Results 101 to 110 of about 300,026 (315)
HEALTH, FOOD SAFETY AND MEAT DEMAND [PDF]
For nearly two decades, the U.S. beef industry has faced a long term structural change, which has resulted in consumers shifting from beef to chicken. This shift has occurred due to consumer concerns on cholesterol consumption.
Flake, Oliver L., Patterson, Paul M.
core +1 more source
Generating Cell Surface Nucleated Hydrogels with an Artificial Membrane‐Binding Transglutaminase
Advanced Functional Materials, EarlyView.Cell‐based therapies require advanced strategies to enhance cell delivery and bioactivity. Cell membrane engineering offers an avenue to impart new functions to delivered cells to boost their viability and function. Here, an artificial membrane‐binding transglutaminase is generated and biophysically characterized.
Rosalia Cuahtecontzi Delint +6 more
wiley +1 more source
EFSA Journal, 2014 Following a request from the European Commission, the risks to human and animal health related to modified forms of the Fusarium toxins zearalenone, nivalenol, T‐2 and HT‐2 toxins and fumonisins were evaluated. Modified (often called “masked”) mycotoxins
EFSA Panel on Contaminants in the Food Chain (CONTAM)
doaj +1 more source
Marine Drugs, 2014 The phycotoxin, okadaic acid (OA) and dinophysistoxin 1 and 2 (DTX-1 and -2) are protein phosphatase PP2A and PP1 inhibitors involved in diarrhetic shellfish poisoning (DSP).
Pierre-Jean Ferron +3 more
doaj +1 more source
A note on sewage sludge - risk assessments and fertilization value [PDF]
, 2013 A number of recent studies of risk related to agricultural use of sewage sludge are reviewed, as a contribution to the discussion of potential for use in organic agriculture.
Magid, Jakob
core
Bacteriocins: Novel Solutions to Age Old Spore-Related Problems? [PDF]
, 2016 peer-reviewedBacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food grade lactic acid bacteria (LAB).
Cotter, Paul D. +5 more
core +1 more source
Spectrally Tunable 2D Material‐Based Infrared Photodetectors for Intelligent Optoelectronics
Advanced Functional Materials, EarlyView.Intelligent optoelectronics through spectral engineering of 2D material‐based infrared photodetectors. Abstract The evolution of intelligent optoelectronic systems is driven by artificial intelligence (AI). However, their practical realization hinges on the ability to dynamically capture and process optical signals across a broad infrared (IR) spectrum.
Junheon Ha +18 more
wiley +1 more source
Scientific Opinion on Lead in Food
EFSA Journal, 2010 Lead occurs primarily in the inorganic form in the environment. Human exposure is mainly via food and water, with some via air, dust and soil. In average adult consumers, lead dietary exposure ranges from 0.36 to 1.24, up to 2.43 µg/kg body weight (b.w.)
EFSA Panel on Contaminants in the Food Chain (CONTAM)
doaj +1 more source
Neutron activation analysis for antimetabolites [PDF]
Determination of metal ion contaminants in food samples is studied. A weighed quantity of each sample was digested in a concentrated mixture of nitric, hydrochloric and perchloric acids to affect complete solution of the food products.
core +1 more source
Advanced Functional Materials, EarlyView.This review highlights how machine learning (ML) algorithms are employed to enhance sensor performance, focusing on gas and physical sensors such as haptic and strain devices. By addressing current bottlenecks and enabling simultaneous improvement of multiple metrics, these approaches pave the way toward next‐generation, real‐world sensor applications.
Kichul Lee +17 more
wiley +1 more source