Results 31 to 40 of about 29,984 (146)

Comparison of volatile compounds during biological ageing and commercial storage of Cava (Spanish sparkling wine): The role of lees

Heliyon, 2023
Cava is a sparkling wine produced using a traditional method that must be aged in contact with lees for a minimum period of nine months. The contact between wine and lees improves the quality of the final product, and aroma is one of the most important ...
Alba Martín-Garcia, Clara Abarca-Rivas, Montserrat Riu-Aumatell, Elvira López-Tamames   +3 more
doaj   +1 more source

Maslinic Acid, a Natural Phytoalexin-Type Triterpene from Olives — A Promising Nutraceutical?

Molecules, 2014
Maslinic acid is a pentacyclic triterpene found in a variety of natural sources, ranging from herbal remedies used in traditional Asian medicine to edible vegetables and fruits present in the Mediterranean diet.
Glòria Lozano-Mena, Marta Sánchez-González, M. Emília Juan, Joana M. Planas   +3 more
doaj   +1 more source

Changes in Lymphocyte Composition and Functionality After Intensive Training and Exhausting Exercise in Rats

Frontiers in Physiology, 2019
Exhausting exercise can have a deleterious effect on the immune system. Nevertheless, the impact of exercise intensity on lymphocyte composition and functionality remains uncertain.
Sheila Estruel-Amades, Sheila Estruel-Amades, Patricia Ruiz-Iglesias, Patricia Ruiz-Iglesias, Marta Périz, Marta Périz, Àngels Franch, Àngels Franch, Francisco J. Pérez-Cano, Francisco J. Pérez-Cano, Mariona Camps-Bossacoma, Mariona Camps-Bossacoma, Margarida Castell, Margarida Castell   +13 more
doaj   +1 more source

Seguretat alimentària. Curs 2005-2006 [PDF]

, 2005
Pla docent de l'assignatura Seguretat alimentària de l'Ensenyament de Ciència i Tecnologia dels Aliments. Curs acadèmic 2005-2006.
Universitat de Barcelona. Facultat de Farmàcia
core   +7 more sources

Seguretat alimentaria i desigualtat social en clau antropològica

(Con)textos: revista d'antropologia i investigació social
Mireia Campanera
exaly   +3 more sources

Perceptions of Food among College Students in the Field of Food Science: A Food Sustainability Approach

Foods, 2023
The complex concept of food sustainability has become crucial in all spheres of life. Dietitians, food scientists, and technologists are in a unique position to promote sustainability in food systems. However, the perceptions of food sustainability among
Maria Clara de Moraes Prata Gaspar, Claudia Soar, Mari Aguilera, Maria Clara Gomez, Ricard Celorio-Sardà, Oriol Comas-Basté, Cristina Larrea-Killinger, M. Carmen Vidal-Carou   +7 more
doaj   +1 more source

Buenas prácticas de higiene en el transporte de alimentos [PDF]

, 2021
Transport d’aliments; Mesures de seguretat; Bones pràctiquesTransporte de alimentos; Medidas de seguridad; Buenas prácticasFood transportation; Security measures; Good practicesEl transport d’aliments és una fase més de la cadena alimentària que l ...
Agència Catalana de Seguretat Alimentària
core  

Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance

Animal, 2023
One of the targets of the meat industry is to reduce production costs and to increase the sustainability of the food chain, which has driven the attention towards the use of by-products as feed ingredients.
P. Albendea, A. Tres, M. Rafecas, S. Vichi, D. Solà-Oriol, M. Verdú, F. Guardiola   +6 more
doaj   +1 more source

Diccionari de seguretat alimentària [PDF]

, 2023
Diccionari; Seguretat alimentària; TerminologiaDiccionario; Seguridad alimentaria; TerminologíaDictionary; Food safety; TerminologyEl Diccionari de seguretat alimentària recull més de 700 termes relacionats amb la seguretat alimentària, amb la qualitat ...
TERMCAT, Departament de Salut
core  

Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor

Frontiers in Microbiology, 2022
Microbiological, chemical, and sensory analyses were coupled to understand the origins of kombucha organoleptic compounds and their implication in the flavor of the kombucha beverage. By isolating microorganisms from an original kombucha and comparing it
Thierry Tran, Kevin Billet, Berta Torres-Cobos, Stefania Vichi, François Verdier, Antoine Martin, Hervé Alexandre, Cosette Grandvalet, Raphaëlle Tourdot-Maréchal   +8 more
doaj   +1 more source