Results 31 to 40 of about 9,929,917 (363)
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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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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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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Chemosensors, 2022 An increase in interest in the use of sensing technologies (e.g., electrochemistry, fluorescence, thermal, surface plasmon resonance, piezo, reflectometry, chemo or bioluminescence, and optics) as analytical methods to be implemented in a wide range of ...
Buddhi Dayananda, Daniel Cozzolino
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Science and Sustainability in Food
Open Schools Journal for Open Science, 2020 In this project we studied the aquaponics system that allows the simultaneous production of some species of vegetables and fish. In this way, it allows the identification of the circular economy system, present in this production circuit. When feeding fish in an aquarium, the excrement produced by them is rich in nutrients that feed the plants that, in
P. Pedro +6 more
openaire +4 more sources
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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Pharmacy, 2021 Objective: This study aimed to obtain an objective overview of nutritional topics discussed in community pharmacies to adapt the nutrition-related course content in pharmacy education.
Eline Tommelein +5 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
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
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