Search results: 1,508,479 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. 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

6. 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

7. 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

8. 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

9. Impact of adding polysaccharides on the stability of egg yolk/fish oil emulsions under accelerated shelf-life conditions.

Polysaccharides can form interfacial complexes with proteins to form emulsions with enhanced stability. We assessed the effect of adding gum guar or gum arabic to egg yolk/fish oil emulsions. The emulsions were produced using simple or high-pressure homogenization, stored for up to 10 days at 45°C, ...

Author(s) : Toledo, S. Y. G.; Wu JianPing

Publisher : MDPI AG, Basel, Switzerland

Journal article : Molecules 2021 Vol.26 No.13 ref.30

10. 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

11. 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

12. 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

13. 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

14. Soy whey as a promising substrate in the fermentation of soy sauce: a study of microbial community and volatile compounds.

Soy whey wastewater generated from tofu production contains rich nutrients but has a very short shelf-life. In this study, salt-added soy whey was used as the liquid substrate instead of brine for the production of soy whey soy sauce (SWSS), and the sensory description, physicochemical properties,...

Author(s) : Xu Dandan; Wang Wenping; Wang Peng; Zhang Xin; Zhang Jian; Xu Chunyan; Wang Fenghuan

Publisher : Wiley, Oxford, UK

Journal article : International Journal of Food Science & Technology 2021 Vol.56 No.11 pp.5799-5811 ref.63

15. Bread and bakery products - Part 2.

This article discusses the classification, ingredients, recommended nutrient content, nutritive value, microbial quality, safety, effect on human health and regulatory aspects of bread and other baked products.

Foreign Title :Brot und Backwaren - Teil 2.

Author(s) : Weiss, C.

Publisher : Umschau Zeitschriftenverlag GmbH, Sulzbach, Germany

Journal issue : Ernährungs Umschau 2010 No.No.11 pp.B41-B44

16. 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

17. The potential for using microorganisms in food biotechnology.

Microorganisms are complex systems, mono or multicellular, with prokaryotic or eukaryotic cells, endowed with their own metabolism and genetic continuity, very diverse in shape, size and metabolic activity. The microorganisms used in biotechnologies are known as useful microorganisms, used in the...

Author(s) : Elena, B.; Elena, R.; Liviu, O. A.; Aurelian, R. C.

Publisher : Faculty of Agriculture, University of Craiova, Craiova, Romania

Journal article : Annals of the University of Craiova - Agriculture, Montanology, Cadastre Series 2020 Vol.50 No.2 pp.34-41 ref.29

18. A review of the quality standards for frozen beef meat and fish.

One of the fastest growing sectors in food service industries is that of frozen foods. Beside the volume, the effective management of interdependent operations regarding the production, storage, distribution and retailing of frozen foods ("the cold chain") is a key factor of success and a must for...

Author(s) : Nicolae, C. G.; Bahaciu, G. V.; Elia, E.; Dumitrache, F.; Marin, M. P.; Pogurschi, E.; Bădulescu, L.

Publisher : University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania

Journal article : Scientific Papers, Series D. Animal Science 2016 Vol.59 pp.302-307 ref.18

19. 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

20. Dimensions of food.

Author(s) : Vaclavik, V. A.; Pimentel, M. H.; Devine, M. M.

Publisher : CRC Press Inc., London, UK

Book : Dimensions of food 2010 No.Ed. 7 pp.360 pp.

21. Effects of transglutaminase concentration on quality of pasteurized goat yogurt.

The yogurt was fermented from goat milk that was treated with different concentrations (2, 4, 6, 8 u/g protein) of transglutaminase (TG) to study the effects of TG on the quality of pasteurized goat yogurt. The results showed that TG could significantly reduce the acidity of goat yogurt (P<0.05) ...

Author(s) : Zhang Yan; Zhang FuXin; Wang BiNi; Shao YuYu; Liu LongGang

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

Journal article : Food and Fermentation Industries 2019 Vol.45 No.7 pp.201-206 ref.37

22. Fluorescent'turn-on' aptasensor based on graphene quantum dot for detection of kanamycin.

Herein, a novel fluorescent'turn-on' aptasensor based on a structure-switching aptamer was developed for rapid and sensitive detection of kanamycin(KAN) in animal-derived food. Its structure-switching could induce the aggregation/disaggregation behavior of nitrogen-doped graphene quantum...

Author(s) : Zhang Lei; Deng JianKang; Zhang FuYuan

Publisher : Tianjin Food Research Institute Co. Ltd, Tianjin, China

Journal article : Food Research and Development 2021 Vol.42 No.8 pp.132-139 ref.24

23. Safety assessment of the active substance polyacrylic acid, sodium salt, cross-linked, for use in active food contact materials.

This scientific opinion of the EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) deals with the safety assessment of the polyacrylic acid, sodium salt, cross-linked, food contact material (FCM) substance No 1015, which is intended to be used as a liquid...

Publisher : European Food Safety Authority, Parma, Italy

Journal article : EFSA Journal 2016 Vol.14 No.5 pp.4462 ref.8

24. Determination of a lexicon for the sensory flavor attributes of smoked food products.

Smoking of food is one of the oldest methods of food preservation and still is used widely to help preserve foods such as ham, bacon, sausage, fish, and cheeses. Apart from its conservation function, the smoking process also has a considerable influence on the sensory characteristics of the...

Author(s) : Jaffe, T. R.; Wang HongWei; Chambers, E., IV

Publisher : Wiley, Boston, USA

Journal article : Journal of Sensory Studies 2017 Vol.32 No.3 pp.e12262 ref.47

25. Federal inspection in numbers.

This paper reviews the scope of operation of the Brazil Federal Inspection Service (SIF) in the areas of meat, milk, fish, eggs, honey and their products. It features data on establishments registered with the Department of Inspection of Animal Products according to types of animal food products....

Foreign Title :A inspeção federal em números.

Author(s) : Moura, A. F. P. de

Publisher : Higiene Alimentar, São Paulo, Brazil

Journal article : Revista Higiene Alimentar 2015 Vol.29 No.248/249 pp.10-16 ref.7