Results 61 to 70 of about 1,239,691 (308)
Designing of an Oat-Mango Molded Snack with Feasible Nutritional and Nutraceutical Properties
FoodsIn recent years, the market has seen a growing demand for healthy and convenient food options, such as fruit and cereal bars, driven by shifts in eating habits.
Yudit Aimee Aviles-Rivera +5 more
doaj +1 more source
(Lu)gu: Leguminosas que brilham no escuro: Desenvolvimento de um produto à base de leguminosas
Dos Algarves, 2019 A utilização e consumo pouco frequente de leguminosas em Portugal, principalmente pelos mais jovens, e a reduzida disponibilidade de opções de produtos saudáveis com leguminosas conduziram ao desenvolvimento deste projeto: materiais, formas e ...
D. Rocha +5 more
doaj +1 more source
Quality Assessment of Banana Ripening Stages by Combining Analytical Methods and Image Analysis
Applied Sciences, 2023 Currently, the evaluation of fruit ripening progress in relation to physicochemical and texture-quality parameters has become an increasingly important issue, particularly when considering consumer acceptance.
Vassilia J. Sinanoglou +10 more
doaj +1 more source
FEBS Letters, EarlyView.We identified a systemic, progressive loss of protein S‐glutathionylation—detected by nonreducing western blotting—alongside dysregulation of glutathione‐cycle enzymes in both neuronal and peripheral tissues of Taiwanese SMA mice. These alterations were partially rescued by SMN antisense oligonucleotide therapy, revealing persistent redox imbalance as ...
Sofia Vrettou, Brunhilde Wirth
wiley +1 more source
Designing with Empathy: Implications for Food Design
, 2016 A broken food system has resulted in a wide disparity between food producers and consumers, undermining the perceived link between food and nature. It is therefore important to re-create the relationship with food when co-designing future solutions. This
Cecilie Dawes +7 more
core +1 more source
Design and Gastrophysics – Innovation and sustainability of multisensory food systems
AgathónIn recent years, Design has assumed an increasingly significant role in the field of food systems, contributing through the formulation of strategies and approaches as well as the creation of innovative artefacts and solutions.
Carla Langella +2 more
doaj +1 more source
Designing food for the elderly: the critical impact of food structure
Food & Function, 2022 In this review, after examining the physiological changes associated to food consumption in old age, the possible role of food structure in delivering target functionalities has been critically discussed.
Sonia Calligaris +5 more
openaire +2 more sources
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 +9 more
wiley +1 more source
Culture-Orientated Food Design for Social Issue
, 2018 Cultural globalization threatens cultural diversity, especially for minority cultures and ethnic cultures. In response to the fading of cultural identities, there is rare literature discussing how design can contribute.
Guo, Yinman, Tie Ji, Ji, Tie, Yinman Guo
core +1 more source
Turmeric-Fortified Cow and Soya Milk: Golden Milk as a Street Food to Support Consumer Health
Foods, 2022 We studied plant-based milk from soya beans as a means to release and convey the bound antioxidants in turmeric to benefit consumer health. This was compared to cow milk as a carrier because soya milk consumption as an alternative to cow milk is ...
Folake Idowu-Adebayo +2 more
doaj +1 more source