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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
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
doaj +1 more source
ASM Science Journal, 2021 Consumers perceive organic vegetables as better in taste and quality compared to conventional vegetables. Therefore, this study aims to determine the sensory difference of choy sum (Brassica chinensis L. var.
Jiunn Luh Tan +2 more
doaj +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
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
doaj +1 more source
Jackrabbit Dairy & Food Review, Winter 2020-2021 [PDF]
, 2021 This is the Winter 2020- 2021 Jackrabbit Dairy and Food Review.It contains the following articles and information:Message from the Department HeadNew PersonnelJudging ActivitiesDairy ClubFood Science ClubStudent AccomplishmentsProfessional Activities of ...
and Food Science Department, Dairy
core +1 more source
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
doaj +1 more source
Nanoparticle-Based Sustainable Agriculture and Food Science: Recent Advances and Future Outlook
Frontiers in Nanotechnology, 2020 In the current scenario, it is an urgent requirement to satisfy the nutritional demands of the rapidly growing global population. Using conventional farming, nearly one third of crops get damaged, mainly due to pest infestation, microbial attacks ...
D. Mittal +4 more
semanticscholar +1 more source
Dietary microRNAs: Current status and perspective in food science.
Journal of food biochemistry, 2021 Food safety and health conditions are global issues that are primarily caused by insufficient nutrition or contaminated food, which have enormous social, economic, and public health implications.
K. Preethi, D. Sekar
semanticscholar +1 more source
Using Food to Demonstrate Earth Science Concepts: a Review [PDF]
, 2004 Researchers categorized over one hundred print and web resources that use food to demonstrate earth science concepts. This article describes their findings: food-based activities are found in print and web-based resources with nearly equal frequency ...
Jessica Winstanley, Mark Francek
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