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Wyszukujesz frazę ""Food Handling"" wg kryterium: Temat


Tytuł :
Comparison of free, conjugated, and insoluble-bound phenolics and their antioxidant activities in oven-drying and freeze-drying bamboo (Phyllostachys edulis) shoot tips.
Autorzy :
Li J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.; School of Public Health, Xi'an Jiaotong University, Xi'an, Shaanxi, China.
Li W; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
Deng Z; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
Li H; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
Yu Y; School of Public Health, Xi'an Jiaotong University, Xi'an, Shaanxi, China.
Zhang B; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep; Vol. 86 (9), pp. 4223-4243. Date of Electronic Publication: 2021 Aug 12.
Typ publikacji :
Journal Article
MeSH Terms :
Antioxidants*/chemistry
Food Handling*/methods
Food Handling*/standards
Freeze Drying*
Phenols*/analysis
Phenols*/chemistry
Plant Extracts*/chemistry
Poaceae*/chemistry
Flavonoids/analysis ; Food, Preserved/analysis
Czasopismo naukowe
Tytuł :
Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder.
Autorzy :
Onyeoziri IO; Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa.
Torres-Aguilar P; Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, USA.
Hamaker BR; Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, USA.
Taylor JRN; Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa.
de Kock HL; Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep; Vol. 86 (9), pp. 3824-3838. Date of Electronic Publication: 2021 Aug 04.
Typ publikacji :
Journal Article
MeSH Terms :
Cooking*
Food Handling*/methods
Food Handling*/standards
Pennisetum*
Taste*
Edible Grain/standards ; Flour/analysis ; Humans
Czasopismo naukowe
Tytuł :
Effects of preheating and drying methods on pyridoxine, phenolic compounds, ginkgolic acids, and antioxidant capacity of Ginkgo biloba nuts.
Autorzy :
Amoussa AMO; Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China.; Laboratory of Biochemistry and Bioactive Natural Substances, Faculty of Science and Technology, University of Abomey-Calavi, Cotonou, Benin.
Zhang L; Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China.
Lagnika C; Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China.
Riaz A; Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China.
Zhang L; Research Institute of Agricultural Product Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China.
Liu X; Research Institute of Agricultural Product Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China.
Beta T; Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep; Vol. 86 (9), pp. 4197-4208. Date of Electronic Publication: 2021 Aug 09.
Typ publikacji :
Journal Article
MeSH Terms :
Antioxidants*/chemistry
Food Handling*/methods
Food Handling*/standards
Ginkgo biloba*
Nuts*/chemistry
Pyridoxine*
Food, Preserved ; Hot Temperature ; Plant Extracts/chemistry ; Plant Leaves/chemistry ; Salicylates/analysis
Czasopismo naukowe
Tytuł :
Reduction in flavor-intense components in fish protein hydrolysates by membrane filtration.
Autorzy :
Steinsholm S; Department of Nutrition and Feed Technology, Nofima, Bergen, Norway.; Department of Chemistry, University of Bergen, Bergen, Norway.
Oterhals Å; Department of Nutrition and Feed Technology, Nofima, Bergen, Norway.
Thoresen L; Department of Nutrition and Feed Technology, Nofima, Bergen, Norway.
Underhaug J; Department of Chemistry, University of Bergen, Bergen, Norway.
Kousoulaki K; Department of Nutrition and Feed Technology, Nofima, Bergen, Norway.
Aspevik T; Department of Nutrition and Feed Technology, Nofima, Bergen, Norway.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep; Vol. 86 (9), pp. 3855-3867. Date of Electronic Publication: 2021 Aug 01.
Typ publikacji :
Journal Article
MeSH Terms :
Filtration*
Food Handling*/instrumentation
Food Handling*/methods
Protein Hydrolysates*/analysis
Protein Hydrolysates*/chemistry
Taste*
Animals ; Dietary Supplements/analysis ; Fish Proteins/analysis ; Fish Proteins/chemistry ; Flavoring Agents/isolation & purification ; Peptides/chemistry
Czasopismo naukowe
Tytuł :
Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process.
Autorzy :
Liu Y; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
Tian J; College of Food Science and Engineering, Inner Mongolia Agriculture University, 306 street zhao wu da, Huhhot, Inner Mongolia 010018, China.
Hu B; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
Yu P; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
Fan L; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Oct 30; Vol. 360, pp. 130045. Date of Electronic Publication: 2021 May 11.
