Results 201 to 210 of about 28,206 (225)

Comparative Study of Confirmed versus Suspected Cases of <i>Vibrio vulnificus</i> Infection in Chaoshan District, Guangdong, China. [PDF]

Infect Drug Resist
Liu YH, Fang SR, Chen W, Wu YF, Liu DK, Li T.   +5 more
europepmc   +1 more source

Esophageal tissue immunoglobulin G4 in eosinophilic esophagitis and its correlation with serum-specific IgG4 to six foods. [PDF]

Front Allergy
Macías E, Menéndez-Ramos A, Velasco-Guardado A, Muñoz-León JA, Rodríguez-González M, Dávila I.   +5 more
europepmc   +1 more source

The long and narrow path for novel cell‐based seafood to reduce fishing pressure for marine ecosystem recovery

Fish and Fisheries, 2021
AbstractCell‐based seafood is an emerging novel food, with many start‐up companies aspiring for ocean conservation benefits through expanded market share that displaces wild‐caught seafood. However, the ability for cell‐based seafood to achieve this conservation outcome is often oversimplified and will rely on an extensive, and we find somewhat tenuous,
Benjamin S. Halpern, Jason Maier, Heather J. Lahr, Gordon Blasco, Christopher Costello, Richard S. Cottrell, Olivier Deschenes, Danielle M. Ferraro, Halley E. Froehlich, Gavin G. McDonald, Katherine D. Millage, Michael J. Weir   +11 more
openaire   +4 more sources

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Texture engineering in cell-based seafood: Insights from structural and compositional benchmarks

Food Research International
Replicating the diverse textures of conventional fish remains a key challenge for cellbased seafood. This challenge stems from the absence of detailed, species-specific baselines and limited understanding of the factors driving textural variation among fish. Previous research on fish texture has primarily focused on quality control, dietary influences,
Boče Zhang, Charles Sims, Renee Goodrich-Schneider   +2 more
exaly   +3 more sources

Food safety considerations and research priorities for the cultured meat and seafood industry

Comprehensive Reviews in Food Science and Food Safety, 2021
Cell-cultured meat and seafood offer a sustainable opportunity to meet the world's increasing demand for protein in a climate-changed world. A responsible, data-driven approach to assess and demonstrate safety of cell-cultured meat and seafood can ...
Kimberly J Ong, Vincent Sewalt, Jo Anne Shatkin   +2 more
exaly   +2 more sources

'Cell-based seafood': revisão da literatura e novas perspectivas

I Simpósio de bolsistas da FIPERJ, 2022
As demandas por novas estratégias de produção de frutos do mar que atendam as necessidades nutricionais da população em constante expansão, respeitando os conceitos de sustentabilidade, levaram o desenvolvimento de novos métodos na agricultura. Agricultura celular, conhecida como cell-based food, é uma modalidade emergente de produção, que aplica os ...
Narcilo CARDOSO, Michael DOS SANTOS, Rayanne FERNANDES, Muhamed MANASFI, Giselle LOPES, Guilherme Búrigo ZANETTE   +5 more
openaire   +1 more source

No bones, no scales, no eyeballs: appetite grows for cell-based seafood

Nature Biotechnology, 2021
Lab-grown fish taste the same as their wild and farmed counterparts, offering an alternative to traditional seafood. But will it ever make economic sense to produce this kind of protein? Lab-grown fish taste the same as their wild and farmed counterparts, offering an alternative to traditional seafood.
openaire   +1 more source

Cell-Based Seafood Marketability: What Influences United States Consumers’ Preferences and Willingness-To-Pay?

Food Quality and Preference
Gao Zhifeng, Razieh Farzad, Zhifeng Gao   +2 more
exaly   +2 more sources

Seafood allergy: Occurrence, mechanisms and measures

Trends in Food Science and Technology, 2019
BackgroundSeafood is increasingly important as a global primary protein source. However, seafood allergy is a worldwide health problem that affects the quality of life and may even threaten lives.
Linglin Fu, Yang Zhu, Yanbo Wang
exaly   +2 more sources