Results 31 to 40 of about 10,328,052 (278)
Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods
Frontiers in Nutrition, 2022 Microbial communities within fermented food (beers, wines, distillates, meats, fishes, cheeses, breads) products remain within biofilm and are embedded in a complex extracellular polymeric matrix that provides favorable growth conditions to the ...
Sreejita Ghosh +9 more
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Redevelopment of undergraduate food microbiology capstone projects for unprecedented emergency remote teaching during the COVID-19 pandemic: then and now [PDF]
Microbiology Australia, 2023 Unprecedented emergency remote teaching (ERT) during the COVID-19 lockdowns has hindered research-based learning in the life sciences worldwide, holding potential consequences for the students’ ability to develop essential skills for the contemporary ...
Chaminda Senaka Ranadheera, Yianna Zhang
doaj
iScience, 2022 Summary: Mushroom cultivation is a sustainable agricultural waste utilization method, but the lack of high-value utilization of the produced spent mushroom substrate (SMS) has hindered the development of mushroom cultivation-based circular agricultural ...
Baohai Du +7 more
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Journal of Virtual Exchange, 2021 Virtual exchange (VE) in higher education provides an underemployed opportunity for fostering consumer and sustainability competencies. We explore how a crosscultural teaching-learning environment can be designed to encourage students to reflect on a ...
Silke Bartsch +3 more
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THE DYNAMICS OF SCIENTIFIC RESEARCH IN THE AREA OF FOOD SCIENCE IN EASTERN EUROPE [PDF]
Journal of Engineering Science (Chişinău), 2018 Based on scientific metrics (the number of published works, their citations, the H-factor, the Scopus database), it was conducted the analysis of the development of food science research in Eastern Europe (EU, Poland, Romania ...
Dicusar Galina +2 more
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Renewable Polysaccharides Micro/Nanostructures for Food and Cosmetic Applications
Molecules, 2020 The worldwide diffusion of nanotechnologies into products nowadays has completely revolutionized human life, providing novel comfort and benefits. Their inclusion in food and cosmetic has a heavy impact over the market, allowing the development of higher
Alessio Massironi +3 more
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Hydrogel: Diversity of Structures and Applications in Food Science
, 2021 Hydrogels are a series of soft and wet materials with three dimensions of crosslinked networks. Hydrogels have attracted great attention due to their diverse functional properties, and their wide range of applications, such as in soft robots and ...
Jinlong Li, Xin Jia, Lijun Yin
semanticscholar +1 more source
Seniors, and their food handlers and caregivers, need food safety and nutrition education
California Agriculture, 2014 Seniors are at greater risk than other adults for foodborne illness, poor nutrition and high rates of nutrition- and lifestyle-related chronic diseases.
Mary Blackburn +4 more
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Consumers and Food Choice: Quality, Nutrition and Genes [PDF]
, 2010 The quantity and quality of food needed for reproduction differs from nutritional needs for health and longevity. The choice of food type and amount is driven by our genetic need for growth and reproduction, not for long term health.
Borut Poljsak, B. +3 more
core +2 more sources
Insight on Current Advances in Food Science and Technology for Feeding the World Population
Frontiers in Sustainable Food Systems, 2021 While the world population is steadily increasing, the capacity of Earth to renew its resources is continuously declining. Consequently, the bioresources required for food production are diminishing and new approaches are needed to feed the current and ...
Fabio Valoppi +9 more
semanticscholar +1 more source