Assessing the Impact of HACCP Implementation on U.S. Seafood Imports [PDF]
The United States mandated a Hazard Analysis Critical Control Points (HACCP) food safety standard for seafood in 1997. Panel model results for the period 1990 to 2004 suggest that HACCP introduction had a negative and significant impact on overall ...
Sven Anders, Julie Caswell
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Food Safety and Health, EarlyView.Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley +1 more source
SELECTED FACTORS AFFECTING SEAFOOD MARKETS IN THE UNITED STATES [PDF]
The US seafood industry represents an economically important industry for the nation and an important component of the global seafood industry. The manner in which the industry has traditionally marketed the myriad of seafood products is changing.
Adams, Charles M.
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Shipin gongye ke-jiThe effects of different boiling durations (0.5, 1, 1.5, 2, 2.5 h) on the flavor of Lepidotrigla microptera bone broth (LBB) were investigated by flavoromics, rapid electronic sensory detection technology, and combined with sensory evaluation.
Fangshuai YIN +5 more
doaj +1 more source
Food Safety and Health, EarlyView.This paper highlights a concerning scenario of environmental contamination by multidrug‐resistant bacteria, underscoring the need for integrated surveillance and control strategies to address antimicrobial resistance in aquatic environments within the context of One Health.
Francisco Lucas de Amorim Nascimento +13 more
wiley +1 more source
MEASURING CONSUMER PREFERENCES FOR ECOLABELED SEAFOOD: AN INTERNATIONAL COMPARISON [PDF]
An analysis of consumer preferences for seafood labeled with information about environmental production attributes is introduced into the food labeling literature. International seafood ecolabeling programs have proposed to create market-based incentives
Donath, Holger +3 more
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