Results 71 to 80 of about 74,483 (340)
Food additives and consumer preferences: A cross-cultural choice based conjoint analysis [PDF]
, 2014 Important differences have been reported in several countries about the level of concern in connection with food additives. In order to better understand the consumer preferences related to foodstuffs containing food additives, five hypotheses were ...
Bánáti, D. +5 more
core +1 more source
FEBS Open Bio, EarlyView.Aged human bmMSCs are seeded in the scaffold. Osteoblastic induction can slightly increase cell's bone‐forming activity to produce bone‐like tissues, shown as the sporadic xylenol orange‐stained spots (the lower left image). Notably, pioglitazone plus EGCG co‐treatment dramatically increases cell's bone‐forming activity and bone‐like tissue production (
Ching‐Yun Chen +6 more
wiley +1 more source
Combined use of food preservatives in China and its theoretical cumulative risk assessment
Zhongguo shipin weisheng zazhiObjectiveTo study the combined use of preservatives in food in China and to evaluate the intake level of common preservatives and their cumulative exposure risk.MethodsThe exposures of common preservatives were calculated by simple distribution ...
OU Tong +6 more
doaj +1 more source
FEBS Open Bio, EarlyView.This review provides an overview of bio‐based polymer sources, their unique functional properties and their environmental impact, and addresses their role as sustainable alternatives. It discusses end‐of‐life options, including composting and anaerobic digestion for renewable energy.
Sabina Kolbl Repinc +8 more
wiley +1 more source
The Aging Blood: Cellular Origins, Circulating Drivers, and Therapeutic Potential
Aging and Cancer, EarlyView.As a conduit linking all organs, the blood system both reflects and actively drives systemic aging. This review highlights how circulating pro‐aging and antiaging factors and age‐associated hematopoietic stem cell dysfunction contribute to immunosenescence and multi‐organ decline, positioning the hematopoietic system as a target for aging intervention.
Hanqing He, Jianwei Wang
wiley +1 more source
Consumer Willingness to Pay for Preservative-Free Food: The Case of Beijing [PDF]
, 2011 Consumers are facing a trade-off between the benefits of an increase in the length of the shelf life of food, such as low food costs, and the potential health damages caused by food preservatives.
Liu, Yuanyuan, Yu, Xiaohua, Zeng, Yinchu
core
Aging and Cancer, EarlyView.Natural products target the aging kidney in diabetic nephropathy by restoring the AMPK–SIRT1–Nrf2 axis, reducing oxidative stress, inflammation, fibrosis, and cellular senescence while enhancing mitochondrial biogenesis and antioxidant defenses.
Sherif Hamidu +8 more
wiley +1 more source
Investigation of benzoic acid and sorbic acid in snack foods in Jilin province, China
International Journal of Food Properties, 2019 A high-performance liquid chromatography method was applied for the determination of the levels of benzoic acid and sorbic acid in 221 snack food samples, including fruit wine, noodle products, pickled products, baking products, cooked meat products, and
Chaojian Xu +6 more
doaj +1 more source
Tannin-boron wood preservatives [PDF]
, 2011 Tannin-boron wood preservatives are alternative products to replace water-borne formulations based on copper. Interesting results in protection against fungus (pycnoporus sanguineus) were achieved with formulations based of 20% tannin solutions ...
Pizzi, Antonio +3 more
core
Development of Cottage Cheese Technology Using Whey Broth of Linder Flowers [PDF]
, 2018 The article presents research results of determining the rational amount of whey broth of linden flowers that favored the increase of the goat cottage cheese quality after adding to cheese seeds.It was established, that under the influence of the ...
Dyukareva, G. (Galina) +3 more
core +2 more sources