Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Saade, Carol"'
Autor:
Saade, Carol, Annous, Bassam A., Gualtieri, Anthony J., Schaich, Karen M., Liu, LinShu, Yam, Kit L.
Publikováno v:
In Innovative Food Science and Emerging Technologies June 2018 47:110-119
Autor:
Saade, Carol, Annous, Bassam A., Gualtieri, Anthony J., Schaich, Karen M., Liu, Linshu, Yam, Kit L.
Publikováno v:
In Innovative Food Science and Emerging Technologies October 2017 43:102-111
Autor:
Saade, Carol, Arijaje, Emily O.
Publikováno v:
In Breakfast Cereals and How They Are Made Edition: Third Edition. 2020:343-359
Autor:
Saade, Carol
Fresh produce consumption is associated with foodborne illnesses. Gaseous chlorine dioxide (ClO2) has the ability to penetrate and inactivate human pathogens attached to inaccessible sites on produce surfaces. The aim of this work was to evaluate the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::069e7c1244c668056d09278b446bc32d
Autor:
A. George, Joseph, Adviento-Borbe, Maria Arlene A., Arijaje, Emily O., Breslin, James C., Burns, Robert E., Caldwell, Elwood F., Chaunier, Laurent, Della Valle, Guy, Etzcorn, John, Fast, Robert B., Hartel, Richard W., Holopainen-Mantila, Ulla, Huang, Victor T., Ievolella, James, Jones, Julie Miller, Jones, Wilf H., Knott, Kevin, Kristiawan, Magdalena, Lauhoff, Charles, Leusner, Steve, Levine, Harry, Levine, Leon, Monahan, Edward J., Perdon, Alicia A., Poutanen, Kaisa S., Pringle, Frank E., Saade, Carol, Sandoval, Aleida J., Schonauer, Sylvia L., Slade, Louise, Strahm, Bradley, Whalen, Paul
Publikováno v:
In Breakfast Cereals and How They Are Made Edition: Third Edition. 2020:xiii-xiv
Autor:
Oliver Kovalyov
Fermented Foods: Nutrition and Role in Health and Disease provides a comprehensive review of the recently discovered, or bioengineered, vitamin B2, B9 and B12-producing lactic acid bacteria, providing an in-depth analysis of the latest biotechnologic
In a world that is constantly evolving, our understanding of nutrition and its impact on human health has grown exponentially. Food, once merely a source of sustenance, is now recognized as a powerful tool for improving public health and well-being.
Autor:
Sanjay Mavinkere Rangappa, Jyotishkumar Parameswaranpillai, Senthil Muthu Kumar Thiagamani, Senthilkumar Krishnasamy, Suchart Siengchin
Food Packaging: Advanced Materials, Technologies, and Innovations is a one-stop reference for packaging materials researchers working across various industries. With chapters written by leading international researchers from industry, academia, gover