Results 101 to 110 of about 3,125,589 (355)
Chemometrics in Food Technology
The food sector is one of the most important voices in the economic field as it fulfills one of the main needs of man. The changes in the society in recent years have radically modified the food industry by combining the concept of globalization with the revaluation of local production.
R. Guidetti, R. Beghi, V. Giovenzana
openaire +4 more sources
Multivariate Typology of Farm Households Based on Socio-Economic Characteristics Explaining Adoption of New Technology in Rwanda [PDF]
The challenge for agricultural policymakers and planners, particularly in the context of Rwanda with high population density and consequently food insecurity, is how to enable farmers to adopt new technology.
Berentsen, Paul B.M. +3 more
core +1 more source
TMC4 localizes to multiple taste cell types in the mouse taste papillae
Transmembrane channel‐like 4 (TMC4), a voltage‐dependent chloride channel, plays a critical role in amiloride‐insensitive salty taste transduction. TMC4 is broadly expressed in all mature taste cell types, suggesting a possible involvement of multiple cell types in this pathway.
Momo Murata +6 more
wiley +1 more source
Reformulation as an Integrated Approach of Four Disciplines: A Qualitative Study with Food Companies
In 2014, the Dutch government agreed with the food sector to lower salt, sugar, saturated fat and energy in foods. To reformulate, an integrated approach of four disciplines (Nutrition & Health, Food Technology, Legislation, and Consumer Perspectives)
Annelies van Gunst +2 more
doaj +1 more source
Editorial: Sustainable solutions in food technology, volume II. [PDF]
Cruz RMS, Jung J.
europepmc +1 more source
We investigated the toxicity of 12 active compounds commonly found in herbal weight loss supplements (WLS) using human liver and colon cell models. Epigallocatechin‐3‐gallate was the only compound showing significant toxicity. Metabolic profiling revealed protein degradation, disrupted energy and lipid metabolism suggesting that the inclusion of EGCG ...
Emily C. Davies +3 more
wiley +1 more source
How can we make sense of smart technologies for sustainable agriculture? - A discussion paper [PDF]
This paper discusses the challenges of assessing the benefits and risks of new digital technologies, so-called ‘smart technologies’ for sustainable agri-food systems.
Moschitz, Heidrun, Stolze, Matthias
core
Aged human bmMSCs are seeded in the scaffold. Osteoblastic induction can slightly increase cell's bone‐forming activity to produce bone‐like tissues, shown as the sporadic xylenol orange‐stained spots (the lower left image). Notably, pioglitazone plus EGCG co‐treatment dramatically increases cell's bone‐forming activity and bone‐like tissue production (
Ching‐Yun Chen +6 more
wiley +1 more source
Background: Convective drying of cocoa (Theobroma cacao L.) is a critical stage in its processing, and ultrasound (US) application may represent an innovative technology to optimize this process.
Yesenia Campo Vera +1 more
doaj +1 more source
Editorial: Sustainable Solutions in Food Technology. [PDF]
Cruz RMS, Moatsou G, Jung J.
europepmc +1 more source

