Zobrazeno 1 - 10
of 84
pro vyhledávání: '"Victor Kuri"'
Publikováno v:
Zanco Journal of Medical Sciences, Vol 23, Iss 2, Pp 242-246 (2019)
Background and objective: Fluoride is used to prevent dental caries, and it has been one of the most effective and widespread agents. Fluoride level has been shown in saliva, plaque, and oral soft tissues after use of fluoridated toothpaste that pers
Externí odkaz:
https://doaj.org/article/c89392ee7079462f97193fd845b36bb0
Publikováno v:
Applied Sciences, Vol 12, Iss 7, p 3355 (2022)
The purpose of this study was to develop two different functional breads (Pita and Tandoori) supplemented with novel functional ingredients: waxy wheat flour (15%), inulin (8%) and guar gum (2%) independently and in combination. The breads were submi
Externí odkaz:
https://doaj.org/article/00bb33591dac4e928e9b2af17d5cbab8
Sensory Qualities of Oysters Unaltered by a Short Exposure to Combined Elevated pCO2 and Temperature
Autor:
Anaëlle J. Lemasson, Victor Kuri, Jason M. Hall-Spencer, Stephen Fletcher, Roy Moate, Antony M. Knights
Publikováno v:
Frontiers in Marine Science, Vol 4 (2017)
Reliance on the marine environment for the provision of food is ever-increasing, but future climate change threatens production. Despite this concern, the impact on seafood quality and success of the seafood industry is unknown. Using a short-term st
Externí odkaz:
https://doaj.org/article/0caaa489b0764e849e793eed23a97c3c
Publikováno v:
British Food Journal. 122:1112-1129
PurposeThe objectives of this study were to compare the hygiene standards and food handling practices between sole-proprietor and the corporate-managed restaurants in Lebanon and to determine whether the variations between both groups are explained b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6dc0c8f6da7b6ec53b0d44c379ca6c28
https://doi.org/10.1108/bfj-01-2019-0018
https://doi.org/10.1108/bfj-01-2019-0018
Publikováno v:
Zanco Journal of Medical Sciences, Vol 23, Iss 2, Pp 242-246 (2019)
Background and objective: Fluoride is used to prevent dental caries, and it has been one of the most effective and widespread agents. Fluoride level has been shown in saliva, plaque, and oral soft tissues after use of fluoridated toothpaste that pers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b46e28d7e45660d881796e744f7d106
https://zjms.hmu.edu.krd/index.php/zjms/article/view/681/591
https://zjms.hmu.edu.krd/index.php/zjms/article/view/681/591
Publikováno v:
International Journal of Food Studies, Vol 3, Iss 2 (2014)
This study investigated the ability of Lactobacillus plantarum strains (NGL5 and NGL7) and Candida tropicalis (NGY1) previously identified from akamu-a Nigerian fermented maize food with probiotic L. plantarum LpTx and Saccharomyces boulardii SB20 to
Externí odkaz:
https://doaj.org/article/fb286db2ee8d4a248d739982f3952b5c
Publikováno v:
Applied Sciences; Volume 12; Issue 7; Pages: 3355
The purpose of this study was to develop two different functional breads (Pita and Tandoori) supplemented with novel functional ingredients: waxy wheat flour (15%), inulin (8%) and guar gum (2%) independently and in combination. The breads were submi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e487391629521587caca1aaa5173ed61
https://doi.org/10.3390/app12073355
https://doi.org/10.3390/app12073355
Publikováno v:
J Food Sci Technol
A diet high in dietary fibre (DF) is thought to help reduce cholesterol levels, may control blood glucose levels and reduces gut transit time. However, people often fail to consume the recommended quantity of DF. The aim of this study was to suppleme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e901afe60928bf2f2cdac4bfc3e01fac
https://pubmed.ncbi.nlm.nih.gov/35250062
https://pubmed.ncbi.nlm.nih.gov/35250062
Publikováno v:
LWT. 74:224-233
The increased consumption of ready-to-eat salads outside homes as a result of a fast paced lifestyle, awareness on their nutritional attributes and enhanced processing technology is well documented. This study aimed to determine the microbiological q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92008e182a3e162f3c24e9fd4960fbc1
https://doi.org/10.1016/j.lwt.2016.07.051
https://doi.org/10.1016/j.lwt.2016.07.051
Publikováno v:
Journal of food protection. 59(2)
A survey of raw pork and a raw fermented pork sausage, chorizo, was undertaken in Mexico City to assess the hygienic quality of these two products on retail sale in a variety of outlets. Total bacterial counts and Enterobacteriaceae counts were deter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb3998d608a582c59a6ecedd72bec7d3
https://pubmed.ncbi.nlm.nih.gov/31158996
https://pubmed.ncbi.nlm.nih.gov/31158996