Results 261 to 270 of about 1,080,406 (351)

Tailoring the taste of cultured meat. [PDF]

Elife
Jin G, Bao X.
europepmc   +1 more source

Conflicting Emotions, Environmental and Political Factors in Support for Local Environmental Morality Policies: Evidence From an Experiment on Wild Boars in Haifa

Environmental Policy and Governance, EarlyView.
ABSTRACT Can emotional responses help explain public support for local environmental morality policies? As cities increasingly contend with complex interspecies conflicts in densely populated urban settings, understanding the drivers of policy support becomes essential.
Itai Beeri
wiley   +1 more source

The Role of Insulin in the Proliferation and Differentiation of Bovine Muscle Satellite (Stem) Cells for Cultured Meat Production. [PDF]

Int J Mol Sci
Lee EJ, Shaikh S, Ahmad SS, Lim JH, Baral A, Hur SJ, Sohn JH, Choi I.   +7 more
europepmc   +1 more source

A Systematic Scoping Review of Factors Contributing to Loss of Control Eating During Pregnancy

European Eating Disorders Review, EarlyView.
ABSTRACT Objective Evidence suggests loss of control eating (LOC) during pregnancy is prevalent and linked to adverse health consequences for birthing individuals and their offspring; however, factors underlying risk for prenatal LOC remain unclear.
Riley J. Jouppi, Michele D. Levine, Rachel P. Kolko Conlon, Lydia B. Brown   +3 more
wiley   +1 more source

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source

Valorization of Hemp, Shrimp and Blue Crab Co-Products as Novel Culture Media Ingredients to Improve Protein Quality and Antioxidant Capacity of Cultured Meat in Cell-Based Food Applications. [PDF]

Foods
Lanzoni D, Manuguerra S, Arena R, Santulli A, Marchetti L, Messina CM, Giromini C.   +6 more
europepmc   +1 more source

Desulfovibrio‐Hydrogen Sulfide Mediates Capsaicin‐Induced Oxidative Stress and Gut Inflammation via TXNIP/NLRP3 Pathway

Food Bioengineering, EarlyView.
ABSTRACT The intake of capsaicin can disrupt the gut microecology and impact health, yet its underlying mechanism is not fully elucidated. This study, by establishing capsaicin‐induced human microbiota‐associated (HMA) mouse models revealed the molecular mechanism by which capsaicin perturbs the gut microbiota and metabolites, leading to intestinal ...
Liangliang Zhu, Xiangru Feng, Xiaoxuan Lu, Geng Han, Jiaqi Zou, Zhaoyang Dong, Ting Luo, Jiayang Jin, Mengyao Zhao, Xiaoguo Ji, Liming Zhao   +10 more
wiley   +1 more source

Environmental Impacts of Cultured Meat: A Cradle-to-Gate Life Cycle Assessment. [PDF]

ACS Food Sci Technol
Risner D, Negulescu P, Kim Y, Nguyen C, Siegel JB, Spang ES.   +5 more
europepmc   +1 more source

Nutritional, phytochemical, and potential health benefits of Monostroma spp.: A systematic review

Food Biomacromolecules, EarlyView.
Abstract Monostroma spp., belonging to the green seaweed, has been known to be health‐promoting food items as prophylactic agents worldwide. It has shown wide arrays of bioactivities for the prevention and treatment of various diseases. A total of 47 articles were selected to review following the Preferred Reporting Items for Systematic reviews and ...
Md Shariful Islam
wiley   +1 more source

Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty. [PDF]

Food Sci Anim Resour
Alam AN, Hossain MJ, Lee EY, Kim SH, Hwang YH, Joo ST.   +5 more
europepmc   +1 more source