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Publication : foods

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Academic Journal

A Microbiological and Sensory Evaluation of Modified Atmosphere-Packed (MAP) Chicken at Use-By Date and Beyond

Authors : Söderqvist, Karin; Peterson, Max; Johansson, Marcus ...

Subjects: Agricultural and Veterinary sciences (4); Agriculture; Forestry and Fisheries (401)

Source: Foods. 13(13)

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Academic Journal

Evaluation of Nutritional Quality and Sensory Parameters of Meat from Mallard and Four Species of Wild Goose

Authors : Söderquist, Pär; Olsson, Camilla; Birch, Karina ...

Subjects: Medical and Health Sciences (3); Health Sciences (303); Nutrition and Dietetics (30304)

Source: Foods. 11(16):1-13

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Academic Journal

A Structural Equation Model Demonstrating the Relationship between Food Safety Background, Knowledge, Attitudes and Behaviour among Swedish Students

Authors : Marklinder, Ingela; Eskhult, Gustav; Ahlgren, Roger ...

Subjects: Agricultural and Veterinary sciences (4); Agriculture; Forestry and Fisheries (401)

Source: Foods. 11(11):1-12

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Academic Journal

Product quality during the storage of foods with insects as an ingredient: impact of particle size, antioxidant, oil content and salt content

Authors : Wendin, Karin; Mårtensson, Lennart; Djerf, Henric ...

Subjects: Agricultural and Veterinary sciences (4); Agriculture; Forestry and Fisheries (401)

Source: Foods. 9(6):1-16

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Academic Journal

Consumer awareness, attitudes and preferences towards heritage cereals

Authors : Wendin, Karin; Mustafa, Arwa; Ortman, Tove ...

Subjects: Agricultural and Veterinary sciences (4); Agriculture; Forestry and Fisheries (401)

Source: Foods. 9(6):1-13

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Academic Journal

Mealworms as Food Ingredient—Sensory Investigation of a Model System

Authors : Wendin, Karin; Olsson, Viktoria; Langton, Maud ...

Subjects: Agricultural and Veterinary sciences (4); Agriculture; Forestry and Fisheries (401)

Source: Foods. 8:1-11

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Impact of Simulated Human Gastrointestinal Digestion on the Bioactive Fraction of Upcycled Pineapple By-Products

Authors : Ricardo Gómez-García; Ana A. Vilas-Boas; Ana Oliveira ...

Subjects: Health (social science); 030309 nutrition & dietetics; antioxidant activity

Source: Foods, Vol 11, Iss 126, p 126 (2022)Repositório Científico de Acesso Aberto de PortugalRepositório Científico de Acesso Aberto de Portugal (RCAAP)

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The sensory profiles of flatbreads made from sorghum, cassava, and cowpea flour used as wheat flour alternatives

Authors : Rita Dankwa; Heikki Aisala; EUGENIE KAYITESI

Subjects: 2. Zero hunger; 0303 health sciences; Cassava

Source: FoodsDankwa, R, Aisala, H, Kayitesi, E & de Kock, H L 2021, ' The sensory profiles of flatbreads made from sorghum, cassava, and cowpea flour used as wheat flour

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Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential

Authors : Krishan Kumar; Simona Grasso; Manoj Kumar

Subjects: 0106 biological sciences; Health (social science); DPPH

Source: Foods, Vol 10, Iss 70, p 70 (2021)FoodsVolume 10Issue 1

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Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Authors : Antonella Cavazza; Maria Grimaldi; Emma Chiavaro

Subjects: Health (social science); Antioxidant; antioxidant

Source: Foods, Vol 10, Iss 5, p 5 (2021)FoodsVolume 10Issue 1

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