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Materias / palabras clave: food engineering, food packaging, food preservation, food safety, food processing, food science; Technology: Chemical technology: Food processing and manufacture

Materias / palabras clave: food processing and engineering, functional food and nutraceuticals, food science and technology, food safety security and quality, food chemistry and microbiology, food innovation and novelty; Technology: Chemical techn...

Materias / palabras clave: food safety, food processing contaminants, foodborne pathogens, food spoilage microorganisms, food toxicology, food hazard detaction and control; Technology: Chemical technology: Food processing and manufacture; Technolo...

Materias / palabras clave: food composition, food nutrition, food processing, food sustainability, food safety, food policy and legislation; Technology: Home economics: Nutrition. Foods and food supply

ObjectiveTo investigate the age-related differences in risk cognition and safety behavioral practices regarding bongkrekic acid contamination in long-term fermented and soaked foods.MethodsResidents from Hu’nan， Anhu...

ObjectiveTo initially understand the current status of awareness and consumption behavior of prepared dish consumers， and to provide data support for the food safety risk assessment of prepared dishes.MethodsA question...

Abstract Insects have long been consumed by humans as a supplemental protein source, and interest in entomophagy has rapidly increased in recent years as a potential sustainable resource in the face of environmental chal...

IntroductionThis study explores the systems-level dynamics of menu transformation in the hospitality and food service (HaFS) sector through participatory action learning (PAL) workshops with professional chefs. Framing t...

The lesser rhea (family Rheidae) is a flightless large bird of South America, threatened due to habitat loss, hunting and egg collecting, with special concern in Northern Patagonia. Diet and food availability were estima...

Spatial expansion and increasing population of cities is turning them into neuralgic points of the food supply chain. Due to its structure and the speed of life processes, food is delivered to urban centres through con...

Ample literature describes the limits of the charitable food sector in meeting the food security needs of individuals. Nascent work now highlights diverse and innovative approaches in the sector in the absence of the rig...

Protein misfolding and aggregation into amyloid fibrils (AFs) are critical issues associated with protein stability during food processing and storage, as well as with pathological damage in organisms. Hen egg white lyso...

Abstract The concerns of healthy diet and demand for natural products incite the rising interest for bee products in particular bee pollen (BP). In several studies, BP is mentioned as a noble natural product, highlightin...

Adolescents encounter large volumes of non-core (i.e., nutritionally poor and unhealthy) food messages on social media. The relationship between these messages and eating is a product of both the volume of exposure to th...

ObjectiveTo analyze the eating out of home behavior of adults in China and provide the scientific basis for nutrition and health policy.MethodsSamples were chosen from China Food Consumption Survey from 2018 to 2020. A t...

Este trabajo analiza la aplicación de la Ley de Promoción de la Alimentación Saludable en la Argentina desde la geografía de los alimentos o de la alimentación. Esta ley, conocida como “de etiquetado frontal” ab...

Durante a realização da Conferência Mundial sobre Alimentação, em 1974, os governos participantes defenderam o direito inalienável de todo homem, mulher ou criança estar livre do risco da fome e da desnutrição p...

Abstract Background: Marker-based training is a widely used type of positive reinforcement training believed to improve learning outcomes by providing a precise and consistent marker for desired behavior. However, resear...

Tesis de Maestría Listeria monocytogenes es un patógeno oportunista transmitido por alimentos capaz de soportar diversas condiciones de estrés, lo que le permite adaptarse mediante la formación de biopelículas. Esta...

Materias / palabras clave: food chemistry, food microbiology, food nutrition, food quality, food safety, food engineering; Technology: Chemical technology: Food processing and manufacture