Results 1 to 10 of about 10,699,536 (350)
Carbon Dots-Types, Obtaining and Application in Biotechnology and Food Technology. [PDF]
Int J Mol Sci, 2023 Materials with a “nano” structure are increasingly used in medicine and biotechnology as drug delivery systems, bioimaging agents or biosensors in the monitoring of toxic substances, heavy metals and environmental variations.
Szczepankowska J +3 more
europepmc +2 more sources
GM trust shaped by trust determinants with the impact of risk/benefit framework: the contingent role of food technology neophobia. [PDF]
GM Crops Food, 2021 The present study is comparative in natures that focus on understanding the factors that influence the GM food trust level in the BRA framework and food technology neophobia in China and the USA. For this purpose, we collected 300 and 350 valid responses,
Ali S +4 more
europepmc +2 more sources
Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits. [PDF]
Foods, 2019 The aim of the present study was to evaluate adolescents’ acceptability of a novel flat bread modified by substituting a part of the wheat flour content with a Pleurotus ostreatus powder rich in β-glucans, which can potentially provide health benefits ...
Proserpio C +4 more
europepmc +2 more sources
The Potential of Aquafaba as a Structure-Shaping Additive in Plant-Derived Food Technology
Applied Sciences, 2023 Aquafaba is the water solution left over from cooking legumes, mainly chickpeas. The liquid can also be obtained from canned beans. Aquafaba is currently very popular as an egg replacement in vegan diets.
Joanna Stasiak +2 more
semanticscholar +1 more source
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 +2 more
doaj +1 more source
Journal of Food Science, 2023 An increasing number of novel food technologies have been developed to meet consumers' growing desire for safe and high-quality foods. However, consumers can be cautious of novel food technologies, and their acceptance cannot be guaranteed.
Kefen Wang +4 more
semanticscholar +1 more source
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 +7 more
doaj +1 more source
Food technology neophobia as a psychological barrier to clean meat acceptance
Food Quality and Preference, 2022 Laboratory-grown (or “clean”) meat is structurally similar to traditional meat yet comes with several environmental, health, and ethical benefits compared to regular meat.
Victoria C. Krings +2 more
semanticscholar +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 +3 more
doaj +1 more source