Results 11 to 20 of about 3,349,947 (304)
Microorganisms, the Ultimate Tool for Clean Label Foods? [PDF]
Inventions, 2021 Clean label is an important trend in the food industry. It aims at washing foods of chemicals perceived as unhealthy by consumers. Microorganisms are present in many foods (usually fermented), they exhibit a diversity of metabolism and some can bring ...
Giorgia Perpetuini +17 more
doaj +3 more sources
Clean-Label Strategies for the Replacement of Nitrite, Ascorbate, and Phosphate in Meat Products: A Review. [PDF]
FoodsThe clean-label movement has markedly increased consumer demand for meat products free from synthetic additives, such as sodium nitrite, ascorbate, and phosphate.
Kim M, Bae SM, Yoo Y, Park J, Jeong JY.
europepmc +2 more sources
Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat [PDF]
Foods, 2023 While phosphates are key additives in sausage production, their use conflicts with consumer preferences for “natural” foods. In this study, we investigated the potential of using vegetables as “clean-label” phosphate substitutes and their effects on ...
Ingrid Weigel +4 more
doaj +2 more sources
The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking
Applied Sciences (Switzerland), 2021 The commonly used term of “clean label” refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more ...
Anna Diowksz
exaly +3 more sources
Applied SciencesThe demand for healthier, more natural, and sustainable foods has increased, which drives the development of clean label food products. The clean label trend is associated with developing food products with as few ingredients as possible, free of ...
Cristiana Santos +3 more
doaj +2 more sources
Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products [PDF]
Food Science of Animal Resources, 2023 We investigated the effects of different phosphate replacements on the quality of ground pork products cured with sodium nitrite or radish powder to determine their potential for achieving clean-label pork products.
Jiye Yoon, Su Min Bae, Jong Youn Jeong
doaj +2 more sources
Food Research International, 2017 Consumers in industrialized countries are nowadays much more interested in information about the production methods and components of the food products that they eat, than they had been 50years ago. Some production methods are perceived as less "natural"
Tormod Næß +2 more
exaly +2 more sources
Consumer Insights into “Clean Label” High-Fat, Low-Carbohydrate Protein Bars [PDF]
FoodsThis study assessed consumer perceptions of high-fat, low-carbohydrate (HFLC) protein bars containing varying levels of beef tallow fat. A consumer acceptability test was conducted (n = 102) with four prepared and one commercially available HFLC bar ...
Meghan M. Stewart +5 more
doaj +2 more sources
Brewer's Spent Yeast Cell Wall Polysaccharides as Vegan and Clean Label Additives for Mayonnaise Formulation. [PDF]
Molecules, 2023 Brewer’s spent yeast (BSY) mannoproteins have been reported to possess thickening and emulsifying properties. The commercial interest in yeast mannoproteins might be boosted considering the consolidation of their properties supported by structure ...
Reis SF +10 more
europepmc +2 more sources
Clean Label Attacks Against SLU Systems [PDF]
2024 IEEE Spoken Language Technology Workshop (SLT)Poisoning backdoor attacks involve an adversary manipulating the training data to induce certain behaviors in the victim model by inserting a trigger in the signal at inference time. We adapted clean label backdoor (CLBD)-data poisoning attacks, which do
Henry Li Xinyuan +5 more
semanticscholar +5 more sources