Results 101 to 110 of about 114,906,571 (305)

Public Health Risks Associated with Food Process Contaminants – A Review

Journal of Food Protection
The increasing complexity of food production and processing has raised concerns regarding food process contaminants, which pose significant public health risks.
Ahmadullah Zahir, Zhiwen Ge, Iftikhar Ali Khan   +2 more
doaj   +1 more source

Combating Inflammation and Promoting Anabolism in Osteoarthritic Cartilage Defect With an MMP13‐Sensing Dual‐Drug Scaffold

Advanced Science, EarlyView.
ABSTRACT Osteoarthritis (OA) is a widespread degenerative joint condition marked by progressive cartilage breakdown, and a chronic inflammatory microenvironment, where conventional therapies largely fail to halt disease progression. To address this unmet need, an intra‐articularly implantable, disease‐responsive scaffold was developed for combinatorial
Zhen Zhang, Bangheng Liu, Yulei Mu, Huiqun Zhou, Liang Ma, Chenjie Xu, Dong‐An Wang   +6 more
wiley   +1 more source

Innate Immunocompetent hiPSC‐Derived Neurospheroids Capture Early CNS Responses to rAAV

Advanced Science, EarlyView.
Knowledge of human CNS immune responses to AAV‐based gene therapies remains limited due to the lack of immune‐competent human models. Here, a hiPSC‐derived 3D neuroimmune platform integrating neurospheroids and microglia is established using stirred‐tank bioreactors.
Catarina M. Gomes, Gabriela Silva, Mafalda Aleixo, Marta Gomes, Daniel Simão, Stephan J. Holtkamp, Diana D. Lobo, Pradeep Harish, Rosalind Jenkins, Lekh N. Dahal, Rui J. Nobre, Luís de Pereira de Almeida, Mark Trautwein, Paula M. Alves, Catarina Brito   +14 more
wiley   +1 more source

A Review on the Application of Near-Infrared Technology for Monitoring and Control of Food Fermentation Process

The optimization and control of the food fermentation process, which are vital for consistent product quality, are often hindered by the limitations of conventional analytical methods.
Chenyu Yang, Jia Song, Min Wang, Bingning Gao, Ao Zhang, Chao Yu, Yanhua Liu, Mengting Yu, Xu Yang, Jianye Xia, Yu Zheng   +10 more
core   +1 more source

Yellow Mustard Protein a Immunoreactivity Reduction Through Seed Germination, Lactic Acid Fermentation, and Cooking

Foods
Food allergens are becoming increasingly threatening and are disrupting the health and social structure of a significantly large population worldwide.
Simran Kaur Jawanda, Hosahalli S. Ramaswamy   +1 more
doaj   +1 more source

Single‐Cell Dissection of Therapy‐Induced Remodeling Uncovers a Fibroblast‐Driven Immunosuppressive Niche and Targetable Vulnerabilities in Lethal Prostate Cancer

Advanced Science, EarlyView.
Single‐cell longitudinal profiling reveals that androgen‐deprivation therapy induces a DPT+ fibroblast‐complement axis that suppresses macrophage inflammation and drives CD8+ T cell exhaustion in prostate cancer. Concurrently, resistant epithelial subpopulations persist and engage TSPAN1‐ and NRXN1‐mediated programs promoting CRPC and neuroendocrine ...
Yang Chen, Dandan Dong, Jinling Liao, Naikai Liao, Mengqi Liu, Qin Zhang, Siting Chen, Qi Liu, Ying Lu, Tianyu Li, Chunlin Zou, Qiong Song, Qiuyan Wang, Jian Liang, Qiji Xie, Chengyang Li, Mengyun Wang, Jiwen Cheng, Zengnan Mo, Gong‐Hong Wei   +19 more
wiley   +1 more source

Thermal food processing computation software [PDF]

, 2011
The objective of this research consisted of developing the two following thermal food processing software: “F-CALC” is software developed to carry out thermal process calculations based on the well-known Ball's formula method, and “OPT-PROx” is software ...
Abakarov, Alik
core  

Sustainable Fabrication of Tailored Bone Substitutes: From High‐Throughput Scaffold Manufacturing, Scaled‐Up HMSC Expansion to Dynamic Cultivation in a Perfusion Bioreactor

Advanced Science, EarlyView.
ABSTRACT The demand for off‐the‐shelf biocompatible bone substitutes has driven the development of numerous independent in vitro technologies to generate products resembling physiological tissues. Due to technical challenges and overly simplified cultivation approaches/niches, the end‐products are often uniformly shaped and inferior to native bone ...
Franziska Braun, Anna Paříková, Sandra Rother, Martin Kantor, Salman Muhammad Ilyas, Ricardo Bernhardt, Pavel Ndjawa Yomi, Jaromír Havlica, Revathi Appali, Benjamin Kruppke, Poh Soo Lee   +10 more
wiley   +1 more source

Analysis of Quality and Sensory Characteristics of Functional Fermented Products

Fermentation
Fermentation has long been a basis of food processing, playing a critical role in enhancing nutritional value, sensory appeal and functional properties [...]
Fernanda Cosme, Luís Patarata, Fernando M. Nunes   +2 more
doaj   +1 more source

Nigerian Indigenous Fermented Foods: Processes and Prospects

, 2013
The deliberate fermentation of foods by man predates written history and is possibly the oldest method of preserving perishable foods. Evidence suggests that fermented foods were consumed 7,000 years ago in Babylon (Battcock and Aza-Ali, 1998). Scientist speculates that our ancestors possibly discovered fermentation by accident and continued to use the
Egwim Evans, Amanabo Musa, Yahaya Abubakar, Bello Mainu   +3 more
openaire   +2 more sources