Results 131 to 140 of about 540,801 (309)
INTRA-INDUSTRY TRADE IN AGRI-FOOD PRODUCTS BETWEEN HUNGARY AND THE EU
We present an analysis of the intra-industry nature of agri-food trade between Hungary and the European Union, following the Association Agreement signed in 1991. A slight growth in intra-industry trade is indicated by the Grubel-Lloyd index. However, it
Ferto, Imre, Hubbard, Lionel J.
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Restructuring the Latvian food industry: problems and perspectives [PDF]
The food industry is one of the most important sectors in the Latvian economy. However, due to its close links to agriculture, the structural crisis in the processing sector is the main obstacle to increasing output, productivity and profitability in the
Jasjko, Danute
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A robust plant protein adhesive was prepared by fabricating a bi‐continuous organic–inorganic hybrid structure. Compared with traditional organic–inorganic hybrid adhesives, the addition amount of inorganic phase is increased from 0.2%–3.0% to 50%, and the strength and toughness are increased by 6 and 121 times, respectively.
Zheng Liu +10 more
wiley +1 more source
Struggle for Leadership: the Competitiveness of the EU and US Food Industry
Globalization is an important issue in the food industry, although most food is still locally produced and consumed. Many small and medium enterprises characterize the industry.
Poppe, Krijn J. +3 more
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Although several food-related fields have yet to fully grasp the speed and breadth of the fourth industrial revolution (also known as Industry 4.0), growing literature from other sectors shows that Industry 5.0 (referring to the fifth industrial ...
Treiblmaier, Horst, +32 more
core +1 more source
Coagulative granular hydrogels are composed of packed thrombin‐functionalized microgels that catalyze the conversion of fibrinogen into a secondary fibrin network, filling the interstitial voids. This bio‐inspired approach stabilizes the biomaterial to match the robustness of bulk hydrogels without compromising injectability, mimicking the initial ...
Zhipeng Deng +16 more
wiley +1 more source
Developing sous vide/freezing systems for ready-meal components
End of Project ReportSous vide cooking involves sealing raw or par-cooked food in a vacuumised laminated plastic pouch or container, cooking by controlled heating, rapid chilling and then re-heating for consumption. The chilled storage period is up to 21
O'Beirne, David +5 more
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Radiation‐induced hypothyroidism follows head and neck radiotherapy due to oxidative stress and inflammation. Electrospun polycaprolactone scaffolds containing adenosine have potential to modulate thyroid repair. Scaffolds enhance thyrocyte proliferation, antioxidant enzymes glutathione peroxidase and catalase, reduce senescence and apoptosis markers ...
Maria Heim +5 more
wiley +1 more source
Restructuring the Lithuanian food industry: problems and perspectives [PDF]
Part of Lithuania's inheritance from the centrally planned economy of the former Soviet Union is its inefficient food processing sector, which bears much responsibility for the low competitiveness of domestic vis-à-vis imported food products.
Girgzdiene, Vilija
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Aqueous Two‐Phase Bioinks for Discrete Packing and Compartmentalization of 3D Bioprinted Cells
Aqueous two‐phase systems (ATPS) enable the formation of biomimetic interfaces crucial for tissue engineering. However, clinical translation remains limited by the challenge of precisely controlling cellular compartmentalization. Here, we developed ATPS biomaterial inks for 3D bioprinting allowing tuneable droplet formation via NaCl modulation.
Martina Marcotulli +17 more
wiley +1 more source

