Results 261 to 270 of about 1,494,271 (291)

Food-grade encapsulated polyphenols: recent advances as novel additives in foodstuffs

Critical reviews in food science and nutrition, 2022
A growing inclination among consumers toward the consumption of natural products has propelled the usage of natural compounds as novel additives. Polyphenols are among the most popular candidates of natural food additives with multiple functionalities ...
Zonghan Wang, Da‐yong Zhou, Donghong Liu, B. Zhu   +3 more
semanticscholar   +1 more source

Sensory Stories to Support Additional Needs

2014
The following chapters introduce the importance of sensory stimulation and the significance of narrative, exploring the role that narrative has to play in inclusion. We look at the benefits gained from combining sensory stimulation and narrative together.
openaire   +1 more source

Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives.

Advances in Colloid and Interface Science
Three-dimensional (3D) printing is one of the world's top novel technologies in the food industry due to the production of food in different conditions and places (restaurants, homes, catering, schools, for dysphagia patients, and astronauts' food) and ...
A. Abedini, S. Sohrabvandi, P. Sadighara, Hedayat Hosseini, Mehdi Farhoodi, E. Assadpour, Mahmood Alizadeh Sani, Fuyuan Zhang, S. Seyyedi-Mansour, S. Jafari   +9 more
semanticscholar   +1 more source

Potato peel phenolics as additives for developing active starch-based films with potential to pack smoked fish fillets

, 2021
Starch, due to its thermoplastic capacity, is being explored for developing food packaging bioplastics. Nevertheless, it gives rise to brittle and hydrophilic materials.
Joana L. Lopes, Idalina Gonçalves, C. Nunes, B. Teixeira, R. Mendes, P. Ferreira, M. Coimbra   +6 more
semanticscholar   +1 more source

Health effects of synthetic additives and the substitution potential of plant-based additives.

Food Research International
The growth of the world population and the rapid industrialization of food have led to food producers' increased reliance on food additives. While food additives offer numerous conveniences and advantages in food applications, the potential risks ...
Jiaqi Chen, Pengguo Xia
semanticscholar   +1 more source

Sensory neuron addition in juvenile rat: Time course and specificity

Journal of Comparative Neurology, 2002
AbstractThe time course and specificity of neuron addition to lumbar dorsal root ganglia (DRGs) L4–L6 of rats was investigated. By using methods validated by three‐dimensional reconstructions, profile counts in paraffin sections of nucleoli within a nucleus were 36% greater in 100‐day‐old (P100) rats than in 1‐day‐old (P1) rats.
openaire   +2 more sources

Sensory evaluation of ovine milk yoghurt with inulin addition

International Journal of Dairy Technology, 2015
The purpose of this study was to elaborate prebiotic yoghurt using ovine milk and different inulin concentrations (0, 2 and 6%). Samples were submitted to laboratory analysis and two sensory tests with 100 consumers. The results of apparent viscosity and firmness determined by instrumental analysis of each yoghurt and control differed significantly ...
Celso Fasura Balthazar, Leonardo Varon Gaze, Hugo Leandro Azevedo da Silva, Camila Serva Pereira, Robson Maia Franco, Carlos Adam Conte‐Júnior, Mônica Queiroz de Freitas, Adriana Cristina de Oliveira Silva   +7 more
openaire   +1 more source

Comparative addition of rosemary extract and additives on sensory and antioxidant properties of retail packaged beef

International Journal of Food Science & Technology, 2007
SummaryThe antioxidant capacity of an organoleptically mild, water‐ and oil‐soluble rosemary extract (RE) was compared with tert‐butyl‐4‐hydroxyanisol (BHA)/tert‐butyl‐4‐hydroxytoluene (BHT) and vitamin E (through dietary supplementation). An optimum concentration of RE (0.1%) was established from sensory trials and used for subsequent analyses.
Nuala T.M. McBride, Sean A. Hogan, Joe P. Kerry   +2 more
openaire   +1 more source

Addition of sensory pollution loads - simple or not, that is the question

1998
ABSTRACTThe addition of pollution loads from building and furnish-ing materials, using a panel of persons trained to evaluate the perceived air quality in decipol, was studied. The results showed that the assumption that pollution loads of different sources can be added needs to be reevaluated and studied more.
Bluyssen, P.M., Cornelissen, H.J.M.
openaire   +1 more source

Natural Flavor Additives Influence the Sensory Perception and Consumer Liking of Australian Chardonnay and Shiraz Wines

American Journal of Enology and Viticulture, 2017
Yaelle Saltman, T. Johnson, K. Wilkinson, R. Ristić, L. Norris, S. Bastian   +5 more
semanticscholar   +1 more source