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24.458  Articles
1 of 2.447 pages  |  10  records  |  more records»
The problems and specific of the food-stuff consumption is of high importance for many experts world-wide. This survey dwells on the problem of the actual Romanian food-stuff consumption, from the perspective of its structural internal conditions, between... see more

The purpose of this study were to identify the presence of E.coli O157 and to determine its prevalence in foods which were collected from various restaurants, shops and markets in Istanbul. Also, validation of detection method of E. coli O157 in all food ... see more

This study was conducted in order to identify the presence of four synthetic phenolic antioxidants (SPAs): propyl gallate (PG), tert-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) in various food stuffs that a... see more

The mycotoxin contamination of some products which constitutes vegetal substrates in differentfoodstuff or fodder was often ignored, despite the fact that the consumption of such products mayseriously jeopardize the health. Different food stuffs and fodde... see more

It is suggested to perfect technology of production of emulsive foodstuffs, as most consumed by all groups of population of Ukraine, by introduction to compounding of secondary wastes of exit-juice production and vine making as dry concentrates. Such meth... see more

Turkish people, who have a long historical background, have a rich culture in terms of cuisine. “Dolma” (meal made by stuffing/wrapping) is one of the most important dishes of the Turkish Cuisine. Turks produced very different types of meals made by stuff... see more

It is suggested to perfect technology of production of emulsive foodstuffs, as most consumed by all groups of population of Ukraine, by introduction to compounding of secondary wastes of exit-juice production and vine making as dry concentrates. Such meth... see more

Food consumption is different depending on the area of origin, as more as the experts in the field recommend remodeling and encouragement of good and healthy nutrition preserving as possible traditions and habits, in terms of the quantity of food stuffs c... see more

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