Zobrazeno 1 - 10
of 248
pro vyhledávání: '"Food development"'
Autor:
Tingyang LI, Yue HOU, Wenfeng GOU, Haihua SHANG, Feifei XU, Yiliang LI, Wenbin HOU, Fujun ZHOU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 366-375 (2024)
Objective: To conduct a bibliometric analysis of the literature in the field of amino acid radiation protection over the past decade using CiteSpace software, exploring the formation, development, hotspots, and trends in this domain. Methods: The dat
Externí odkaz:
https://doaj.org/article/f3b91c6bf6f547b69d7592107f0116a2
Publikováno v:
Journal of Functional Foods, Vol 118, Iss , Pp 106302- (2024)
In the search for novel therapeutics that utilize structure-based functional food design, we bring forth the renewed interest in the endogenous B2 biosynthesis pathway or B2 metabolites while highlighting the most recent understanding of advancements
Externí odkaz:
https://doaj.org/article/affef55985f846b693c95add0b08853b
Publikováno v:
Foods, Vol 13, Iss 14, p 2178 (2024)
The global food industry faces a critical challenge in ensuring sustainable practices to meet the demands of a growing population while minimizing environmental impact. At the same time, consumer awareness and the demand for quality products drive in
Externí odkaz:
https://doaj.org/article/a1e701a2c27e4d8087893acfccc936b0
Autor:
Mussab Asif, Muhammad Nadeem, Muhammad Imran, Rahman Ullah, Muhammad Tayyab, Faima Atta Khan, Fahad Al-Asmari, Muhammad Abdul Rahim, João Miguel Rocha, Sameh A. Korma, Tuba Esatbeyoglu
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect o
Externí odkaz:
https://doaj.org/article/f23d8dde67024f28b4aa06c030daeb36
Autor:
Bogdan Constantin Bratosin, Gheorghe-Adrian Martău, Călina Ciont, Floricuța Ranga, Elemér Simon, Katalin Szabo, Sorina Darjan, Bernadette-Emőke Teleky, Dan Cristian Vodnar
Publikováno v:
Applied Sciences, Vol 14, Iss 6, p 2338 (2024)
In a quest to meet the rising demand for nutrient-rich products, this study delves into the realm of innovative bars enriched with Aronia melanocarpa by-product powder. By repurposing waste material from fruit pressing, the research unveils a sustain
Externí odkaz:
https://doaj.org/article/975e05100a65408ebbeb8c0a24a7fe05
Publikováno v:
Foods, Vol 13, Iss 6, p 945 (2024)
Promoting sustainable choices requires making food with proper environmental performance readily available to consumers, but these products must be appealing to ensure market success. The aim of the present study was to investigate the acceptability
Externí odkaz:
https://doaj.org/article/d7604e2b813b41d683cc1b1e0ad6442c
Akademický článek
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Akademický článek
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Akademický článek
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Autor:
Janne Hillary
Publikováno v:
IJEBD (International Journal of Entrepreneurship and Business Development), Vol 5, Iss 5 (2022)
Purpose: Banana ice cream is a fun food to eat and has both functions. The use of banana as main component of ice cream is expected to be a sustainable food, which is supporting Sustainable Development Goals (SDGs). The business of banana ice cream c
Externí odkaz:
https://doaj.org/article/48d5fe4da44944f088db077b1bdbb95b