Results 91 to 100 of about 17,432,772 (338)

Design Thinking and food innovation [PDF]

Trends in Food Science & Technology, 2015
This paper presents a new approach for food innovation—a Design Thinking approach that challenges the strong product orientation that still exists in the food industry. Consumer researchers widely believe that innovation in the food sector can be much more user oriented.
openaire   +2 more sources

Designing for human–food interaction: An introduction to the special issue on ‘food and interaction design’ [PDF]

International Journal of Human-Computer Studies, 2014
With this special issue, we draw attention to the growing and diverse field of HCI researchers exploring the interstices of food, technology and everyday practices. This special issue builds on the CHI workshop of the same name (Comber et al., 2012a), where we brought together the community of researchers that take food as a point from which to ...
Rob Comber, Jaz Hee-jeong Choi, Jettie Hoonhout, Kenton O'Hara   +3 more
openaire   +2 more sources

Transferrin receptor 1‐mediated iron uptake supports thermogenic activation in human cervical‐derived adipocytes

FEBS Letters, EarlyView.
In this study, we found that human cervical‐derived adipocytes maintain intracellular iron level by regulating the expression of iron transport‐related proteins during adrenergic stimulation. Melanotransferrin is predicted to interact with transferrin receptor 1 based on in silico analysis.
Rahaf Alrifai, Mizuki Seo, Gyath Karadsheh, Fachrur Rizal Mahendra, Máté Á Demény, Ferenc Győry, János András Mótyán, László Fésüs, Endre Kristóf, Rini Arianti   +9 more
wiley   +1 more source

Pop-up food design research: A mobile university lab to explore situated knowledge and foster creativity about food [PDF]

The paper reflects on the significance of conducting food design research via situated collaborative workshops to trigger widespread food-related knowledge and creativity exchanges.
Raffaele Passaro, Cristian Campagnaro, Sara Ceraolo   +2 more
core   +2 more sources

Designing Foods for Sensory Pleasure [PDF]

13th World Congress of Food Science & Technology, 2006
Publisher Summary Consumer satisfaction is the key factor, and a pleasurable sensory experience is critical for repurchase of food products, without which there is no chance to build a business before delisting occurs. Therefore, the development of ways to measure and quantify the hedonic or pleasurable aspects of food is needed, and the sensorial ...
openaire   +2 more sources

Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system

FEBS Letters, EarlyView.
Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
wiley   +1 more source

Evolution of the docklands food hub : a design-led innovation approach to food sovereignty through local food systems [PDF]

, 2015
Access to nutritious, safe and culturally appropriate food is a basic human right (Mechlem, 2004). Food sovereignty defines this right through the empowerment of the people to redefine food and agricultural systems, and through ecologically sustainable ...
Ramsey, Rebecca, Wrigley, Cara, Cara Wrigley, Rebecca Ramsey, Ballantyne-Brodie, Emily, Emily Ballantyne-Brodie   +5 more
core   +1 more source

Revisiting impact of food hydrocolloids on gut health: a concise review

Cogent Food & Agriculture
Food hydrocolloids are increasingly recognized as sophisticated dietary tools that extend beyond mere texture modification to fundamentally shape the gastrointestinal environment through both physicochemical and microbiome-mediated pathways.
Joachim Dotto Matondo
doaj   +1 more source

Cell geometry and membrane protein crowding constrain Escherichia coli growth rate, overflow metabolism, respiration, and maintenance energy

FEBS Letters, EarlyView.
The physical dimensions and shape of bacterial cells define the surface area available to acquire nutrients and the volume available for synthesizing proteins and DNA. Here, we use computational systems biology to decode the importance of cell geometry as a major determinant of prokaryotic phenotype, including growth rate and metabolic efficiency. This
Ross P. Carlson, Tomáš Gedeon, Mauricio Garcia Benitez, Campbell Putnam, William R. Harcombe, Radhakrishnan Mahadevan, Ashley E. Beck   +6 more
wiley   +1 more source

Microbiome−host proteostasis crosstalk—An emerging perspective on mechanisms and interventions toward healthy longevity

FEBS Letters, EarlyView.
Proteostasis and the gut microbiota play a key role in shaping host physiology. Microbiota‐derived metabolites, vitamins, and RNA modulate host proteostasis. Findings from model systems, including C. elegans, indicate microbes can either stabilize or disrupt host proteostasis.
Abhishek Anil Dubey, Maria Ermolaeva
wiley   +1 more source