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
Application of Analytical Chemistry to Foods and Food Technology. [PDF]
Foods, 2020 Foods are a mixture of substances capable of supplying the human body with nutrients, which, once metabolized, are used mainly for the production of energy, heat, replenishment, and growth material for organs and tissues, ensuring the normal performance of vital functions necessary for growth of the human body.
Naviglio D, Gallo M.
europepmc +7 more sources
Science, technology, and food [PDF]
Chemical & Engineering News Archive, 1974 RICHARD L. KENYON
openalex +3 more sources
Enzymes in food technology [PDF]
Revista Brasileira de Ciências Farmacêuticas, 2004 João Carlos Monteiro de Carvalho
openalex +3 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
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 +5 more
doaj +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
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