Results 61 to 70 of about 347,870 (327)
FoodsThe development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition.
Gil Vila-Clarà +3 more
doaj +1 more source
Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products
Foods, 2021 Nitrate and nitrites are used to give the characteristic color to cured meat products and to preserve them. According to the scientific knowledge available at the moment, these compounds are approved as food additives based on a detailed ponderation ...
Patrícia Bernardo +3 more
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Local Thermal Conductivity Patterning in Rotating Lattice Crystals of Anisotropic Sb2S3
Advanced Functional Materials, EarlyView.Microscale control of thermal conductivity in Sb2S3 is demonstrated via laser‐induced rotating lattice crystals. Thermal conductivity imaging reveals marked thermal transport anisotropy, with the c axis featuring amorphous‐like transport, whereas in‐plane directions (a, b) exhibit 3.5x and 1.7x larger thermal conductivity.
Eleonora Isotta +13 more
wiley +1 more source
Antioxidants, 2020 Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products.
Paulo E. S. Munekata +3 more
doaj +1 more source
Foods, 2023 Lactic acid bacteria metabolites can be used as a clean-label strategy for meat products due to their “natural” and antibacterial properties. In this study, the feasibility of using cell-free supernatant of Lactiplantibacillus plantarum 90 (LCFS) as a ...
Jing Wang +6 more
doaj +1 more source
Food technology neophobia as a psychological barrier to clean meat acceptance
Food Quality and Preference, 2022 Laboratory-grown (or “clean”) meat is structurally similar to traditional meat yet comes with several environmental, health, and ethical benefits compared to regular meat. However, while some people are favorable towards clean meat, others are reluctant to engage with it. We tested whether these marked differences in clean meat acceptance are rooted in
Victoria C. Krings +2 more
openaire +1 more source
Advanced Functional Materials, EarlyView.A van der Waals optoelectronic synaptic device based on a ReS2/WSe2 heterostructure and oxygen‐treated h‐BN is presented, which enables both positive and negative PSCs through photocarrier polarity reversal. Bidirectional plasticity arises from gate‐tunable band bending and charge trapping‐induced quasi‐doping.
Hyejin Yoon +9 more
wiley +1 more source
Frontiers in NutritionIntroductionFood neophobia (FN) is a psychological trait that inhibits one’s willingness to eat unfamiliar foods. It is related to the acceptance of insect foods and cultured meat, which are major protein alternatives to conventional meat, and is an ...
Mio Kamei +3 more
doaj +1 more source
Shellfish Tissue Monitoring in Piscataqua Region Estuaries 2013 [PDF]
, 2013 Originally conducted by the Gulf of Maine Council on the Marine Environment from 1993 to 2011, the Gulfwatch Program examined trends in the water quality of the Gulf of Maine by monitoring toxic contaminant concentrations in the tissues of shellfish ...
Trowbridge, Philip R., Wood, Matthew A.
core +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 the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in
Hae In Yong +5 more
openaire +3 more sources