Search results: 1,434,900 results (approx.)

1. Palpebral hidrocystoma.

Author(s) : Agharbi, F. Z.

Publisher : African Field Epidemiology Network, Kampala, Uganda

Journal article : Pan African Medical Journal 2019 Vol.33

3. A review of the application of dielectric spectroscopy in food field.

This article mainly reviews the progress that has been made in recent years in the application of dielectric spectroscopy (DS) in various food systems (fruits/vegetables, edible oil, meat/fish, milk and its products, eggs, honey, and alcoholic drinks). We describe the advantages and limitations of...

Author(s) : Zhao KongShuang; Liu Yuan

Publisher : China Food Publishing Co., Beijing, China

Journal article : Shipin Kexue / Food Science 2019 Vol.40 No.19 pp.294-306 ref.148

4. Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics.

In this study, using a central composite design, the effects of addition of Spirulina platensis and Zedo gum to plain and probiotic yoghurt samples were investigated during storage. Lactobacillus paracasei proliferation was directly dependent on the addition of microalgae and was inversely affected ...

Author(s) : Khaledabad, M. A.; Ghasempour, Z.; Kia, E. M.; Bari, M. R.; Zarrin, R.

Publisher : Wiley, Oxford, UK

Journal article : International Journal of Dairy Technology 2020 Vol.73 No.1 pp.67-75 ref.30

5. Studies on suitability of incorporating probiotics in mango-based Kulfi - a popular Indian frozen dessert.

Kulfi is popular milk based frozen dessert. The viability of probiotic and their stability in various food products containing substrates like milk, fruits, or vegetables as well as in products which are stored at very low temperatures including ice cream and other frozen desserts are key focus...

Author(s) : Nalkar, S. D.; Patel, A. R.; Bhambure, C. V.; Kalyankar, S. D.; Khedkar, C. D.

Publisher : Valahia University of Targoviste, Targoviste, Romania

Journal article : Annals Food Science and Technology 2018 Vol.19 No.4 pp.714-721 ref.23

6. Effect of glycosylated gel enhancers on the gel properties of surimi products.

Glycosylated gel enhancers were prepared by glycosylation of egg white with a mixture of locust bean gum and guar gum under wet-heating conditions in order to investigate their effect on the gel strength, texture, whiteness, water holding capacity and chemical forces of frozen surimi from red...

Author(s) : Liu JianHua; Su Qi; Zhu MinQi; Luo YaHong; Ding YuTing

Publisher : China Food Publishing Co., Beijing, China

Journal article : Shipin Kexue / Food Science 2019 Vol.40 No.4 pp.102-107 ref.30

7. Analysis of the degree of satisfaction of human food needs through the consumption of milk and dairy products.

Viewed in terms of nutritional value, a liter of milk can be equivalent to: 400 grams of pork, 750 grams of veal, 600 grams of beef, 8-9 eggs, 500 grams of fish meat, 1.5 kg of apples or 125 grams of bread. Consumption of a liter of milk can provide 616 calories, which is more than a fifth of the...

Author(s) : Adzic, P.; Petroman, I.; Marin, D.; Petroman, C.

Publisher : Banat's University of Agricultural Science and Veterinary Medicine, Timisoara, Romania

Journal article : Lucrari Stiintifice, Universitatea de Stiinte Agricole Si Medicina Veterinara a Banatului, Timisoara, Seria I, Management Agricol 2020 Vol.22 No.3 pp.9-12 ref.15

8. Analysis of certification of organic food in Poland over the period 2011-2016.

In the paper, the analysis of state of certification of organic food in Poland in 2011-2016 was presented. Reports of the Trade Quality Inspection of Agricultural and Food Products (IJHARS) were used as the comparative material. It was noted that despite the growing interest and greater popularity...

Foreign Title :Analiza certyfikacji żywności ekologicznej w Polsce w latach 2011-2016.

Author(s) : Zach, M.; Brodziak, A.; Florek, M.

Publisher : Wydawnictwo Uniwersytetu Przyrodniczego, Lublin, Poland

Journal article : Journal of Animal Science, Biology and Bioeconomy 2018 Vol.36 No.3 pp.15-32 ref.16

9. Influence of chitosan on microbiological data and quality characteristics of spreadable curd cheese and mayonnaise.

The studies of the usage of prebiotic dietary fibre (PDF) chitosan (further chitosan) in food industry, and especially its effect on safety and complex quality characteristics of food products are insufficient. Therefore, this paper represents the results obtained on the influence of chitosan on...