Typ publikacji :
Journal Article
MeSH Terms :
Food Handling*
Hot Temperature*
Plant Oils/*chemistry
Solanum tuberosum/*chemistry
Cooking
Czasopismo naukowe
Tytuł :
Efficient control of acrylamide in French fries by an extraordinarily active and thermo-stable l-asparaginase: A lab-scale study.
Autorzy :
Wang Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Wu H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Zhang W; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Xu W; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: .
Mu W; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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Źródło :
Food chemistry [Food Chem] 2021 Oct 30; Vol. 360, pp. 130046. Date of Electronic Publication: 2021 May 11.
Typ publikacji :
Journal Article
MeSH Terms :
Food Handling*
Hot Temperature*
Acrylamide/*chemistry
Asparaginase/*metabolism
Asparagine/*metabolism
Solanum tuberosum/*chemistry
Asparagine/chemistry ; Bacterial Proteins/metabolism ; Enzyme Stability
Czasopismo naukowe
Tytuł :
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review.
Autorzy :
Ma S; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China. Electronic address: .
Wang Z; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
Guo X; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China; College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
Wang F; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
Huang J; College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
Sun B; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
Wang X; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Oct 30; Vol. 360, pp. 130038. Date of Electronic Publication: 2021 May 10.
Typ publikacji :
Journal Article; Review
MeSH Terms :
Fermentation*
Food Handling*
Bread/*analysis
Flour/*analysis
Glutens/chemistry ; Glutens/metabolism ; Starch/chemistry ; Starch/metabolism ; Triticum
Czasopismo naukowe
Tytuł :
Chlorine inactivation of Escherichia coli O157:H7 in fresh produce wash process: Effectiveness and modeling.
Autorzy :
Abnavi MD; Department of Chemical and Biomedical Engineering, 2121 Euclid Avenue, Cleveland State University, Cleveland, OH 44115, USA.
Kothapalli CR; Department of Chemical and Biomedical Engineering, 2121 Euclid Avenue, Cleveland State University, Cleveland, OH 44115, USA.
Munther D; Department of Mathematics, 2121 Euclid Avenue, Cleveland State University, Cleveland, OH 44115, USA.
Srinivasan P; Department of Mathematics, 2121 Euclid Avenue, Cleveland State University, Cleveland, OH 44115, USA. Electronic address: .
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Źródło :
International journal of food microbiology [Int J Food Microbiol] 2021 Oct 16; Vol. 356, pp. 109364. Date of Electronic Publication: 2021 Aug 13.
Typ publikacji :
Journal Article
MeSH Terms :
Chlorine*/pharmacology
Escherichia coli O157*/drug effects
Food Handling*/methods
Food Microbiology*/methods
Microbial Viability*
Models, Biological*
Colony Count, Microbial ; Disinfectants/pharmacology
Czasopismo naukowe
Tytuł :
Structural variations of rice starch affected by constant power microwave treatment.
Autorzy :
Han Z; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China. Electronic address: .
Li Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Luo DH; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000 China.
Zhao Q; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Cheng JH; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: .
Wang JH; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
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Źródło :
Food chemistry [Food Chem] 2021 Oct 15; Vol. 359, pp. 129887. Date of Electronic Publication: 2021 Apr 20.
Typ publikacji :
Journal Article
MeSH Terms :
Food Handling*
Heating*
Microwaves*
Oryza/*chemistry
Starch/*chemistry
Carbohydrate Conformation ; Scattering, Small Angle ; Starch/radiation effects ; Water/chemistry ; X-Ray Diffraction
Czasopismo naukowe
Tytuł :
The effects of time and relative humidity on dry-aged beef: Traditional versus special bag.
Autorzy :
Bernardo APDS; Department of Food Technology, School of Food Engineering, University of Campinas - Unicamp, Campinas, Brazil.
Da Silva ACM; Department of Food Technology, School of Food Engineering, University of Campinas - Unicamp, Campinas, Brazil.
Ferreira FMS; Department of Food Technology, School of Food Engineering, University of Campinas - Unicamp, Campinas, Brazil.
Do Nascimento MDS; Department of Food Technology, School of Food Engineering, University of Campinas - Unicamp, Campinas, Brazil.
Pflanzer SB; Department of Food Technology, School of Food Engineering, University of Campinas - Unicamp, Campinas, Brazil.
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Źródło :
Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2021 Oct; Vol. 27 (7), pp. 626-634. Date of Electronic Publication: 2020 Dec 15.
