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  1. 241

    Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment by Shirang Wang, Zhen Hua, Tengyu Wang, Guoping Yu, Yu Sun

    Published 2025-01-01
    “…We carried out limited enzymatic hydrolysis with trypsin on rice bran protein (RBP) pretreated by high hydrostatic pressure (HHP) in this study. …”
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  2. 242

    The Impact of Oyster Mushrooms (<i>Pleurotus ostreatus</i>) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread by Sylwia Stępniewska, Agnieszka Salamon, Grażyna Cacak-Pietrzak, Małgorzata Piecyk, Hanna Kowalska

    Published 2025-01-01
    “…The OMP was characterized by a high content of basic nutrition components and a higher antioxidant potential. The addition of OMP increased the nutritional value of the rye flour and its water absorption, significantly prolonged the starch gelatinization time, and increased the xylolytic activity of the flour. …”
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  3. 243

    Prevalence, Characterization, and Proteomic Relatedness Among β-Lactam-Resistant Bacteria Throughout the Poultry Production Chain in Greece by Anestis Tsitsos, Alexandros Damianos, Konstantinos Kiskinis, Vasilios Tsiouris, Ilias Tirodimos, Nikolaos Soultos, Anna Papa, Vangelis Economou

    Published 2025-01-01
    “…Extended-spectrum-β-lactamase (ESBL) and carbapenemase-producing <i>Escherichia coli</i>, <i>Klebsiella pneumoniae</i> and <i>Acinetobacter</i> spp. are associated with hospital-acquired infections and are commonly isolated across the poultry food production chain. …”
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  4. 244

    Factors influencing street-vended foods quality and safety in developing countries: a review by O. A. Bassitou Koumassa, Romaric Ouétchéhou, Mathias Hounsou, Oscar Zannou, D. Sylvain Dabadé

    Published 2025-01-01
    “…Bacteria such as Escherichia coli, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Salmonella spp. as well as heavy metals, polycyclic aromatic hydrocarbons, hair, and plastics were the hazards most commonly identified in street foods in developing countries. …”
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  5. 245

    Correlation between risk factors that influence the development of children's language by Marianna Momoe Nanakuma Matsumoto, Heloisa Adhmann Ferreira, Isabelly Bueno Araujo, Daniela Cardilli-Dias, Daniela Regina Molini-Avejonas

    Published 2025-01-01
    “…Methods A retrospective study was carried out with 194 children aged 0 to 5 years and 11 months who were participants of primary health care (PHC) in the municipality of São Paulo, Brazil, from 2016 to 2020. …”
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  6. 246

    Evaluation of different sesame varieties cultivated under saline conditions in the southwestern coastal region of Bangladesh by Md Shihab Uddine Khan, Md Moshiur Rahman, Arup Ratan Basak, Prodipto Bishnu Angon, Sadia Afroz Ritu, Milon Kobir, Md Riazul Islam

    Published 2025-02-01
    “…Sesame (Sesamum indicum L.) is widely used in many cooking techniques worldwide, and it is known as the ''queen of oilseeds'' because it contains polyunsaturated lipids that prevent oxidative rancidity and carry oil content up to 60%. …”
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  7. 247

    Sensory and Physicochemical Properties and Stability of Folic Acid in a Pineapple Ready-to-Serve Beverage Fortified with Encapsulated Folic Acid by Geethi Pamunuwa, Harshika Nilakshi, Gagani Rajapaksha, Farrah Shakoor, Desiree Nedra Karunaratne

    Published 2021-01-01
    “…Fortification of food and beverages with folic acid is carried out frequently as a remedy to folic acid deficiency which causes serious health issues. …”
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  8. 248

    Maximizing japonica rice quality by high-pressure steam: Insights into improvement by Saadia Zainab, Xianqing Zhou, Yurong Zhang, Saira Tanweer, Tariq Mehmood

    Published 2025-01-01
    “…Stress-relaxation study and pasting curve model were conducted to comprehensively explain the combinational effect of independent variables. Principal component analysis was carried out to investigate the association between textural and gel characteristics of cooked rice treatments. …”
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  9. 249

    Ultrasonic Pretreatment-Assisted Electrohydrodynamic Drying of Potato Slices by Zhiyuan Cao, Changjiang Ding, Rui Zhao, Zhiqing Song, Hao Chen

    Published 2021-01-01
    “…The moisture ratio, drying rate, color, shrinkage, and rehydration rate of potatoes were determined. …”
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  10. 250
  11. 251

    Update of Indicator PCB Levels in Food in Southern Italy: Assessment of the Dietary Exposure for Adult and Elderly Population by Grazia Barone, Arianna Storelli, Rita Garofalo, Maria Maddalena Storelli

    Published 2022-01-01
    “…The levels of non-dioxin-like PCB indicators (iPCBs 28, 52, 101, 138, 153, and 180) were determined in food samples (seafood, meat and processed meat, milk and dairy products, hen eggs, olive oil, and other fats) to evaluate the exposure of adult and elderly population. iPCB levels in samples were in the following order: fishery products > meat and processed meat > milk and dairy products > olive oil and other fats. …”
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  12. 252
  13. 253

    Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate by Jiwei Kuang, Wengang Zhang, Xijuan Yang, Ping Ma

    Published 2025-01-01
    “…Confocal laser scanning microscopy confirmed that PPI envelopment of starch granules restricted their gelatinization by limiting granule swelling. These results carry significant implications for crafting pea-based foods with desired texture.…”
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  14. 254

    Beef Quality Identification Using Thresholding Method and Decision Tree Classification Based on Android Smartphone by Kusworo Adi, Sri Pujiyanto, Oky Dwi Nurhayati, Adi Pamungkas

    Published 2017-01-01
    “…Therefore, the quality of beef should be maintained so that consumers get good beef quality. Determination of beef quality is commonly conducted visually by comparing the actual beef and reference pictures of each beef class. …”
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  15. 255
  16. 256

    Modelling of Oblique Wire Cutting and Experimental Application on Soft Solid Foods for the Investigation of Friction Behaviour by Tilman Witt, Yannic Holländer, Sven Tietze, Jens-Peter Majschak

    Published 2019-01-01
    “…The sales value of ready-made foods is determined to a large extent by the appearance of the individual pieces or slices. …”
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  19. 259

    Chemotaxonomic Study of Four Subspecies of Pinus nigra Arn. Grown in Common Garden Based on Essential Oil Composition by Sondes Fkiri, Faten Mezni, Ghayth Rigane, Ridha Ben Salem, Hanene Ghazghazi, M. Larbi Khouja, Zouheir Nasr, Abdelhamid Khaldi

    Published 2021-01-01
    “…The aim of this study was to investigate the chemical diversity of Pinus nigra Arn. essential oils. The research was carried out on the needles collected from eighteen provenances of black pine grown in common garden located in West-Northern Tunisia and belonging to four different subspecies (Pinus nigra subsp. nigra, Pinus nigra subsp. salzmannii, Pinus nigra subsp. pallasiana, and Pinus nigra subsp. laricio). …”
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  20. 260

    Identification of Geographical Origin of Milk by Amino Acid Profile Coupled with Chemometric Analysis by Min Kang, Quanhong Yue, Shikuan Jia, Jiarong Wang, Mengdan Zheng, Ran Suo

    Published 2022-01-01
    “…Furthermore, the principal component analysis (PCA) demonstrated the feasibility of geographical origin identification using an amino acid profile, which the first 2 principal components account for 65.62% of total variance. …”
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