Search Results - FOOD PROCESSING LABORATORY

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  1. 1

    Bridging the gap: Phage manufacturing processes from laboratory to agri-food industry by Elham Mohammadi, Mohammadreza Rahimian, Bahman Panahi

    Published in Virus Research (2025-03-01)
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  2. 2

    The Fate of Altertoxin II During Tomato Processing Steps at a Laboratory Scale by Hannes Puntscher, Doris Marko, Benedikt Warth

    Published in Frontiers in Nutrition (2019-06-01)
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  3. 3

    Stress Exposure of Evolved Bacteriophages under Laboratory versus Food Processing Conditions Highlights Challenges in Translatability by Mellissa Gomez, Alexandra Szewczyk, Jake Szamosi, Vincent Leung, Carlos Filipe, Zeinab Hosseinidoust

    Published in Viruses (2022-12-01)
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  4. 4

    Effectiveness of Food Processing By-Products as Dust Suppressants for Exposed Mine Soils: Results from Laboratory Experiments and Field Trials by Justus Freer, Maximilian Lübeck, Johannes L. Sieger, Bernd G. Lottermoser, Marius Braun

    Published in Applied Sciences (2022-11-01)
    “…In this study, the effectiveness of biodegradable food processing by-products (chicory vinasses, corn steep liquor, decantation syrup, and palatinose molasses) as dust suppressants on mine soils has been precisely quantified using controlled laboratory experiments and field trials. …”
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  5. 5

    Nutritional Data on Selected Food Products Consumed in Oman: An Update of the Food Composition Table and Use for Future Food Consumption Surveys by Salima Almaamari, Ayoub Al-Jawaldeh, Ibtisam Al Ghammari, Saleh Al Shammakhi, Jokha Al Aamri, Jalila El Ati

    Published in Foods (2024-03-01)
    Subjects: “…laboratory values…”
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  6. 6

    Antioxidants, Food Processing and Health by Borut Poljsak, Vito Kovač, Irina Milisav

    Published in Antioxidants (2021-03-01)
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  7. 7

    Life Cycle Analysis of Food Waste Valorization in Laboratory-Scale by Tahereh Soleymani Angili, Katarzyna Grzesik, Erfaneh Salimi, Maria Loizidou

    Published in Energies (2022-09-01)
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  8. 8

    Ultra-Processed Foods Elicit Higher Approach Motivation Than Unprocessed and Minimally Processed Foods by Thayane C. Lemos, Guilherme M. S. Coutinho, Laiz A. A. Silva, Jasmin B. Stariolo, Rafaela R. Campagnoli, Rafaela R. Campagnoli, Leticia Oliveira, Mirtes G. Pereira, Bruna E. F. Mota, Bruna E. F. Mota, Gabriela G. L. Souza, Gabriela G. L. Souza, Daniela S. Canella, Daniela S. Canella, Neha Khandpur, Neha Khandpur, Isabel A. David

    Published in Frontiers in Public Health (2022-06-01)
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  9. 9

    Evaluation of microbial contaminants (CFU/g) of certain energy foods at different intervals under controlled laboratory conditions and impact of utilization processes on them by G. Prasad, Geeta Bhatia, K. K. Gupta, G. Khandelwal

    Published in Environment Conservation Journal (2010-06-01)
    “…Total CFU enhanced from both energy food and reached in several lakhs. Total Bacterial species isolated and identified were Staphylococcus aureus, Bacillus cereus, Enterococcus, Escherichia coli, and Pseudomonas aeruginosa.  …”
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  10. 10

    Utilization of Food Processing By-products in Extrusion Processing: A Review by Debomitra Dey, Jana K. Richter, Pichmony Ek, Pichmony Ek, Bon-Jae Gu, Girish M. Ganjyal

    Published in Frontiers in Sustainable Food Systems (2021-01-01)
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  11. 11

    The Role of Fungi in Food Production and Processing by John Pouris, Foteini Kolyva, Spyridoula Bratakou, Chrysovalantou Argyro Vogiatzi, Dimitrios Chaniotis, Apostolos Beloukas

    Published in Applied Sciences (2024-06-01)
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  12. 12

    Research Progress on Mechanoenzymology in Food Processing by BI Haixin, XIN Jiaying, SUN Lirui, CUI Tianyu, XIE Jinhui, ZHANG Jianxiong, XIA Chungu

    Published in Shipin Kexue (2025-07-01)
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  13. 13

    Non-Thermal Technologies for Food Processing by Filipa Vinagre Marques Silva, Indrawati Oey

    Published in Applied Sciences (2023-06-01)
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  14. 14

    The combined consumption of fresh/minimally processed food and ultra-processed food on food insecurity: COVID Inconfidentes, a population-based survey by Hillary Nascimento Coletro, Luiz Antônio Alves de Menezes-Júnior, Raquel de Deus Mendonça, Adriana Lúcia Meireles, George Luiz Lins Machado-Coelho, Mariana Carvalho de Menezes

    Published in Public Health Nutrition (2023-07-01)
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  15. 15

    Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Microbiome by Jasmin Wenderlein, Linda F. Böswald, Sebastian Ulrich, Ellen Kienzle, Klaus Neuhaus, Ilias Lagkouvardos, Christian Zenner, Reinhard K. Straubinger

    Published in Animals (2021-03-01)
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  16. 16

    Consumers’ Understanding of Ultra-Processed Foods by Juliana Sarmiento-Santos, Melissa B. N. Souza, Lydia S. Araujo, Juliana M. V. Pion, Rosemary A. Carvalho, Fernanda M. Vanin

    Published in Foods (2022-05-01)
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  17. 17

    Innovative Heating Processes in Food Production by Abdurahmon Habibov

    Published in Engineering Proceedings (2023-05-01)
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  18. 18

    A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing by Alice Njolke Mafe, Great Iruoghene Edo, Raghda S. Makia, Ogunyemi Ayobami Joshua, Patrick Othuke Akpoghelie, Tayser Sumer Gaaz, Agatha Ngukuran Jikah, Emad Yousif, Endurance Fegor Isoje, Ufuoma Augustina Igbuku, Dina S. Ahmed, Arthur Efeoghene Athan Essaghah, Huzaifa Umar

    Published in Food Chemistry Advances (2024-12-01)
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  19. 19

    The Generation and Control of Harmful Products in Food Processing by Xiaodong Lin, Biao Zhang, Maomao Zeng

    Published in Foods (2023-10-01)
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  20. 20

    Editorial: Processing technology for antioxidants in food production by Ziliang Liu, Jun Wang, Lizhen Deng, Chang Chen, Xianlong Yu

    Published in Frontiers in Nutrition (2025-03-01)
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