Search Results

Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review.

• Authors : Rojas-González, Alexis^1,2 (AUTHOR) ; Figueroa-Hernández, Claudia Yuritzi³ (AUTHOR) ; González-Rios, Oscar¹ (AUTHOR)

Subjects: *CHLOROGENIC acid; *ENRICHED foods; *BAKED products

• Source: Molecules. Jun2022, Vol. 27 Issue 11, p3400-3400. 23p.

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DESARROLLO DE UNA GALLETA DE SAL CON ADICIÓN DE PASTA DE SOYA.

• Authors : Hernández, Gwendolyne¹ ; Álvarez, Marta¹; Núñez de Villavicencio, Margarita¹

Subjects: *MISO; *EXPERIMENTAL design; *BAKED products

• Source: Ciencia y Tecnologia de los Alimentos. may-ago2022, Vol. 32 Issue 2, p39-43. 5p.

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Discovering potential.

Subjects: *FOOD safety; *BAKED products; *DAIRY products

• Source: Food & Drink Technology. Feb2024, Vol. 24 Issue 5, p12-13. 2p.

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Safety of partially hydrolysed protein from spent barley (Hordeum vulgare) and rice (Oryza sativa) as a novel food pursuant to Regulation (EU) 2015/2283.

• Authors : Turck, Dominique (AUTHOR); Aguilera‐Gómez, Margarita (AUTHOR); Bohn, Torsten (AUTHOR)

Subjects: Barley; Rice; Dietary proteinsEuropean Commission ; European Food Safety Authority

• Source: EFSA Journal. Sep2023, Vol. 21 Issue 9, p1-28. 28p.

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Developing vacuum-impregnated dehydrofrozen red raspberries with improved mechanical properties.

• Authors : Quintanilla, Armando¹ (AUTHOR); Mencia, Alejandra¹ (AUTHOR); Powers, Joseph² (AUTHOR)

Subjects: *RASPBERRIES; *BERRIES; *BAKED products

• Source: Drying Technology. 2022, Vol. 40 Issue 2, p299-309. 11p. 3 Diagrams, 3 Charts, 3 Graphs.

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PILOT:MES at Lactoprot: Increased level of digitalisation in production.

Subjects: *DIGITAL technology; *OBJECT recognition (Computer vision); *ARTIFICIAL intelligence

• Source: IDM International Dairy Magazine. Sep/Oct2023, Issue 9/10, p29-31. 3p.

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Fructose and high fructose corn syrup: are they a two-edged sword?

• Authors : Khorshidian, Nasim¹ (AUTHOR); Shadnoush, Mahdi² (AUTHOR); Zabihzadeh Khajavi, Maryam³ (AUTHOR)

Subjects: *BAKED products; *SYRUPS; *HIGH-fructose corn syrup

• Source: International Journal of Food Sciences & Nutrition. Aug2021, Vol. 72 Issue 5, p592-614. 23p. 2 Diagrams, 7 Charts, 1 Graph.

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Spore Forming Bacteria Responsible for Food Spoilage: A Review.

• Authors : Sharma, Chinkle¹ ; Devki¹; Gupta, Varsha¹

Subjects: *BACTERIAL spores; *FOOD spoilage; *BAKED products

• Source: Asian Journal of Dairy & Food Research. Jun2021, Vol. 40 Issue 2, p197-205. 9p.

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A Review of the Functional Characteristics and Applications of Aristotelia chilensis (Maqui Berry), in the Food Industry.

• Authors : García-Milla, Paula; Peñalver, Rocío; Nieto, Gema

Subjects: FOOD industry; COUMARINS; MONOUNSATURATED fatty acidsCHILE

• Source: Foods; Mar2024, Vol. 13 Issue 6, p838, 18p

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ARTISANS VS. A GLOBAL PANDEMIC.

Subjects: *HONEY; *FARM produce; *ORCHARDS

• Source: SupermarketNews. Nov2021, Vol. 14 Issue 10, p46-71. 24p.

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