Search Results

• • 10 

    Academic Journals

  • Sort by: sorttype.publication.date.desc Newest sorttype.publication.date.asc Oldest sorttype.relevance Relevance

• Cloned food

  From:Nature (Vol. 471, Issue 7340) Peer-Reviewed

  Mar. 31, 2011102 words Brief article 1300LThe European Union has been left with no legislation on sales of food and dairy products from cloned animals and their offspring, after last-minute talks in Brussels ended without agreement on 29 March. The European...

• MALDI-TOF MS SPECTROPHOTOMETRIC AND 16S rRNA GENE SEQUENCING IDENTIFICATION OF PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM DAIRY FOOD PRODUCTS

  Authors:Bharti Mahajan, Yogesh Sohuche, Joshua Hayes, Francesco Marotta, Hariom Yadav, and Vinod SinghFrom:International Journal of Probiotics & Prebiotics (Vol. 12, Issue 4) Peer-Reviewed

  Nov. 20174,274 words Report 1470LLactic acidbacteria (LAB) comprise a major group of beneficial bacteria considered as safe for human consumption with various probiotic properties. They are generally found in a variety of food and dairy products and...

• Global Food Safety Forum

  Author:Cathy SiegnerFrom:AMASS (Vol. 19, Issue 4) Peer-Reviewed

  Spring 2015701 words Conference notes 1490LThe third Global Food Safety Forum, being held June 13-14, 2015, in Beijing will explore ideas laid out in a newly released white paper entitled, "Food Safety Technologies: Key Tools for Compliance." Chapters by authors...

• Nanocapsules engineered for food applications

  From:Advanced Manufacturing Technology (Vol. 32, Issue 4) Peer-Reviewed

  Apr. 15, 2011459 words Article 1320LIn the nanotechnology industry, nanoencapsulation is widely known as the technology where engineering, physical, and chemical procedures converge for the packaging of bioactive substances. The attractive aspects of...

• Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava

  Authors:Aurelie Bechoff, Keith Ian Tomlins, Ugo Chijioke, Paul Ilona, Andrew Westby, and Erick BoyFrom:PLoS ONE (Vol. 13, Issue 3) Peer-Reviewed

  Mar. 21, 20187,556 words Report 1380LAuthor(s): Aurélie Bechoff 1,*, Keith Ian Tomlins 1, Ugo Chijioke 2, Paul Ilona 3, Andrew Westby 1, Erick Boy 4 Introduction An insufficiency of vitamin A in the diet results in vitamin A deficiency (VAD). VAD is...

• Some aspects of developmental trends in chemical modification and transformation of starch: products preparation and potential applications

  Author:Bode DaramolaFrom:Pakistan Journal of Scientific and Industrial Research Series B: Biological Sciences (Vol. 57, Issue 3) Peer-Reviewed

  November-December 20144,868 words Technical report 1430LStarch, a non-depleting bioresource has a myriad of applications both in the food and nonfood industries. These applications are made possible by starch modification technology. Chemical method of starch modification,...

• Synthetic--biology firms shift focus: switch to food and fragrances visits consumer rejection

  Author:Erika Check HaydenFrom:Nature (Vol. 505, Issue 7485) Peer-Reviewed

  Jan. 30, 2014814 words Article 1390LPlain old vanilla doesn't impress Neil Goldsmith, chief executive of Evolva, a synthetic-biology company based in Reinach, Switzerland. This year, his company will release a product that has been created by genetically...

• Preparation, characterisation and antioxidant activities of rutin-loaded zein-sodium caseinate nanoparticles

  Authors:Shuangling Zhang and Yue HanFrom:PLoS ONE (Vol. 13, Issue 3) Peer-Reviewed

  Mar. 26, 20185,195 words Report 1330LAuthor(s): Shuangling Zhang *, Yue Han Background Oxidation occurs in all types of food and can lead to 'off' flavours. Antioxidants in food can specifically and/or nonspecifically bind with food components, such...

• Vortex fluidic mediated food processing

  Authors:Shan He, Nikita Joseph, Xuan Luo, and Colin L. RastonFrom:PLoS ONE (Vol. 14, Issue 5) Peer-Reviewed

  May 30, 20194,468 words Report 1480LThe high heat and mass transfer, and controlled mechanoenergy, in angled vortex fluidics has been applied in chemical and material sciences and allied fields, but its utility in food processing remains largely...

• PROBIOTIC EFFECTS OF LACTIC ACID BACTERIA AND ITS USE AS BIO-PRESERVATIVE FOR TOMATO JUICE AND PASTE

  Authors:S.M. Adeyemo, F.T. Afolabi, K.O. Awojobi, and T.O. AbiriFrom:International Journal of Probiotics & Prebiotics (Vol. 12, Issue 2) Peer-Reviewed

  May 20172,633 words Report 1540LThis research focused on the use of LAB isolated from fermented cereals as bio-preservative in extending the shelf life of Tomatoes. Twenty lactic acid bacteria were isolated from fermented cereal gruel ogi, were...