Cyber Food Swamps: Investigating the Impacts of Online-to-Offline Food Delivery Platforms on Healthy Food Choices [PDF]
arXivOnline-to-offline (O2O) food delivery platforms have substantially enriched the food choices of urban residents by allowing them to conveniently access farther food outlets. However, concerns about the healthiness of delivered food persist, especially because the impact of O2O food delivery platforms on users' healthy food choices remains unclear. This
arxiv
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract This study evaluates the suitability of digestate from small mesophilic biogas plants in central Vietnam for agricultural application. Digestate samples were collected from 85 farms and analyzed for microbial contamination and elemental composition.
Hynek Roubík +7 more
wiley +1 more source
On the Vitamin D of Fermented Sea-food “Shiokara” (Report 1)
, 1969 Haruo Baba, Tôru Ishibashi
openalex +2 more sources
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract The industrial production of citric acid, an ingredient in beverages, pharmaceuticals, and cosmetics, is based on microbial fermentation of glucose or sucrose. Given the elevated cost of these sugars, lignocellulosic biomass is emerging as a cost‐effective and environmentally friendly feedstock for sustainable bioprocesses.
Ludovica Varriale +4 more
wiley +1 more source
Molecular testing of soft tissue tumors
Diagnostic Cytopathology, Volume 51, Issue 1, Page 12-25, January 2023., 2023 Abstract Background The diagnosis of soft tissue tumors is challenging, especially when the evaluable material procured is limited. As a result, diagnostic ancillary testing is frequently needed. Moreover, there is a trend in soft tissue pathology toward increasing use of molecular results for tumor classification and prognostication. Hence, diagnosing
Douglas Rottmann +2 more
wiley +1 more source
On the Food-Additives for Alcoholic Beverage, Fermented Seasonings and Foods
, 1969 Masakazu Yamada
openalex +2 more sources
The application of a fermented food ingredient containing ‘variacin’, a novel antimicrobial produced byKocuria varians, to control the growth ofBacillus cereusin chilled dairy products [PDF]
, 2001 T. A. F. O'MAHONY +3 more
openalex +1 more source
Effects of fermentation time on the bioactive constituents of Kinema, a traditional fermented food of Nepal. [PDF]
Heliyon, 2023 Katuwal N +5 more
europepmc +1 more source
On the Vitamin D from Fermented Sea Food “Shiokara” (Report 2)
, 1970 Haruo Baba, Tôru Ishibashi
openalex +2 more sources
Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product. [PDF]
Foods, 2023 Cabello-Olmo M +6 more
europepmc +1 more source