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Genetically engineered foods: implications for food allergy
Current Opinion in Allergy and Clinical Immunology, 2002The products of agricultural biotechnology, including such common foods as corn and soybeans, are already reaching the consumer marketplace. Consumer exposure to such foods is already fairly significant, particularly in the USA. Thus far, no reports exist regarding allergic reactions to the crops that have been approved for introduction into the food ...
Steve L, Taylor, Susan L, Hefle
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Engineering the Dark Food Chain
Environmental Science & Technology, 2019Meeting global food needs in the face of climate change and resource limitation requires innovative approaches to food production. Here, we explore incorporation of new dark food chains into human food systems, drawing inspiration from natural ecosystems, the history of single cell protein, and opportunities for new food production through wastewater ...
Sahar H. El Abbadi, Craig S. Criddle
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The Romance and Engineering of Food Preservation
Science, 1944The engineering profession of the world can be expected to give more attention to the animal-plant food cycles in the years ahead and to determine new methods of preserving for complete utilization the critical and exhaustible supplies of plant foods for the generations yet to live.
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Principles of tissue engineering for food
2014The technology required for tissue engineering of food is the same as for medical applications and is in fact derived from it. The implementation of the technologies, however, is very different. Tissue engineering for food needs to reach enormous scale and needs to be very cheap, scale and cost being orders of magnitude different from regenerative ...
Post, M., van der Weele, Cor
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Quantitative MRI in Food Science & Food Engineering
2012Magnetic Resonance Imaging (MRI) is a nondestructive and noninvasive technique that can be used to acquire two-dimensional and even three-dimensional images of biological products, even if they are opaque systems. The signal of each voxel depends on the physical properties of the sample such as proton density, relaxation times, temperature, diffusion ...
Mariette, François +4 more
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Plant Food Protein Engineering
1992Publisher Summary Protein engineering is a technique to modify protein primary sequences by gene manipulation. The primary sequences of a target protein can be systematically modified, thus protein engineering has the potential to become a method for enhancing the nutritional value and functional properties of food proteins.
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Food Safety and Genetically Engineered Foods
2013How safe is America’s food supply? In rich countries, the food choices available in supermarkets and restaurants are almost always free from dangerous levels of toxic or microbial contamination.
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SSRN Electronic Journal, 2014
It is a cold and rainy afternoon. You decide that a bowl of chicken soup would hit the spot. While eating the soup, you smile as you are reminded of a rainy day when you were young and your mother made you the same soup.Ever had a craving for a pint of Double Chocolate Chip ice cream when you were sad? A turkey sandwich when you were happy?
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It is a cold and rainy afternoon. You decide that a bowl of chicken soup would hit the spot. While eating the soup, you smile as you are reminded of a rainy day when you were young and your mother made you the same soup.Ever had a craving for a pint of Double Chocolate Chip ice cream when you were sad? A turkey sandwich when you were happy?
openaire +1 more source