Results 51 to 60 of about 6,817,744 (341)
Sustainable Innovations in the Food Industry through Artificial Intelligence and Big Data Analytics
Logistics, 2021 The agri-food sector is an endless source of expansion for nourishing a vast population, but there is a considerable need to develop high-standard procedures through intelligent and innovative technologies, such as artificial intelligence (AI) and big ...
Saurabh Sharma +4 more
semanticscholar +1 more source
FEED ADDITIVE FROM WASTE BREWING PRODUCTION WITH PROBIOTIC FOR FATTENING STEERS
Алматы технологиялық университетінің хабаршысы, 2021 The article presents the results of the use of the drug "Synbiotic" for feed additives produced using the waste of the brewing industry and intended for fattening bulls.
M. . Velyamov +8 more
doaj
Study on quality improvement of fresh and wet rice noodle
Liang you shipin ke-ji, 2019 Fresh and wet rice noodles are the traditional staple food of rice products in south China, which contain high moisture, therefore it is difficult to ensure the quality during processing.The effects of different addition quantities of the four quality ...
LIU Jian +7 more
doaj +1 more source
Single-use plastic packaging in the Canadian food industry: consumer behavior and perceptions
, 2021 Single-use plastic food packaging is a major contributor to the global solid waste problem. Although the food industry is developing strategies to reduce single-use plastic packaging, it needs to better understand consumer awareness and attitudes about ...
T. Walker +3 more
semanticscholar +1 more source
Foods, 2021 Sensory evaluation plays an important role in New Product Development (NPD) in food industry. In the present study, the current trends of using sensory evaluation in NPD in the food industry in countries that belong to EIT Regional Innovation Scheme (RIS)
K. Świąder, Magdalena Marczewska
semanticscholar +1 more source
CHANGES IN MICROSTRUCTURE OF GRAIN RAW MATERIALS WHILE MAINTAINING DIFFERENT TEMPERATURE
Алматы технологиялық университетінің хабаршысы, 2021 Examined the microstructure of the grain during water immersion at a temperature of 40,50,60°C if the duration time of 0.5 min. Observed that the microstructure of the grain during water immersion 40°C for 0.5 min to happen the swelling of the starch and
U. CH. Chomanov +4 more
doaj
Use of Nanotechnology in Food Industry: A review [PDF]
, 2017 Food science is emerging in a fast way with collaboration of nanotechnology. The food market demands technologies, which are essential to keep market leadership in the food processing industry to produce fresh authentic, convenient and flavorful food ...
Samal, D. (Dibyaranjan)
core +1 more source
Application of rosa canina l. to replace sodium nitrite in sausages
Алматы технологиялық университетінің хабаршысы, 2023 Among meat products, sausages are in high demand among consumers, due to their readiness for consumption without additional processing, specific pleasant taste and aroma, and relatively long shelf life.
G. S. Kenenbay +3 more
doaj +1 more source
Nano-Micro LettersHighlights A bionic phase-locked structure-inspired iontronic triboelectric gel is proposed with good mechanical compliance for wearable haptic sensing applications.
Guoli Du +13 more
doaj +1 more source
A comparative study of circulating tumor cell isolation and enumeration technologies in lung cancer
Molecular Oncology, EarlyView.Lung cancer cells were spiked into donor blood to evaluate the recovery rates of the following circulating tumor cell (CTC) enrichment technologies: CellMag™, EasySep™, RosetteSep™, Parsortix® PR1, and Parsortix® Prototype systems. Each method's advantages and disadvantages are described.
Volga M Saini +11 more
wiley +1 more source