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Microbiological quality of organic and conventional vegetables sold in Brazil
(2013-01-01)
While searching for healthier diets, people became more attentive to organic produce. Yet, organic foods may be more susceptible to microbiological contamination because of the use of organic fertilizers, a possible source ...
Microbiological quality of organic and conventional vegetables sold in Brazil
(2013-01-01)
While searching for healthier diets, people became more attentive to organic produce. Yet, organic foods may be more susceptible to microbiological contamination because of the use of organic fertilizers, a possible source ...
Conventional and Innovative Food Applications of Alginate-Based Hydrogels
(Nova Science Publishers, 2021)
Alginate is widely used in food industry due to its numerous properties such as thickening capacity, ability to form hydrogels, films, and coatings. Besides, alginic acid and its salts are authorized for their use in a ...
Seligman Lecture 2005 - Food product engineering: Building the right structures
(WILEY, 2006)
Driven by consumers' expectations and new knowledge, a paradigmatic shift is occurring in food engineering from the prior emphasis in processes and unit operations to the design of products that provide convenience, health ...
Food technology neophobia and consumer attitudes toward foods produced by new and conventional technologies: a case study in Brazil
(LWT - Food Science and Technology, 2018)
Microbiological vulnerability of eggs and environmental conditions in conventional and free-range housing systems
(2018-01-01)
Although Brazil is currently the world’s eighth largest egg exporter, the shift of consumers towards free-range eggs may present new sanitary challenges. This study aims to evaluate the microbiological vulnerability of ...
Plant breeding for organic agriculture: something new?
(BioMed Central, 2021)
Preferences for sunflower oil produced conventionally, produced with nanotechnology or genetically modified in the Araucanía Region of Chile
(2013)
In light of the increasing use of nanotechnology in food production, consumer acceptance of sunflower oil produced with nanotechnology or from genetically modified (GM) plants and the conventionally produced raw materials ...