Results 21 to 30 of about 918,391 (278)

Willingness-to-pay for ready-to-eat clean label food products at convenient stores

Future Foods, 2023
Clean label food products using natural and fresh ingredients with minimal additives have gained popularity in the market. In this study, four types of ready-to-eat clean label food products [red bean bread (bread category), rosemary chicken lunch (lunch
Jane Lu Hsu, Chin-Chang Sung, Jo-Ting Tseng   +2 more
doaj   +1 more source

Clean Label Disentangling for Medical Image Segmentation with Noisy Labels

CoRR, 2023
13 pages, 6 figures, 11 ...
Zicheng Wang 0012, Zhen Zhao 0001, Erjian Guo, Luping Zhou   +3 more
openaire   +2 more sources

Interactive Label Cleaning with Example-based Explanations

CoRR, 2021
main article + supplementary material, Advances in Neural Information Processing Systems 34 (NeurIPS 2021)
Teso Stefano, Bontempelli Andrea, Giunchiglia Fausto, Passerini, Andrea   +3 more
openaire   +4 more sources

Controlling Ingredients for Healthier Meat Products: Clean Label

Meat and Muscle Biology, 2020
Many ingredients are incorporated in the manufacture of meat products. Some of them are necessary to improve flavor, taste, and texture of meat products.
Geun Ho Kim, Ha Eun Kim, Koo Chin
doaj   +2 more sources

Quality Differences in Wooden and Normal Broiler Breast Meat Marinated with Traditional and Clean Label Marinades

Meat and Muscle Biology, 2020
Wooden breast (WB) is a Pectoralis major muscle myopathy in broilers that negatively impacts breast meat quality. The objective of this research was to evaluate quality differences between normal (NOR), moderately woody (MOD), and severely woody (SEV ...
Brian Smith, Clint Rowe, Courtney Crist, Michael Byron, Morgan Von Staden, Tessa Jarvis, Wes Schilling, Xue Zhang   +7 more
doaj   +2 more sources

Evaluation of drying-grinding and wetting-grinding mediated fabrication of pork skin functional protein powders: the underlying mechanism responsible for superior properties and functionalities

Food Science of Animal Products, 2023
The concept of healthiness and sustainability have triggered consumers into choosing healthier food, especially “clean-label” products. Porcine skin is a natural “clean-label” raw material, and direct usage of whole pork skin as an additive has been ...
Hai Chen, Ju Zhang, Hankun Zhu, Hongjie Dai, Liang Ma, Yuhao Zhang   +5 more
doaj   +1 more source

“Clean label” as one of the leading trends in the meat industry in the world and in Poland – a review

Roczniki Panstwowego Zakladu Higieny, 2020
The contemporary market of food products is highly variable. The reason for this is, among others the significant number of factors governing consumer choices in relation to food. Research results indicate that Polish consumers are increasingly declaring
Aneta Cegiełka
doaj   +1 more source

Clean label physical conjugates of protein-based bio-emulsifiers for food applications

Food Chemistry Advances, 2023
Studies on protein-based emulsifiers for food uses have progressed rapidly in the last decade, due to better stability capacity, irreversible adsorption behaviour at the interface, thick interfacial layer, and higher nutritional values as compared to ...
Hemanta Chutia, Charu Lata Mahanta
doaj   +1 more source

Production of clean-label starch using physically treated starch blending and its application as a xanthan gum substitute [PDF]

Food Science and Biotechnology
Yongro Kim
exaly   +2 more sources

Robust learning under clean-label attack

CoRR, 2021
We study the problem of robust learning under clean-label data-poisoning attacks, where the attacker injects (an arbitrary set of) correctly-labeled examples to the training set to fool the algorithm into making mistakes on specific test instances at test time.
Avrim Blum, Steve Hanneke, Jian Qian, Han Shao 0001   +3 more
openaire   +4 more sources