Zobrazeno 1 - 10
of 697
pro vyhledávání: '"Clean label"'
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-13 (2024)
Abstract Background Defatted melon seed, a major by-product from melon oil processing chain, is scarcely utilsed. However, it has high potential value and can be used as novel ingredient in food products production. In line with zero waste policy and
Externí odkaz:
https://doaj.org/article/2f684c4af27c4b30b9ec8f35a13c847e
Autor:
Elizabeth Harumi Nabeshima, Paulo Eduardo da Rocha Tavares, Ana Lúcia da Silva Corrêa Lemos, Sílvia Cristina Sobottka Rolim de Moura
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract Emerging markets comprise different healthy food products, such as functional foods including grains, fruits, and vegetables; foods for people with dietary restrictions; foods with clean labels, plant-based and organic ingredients, as well a
Externí odkaz:
https://doaj.org/article/4fa45875ca014f3fb60009da3e681e38
Autor:
Muhammad Zubair Khalid, Hafiza Saima, Muhammad Tahir Nadeem, Kanza Saeed, Muhammad Sajid Arshad, Waseem Khalid, Hamad Rafique, Muqaddas Fatima, Tawfiq Alsulami, Abdulhakeem Alzahrani
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
The demand for clean-label products continues to rise, as consumers increasingly prioritize natural and transparent ingredient lists. Natural substances are generally deemed safe for consumption by consumers. This study was focused on the development
Externí odkaz:
https://doaj.org/article/22d5056e42b74631baba51bc34e67731
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
The United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) Appendix B guidelines identify cooling options to prevent growth of Clostridium perfringens in uncured meat and poultry products where Phase 1 cooling (between
Externí odkaz:
https://doaj.org/article/390d6db196eb4a5484bcfa3b1967ac23
Autor:
Kanika Chauhan, Alka Rao
Publikováno v:
Heliyon, Vol 10, Iss 16, Pp e35815- (2024)
Consumer demand for natural or 'clean-label' food ingredients has risen over the past 50 years and continues growing. Consumers have become more aware of their health and, therefore, insist on transparency in the list of ingredients. Preservatives ar
Externí odkaz:
https://doaj.org/article/d208182482824805bc321ed23f0a6421
Autor:
Kathleen A. Glass, Cynthia B. Austin, Melissa A. Bohn, Max C. Golden, Kristin M. Schill, Steven C. Ricke, Subash Shrestha
Publikováno v:
Journal of Food Protection, Vol 87, Iss 8, Pp 100317- (2024)
The 2021 FSIS Stabilization Guidelines for Meat and Poultry Products (Appendix B) Option 1.2 limits Phase 1 cooling from 48.8 to 26.7 °C in uncured meats to 1 h. However, this time restriction is impractical to achieve in large−diameter whole−mu
Externí odkaz:
https://doaj.org/article/c3d2bd8a55184cdb94683ad793c2e349
Autor:
N. A. Nanje Gowda, Manjari Singh, Gijs Lommerse, Saurabh Kumar, Eelco Heintz, Jeyamkondan Subbiah
Publikováno v:
Foods, Vol 13, Iss 23, p 3948 (2024)
Post-processing contamination of Listeria monocytogenes has remained a major concern for the safety of ready-to-eat (RTE) meat products that are not reheated before consumption. Mathematical models are rapid and cost-effective tools to predict pathog
Externí odkaz:
https://doaj.org/article/fed6b4bda7d944bf93ef728ee1d9d1b5
Publikováno v:
Symmetry, Vol 16, Iss 11, p 1494 (2024)
High-quality datasets are essential for training high-performance models, while the process of collection, cleaning, and labeling is costly. As a result, datasets are considered valuable intellectual property. However, when security mechanisms are sy
Externí odkaz:
https://doaj.org/article/915d3cc147984542a101ebd5c4e7f7cc
Autor:
Anuarbek Suychinov, Aitbek Kakimov, Zhanibek Yessimbekov, Eleonora Okuskhanova, Dinara Akimova, Zhumatay Urazbayev
Publikováno v:
Potravinarstvo, Vol 18 (2024)
Incorporating natural colourants in sausage production offers an avenue to enhance product desirability while meeting consumer preferences for clean-label ingredients. This paper thoroughly examines the selection, formulation, processing, and quality
Externí odkaz:
https://doaj.org/article/554e29eb80d0465b93ad2f924136e20a
Autor:
Kathleen A. Glass, Max C. Golden, Brandon J. Wanless, Tina Conklin, Jeannine P. Schweihofer, Kristin M. Schill
Publikováno v:
Journal of Food Protection, Vol 87, Iss 6, Pp 100271- (2024)
Cooked, uncured meat products packaged under reduced oxygen packaging conditions require the control of anaerobic and facultative anaerobic pathogens if they are held at temperatures greater than 3°C at retail or consumer level. The objective of thi
Externí odkaz:
https://doaj.org/article/bb39643de55242df89ab41ad8509e4b7