Results 41 to 50 of about 1,239,691 (308)
Transformational design for food systems: Cultural, social and technological challenges [PDF]
, 2023 Due to climate changes, resources availability and evolving markets, the food system is developing towards an articulated and complex ecology, with fast transformations occurring in food production, preparation, delivery and disposal.
Massari S., Marti P., Recupero A.
core +2 more sources
From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being [PDF]
, 2021 Design thinking, the process of transforming deep user insight into new solutions by utilizing methods and mindsets borrowed from designers, has evolved to become one of the most rapidly spreading approaches for development globally.
Ueland, Øydis +3 more
core +1 more source
Research progress on rapeseed green processing technology
Liang you shipin ke-ji, 2020 Green processing technology has wide prospects in rapeseed industry.The research progress of process technologies including microwave, pulsed electric field, shelling, cold pressing, enzymatic hydrolysis,supercritical CO2 extraction, low temperature ...
ZHANG Xin +6 more
doaj +1 more source
BMC Public Health, 2023 Background Children with type 1 diabetes mellitus (T1DM) need carefully monitoring even during school hours to avoid emergencies. Hence, it is crucial for teachers to have appropriate knowledge and positive attitudes toward diabetes to effectively manage
Najlaa M. Aljefree +5 more
doaj +1 more source
Food system photographic portraits: A necessary urban design agenda [PDF]
, 2020 Research suggests that design solutions are an influential factor in the sustainability performance of food systems. Yet, such systems remain underexplored within architecture and urban design. We argue that some architectural surveys of the 20th century
d'Almeida, P. B. +2 more
core +2 more sources
Designing the Quality Characteristics of Berry Processing Byproducts Using Fermentation
Applied SciencesIn recent years, there has been increasing interest in berry fruit processing byproducts, namely, seeds, pulp, and peel, due to the high content of nutritionally valuable ingredients.
Sylwia Sady +9 more
doaj +1 more source
AGRO-ALIMENTARY PRODUCTS MARKETING AT THE CONFLUENCE OF MODERN CONSUMER’S REQUIREMENTS AND SUSTAINABLE DEVELOPMENT [PDF]
Economica, 2016 Intensive development, recorded by global markets and correlated with modern consumer’s demands, has led to the formation of a new, more complex approach, related to the food sector and to its main determinants.
Maria GRIGORAS
doaj
Technological Advancements of Insoluble Dietary Fiber from Food By-Product Processing: A Review
FoodsInsoluble dietary fibers (IDFs) represent one of the most promising candidates for novel food formulations, since they can be produced from a wide range of food by-products and wastes, have health benefits, and often enhance the rheology and stability of
Domenico Mammolenti +3 more
doaj +1 more source
Microbial Cell Factories, 2023 3-Hydroxybutanone (Acetoin, AC) and 2,3-butanediol (BD) are two essential four-carbon platform compounds with numerous pharmaceutical and chemical synthesis applications.
Yuchen Li +7 more
doaj +1 more source
Pediatric Blood &Cancer, EarlyView.ABSTRACT Immune effector cell‐associated hemophagocytic lymphohistiocytosis‐like syndrome (IEC‐HS) is a life‐threatening hyperinflammatory toxicity distinct from cytokine release syndrome (CRS) and neurotoxicity following chimeric antigen receptor T‐cell (CAR‐T) therapy. In a single‐institution retrospective cohort of pediatric and young adult patients
Thomas J. Galletta +6 more
wiley +1 more source