Results 51 to 60 of about 227,887 (306)
Review on Proteomics for Food Authentication *
Journal of Proteomics, 2016 Consumers have the right to know what is in the food they are eating. Accordingly, European and global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication.
Ortea, Ignacio +2 more
openaire +3 more sources
When do tourists really enjoy authentic and exotic food experiences? Product adaptation and tourists’ attitudes [PDF]
, 2017 Gastronomy is an essential component of the travel experience.The current paper analyses the extent to which the perceived authenticity in the local food, the degree of adaptation and the cultural contrast determine tourist memorable experiences ...
Antón Martín, Carmen +3 more
core
Authentic Materials in Extensive Reading Class at Stain Ponorogo [PDF]
, 2013 It is widely believed that English Foreign Language (EFL) learners need to develop their language proficiency by getting so much input. Moreover, students need to be familiarized with the real English usage where real forms of communication and cultural
Kirana, D. P. (Dhinuk)
core +1 more source
Advanced Materials, EarlyView.An overview of design principles and scalable fabrication strategies for multifunctional bio‐based packaging. Radiative cooling films, modified‐atmosphere films/membranes, active antimicrobial/antioxidant platforms, intelligent optical/electrochemical labels, and superhydrophobic surfaces are co‐engineered from material chemistry to mesoscale structure
Lei Zhang +6 more
wiley +1 more source
Tourism and HospitalityThis study explores the phenomenon of nougat cracker syndrome among Korean tourists in Taipei, Taiwan, foregrounding the evolving concept of authenticity in tourism food souvenirs.
Lankyung Kim, Chul Jeong
doaj +1 more source
Leaftronics: Bio‐Fractal Scaffolds From Leaf Venation for Low‐Waste Electronics
Advanced Materials, EarlyView.“Leaftronics” transforms naturally evolved leaf venation into quasi‐fractal scaffolds for sustainable electronics. Polymer‐infiltrated leaf skeletons can be used to fabricate ultra‐smooth, reflow‐ and thin‐film‐compatible decomposable substrates, while making the same lignocellulose networks conducting results in flexible transparent electrodes.
Rakesh Rajendran Nair +3 more
wiley +1 more source
Determination of the Geographical Origin of Maltese Honey Using 1H NMR Fingerprinting
Foods, 2020 The price of honey, as a highly consumed natural product, depends on its botanical source and its production environment, causing honey to be vulnerable to adulteration through mislabeling and inappropriate, fraudulent production.
Chantelle Spiteri +2 more
doaj +1 more source
Shaping Carbon Nitrides for Advanced Macrostructures
Advanced Materials Technologies, EarlyView.This review examines how carbon nitride can be shaped through a range of printing and interfacial assembly methods. By bringing together additive manufacturing and liquid–liquid structuring concepts, carbon nitride is moving beyond its traditional powder‐based photocatalyst form toward digitally designed robust macroscale architectures with high design
Simona Baluchová, Baris Kumru
wiley +1 more source
Food fraud and the perceived integrity of European food imports into China.
PLoS ONE, 2018 Background/aimsPersistent incidents of food fraud in China have resulted in low levels of consumer trust in the authenticity and safety of food that is domestically produced.
H Kendall +11 more
doaj +1 more source
Molecules, 2021 Consumer demand for both plant products and meat products enriched with plant raw materials is constantly increasing. Therefore, new versatile and reliable methods are needed to find and combat fraudulent practices in processed foods.
Klaudia Kotecka-Majchrzak +4 more
doaj +1 more source