Results 41 to 50 of about 34,293 (277)
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
, 2023 Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for “clean label” products.
Ewa Czarniecka-Skubina +2 more
core +1 more source
Cleaning and disinfection in the Dutch red meat and game meat supply chains
, 2020 Aim of the study Cleaning and disinfection agents are used in several steps in the red meat and game meat supply chains to ensure product quality, product safety, and to enhance shelf-life. The aim of this research is to investigate by literature study, questionnaires and interviews, which cleaning agents and disinfectants are authorised to be used and
Hoffmans, Y. +3 more
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Consumer perception of plant-based burger recipes studied by projective mapping
Future Foods, 2022 Driven by consumer interest in sustainable diets, plant-based meat alternatives (PBMA) are gaining popularity with more products available on the market.
Christina J. Birke Rune +3 more
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Multimodal Data‐Driven Microstructure Characterization
Advanced Engineering Materials, EarlyView.A self‐consistent autonomous workflow for EBSP‐based microstructure segmentation by integrating PCA, GMM clustering, and cNMF with information‐theoretic parameter selection, requiring no user input. An optimal ROI size related to characteristic grain size is identified.
Qi Zhang +4 more
wiley +1 more source
Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steak
npj Science of Food, 2021 Owing to the increase in the global demand of meat, cultured meat technology is being developed to circumvent a shortage of meat in the future. However, methods for construction of millimetre-thick bovine muscle tissues with highly aligned myotubes have ...
Mai Furuhashi +5 more
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Creep‐Induced Microstructural Evolution in an A2‐B2 Superalloy
Advanced Engineering Materials, EarlyView.A 27.3Ta‐27.3Mo‐27.3Ti‐8Cr‐10Al (at.%) refractory high‐entropy alloy with precipitation‐strengthened A2‐B2 microstructure was studied by creep tests at 1030°C, which demonstrate a transition in deformation mechanisms in the range of 100–150 MPa applied stress. This is associated with changes in dislocation–precipitate interactions. Relevant deformation
Liu Yang +10 more
wiley +1 more source
Clean Meat Production: A technique to address plethora of meat issues
, 2023 Meat as defined by Codex Alimentarius commission is “all parts of an animal that are intended for or/ have been judged as safe and suitable for human consumption”. In lay man’s word, clean meat is a meat obtained from healthy food animals slaughtered in cleaner premises and free of pathogens; antibiotic residues etc.; and is fit for consumption ...
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An Experimental High‐Throughput Approach for the Screening of Hard Magnet Materials
Advanced Engineering Materials, EarlyView.An entire workflow for the high‐throughput characterization and analysis of compositionally graded magnetic films is presented. Characterization protocols, data management tools and data analysis approaches are illustrated with test case Sm(Fe, V)12 based films.
William Rigaut +16 more
wiley +1 more source
Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing
Food Science of Animal Resources, 2021 Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to ...
Hae In Yong +5 more
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