Results 101 to 110 of about 299,382 (256)

Extruded Food Pellets with the Addition of Lucerne Sprouts: Selected Physical and Chemical Properties

Applied Sciences
The study aimed to develop extruded snack pellets enriched with fresh lucerne sprouts and to evaluate the effects of this type of additive and processing parameters on extrusion-cooking efficiency, specific energy consumption, and selected physical and ...
Beata Biernacka, Jakub Soja, Karolina Wojtunik-Kulesza, Marek Gancarz, Mateusz Stasiak, Magdalena Kręcisz, Maciej Combrzyński   +6 more
doaj   +1 more source

On the Destruction and Humanitarianisation of the Health System in Gaza and the Need for a Biopolitical Bioethics

Bioethics, EarlyView.
ABSTRACT This paper examines Israel's destruction and ‘humanitarianisation’ of Palestinian health systems, arguing that this should be understood as an instance of ‘necropolitics,’ as conceived by Achille Mbembe. We review the extensive, long‐term destruction of health systems in Palestine before 7 October 2023 and the catastrophic acceleration of that
Mohammad Salaymeh, Arianne Shahvisi, Sohail Jannesari   +2 more
wiley   +1 more source

Physico-chemical characteristics of rice protein-based novel textured vegetable proteins as meat analogues produced by low-moisture extrusion cooking technology

LWT, 2022
Jung-Soo Lee, Hyewon Oh, I. Choi, C. Yoon, Jaejoon Han   +4 more
semanticscholar   +1 more source

Advancing conservation breeding programs for marine invertebrates

Conservation Biology, EarlyView.
Abstract In the face of ecosystem change and biodiversity loss caused by climate change and other stressors, conservation breeding, or captive breeding, with the aim of reintroduction for wild population recovery, is an emerging tool for preventing species’ extinction and rehabilitating ecosystems.
Elora H. López‐Nandam, Bart Shepherd, Kylie Lev, Rebecca Albright   +3 more
wiley   +1 more source

An integrated approach to structure, texture and nutritional quality in high-moisture extruded meat analogues from faba protein concentrate and single-cell proteins

Future Foods
This study evaluated meat analogues using high-moisture extrusion (HME) using faba protein concentrate (FPC) alone (Control) and blends with single-cell proteins (SCPs): microalgae Chlorella vulgaris (SCP1) and bacteria Xanthobacter spp. (SCP2).
Ever Hernández Olivas, Merel C. Daas, Pinja Pöri, Giovanni D’Auria, Sander Biesbroek, Pasquale Ferranti, Linda Giblin, Chiara Nitride, André Brodkorb, Nesli Sozer   +9 more
doaj   +1 more source

Genomic variation drives plant flavor diversification

Journal of Integrative Plant Biology, EarlyView.
This review explains how genomic variation shapes plant flavor by altering the biosynthetic and regulatory pathways of key attributes like sweetness, acidity, bitterness, piquancy, astringency, and aroma. It also discusses how multi‐omics, AI‐assisted breeding, and gene editing can translate this knowledge into plants with improved flavor, nutrition ...
Huimin Hu, Yanwei Hao, Yiwei Zhou, Xia Zhang, Rui Xia, Pan Liao   +5 more
wiley   +1 more source

“Not Lower Class, Lazy Class”: Food Loathing as Class Abjection and Distinction via Instagram Comments on Mama J. Rae's Lunchbox‐Packing Video

Journal of Sociolinguistics, EarlyView.
ABSTRACT This article examines 4206 Instagram comments on a lunchbox‐packing video posted by Mama J. Rae, who self‐identifies as a “lower middle class wife.” Her excessive use of processed foods and sugary beverages provokes negative responses, many of which explicitly connect her lunchbox‐packing practices to class identity.
Hanwool Choe
wiley   +1 more source

The effect of heat treatment applied to cereals used in dog foods on gelatinization and digestibility of starch [PDF]

Eurasian Journal of Veterinary Sciences
Aim: It is to determine the effects of soaking, cooking in water, extrusion applied to the cereals used in dog foods on the gelatinization and digestibility of starch. Materials and Methods: Barley, wheat, corn, rice, sorghum and oat were used.
Fatma İnal, Abdullah Özbilgin, Mustafa Selçuk Alataş, Oğuzhan Kahraman, Emel Gürbüz   +4 more
doaj  

The Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets

Applied Sciences
The aim of the study was to develop a new generation of potato-based snack granules enriched with fresh blueberries and evaluate the extrusion-cooking process along with selected physical properties.
Maciej Combrzyński, Jakub Soja, Tomasz Oniszczuk, Karolina Wojtunik-Kulesza, Magdalena Kręcisz, Jarosław Mołdoch, Beata Biernacka   +6 more
doaj   +1 more source

Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin. [PDF]

Food Sci Biotechnol, 2021
Das AB, Goud VV, Das C.
europepmc   +1 more source