Results 141 to 150 of about 123,422 (307)
Food Bioengineering, EarlyView.ABSTRACT Smoked fish products are widely consumed; however, they often contain high sodium levels (up to 4 g NaCl/100 g), which are associated with an increased risk of hypertension and cardiovascular diseases. Therefore, developing low‐sodium alternatives without compromising product quality and safety has become an urgent public health priority ...
Marwa A. Sheir +3 more
wiley +1 more source
Ciência Animal Brasileira, 2010 <p>This study aimed to evaluate the effect of three different sources of sodium for broilers’ performance and carcass yield. In total 414 female Ross broilers were fed on dietary treatments from one up to 42 days of age.
Victor Fernando Büttow Roll +5 more
doaj
Food Chemistry International, EarlyView.ABSTRACT This study investigated the ultrasound‐assisted extraction of polyphenols from three sources: Diaphragma juglandis fructus (DJF), walnut pellicle (WP), and flowers of Juglans regia (FJR). Initially, we assessed the transformation of walnut polyphenols through simulated gastric and gastrointestinal digestion using in vitro models.
Lin Wang +6 more
wiley +1 more source
Food Chemistry International, EarlyView.ABSTRACT In this study, honey produced from Apocynum venetum L. was collected from BC (Bachu County), SY (Shaya County), and YL (Yuli County) in Xinjiang. The basic physical and chemical properties of the honey, and the contents of total phenols, total flavonoids, and amino acids were analyzed, and 16 types of polyphenols were quantified using triple ...
Na Zhang +5 more
wiley +1 more source
The b iosynthesis of histidine: imidazoleglycerol phosphate, imidazoleacteol phosphate, and histidinol phosphate [PDF]
, 1955 This is a report on the isolation and characterization of D-erythro-imidazoleglycerol phosphate (IGP), imidazoleacetol phosphate (IAP), and L-histidinol phosphate, which are accumulated in the mycelia of several of these ...
Ames, Bruce N., Mitchell, Herschel K.
core
Flavour and Fragrance Journal, EarlyView.The study analysed essential oils and mycotoxins in five types of spices. The results showed variability in oil yield and detection of T‐2 and HT‐2 toxin concentrations, highlighting the importance of quality assessment of spices to ensure food safety.
Helena Pluháčková +6 more
wiley +1 more source
The Biochemical, Physiological, and Metabolic Evaluation of Human Subjects in a Life Support Systems Evaluator and on a Diet of Precooked Freeze Dehydrated Foods Final Report, 12 Oct. - 24 Nov. 1964 [PDF]
Human water, caloric, and protein requirements in simulated life support system with dietary ...
Dunco, D. P. +3 more
core +1 more source
Marine Algae‐Derived Bioactives: A Sustainable Resource for the Food and Agriculture Industries
Food Frontiers, EarlyView.Algae are widely used in food and agriculture due to their bioactive compounds and are an eco‐friendly natural preservative and low carbon farming method. However, the problems regarding safety and acceptance still remain as tools like nanotechnology make improvements.
Sara Chadorshabi +3 more
wiley +1 more source
Food Frontiers, EarlyView.Australian food industry stakeholders described the potassium‐enriched salt supply chain as separate from the regular salt supply and instead reliant on global markets. They identified opportunities to enable broader adoption across the Australian food system by strengthening local production, increasing research and collaboration, and targeted support
Juliette Crowther +13 more
wiley +1 more source
Food Frontiers, EarlyView.PCP‐80% could lessen the pathophysiology of T2DM in terms of controlling blood glucose/lipid levels and enhancing intestinal barrier function, via modulating the intricate web of intestinal microbiota/BAs/BAs signaling pathways. Red vertical arrows denote increases (HPCP‐80% vs. MC), blue vertical arrows indicate decreases (HPCP‐80% vs.
Xiaole Zhao +8 more
wiley +1 more source