Modification and Application of Dietary Fiber in Foods by Yue-yue Yang, Sen Ma, Xiao-xi Wang, Xue-ling Zheng

“…The modification and application of dietary fiber in foods is reviewed with respect to definition and classification and methods for measurement, extraction, and modification of dietary fiber. …”
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Profitability impact on health in the food sector by L. I. Sergeev, D. L. Sergeev

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Food Safety: Play It Safe With Eggs by Linda B. Bobroff, Jennifer Hillan

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Keeping Food Safe: Preparing and Cooking by Claudia Peñuela, Amarat Simonne

“… Food preparation and cooking can be fun and rewarding for many reasons. …”
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Overview of Cuba's Food Rationing System by José Alvarez

“… This fact sheet presents an overview of the history and functioning of Cuba's food rationing system. Issues related to food security are discussed in another fact sheet of this series (EDIS FE483). …”
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Establishing and Maintaining Wildlife Food Sources by Chris Demers, Alan Long, Chris Latt, Emma Willcox

“…SS-FOR-12/FR062: Establishing and Maintaining Wildlife Food Sources (ufl.edu) …”
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Food Waste Behaviour and Awareness of Malaysian by Chooi Lin Phooi, Elisa Azura Azman, Roslan Ismail, Jasmin Arif Shah, Evelyn Shin Rou Koay

“…Food waste is a vast issue global, including in Malaysia. …”
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Impact of the Bioterrorism Threat on the Food Industries by Douglas L. Archer, Fred H. Degnan

“… This document is FSHN02-8, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. …”
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The Factor of Food in Biopolitics and National Security by S. A. Kravchenko

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Food Safety: Play It Safe with Eggs by Jennifer Hillan

“…FCS8635, a one-page fact sheet by Jennifer Hillan, reviews important food safety principles that should be followed when cooking with and eating eggs and foods made with eggs. …”
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Single-Cell protein for feed and food by Ledbetter Fred

“…As global demand for protein sources continues to rise due to increasing populations and changing dietary preferences, the shortage of conventional protein for feed and food poses significant challenges for food security. …”
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Economics of the Organic Food Industry in Florida by Thu-Vi Nguyen, Allen Wysocki, Danielle Treadwell

“…Published by the UF Department of Food and Resource Economics, September 2008. FE732/FE732: Economics of the Organic Food Industry in Florida (ufl.edu) …”
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Impact of the Bioterrorism Threat on the Food Industries by Douglas L. Archer, Fred H. Degnan

“… This document is FSHN02-8, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. …”
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Raising Healthy Children: Food Allergies by Lauren Headrick, Karla P. Shelnutt, Gail P. A. Kauwell

“… If your child has a newly diagnosed food allergy, you may feel scared, confused, and anxious. …”
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Flowers: precious food and medicine resources by Xuqiang Liu, Senye Wang, Lili Cui, Huihui Zhou, Yuhang Liu, Lijun Meng, Sitan Chen, Xuefeng Xi, Yan Zhang, Wenyi Kang

“…Food Science and Human Wellness…”
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Nonthermal Plasma for Food Quality and Safety by Vladimír Scholtz, Josef Khun, Božena Šerá

“…Journal of Food Quality…”
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Sanitary Design and Construction of Food Equipment by Ronald H. Schmidt, Daniel J. Erickson

“… To ensure safe food and adequate sanitation programs, the equipment used for processing and handling food products must be designed, fabricated, constructed, and installed according to sound sanitary design principles. …”
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Food Processing: The Meat We Eat by Erica L. Bub, Keith Schneider, Chad Carr, Matt Hersom

“…Meat processing technology is used to produce many of the foods we enjoy, such as hot dogs, hamburgers, and chicken nuggets. …”
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Food, Fun and Fitness Leader's Guide by Linda Cook, Joy C. Jordan, Henry Leath

“… Produced by the Department of Family, Youth and Community Sciences and the Florida 4-H Youth Development Program, Institute of Food and Agricultural Sciences, University of Florida Cooperative Extension, May 1996. …”
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INNOVATION ACTIVITIES OF FOOD INDUSTRY ENTERPRISES by Marzena Lemanowicz, Joanna Szwacka-Mokrzycka

“…At present, the food market in Poland is characterised with significant intensity of competition, caused by high saturation of consumers’ needs. …”
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