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Marcel Skejovic Joehnke, Susanne Sørensen, Charlotte Bjergegaard, Keld Ejdrup Markedal and Jens Christian Sørensen

-RE, total dietary fibre isolated from rapeseed embryo fibres; TDF-RH, total dietary fibre isolated from rapeseed hulls; TNBS, trinitrobenzenesulfonic acid; U-samples, un-treated samples; UPT-samples, uncorrected overall protein digestibility samples. REFERENCES 1. Acton J.C., Breyer L., Satterlee L.D., Effect of dietary fiber constituents on the in vitro digestibility of casein. J. Food Sci., 1982, 47, 556–560. 2. Andersen K.E., Bagger C., Sørensen H., Sørensen J.C., A process for the manufacture of products from cruciferous crops. Denmark

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Xingyi Li

REFERENCES 1. Bata D, Drosinos EH, Athanasopoulos P, Spathis P, 2006. Cost of GMP improvement and HACCP adoption of an airline catering company. Food Control, 17: 414-419. 2. Bradley EL, Driffield M, Harmer N, et al, 2008. Identification of potential migrants in epoxy phenolic can coatings. International Journal of Polymer Analysis and Characterization, 13(3): 200-223. 3. Beekhuis-Gibbon L, Whyte P, O’Grady L, et al, 2011. A HACCP-based approach to mastitis control in dairy herds. Part 1: Development. Irish Veterinary Journal, 64(4): 255

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Mark Shamtsyan

References 1. EurAsEC today. Integration Committee Secretariat of the Eurasian Economic Community (EurAsEC), 2011. 27p. Retrieved February 3, 2014, from http://www.evrazes.com/i/other/EurAsEC-today_eng.pdf 2. Customs Union Technical Regulation 005/2011 "On the safety of the packaging" (in Russ.) Retrieved September 21, 2013, from http://www.tsouz.ru/db/techreglam/Documents/TR%20TS%20Upakovka.pdf 3. Customs Union Technical Regulation 021/2011 "On Food Safety" (in Russ.) Retrieved February 3, 2014, from http

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Kamila Myszka and Katarzyna Czaczyk

bacteria to meat surfaces. Meat Sci., 1997, 45, 419-425. Bogusławska-Wąs E., Lisiecki S., Drozdowska A., Ilczuk K., Effect of biofilm formation by Pseudomonas aeruginosa on gas permeability of food wrapping foils. Pol. J. Food Nutr. Sci., 2007, 57, 167-172. Bos R., Van der Mei H. C., Gold J., Busscher H. J., Retention of bacteria on a substratum surface with micro-patterned hydrophobicity. FEMS Microbiol. Lett., 2000, 189, 311-315. Bower C. K., Daeschel M. A., McGuire J., Protein

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Vladimír Vietoris, Dagmar Kozelová, Martin Mellen, Marcela Chreneková, Janko E. Potclan, Martina Fikselová, Peter Kopkáš and Elena Horská

REFERENCES 1. Agra Europe, Organic farming strong in EU after decade of growth. Agra Europe. 2010, 2422, 9. Available at: [ http://www.agraeurope.com ]. 2. An Analysis of the EU Organic Sector. European Commission, June 2010. Available at: [ http://ec.europa.eu/agriculture/analysis/markets/organic_2010_en.pdf ]. 3. Bakula W.L., Smoluk J., The perception of Polish organic food consumers. Paper presented at the 8th Wissenschaftstagung Ökologischer Landbau - Ende der Nische. Hohenheim University, Kassel; 2005, [ http://orgprints.org/3943

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Agnieszka Ciurzyńska and Andrzej Lenart

References Abdelwahed W., Degobert G., Stainmesse S., Fessi H., Freeze-drying of nanoparticles: Formulation, process and storage considerations. Adv. Drug Deliv. Rev., 2006, 58, 1688-1713. Babic J., Cantalejo M. J., Arroqui C., The effect of freeze-drying process parameters on Broiler chicken breast meat. Food Sci. Technol., 2009, 42, 1325-1334. Bird K., Palatability of freeze-dried meats. Food Technol., 1965, 19, 55. Branger T., Bobin C., Iroulart M

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Mirosław Jarosz and Katarzyna Wolnicka

., Pharmacokinetic-pharmacodynamic consequences and clinical relevance of cytochrome P450 3A4 inhibition. Clin. Pharmacokinet., 2000, 38, 41-57. Fraga Fuentes M. D., Garcia Diaz B., de Juana Velasco P., Bermejo Vicedo M. T., Influence of foods on the absorption of antimicrobial agents. Nutr. Hosp. 1997, 12, 277-288 (in Spanish; English abstract). Fulton M. M., Allen E. R., Polypharmacy in the elderly: a literature review. J. Am. Acad. Nurse Pract., 2005, 17, 123-132. Gauthier I., Malone M., Lesar T. S

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Marzena Jeżewska-Zychowicz and Maria Królak

References 1. Augustin M., Functional foods: An adventure in food formulation. Food Aust., 2001, 53, 428-432. 2. Bäckström A., Prittila-Backman A.-M., Tuorila H., Willingness to try new foods as predicted by social representations and attitude and trait scales. Appetite, 2004, 43, 75-83. 3. Balasubramanium S.K., Cole C., Consumers’ search and use of nutrition information: the challenge and promise of the nutrition labeling and education act. J. Marketing, 2002, July, 112- -127. 4. Barrena R

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Zengye Shi

REFERENCES 1. Bilska A, Kowalski R. (2014). Food quality and safety management. Logforum , 10(3):351-361. 2. Carbonera N, Cappelletti B M, Santo M L P E. (2011). ISO 22000/HACCP Associated with the Presence of Microorganisms in the Processing of Tilapia (Oreochromis niloticus) Fillets. Quality Assurance Journal , 14(3-4):50–60. 3. Deepananda H, Spencer H. (2010). Barriers to HACCP implementation: evidence from the food processing sector in Ontario, Canada. Agribusiness , 26(2):265–279. 4. Gomes, C.C.B., Lemos, G.F.C., Silva, M.C., Hora

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Mao Ye and Maocheng Deng

Research, 4(2): 68-86. DOI: 10.4236/aer.2016.42008. 8. Nie ZQ, Wang M, Zheng Y (2012) Application of Three Molecular Biotechnologies in Microbial Diversity of Microorganisms from Traditional Fermented Foods. Food Science, 33(23): 346-350. http://www.spkx.net.cn/EN/Y2012/V33/I23/346 9. Shestakov SV (2012) Impact of metagenomics on biotechnological development. Applied Biochemistry and Microbiology, 48(9): 705-715. DOI: 10.1134/S0003683812090050 10. Sluis C, Stoffelen C J P, Castelein S J, Engbers GHM, Schure EGT (2001) Immobilized salt-tolerant yeasts