Results 21 to 30 of about 26,702 (269)
D 5.5.2. Report on near-market consumer testing of new improved products and substitutes in Africa. Project AFTER “African Food Tradition rEvisited by Research” [PDF]
, 2015 In this deliverable, the reengineered products relating to groups 1 to 3 are tested by consumers in Africa in order to test whether the acceptance meets consumer needs. The summaries are by group.
Abozed, S. +28 more
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From Grave to Cradle: Kombucha Waste for Sustainable Electronics
Advanced Science, EarlyView.This study introduces a sustainable method to purify kombucha bacterial cellulose (KBC) with sodium bicarbonate and hydrogen peroxide, avoiding harsh chemicals. KBC films are patterned with gold and function as pressure sensors for flatfoot gait detection. At the end‐of‐life, the KBC‐based device biodegrades in soil, leaving environmentally benign gold
Xin Ying Chan +6 more
wiley +1 more source
Моделювання рецептур сироватково-полуничних напоїв профілактичного призначення [PDF]
, 2017 Expediency of the development of formulae and innovative technologies for production of prophylactic application drinks possessing antioxidant, probiotic and hepatoprotective properties with the use of the secondary dairy product – whey, as well as the ...
Honcharuk, Ya. +3 more
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Use of probiotic Lactobacillus preparation to prevent diarrhoea associated with antibiotics: randomised double blind placebo controlled trial [PDF]
, 2007 Objective To determine the efficacy of a probiotic drink containing Lactobacillus for the prevention of any diarrhoea associated with antibiotic use and that caused by Clostridium difficile. Design Randomised double blind placebo controlled study.
Bulpitt, Christopher J +6 more
core +3 more sources
Advanced Science, EarlyView.Chronic oral exposure to microplastics may disrupt gut microbiota homeostasis and intestinal barrier integrity, potentially engaging the gut–brain axis and systemic inflammatory responses. These alterations may be associated with impaired blood–brain barrier function, cerebral microvascular dysfunction, and enhanced endothelial inflammation, pro ...
Hongxing Wang +5 more
wiley +1 more source
Advanced Science, EarlyView.This review summarizes green and low‐carbon strategies throughout the entire life cycle of polyester plastics, including sustainable monomer synthesis, optimization polymerization, efficient recycling, and advanced upcycling technologies. The synergistic implementation of these strategies is expected to significantly promote the development of a ...
Jinzhou Li +5 more
wiley +1 more source
Lifestyle Profile of Elderly Living with Non-communicable Disease in Bangkok and Surabaya [PDF]
, 2019 Lifestyle is one of the underlying risk factor of non-communicable disease (NCD). Dietary habit and exercise pattern are two indicators of lifestyle. Elderly are prone to NCD due to increased age which being independent risk factor.
Artsanthia, J. (Jintana) +1 more
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Consumer Preferences for Craft Beer: The Interplay of Localness and Advertising Language
Agribusiness, EarlyView.ABSTRACT This study explores the influence of the language of the label, origin of production, and origin of brewing ingredients on Croatian consumers' preferences and willingness to pay for organic craft beer. Employing an online survey and a choice experiment among 223 Croatian alcohol consumers, we find that while there's a willingness to pay a ...
Marija Cerjak +2 more
wiley +1 more source
125th anniversary review: fuel alcohol: current production and future challenges [PDF]
, 2011 Global research and industrial development of liquid transportation biofuels are moving at a rapid pace. This is mainly due to the significant roles played by biofuels in decarbonising our future energy needs, since they act to mitigate the deleterious ...
Walker, Graeme M.
core +3 more sources
Formulation of a Sports Drink from Fermented Whey
CLSU International Journal of Science & Technology, 2016 The formulation of a sports drink made from fermented whey was optimized. Acid whey (3.32% lactose) was fermented using cultures of Lactobacillus bulgaricus and Streptococcus thermophilus. The resulting fermented whey (2.84% lactose) was used as the main raw material in the preparation of sports drinks with various levels of stabilizer added (T1= 0 ...
Mina Abella +5 more
openaire +2 more sources