Typ publikacji :
Journal Article
MeSH Terms :
Food Handling*
Animals ; Cattle ; Humidity
Czasopismo naukowe
Tytuł :
Enhancing jackfruit infrared drying by combining ultrasound treatments: Effect on drying characteristics, quality properties and microstructure.
Autorzy :
Wu B; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. Electronic address: .
Guo X; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Guo Y; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Zhou C; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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Źródło :
Food chemistry [Food Chem] 2021 Oct 01; Vol. 358, pp. 129845. Date of Electronic Publication: 2021 Apr 20.
Typ publikacji :
Journal Article
MeSH Terms :
Artocarpus*
Food Handling*
Fruit*
Ultrasonic Waves*
Desiccation/*methods
Phenols
Czasopismo naukowe
Tytuł :
Combined effect of ultrasound and basic electrolyzed water on the microbiological and oxidative profile of low-sodium mortadellas.
Autorzy :
Leães YSV; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Silva JS; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Robalo SS; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Pinton MB; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Dos Santos SP; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Wagner R; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Brasil CCB; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
de Menezes CR; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Barin JS; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Campagnol PCB; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Cichoski AJ; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil. Electronic address: .
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Źródło :
International journal of food microbiology [Int J Food Microbiol] 2021 Sep 02; Vol. 353, pp. 109310. Date of Electronic Publication: 2021 Jun 19.
Typ publikacji :
Journal Article
MeSH Terms :
Food Handling*/methods
Food Microbiology*/methods
Meat Products*/analysis
Meat Products*/microbiology
Meat Products*/radiation effects
Ultrasonic Waves*
Water*/chemistry
Water*/pharmacology
Colony Count, Microbial ; Oxidation-Reduction
Czasopismo naukowe
Tytuł :
Reduced-sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale-up production.
Autorzy :
Sriwattana S; Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand.; Research Center of Producing and Development of Products and Innovations for Animal Health and Production, Chiang Mai University, Chiang Mai, Thailand.
Chokumnoyporn N; Food and Nutrition Division, Faculty of Science, Chandrakasem Rajabhat University, Bangkok, Thailand.
Prinyawiwatkul W; School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep; Vol. 86 (9), pp. 3939-3950. Date of Electronic Publication: 2021 Aug 06.
Typ publikacji :
Journal Article
MeSH Terms :
Food Handling*/methods
Food Quality*
Meat Products*/analysis
Sodium Chloride, Dietary*
Consumer Behavior ; Flavoring Agents ; Taste
Czasopismo naukowe
Tytuł :
Optimization of incorporating κ-Carrageenan-based gels on improving cloud stability, physical stability, and viscosity of ready-to-drink mango juice.
Autorzy :
Giridharaprasad S; Department of Food Technology, Kongu Engineering College, Perundurai, Tamil Nadu, India.
Ravi DK; Department of Food Technology, Kongu Engineering College, Perundurai, Tamil Nadu, India.
Miller K; Department of Food Technology, Kongu Engineering College, Perundurai, Tamil Nadu, India.
Rajoo B; Department of Food Technology, Kongu Engineering College, Perundurai, Tamil Nadu, India.
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Źródło :
Journal of food science [J Food Sci] 2021 Sep; Vol. 86 (9), pp. 4017-4025. Date of Electronic Publication: 2021 Aug 15.
Typ publikacji :
Journal Article
MeSH Terms :
Carrageenan*/chemistry
Food Handling*/methods
Fruit and Vegetable Juices*/standards
Mangifera*
Viscosity*
Gels/chemistry
Czasopismo naukowe
Tytuł :
An effective analytical droplet digital PCR approach for identification and quantification of fur-bearing animal meat in raw and processed food.
Autorzy :
Yu N; Chinese Academy of Inspection and Quarantine, Beijing, 100176.
Ren J; Chinese Academy of Inspection and Quarantine, Beijing, 100176; Beijing Food & Wine Inspection and Testing 1st Station, Beijing, 101111.
Huang W; Chinese Academy of Inspection and Quarantine, Beijing, 100176.
Xing R; Chinese Academy of Inspection and Quarantine, Beijing, 100176.
Deng T; Chinese Academy of Inspection and Quarantine, Beijing, 100176.
Chen Y; Chinese Academy of Inspection and Quarantine, Beijing, 100176. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Sep 01; Vol. 355, pp. 129525. Date of Electronic Publication: 2021 Mar 11.