Author(s) : Liutkevičius, A.; Speičienė, V.; Alenčikienė, G.;


Search results: 1,434,900 results (approx.)

1. Palpebral hidrocystoma.

Author(s) : Agharbi, F. Z.

Publisher : African Field Epidemiology Network, Kampala, Uganda

Journal article : Pan African Medical Journal 2019 Vol.33

3. A review of the application of dielectric spectroscopy in food field.

This article mainly reviews the progress that has been made in recent years in the application of dielectric spectroscopy (DS) in various food systems (fruits/vegetables, edible oil, meat/fish, milk and its products, eggs, honey, and alcoholic drinks). We describe the advantages and limitations of...

Author(s) : Zhao KongShuang; Liu Yuan

Publisher : China Food Publishing Co., Beijing, China

Journal article : Shipin Kexue / Food Science 2019 Vol.40 No.19 pp.294-306 ref.148

4. Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics.

In this study, using a central composite design, the effects of addition of Spirulina platensis and Zedo gum to plain and probiotic yoghurt samples were investigated during storage. Lactobacillus paracasei proliferation was directly dependent on the addition of microalgae and was inversely affected ...

Author(s) : Khaledabad, M. A.; Ghasempour, Z.; Kia, E. M.; Bari, M. R.; Zarrin, R.

Publisher : Wiley, Oxford, UK

Journal article : International Journal of Dairy Technology 2020 Vol.73 No.1 pp.67-75 ref.30

5. Studies on suitability of incorporating probiotics in mango-based Kulfi - a popular Indian frozen dessert.

Kulfi is popular milk based frozen dessert. The viability of probiotic and their stability in various food products containing substrates like milk, fruits, or vegetables as well as in products which are stored at very low temperatures including ice cream and other frozen desserts are key focus...

Author(s) : Nalkar, S. D.; Patel, A. R.; Bhambure, C. V.; Kalyankar, S. D.; Khedkar, C. D.

Publisher : Valahia University of Targoviste, Targoviste, Romania

Journal article : Annals Food Science and Technology 2018 Vol.19 No.4 pp.714-721 ref.23

6. Effect of glycosylated gel enhancers on the gel properties of surimi products.

Glycosylated gel enhancers were prepared by glycosylation of egg white with a mixture of locust bean gum and guar gum under wet-heating conditions in order to investigate their effect on the gel strength, texture, whiteness, water holding capacity and chemical forces of frozen surimi from red...

Author(s) : Liu JianHua; Su Qi; Zhu MinQi; Luo YaHong; Ding YuTing

Publisher : China Food Publishing Co., Beijing, China

Journal article : Shipin Kexue / Food Science 2019 Vol.40 No.4 pp.102-107 ref.30

7. Analysis of the degree of satisfaction of human food needs through the consumption of milk and dairy products.

Viewed in terms of nutritional value, a liter of milk can be equivalent to: 400 grams of pork, 750 grams of veal, 600 grams of beef, 8-9 eggs, 500 grams of fish meat, 1.5 kg of apples or 125 grams of bread. Consumption of a liter of milk can provide 616 calories, which is more than a fifth of the...

Author(s) : Adzic, P.; Petroman, I.; Marin, D.; Petroman, C.

Publisher : Banat's University of Agricultural Science and Veterinary Medicine, Timisoara, Romania

Journal article : Lucrari Stiintifice, Universitatea de Stiinte Agricole Si Medicina Veterinara a Banatului, Timisoara, Seria I, Management Agricol 2020 Vol.22 No.3 pp.9-12 ref.15

8. Analysis of certification of organic food in Poland over the period 2011-2016.

In the paper, the analysis of state of certification of organic food in Poland in 2011-2016 was presented. Reports of the Trade Quality Inspection of Agricultural and Food Products (IJHARS) were used as the comparative material. It was noted that despite the growing interest and greater popularity...

Foreign Title :Analiza certyfikacji żywności ekologicznej w Polsce w latach 2011-2016.

Author(s) : Zach, M.; Brodziak, A.; Florek, M.

Publisher : Wydawnictwo Uniwersytetu Przyrodniczego, Lublin, Poland

Journal article : Journal of Animal Science, Biology and Bioeconomy 2018 Vol.36 No.3 pp.15-32 ref.16

9. Influence of chitosan on microbiological data and quality characteristics of spreadable curd cheese and mayonnaise.

The studies of the usage of prebiotic dietary fibre (PDF) chitosan (further chitosan) in food industry, and especially its effect on safety and complex quality characteristics of food products are insufficient. Therefore, this paper represents the results obtained on the influence of chitosan on...

