Results 261 to 270 of about 90,623 (308)

An integrated approach to smoky food flavor: Decoding key odorants, sensory contributions, and olfactory recognition mechanisms. [PDF]

Curr Res Food Sci
Wang J, Zhou X, Guo Y, Shi Q, Wang S, Ye Q, Fan W, Chai G, Zhang Q.   +8 more
europepmc   +1 more source

Meat consumption and risk of hepatobiliary cancers in the National Institutes of Health-AARP Diet and Health Study. [PDF]

JNCI Cancer Spectr
Wahl D, Loftfield E, Zouiouich S, Liao LM, Hong HG, McGlynn KA, Sinha R.   +6 more
europepmc   +1 more source

The type of food influences the behaviour of Listeria monocytogenes in a food-gastrointestinal-infection model. [PDF]

NPJ Sci Food
Pracser N, Zaiser A, Ciolacu L, Roch FF, Quijada NM, Thalguter S, Dzieciol M, Conrady B, Wagner M, Rychli K.   +9 more
europepmc   +1 more source

Dietary intake temporal patterns during early childhood in relation to diet quality in middle childhood and the role of family characteristics: the GECKO Drenthe cohort. [PDF]

Eur J Nutr
Yang J, Navis G, Mars M, Corpeleijn E.
europepmc   +1 more source

Exploring the integration of fish powder in school meal programs in Malawi through a food environment lens: acceptability, affordability, and convenience. [PDF]

Front Nutr
Ahern M, Lowore T, Andrianarimanana MH, Banda A, Toppe J, Ng'ong'ola-Manani T.   +5 more
europepmc   +1 more source

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Polycyclic aromatic hydrocarbons in Cambodian smoked fish

Food Additives & Contaminants: Part B, 2017
More than 85% of the population in Cambodia is strongly dependent on agriculture, of which freshwater aquaculture is one of the most important sources of food production. The smoked fish represents an important source of nutrients for Cambodian population; however, it can also lead to excessive intake of polycyclic aromatic hydrocarbons (PAHs). A field
Tereza, Slámová, Adéla, Fraňková, Anna, Hubáčková, Jan, Banout   +3 more
openaire   +2 more sources

Smoked, Cured, and Dried Fish

1990
Before refrigeration and canning techniques, humans preserved food caught in times of plenty to use in times of scarcity by taking advantage of environmental conditions, both induced and natural. In addition, they used naturally occurring preservatives such as salt and smoke.
Michael W. Moody, George J. Flick
openaire   +1 more source

Smoking, statins and fish oils

Independent Nurse, 2012
In-depth analysis of the latest research, compiled by Mark Greener
openaire   +1 more source

Potential hazards in smoke-flavored fish

Journal of Ocean University of China, 2008
Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition
Hong Lin, Jie Jiang, Donghua Li
openaire   +1 more source

Smoking Fish. Salmon

2018
Notes on preparing salmon for ...
openaire   +1 more source