Typ publikacji :
Journal Article
MeSH Terms :
Animal Fur*
Food Handling*
Food Analysis/*methods
Meat/*analysis
Polymerase Chain Reaction/*methods
Animals ; DNA Primers/genetics ; Limit of Detection ; Mammals
Czasopismo naukowe
Tytuł :
Contribution of reformulation, product renewal, and changes in consumer behavior to the reduction of salt intakes in the UK population between 2008/2009 and 2016/2017.
Autorzy :
Gressier M; Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, London, United Kingdom.; Centre for Health Economics & Policy Innovation, Department of Economics & Public Policy, Imperial College Business School, Imperial College London, London, United Kingdom.
Sassi F; Centre for Health Economics & Policy Innovation, Department of Economics & Public Policy, Imperial College Business School, Imperial College London, London, United Kingdom.
Frost G; Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, London, United Kingdom.
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Źródło :
The American journal of clinical nutrition [Am J Clin Nutr] 2021 Sep 01; Vol. 114 (3), pp. 1092-1099.
Typ publikacji :
Journal Article; Research Support, Non-U.S. Gov't
MeSH Terms :
Food Analysis*
Food Handling*
Consumer Behavior/*statistics & numerical data
Sodium Chloride, Dietary/*administration & dosage
Sodium Chloride, Dietary/*analysis
Adolescent ; Adult ; Aged ; Child ; Child, Preschool ; Choice Behavior ; Female ; Humans ; Infant ; Male ; Middle Aged ; Nutrition Policy ; Socioeconomic Factors ; United Kingdom ; Young Adult
Czasopismo naukowe
Tytuł :
Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing.
Autorzy :
Lan W; INRAE, Avignon University, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France. Electronic address: .
Renard CMGC; INRAE, Avignon University, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France; INRAE, TRANSFORM Division, F-44000 Nantes, France. Electronic address: .
Jaillais B; INRAE, ONIRIS, Unité Statistiques, Sensométrie, Chimiométrie (StatSC), F-44322 Nantes, France. Electronic address: .
Buergy A; INRAE, Avignon University, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France. Electronic address: .
Leca A; INRAE, Avignon University, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France. Electronic address: .
Chen S; INRAE, Unité InforSol, F-45075 Orléans, France. Electronic address: .
Bureau S; INRAE, Avignon University, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Sep 01; Vol. 355, pp. 129636. Date of Electronic Publication: 2021 Mar 20.
Typ publikacji :
Journal Article
MeSH Terms :
Food Handling*
Spectrophotometry, Infrared*
Malus/*chemistry
Cooking ; Fruit/chemistry ; Green Chemistry Technology ; Least-Squares Analysis ; Taste ; Viscosity
Czasopismo naukowe
Tytuł :
Associations of unprocessed and processed meat intake with mortality and cardiovascular disease in 21 countries [Prospective Urban Rural Epidemiology (PURE) Study]: a prospective cohort study.
Autorzy :
Iqbal R; Department of Community Health Sciences and Medicine, Aga Khan University, Karachi, Pakistan.
Dehghan M; McMaster University, Population Health Research Institute, Hamilton, Ontario, Canada.
Mente A; McMaster University, Population Health Research Institute, Hamilton, Ontario, Canada.
Rangarajan S; McMaster University, Population Health Research Institute, Hamilton, Ontario, Canada.
Wielgosz A; Department of Medicine, Faculty of Medicine, University of Ottawa, Ottawa, Ontario, Canada.
Avezum A; International Research Centre, Hospital Alemao Oswaldo Cruz, University of Santo Amaro (UNISA), Sao Paulo, SP Brazil.
Seron P; Faculty of Medicine, University of La Frontera, Temuco, Chile.
AlHabib KF; Department of Cardiac Sciences, King Fahad Cardiac Center, College of Medicine, King Saud University, Riyadh, Saudi Arabia.
Lopez-Jaramillo P; Masira Research Institute, Medical School, University of Santander, Bucaramanga, Colombia.
Swaminathan S; Division of Nutrition, St John's Research Institute, Koramangala, Bangalore, India.
Mohammadifard N; Isfahan University of Medical Sciences, Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan, Iran.
Zatońska K; Department of Medicine, Wroclaw Medical University, Wroclaw, Poland.
Bo H; Medical Research and Biometrics Center, Fuwai Hospital, National Center for Cardiovascular Diseases, Peking Union Medical College, Chinese Academy of Medical Sciences, Beijing, China.
Varma RP; Health Action by People, Thiruvananthapuram and Achutha Menon Center for Health Science Studies, Sree Chitra Tirunal Institute for Medical Sciences and Technology, Trivandrum, India.
Rahman O; University of Liberal Arts, Dhaka, Bangladesh.
