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3,963 results on '"FOOD PROCESSING"'

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1. Combinatory Effects of Acrylamide and Deoxynivalenol on In Vitro Cell Viability and Cytochrome P450 Enzymes of Human HepaRG Cells

2. Practical Strategies to Reduce Ochratoxin A in Foods

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3. First Insights on the Bioaccessibility and Absorption of Anthocyanins from Edible Flowers: Wild Pansy, Cosmos, and Cornflower

4. Maternal consumption of ultra-processed foods and newborn exposure to perfluoroalkyl substances (PFAS)

5. Dental calculus in the industrial age: Human dental calculus in the Post-Medieval period, a case study from industrial Manchester

6. Investigation of Sodium Dithionite Residues in the Rock Candies Produced in the Candies Making Plants of Hamadan, Iran

7. Nudging fisheries and aquaculture research towards food systems

8. Detection and inactivation of allergens in soybeans: A brief review of recent research advances

9. Designing healthier foods: Reducing the content or digestibility of key nutrients

10. Influence of microbial probiotics on ruminant health and nutrition: sources, mode of action and implications

11. Biofilms from Pathogenic Bacteria in Food Processing Environments: Formation and Preventive Disinfection Procedures

12. NanoAOX—a novel nanoparticle and antioxidant mixture enhances the growth of plants in vitro and in vivo

13. Experiences of Marshallese Food Processing Workers during the COVID-19 Pandemic

14. Safety aspects of natural food additives frequently used at their maximum levels in South Korea

15. Consumption of Ultra-Processed Foods in Brazilian Children: An Analysis of Regional Trends

16. Papua New Guinea agri-food trade and household consumption trends point towards dietary change and increased overweight and obesity prevalence

17. Bioactive compounds in legumes: Implications for sustainable nutrition and health in the elderly population

18. Hygiene in Primary Production

19. Deoxynivalenol & Deoxynivalenol-3-Glucoside Mitigation through Bakery Production Strategies: Effective Experimental Design within Industrial Rusk-Making Technology

20. Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries

21. Ultra-processed Foods, Weight Gain, and Co-morbidity Risk

22. PERFIL ALIMENTAR DE IDOSOS COM HIPERTENSÃO ARTERIAL SISTÊMICA E DIABETES MELLITUS

23. A systematic review from basics to omics on bacteriophage applications in poultry production and processing

24. Assessment of microbiological quality of food preparation process in some restaurants of Makkah city

25. Gestión de la seguridad alimentaria frente al covid-19, en el Perú, 2020

26. Exploring adults’ motives for food choice of sustainable diet components: a qualitative study in Tehran Metropolis

27. Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese

28. Ultra-processed foods consumption and diet quality of European children, adolescents and adults: Results from the I.Family study

29. Grinder Injury of the Hand: A Rare but Devastating Occupational Hazard

30. Evidencias y controversias de la sal (II)

31. Antimicrobial peptides used as growth promoters in livestock production

32. How CO2 emission interacts with livestock production for environmental sustainability? evidence from Pakistan

33. Nutritional status and food consumption of patients with Parkinson disease

34. Consumption of ultra-processed food and its association with obesity in Chilean university students: A multi-center study

35. Analysis of Microbiological and Chemical Hazards in Edible Insects Available to Canadian Consumers

36. Ultra-processed Foods and Cardiovascular Diseases: Potential Mechanisms of Action

37. The challenges of future foods from prevention of nutrient deficiencies to the management of diabetes

38. Assessment of Microbiological Quality of Fresh Vegetables and Oysters Produced in Buenos Aires Province, Argentina

39. A Way Forward to Combat Insect Pest in Rice

40. Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup

41. Food Poisoning from Local Food Processing Methods: A Review

42. Upstream and downstream explanations of the harms of ultra-processed foods in national dietary guidelines

43. Transformation of Consumption Behavior of the Poor in the Case of Malnutrition: Health Sociology Study with Participatory Approach in Makassar City, Indonesia

44. Micronutrient Malnutrition – A Glimpse on the Current Strategies and Future Prospects

45. Salt iodisation of processed foods in Germany: evidence, processors' perceptions and implications for public health

46. Nut Allergenicity: Effect of Food Processing

47. Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms

48. Identification of traditional weaning foods and their processing methods in the Northeast District of Botswana

49. Minimally processed versus processed and ultra-processed food in individuals at cardiometabolic risk