Author(s) : Liutkevičius, A.; Speičienė, V.; Alenčikienė, G.; Sekmokienė, D.; Žvirdauskienė, R.; Mieželienė, A.

Publisher : Lietuvos Veterinarijos Akademija, Kaunas, Lithuania

Journal article : Veterinarija ir Zootechnika 2015 No.No.69 pp.38-47 ref.17

10. Salt, sugar, heat, and freezing. Worth knowing about the history of food preservation.

Foreign Title :Salzen, zuckern, erhitzen und gefrieren: Wissenswertes zur Geschichte der Lebensmittelkonservierung.

Author(s) : Buckenhüskes, H. J.

Publisher : Deutscher Fachverlag GmbH, Frankfurt am Main, Germany

Journal article : Fleischwirtschaft 2017 Vol.97 No.2 pp.64-69

11. Formation of biogenic amines in Pa (green onion) kimchi and Gat (mustard leaf) kimchi.

In this study, biogenic amine content in Pa (green onion) kimchi and Gat (mustard leaf) kimchi, Korean specialty kimchi types, was determined by high-performance liquid chromatography (HPLC). Many kimchi samples contained low levels of biogenic amines, but some samples had histamine and tyramine...

Author(s) : Lee JunHee; Jin YoungHun; Park YoungKyoung; Yun SeJin; Mah JaeHyung

Publisher : MDPI AG, Basel, Switzerland

Journal article : Foods 2019 Vol.8 No.3 pp.109 ref.37

12. Recent advances in food processing using high hydrostatic pressure technology.

High hydrostatic pressure is an emerging non-thermal technology that can achieve the same standards of food safety as those of heat pasteurization and meet consumer requirements for fresher tasting, minimally processed foods. Applying high-pressure processing can inactivate pathogenic and spoilage...

Author(s) : Wang ChungYi; Huang HsiaoWen; Hsu ChiaoPing; Yang BingHuei [Yang, B. H. B. ]

Publisher : Taylor & Francis, Philadelphia, USA

Journal article : Critical Reviews in Food Science and Nutrition 2016 Vol.56 No.4 pp.527-540 ref.75

13. Melatonin intake and potential chronobiological effects on human health.

Melatonin is an indolamine with a recognized chronobiotic role. In turn, the supplementation of melatonin through capsules has been shown to be efficient in the modulation of inflammatory markers, oxidative stress, as well as in the control of hypertension and metabolic syndrome. However, the...

Author(s) : Domingos, A. L. G.; Hermsdorff, H. H. M.; Bressan, J.

Publisher : Taylor & Francis, Philadelphia, USA

Journal article : Critical Reviews in Food Science and Nutrition 2019 Vol.59 No.1 pp.133-140 ref.37

14. Influence of five antioxidants on the functional properties of microfrozen loach myofibrillar protein.

The effects of different treatments including clove extract, phystic acid, rapeseed, BHT and VE on the functional properties of myofibrillar protein were studied using fresh loach as raw material. The results showed that with the prolongation of storage time, the functions in all loach MP were...

Author(s) : Ding Jing; Wang XiaoJun; Bai DengRong; Shang YongBiao

Publisher : Food and Fermentation Industries (Shipin Yu Fajiao Gongye), Beijing, China

Journal article : Food and Fermentation Industries 2018 Vol.44 No.8 pp.231-238 ref.33

15. Evaluation of the effect of fennel (Foeniculum vulgare Mill) essential oil addition on the quality parameters and shelf-life prediction of yoghurt.

Yoghurt was prepared by adding three concentrations of fennel essential oil (FEO) (2.5, 5 and 7.5 µL) in 100 mL of pasteurised milk. Fennel essential oil did not affect the viability of yoghurt starters during fermentation. Based on sensory analysis, only the 5-µL FEO concentration was incorporated ...

Author(s) : Abdesslem, S. B.; Moussa, O. B.; Boulares, M.; Elbaz, M.; Chouaibi, M.; Ayachi, S.; Hassouna, M.

Publisher : Wiley, Oxford, UK

Journal article : International Journal of Dairy Technology 2020 Vol.73 No.2 pp.403-410

16. Effect of selected preservatives on growth of Listeria monocytogenes in ready-to-eat foods.

This study evaluated the effect of sodium benzoate mixed with potassium sorbate (E 211 and E 202) and a commercially available preservative Defence JB on survival and growth of L. monocytogenes in nine types of ready-to-eat foods. In most tested foods, L. monocytogenes was unable to proliferate and ...

