Buscar recursos académicos

Abstract Food safety is a critical public health and economic issue in Afghanistan, where regulatory frameworks are evolving in response to complex political, social, and infrastructural challenges. This study examines t...

Materias / palabras clave: Technology: Home economics: Nutrition. Foods and food supply; Technology: Home economics: Hospitality industry. Hotels, clubs, restaurants, etc. Food service

Abstract Obesity, as defined by the World Health Organization (WHO), is excessive fat accumulation that can pose health risks and is a disorder of the energy homeostasis system. In typical westernized diets, ω-6 polyuns...

Abstract This research aimed to validate a high-performance liquid chromatography method for the quantitative determination of bixin and norbixin in various foods. The Diode Array Detector (495 nm) technique was used. Me...

BackgroundThe 2025 United States government shutdown (October 1–November 12) resulted in historic disruptions to benefit distribution for the Supplemental Nutrition Assistance Program (SNAP). The purpose of this study ...

Latin American countries have been historically characterised by production structures highly reliant on natural resources. The recent diffusion of modern biotechnologies has reinforced this specialisation pattern. The c...

Abstract Background Food security is one of the most significant factors that affect the health of people and is one of the Sustainable Development Goals. In areas where there is economic diversity, such as Maharashtra i...

Abstract Lipids are one of the major macronutrients essential for adequate growth and maintenance of human health. Their structure is not only complex but also diverse, which makes systematic and holistic analyses challe...

Abstract Simulating meat flavor via Maillard reaction model systems that contain a mixture of amino acids and reducing sugars is an effective approach to understanding the reaction mechanism of the flavor precursors. Not...

Abstract Recently, as the concept of pet food that satisfies both nutritional needs and the five senses has evolved, so too has the demand for effective pet food non-thermal sterilization methods. Prominent non-thermal t...

The object of research is the problem of rational distribution of limited resources between subsystems of a complex system that function independently. The relevance of the work is determined by the fundamental features ...

Abstract Dry pet food is a convenient option for pet owners, but its storage conditions can impact its microbial growth and quality. In this study, we examined the effects of storage temperature on the quality and microb...

Abstract This mini review focuses on foodborne illnesses and outbreaks caused by food-producing animals because statistical information of the foodborne illnesses is important in human health and food industry. Contamina...

The problem of food waste is one of the most significant global problems that negatively affects many environmental elements. Out-of-date food products, particularly category III animal waste, contribute to this problem....

Abstract Animal-derived foods, such as meat and dairy products, are prone to spoilage by psychrotrophic bacteria due to their high-water activity and nutritional value. These bacteria can grow at refrigerated temperature...

Abstract Animal responses to fear cues are shaped by competing motivations such as hunger, access to mates and safety. In our previous work, wild mice (Apodemus spp.) showed little reaction to non-native predator scents....

Abstract 3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textu...

How prehispanic foragers adjusted their foraging activities to plant cultivation is a question that drives much of the modern archaeological research. As a result, the spread of food-producing economies during the Late P...

Abstract Animal-based foods such as meat, dairy, and eggs contain abundant essential proteins, vitamins, and minerals that are crucial for human nutrition. Therefore, there is a worldwide growing demand for animal-based ...

In this paper we review several studies on V. germanica behavioral plasticity while relocating a food source in natural environments. This exotic social wasp, which has become established in many parts of the world, disp...

Neste estudo é relatado o uso de espécies vegetais por onze famílias que vivem na área rural do município de Manacapuru, no Amazonas. Foi feita uma abordagem participativa durante as entrevistas, utilizando um formu...

Abstract In this study, angiotensin-I-converting enzyme inhibitory (ACEI) activity was evaluated in fermented goat milk fermented by lactic acid bacteria (LAB) from fermented foods and breast milk. Furthermore, the poten...

Abstract Amphibians are enjoyable globally for their culinary value and are increasingly considered alternative protein sources. However, the skin of edible amphibians, especially giant salamanders, is often discarded wi...

Abstract Ready-to-eat sliced prosciutto samples were treated with ultraviolet (UV) light (wavelength: 265 and 275 nm/intensity: 10 and 50 mW) after inoculation with hepatitis E virus (HEV), Escherichia coli O157:H7, or L...