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Rice-Based Gluten-Free Foods and Technologies: A Review

Foods, 2023
Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce.
Jiyoung Park, Hong-Sik Kim
doaj   +1 more source

US and UK Consumer Adoption of Cultivated Meat: A Segmentation Study

Foods, 2021
Despite growing evidence of the environmental and public health threats posed by today’s intensive animal production, consumers in the west remain largely attached to meat.
Keri Szejda, Christopher J. Bryant, Tessa Urbanovich   +2 more
doaj   +1 more source

Development of a Protein-Rich By-Product by 2³ Factorial Design: Characterization of Its Nutritional Value and Sensory Analysis

Molecules, 2022
The aim of this study was the development of a cereal bar based on bee pollen (BP), honey (H), and flour by-products (peel passion fruit flour—PPFF), generating an innovative product.
Thamara R. dos Santos, Jakcline dos Santos Melo, Alysson V. dos Santos, Patrícia Severino, Álvaro S. Lima, Eliana B. Souto, Aleksandra Zielińska, Juliana C. Cardoso   +7 more
doaj   +1 more source

Ultrasound-Assisted Encapsulation of Phytochemicals for Food Applications: A Review

Foods, 2023
The use of phytochemicals as natural food additives is a topic of interest for both academic and food industry communities. However, many of these substances are sensitive to environmental conditions.
Vitoria Hagemann Cauduro, Jiwei Cui, Erico Marlon Moraes Flores, Muthupandian Ashokkumar   +3 more
doaj   +1 more source

The influence of controlled nutrition intensity on the muscle fiber characteristics in fattening pigs [PDF]

Journal of Central European Agriculture, 2015
The aim of this study was to evaluate the influence of controlled nutrition on the selected muscle fibres indicators and carcass value in pork. The test included 72 hybrid pigs of the D x (LWD x L) genotype of a balanced sex (barrows/gilts). Animals were
Luboš Brzobohatý, Roman Stupka, Jaroslav Čítek, Michal Šprysl, Monika OKROUHLÁ, Karel Vehovsky   +5 more
doaj   +1 more source

Preparation and characterization of sequilhos-type biscuits added with almond flour of Acrocomia intumescens

Frontiers in Nutrition, 2022
Acrocomia intumescens (“macaúba”) is a species that during processing generates a large amount of waste. The use of this residue for the production of flour for incorporation into food products is a way to minimize the cost and nutritionally enrich the ...
Maria Michele Alves da Silva, Maria Karine de Sá Barreto Feitosa, Lúcia Emanuele Barros Teixeira Palitot, Henrique Douglas Melo Coutinho, John Eversong Lucena de Vasconcelos, Francisco Antonio Vieira dos Santos, Cícera Gomes Cavalcante de Lisbôa, António Raposo, Hani A. Alfheeaid, Zayed D. Alsharari, Hmidan A. Alturki, Jwaher Haji Alhaji, Erlânio Oliveira de Sousa   +12 more
doaj   +1 more source

Nano-/Microcapsules, Liposomes, and Micelles in Polysaccharide Carriers: Applications in Food Technology

Applied Sciences, 2023
An up-to-date overview of the current state of the art of polysaccharide-based spherical particles as carriers of active/bioactive substances, with a particular emphasis on their applications in the food industry, is provided. Owing to the rapid advances
Magdalena Janik, Monika Hanula, Karen Khachatryan, Gohar Khachatryan   +3 more
doaj   +1 more source

Framing the futures of animal-free dairy: Using focus groups to explore early-adopter perceptions of the precision fermentation process

Frontiers in Nutrition, 2022
This paper reports on the findings from a series of virtual focus groups that explored consumer perceptions of animal-free dairy (AFD), an emerging type of animal product alternative produced using the tools of synthetic biology and precision ...
Garrett M. Broad, Oscar Zollman Thomas, Courtney Dillard, Daniel Bowman, Brice Le Roy   +4 more
doaj   +1 more source

Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)

Applied Sciences, 2020
Cultured meat is one of a number of alternative proteins which can help to reduce the demand for meat from animals in the future. As cultured meat nears commercialization, research on consumers’ perceptions of the technology has proliferated. We build on
Christopher Bryant, Julie Barnett
doaj   +1 more source

Exploring Small-Scale Brewing from Sustainability, Economic, and Food Safety Perspectives: A Grounded Theory Approach [PDF]

Present Environment and Sustainable Development
Innovation, economy of scale, and sustainability are the basis of the competitiveness of the rapidly evolving small-scale craft brewing market. This study aims to explore craft beer production by considering food safety and sustainability perspectives to
Attila ALBERT, Anikó KELEMEN-ERDŐS
doaj   +1 more source