Foreign Title :Účinekvybraných konzervantů na rust Listeria monocytogenes v lahůdkářskych výrobcích.

Author(s) : Necidová, L.; Mrňousová, B.; Haruštiaková, D.; Bursová, Š.; Janštová, B.

Publisher : Profi Press, s.r.o., Praha 2, Czech Republic

Journal article : Veterinářství 2019 Vol.69 No.12 pp.841-844 ref.18

17. Novel use of nonsucrose sweeteners and bulking agents.

Author(s) : Young, S.; Sipple, B.

Publisher : Business News Publishing Company, II, LLC, Troy, USA

Journal article : Dairy Foods 2020 Vol.121 No.4 pp.22-23

18. Sugar reduction in dairy food: an overview with flavoured milk as an example.

Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in sweetened dairy foods, the present review...

Author(s) : Mahato, D. K.; Keast, R.; Liem, D. G.; Russell, C. G.; Cicerale, S.; Gamlath, S.

Publisher : MDPI AG, Basel, Switzerland

Journal article : Foods 2020 Vol.9 No.10 ref.230

19. The influence of oxidized potato starch on the quality of emulsified sausages.

Different amounts of native potato starch (NPS) and 0.2%(v/v) oxidant (0.2%OTPS) treated potato starch were added into the emulsion sausage. Their effects on water retention, oil retention, texture characteristics, water distribution, color, microstructure and sensory properties of emulsified...

Author(s) : Zhou FengChao; Li YuRu; Zhao JunMei; Jiang HaoYan; Zhang Peng

Publisher : Food and Fermentation Industries (Shipin Yu Fajiao Gongye), Beijing, China

Journal article : Food and Fermentation Industries 2018 Vol.44 No.9 pp.170-176 ref.16

20. Review of the existing maximum residue levels (MRLs) for chlorotoluron according to Article 12 of Regulation (EC) No 396/2005.

Publisher : European Food Safety Authority, Parma, Italy

Journal article : EFSA Journal 2011 Vol.9 No.12 pp.2485 ref.22

21. Modification of the existing MRLs for fludioxonil in various leafy crops.

Publisher : European Food Safety Authority, Parma, Italy

Journal article : EFSA Journal 2011 Vol.9 No.12 pp.2487 ref.21

22. Assessment of durability and characteristics of changes in kefir made from cow's and goat's milk.

Present study was aimed to determine the changes and the best consumption time of kefir samples made from cow and goat milk using starter culture during the storage at the refrigerator (+4°C for 35 days). It was found that goat kefir (GK) samples had higher pH and lipolysis values during storage...

Author(s) : Sarica, E.; Coşkun, H.

Publisher : Codon Publications, Brisbane, Australia

Journal article : Italian Journal of Food Science 2020 Vol.32 No.3 pp.498-516 ref.46

23. Characterization of fish sausage manufactured with combination of sunflower oil and fish oil stabilized with fish roe protein hydrolysates.

The present study aimed to determine the effect of adding protein hydrolysates obtained after 30, 60, and 90 min enzymatic hydrolysis of fish roe on properties of silver carp sausages enriched with fish oil during storage at 4 °C for 30 days. Properties of the fortified sausages were determined by...

Author(s) : Hajfathalian, M.; Jorjani, S.; Ghelichi, S.

Publisher : Springer (India) Private Limited, New Delhi, India

Journal article : Journal of Food Science and Technology (Mysore) 2020 Vol.57 No.4 pp.1439-1448 ref.35

24. Special Issue: Applications of PEF for food processing.

This special section contains articles highlighting recent developments in pulsed electric field (PEF) research and the application of PEF for food processing. It describes the use of PEF for the extraction of natural products such as polyphenols (from fermented grape pomace), steroidal alkaloids...

Publisher : Elsevier Ltd, Oxford, UK

Journal issue : Innovative Food Science & Emerging Technologies 2015 Vol.29 pp.1-93

25. Understanding and attitude regarding the shelf life labels and dates on pre-packed food products by Belgian consumers.

Based on an on-line survey using questionnaires, information on Belgian consumers (n=907) regarding their understanding and attitude towards shelf life labels and dates was collected. 80.1% of the respondents were familiar with the terminology of the label use by and best before while 69.6%...

Author(s) : Boxstael, S. van; Devlieghere, F.; Berkvens, D.; Vermeulen, A.; Uyttendaele, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2014 Vol.37 pp.85-92 ref.many