Results 51 to 60 of about 1,239,691 (308)

Making time : food preservation and ontological design

, 2022
In rendering the conceptual project of futuring as a sustaining food practice, Making Time interpolates the senses and makes sense-able and discursive an abstract idea.
Zettel, T, Mellick Lopes, A
core  

Divinfood, NUCs and agrobiodiversity – Agile Food Design and Living Labs for sustainable innovation

Agathón
This article explores the role of agile food design as a catalyst for innovation in agri-food systems, starting from the European project Divinfood, which aims to enhance underutilised agrobiodiversity, such as white lupin, through co-creation ...
Sonia Massari, Francesca Galli, Luca Colombo, Gabriele Goretti   +3 more
doaj   +1 more source

Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time

Frontiers in Nutrition, 2020
For the production of healthier fruit snacks, vacuum frying is a promising alternative for atmospheric frying, to reduce the oil content, while maintaining a high nutritional quality. This paper evaluates the effect of ripening stages, frying temperature,
Fitriyono Ayustaningwarno, Fitriyono Ayustaningwarno, Fitriyono Ayustaningwarno, Elise van Ginkel, Joana Vitorino, Matthijs Dekker, Vincenzo Fogliano, Ruud Verkerk   +7 more
doaj   +1 more source

Embracing complexity in Food, Design and Food Design

International Journal of Food Design, 2017
Abstract Food Design depends on development of a comprehensive, shared understanding of both Design and Food. This article argues that this emerging, multidisciplinary field must wrestle with several contentious and nuanced issues on the way to establishing itself as a field of inquiry and a community of practice.
openaire   +2 more sources

A Bibliometric Analysis of Publications in Uremic Toxins From 1991 to 2024

Therapeutic Apheresis and Dialysis, EarlyView.
ABSTRACT Background Uremic toxins are a growing area of research in nephrology, with significant implications in the progression and treatment of chronic kidney disease (CKD) and the management of end‐stage kidney disease (ESKD). This bibliometric analysis aims to evaluate the global research trends, key contributors, and the impact of publications in ...
Yuh‐Shan Ho, Karim M. Soliman, Wisit Cheungpasitporn, Wannasit Wathanavasin, Ahmed Daoud, Ahmed I. Kamal, Balázs Szamosfalvi, Tibor Fülöp   +7 more
wiley   +1 more source

Prognosis of Long‐Term Continuous Renal Replacement Therapy and the Impact of Combined Continuous Intravenous Sodium Infusion Therapy

Therapeutic Apheresis and Dialysis, EarlyView.
ABSTRACT Introduction Patients requiring long‐term continuous renal replacement therapy (CRRT) generally have poor prognoses. This study evaluated whether adding continuous intravenous sodium infusion (cIVNa) is associated with improved hemodynamics and outcomes in patients undergoing long‐term CRRT for ≥ 7 days.
Akinori Yamaguchi, Atsuyoshi Mita, Kosuke Sonoda, Makoto Harada, Koji Hashimoto, Hiroshi Imamura, Yuji Kamijo   +6 more
wiley   +1 more source

An upstream open reading frame regulates expression of the mitochondrial protein Slm35 and mitophagy flux

FEBS Letters, EarlyView.
This study reveals how the mitochondrial protein Slm35 is regulated in Saccharomyces cerevisiae. The authors identify stress‐responsive DNA elements and two upstream open reading frames (uORFs) in the 5′ untranslated region of SLM35. One uORF restricts translation, and its mutation increases Slm35 protein levels and mitophagy.
Hernán Romo‐Casanueva, Ariann E. Mendoza‐Martínez, P. Abril Medina‐Flores, Carlos Campero‐Basaldua, Alexander DeLuna, Soledad Funes   +5 more
wiley   +1 more source

Study on the F-U-BVF analytical model for sustainable food design: a case study of tofu

Frontiers in Sustainable Food Systems
The food lifestyle has evolved from the regional differences that were previously shaped by different geographic locations to the pluralistic complexity of food styles that are now influenced by different user consciousnesses.
Yuehui Liang, Yan Han
doaj   +1 more source

The (Glg)ABCs of cyanobacteria: modelling of glycogen synthesis and functional divergence of glycogen synthases in Synechocystis sp. PCC 6803

FEBS Letters, EarlyView.
We reconstituted Synechocystis glycogen synthesis in vitro from purified enzymes and showed that two GlgA isoenzymes produce glycogen with different architectures: GlgA1 yields denser, highly branched glycogen, whereas GlgA2 synthesizes longer, less‐branched chains.
Kenric Lee, Dimitrios Bekiari, Sofia Doello, Karl Forchhammer   +3 more
wiley   +1 more source

Design Contibution to Regional Food Products Valorization: Project Mafra [PDF]

, 2012
O objetivo deste trabalho é destacar a função do design na valorização de produtos alimentícios regionais, através da incorporação das qualidades originais à imagem do produto (forma, embalagens, design gráfico).
PEREIRA, Danilo, ALTMANN, Rubens, MERINO, Eugenio, KRUCKEN, Lia   +3 more
core