Yusufali A; Dubai Medical University, Hatta Hospital, Dubai Health Authority, Dubai, United Arab Emirates.
Lu Y; Medical Research and Biometrics Center, Fuwai Hospital, National Center for Cardiovascular Diseases, Peking Union Medical College, Chinese Academy of Medical Sciences, Beijing, China.
Ismail N; Department of Community Health, Faculty of Medicine, University Kebangsaan Malaysia, Kuala Lumpur, Malaysia.
Rosengren A; University of Gothenburg and Region Västra Götaland, Sahlgrenska University Hospital, Department of Molecular and Clinical Medicine, Institute of Medicine, Sahlgrenska Academy, Gothenburg, Sweden.
Imeryuz N; Department of Internal Medicine and Gastroenterology, School of Medicine, Marmara University, Istanbul, Turkey.
Yeates K; Queen's University, Department of Medicine, Canada and Pamoja Tunaweza Research Center, Moshi, Tanzania.
Chifamba J; University of Zimbabwe College of Health Sciences, Harare, Zimbabwe.
Dans A; Department of Medicine, University of the Philippines, Manila, Philippines.
Kumar R; Postgraduate Institute of Medical Education and Research, Chandigarh, India.
Xiaoyun L; Medical Research and Biometrics Center, Fuwai Hospital, National Center for Cardiovascular Diseases, Peking Union Medical College, Chinese Academy of Medical Sciences, Beijing, China.
Tsolekile L; School of Public Health, University of the Western Cape, Bellville, South Africa.
Khatib R; Birzeit University, Institute for Community and Public Health, Birzeit, Palestine.; Advocate Research Institute, Advocate Health Care, Chicago, IL, USA.
Diaz R; Clinical Studies Latin America, Rosario, Santa Fe, Argentina.
Teo K; McMaster University, Population Health Research Institute, Hamilton, Ontario, Canada.
Yusuf S; McMaster University, Population Health Research Institute, Hamilton, Ontario, Canada.
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Źródło :
The American journal of clinical nutrition [Am J Clin Nutr] 2021 Sep 01; Vol. 114 (3), pp. 1049-1058.
Typ publikacji :
Journal Article
MeSH Terms :
Diet*
Feeding Behavior*
Food Handling*
Meat*
Cardiovascular Diseases/*etiology
Adult ; Cohort Studies ; Female ; Global Health ; Humans ; Male ; Middle Aged ; Prospective Studies ; Risk Factors ; Rural Population
Czasopismo naukowe
Tytuł :
Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system.
Autorzy :
Chen SX; School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China.
Ni ZJ; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China.
Thakur K; School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China.
Wang S; College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, PR China.
Zhang JG; School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China.
Shang YF; School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China. Electronic address: .
Wei ZJ; School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, PR China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, PR China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Sep 01; Vol. 355, pp. 129500. Date of Electronic Publication: 2021 Mar 08.
Typ publikacji :
Journal Article
MeSH Terms :
Chemical Phenomena*
Food Handling*
Flour/*analysis
Glutens/*chemistry
Grape Seed Extract/*chemistry
Triticum/*chemistry
Hydrophobic and Hydrophilic Interactions
Czasopismo naukowe
Tytuł :
Trends in junk food consumption among US children and adults, 2001-2018.
Autorzy :
Liu J; Department of Population Health Science and Policy, Icahn School of Medicine at Mount Sinai, New York, NY, USA.; Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA.
Lee Y; Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA.; Department of Food and Nutrition, Myongji University, Yongin, South Korea.
Micha R; Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA.
Li Y; Department of Population Health Science and Policy, Icahn School of Medicine at Mount Sinai, New York, NY, USA.; Department of Obstetrics, Gynecology, and Reproductive Science, Icahn School of Medicine at Mount Sinai, New York, NY, USA.
Mozaffarian D; Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA.
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Źródło :
The American journal of clinical nutrition [Am J Clin Nutr] 2021 Sep 01; Vol. 114 (3), pp. 1039-1048.
Typ publikacji :
Journal Article; Research Support, N.I.H., Extramural; Research Support, Non-U.S. Gov't
MeSH Terms :
Feeding Behavior*
Food Handling*
Nutrition Surveys*
Diet/*standards
Adolescent ; Adult ; Aged ; Beverages ; Candy ; Child ; Child, Preschool ; Energy Intake ; Female ; Humans ; Male ; Middle Aged ; Snacks ; Time Factors ; United States ; Young Adult
Czasopismo naukowe

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