Buscar recursos académicos

This investigation focused on the compilation and analysis of the incidence of foodborne diseases and foodborne outbreaks related to protein-based foods, published in official surveillance reports from the European Union...

ObjectiveTo explore the current application status and identify critical challenges of food additives in prepared foods， and provide a reference for the healthy and sustainable development of this industry.MethodsTo sy...

Food texture is increasingly recognized as a determinant of nutritional safety, metabolic regulation, and overall health. However, conventional approaches to texture modification rely primarily on hydrocolloids, mechanic...

Abstract In 2023, EFSA adopted a scientific opinion on the safety of yellow/orange tomato extract as a novel food pursuant to Regulation (EU) 2015/2283, concluding that its safe use could not be established under the pro...

This study aimed to isolate and characterize lactic acid bacteria (LAB) from traditional Lithuanian fermented foods and evaluate their probiotic potential, safety, and ability to produce tryptophan. Around 20 LAB isolate...

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...

Sarcopenia is an age-related progressive disease that increases the risk of falls， disability and death in the elderly， and brings a heavy economic burden to families and society. At present， nutritional supplement...

This study aims to examine how changes in Generation Z preferences and product quality affect customer loyalty at Western Foods in Mataram City. Understanding the requirements and preferences of Generation Z is crucial f...

Our country implements the registration management to the special medicine food， the product formula design time raw material compliance use is the most important premise. The variety of raw materials involved in speci...

Objectives To estimate the contribution of ultraprocessed foods (UPF) to total energy intake and to macronutrient and micronutrient intakes among very old people aged 85 years in the Newcastle 85+ Study.Design Cross-sect...

Objective: To determine the activity concentrations of naturally occurring radionuclides 238U and 232Th in commonly consumed foods from East China and to evaluate the associated dietary exposure and potential radiologica...

Feeding transcends mere nourishment by integrating social and cultural factors. The foods we consume hold significant economic and social relevance within territories and are rich in bioactive compounds that confer healt...

Abstract Objective: Hyper-palatable foods (HPF) have strong reinforcing properties, and their presence in food stores may skew purchasing toward HPF, even when healthier foods are available. However, the availability of...

Salt consumption in many countries of the world exceeds the level recommended by WHO (5 g/day), which is associated with negative effects on health. Public health strategies to achieve the WHO’s objectives include salt...

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...

Materias / palabras clave: foods, foodomics, food biotechnology, food safety, food microbiology, food allergy; Technology: Chemical technology: Food processing and manufacture; Technology: Home economics: Nutrition. Foods and food supply

Materias / palabras clave: food science, sustainability, future foods, emerging technology, food-processing industry; Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture

Materias / palabras clave: functional foods, bioactive compounds, probiotics, food digestion & bioavailability, nutrition; 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 investigate a botulism outbreak caused by consumption of homemade pickled eggs in Weihai City， Shandong Province， and to provide reference for future prevention and control measures.MethodsA population-ba...

Abstract Naturally, neonates as well as infants in the society are the most susceptible health effects of malnutrition and heavy metal risks due to their inevitable rapid development of their organs and tissues for prope...

Abstract Background This study aimed to characterize school canteens and food commercialization practices in private schools located in the capitals of Brazil. Method A cross-sectional study was conducted based on data f...

ABSTRACT The present study aimed to calculate the quality of life scores (Short Form-36) of veterinary students in Turkey and review their scores with regards to different socio-demographic characteristics. A total of 12...