Results 51 to 60 of about 3,936,148 (352)
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
doaj +1 more source
Chemistry Teacher International, 2021 The announcement of the rare feat of ‘unboiling an egg’ in 2015 by biochemists from University of California, Irvine and Australia was more than just a chemistry demonstration. Pulling apart tangled proteins and allowing them to refold, the new technique
Ghose Aditi
doaj +1 more source
FoodWise: Food Waste Reduction and Behavior Change on Campus with Data Visualization and Gamification [PDF]
, 2023 Food waste presents a substantial challenge with significant environmental and economic ramifications, and its severity on campus environments is of particular concern. In response to this, we introduce FoodWise, a dual-component system tailored to inspire and incentivize campus communities to reduce food waste.
arxiv +1 more source
Food proteins and peptides [PDF]
, 2015 The qualitative and quantitative determination of proteins and peptides in raw or processed food is experiencing a growing interest and importance from both scientific and economic point of view.
CAPRIOTTI, ANNA LAURA +5 more
core +1 more source
, 2020 Got Science? Club allows students to learn about the science that can be found in our daily lives using everyday items such as food and school supplies.
Husein, Nora, Ismail, Randa
core +1 more source
Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking? [PDF]
, 2008 A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We
Linden, E., van der +2 more
core +2 more sources
Antioxidants, 2022 Polyphenols-rich food has been utilized to induce a positive effect on human health. Considering that fruit and vegetable by-products (seeds, pomace, and peels) are sources of polyphenols, previous studies have investigated the effect of dietary ...
Isabela Ribeiro Grangeira Tavares +5 more
doaj +1 more source
The Rise of Blockchain Technology in Agriculture and Food Supply Chains [PDF]
Trends in Food Science & Technology Journal 2019, 2019 Blockchain is an emerging digital technology allowing ubiquitous financial transactions among distributed untrusted parties, without the need of intermediaries such as banks. This article examines the impact of blockchain technology in agriculture and food supply chain, presents existing ongoing projects and initiatives, and discusses overall ...
arxiv +1 more source
Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale, Wageningen 18-21 October 2009 [PDF]
, 2010 The Wageningen Delivery of Functionality symposium covered all aspects involved with food structural design to arrive at high-quality foods which meet demanding customer expectations and regulatory requirements.
Duchateau, G. +2 more
core +2 more sources
A data driven network approach to rank countries production diversity and food specialization [PDF]
, 2016 The easy access to large data sets has allowed for leveraging methodology in network physics and complexity science to disentangle patterns and processes directly from the data, leading to key insights in the behavior of systems. Here we use to country specific food production data to study binary and weighted topological properties of the bipartite ...
arxiv +1 more source