Results 161 to 170 of about 11,472,374 (383)

CONSUMER ACCEPTANCE OF FOOD BIOTECHNOLOGY: WILLINGNESS TO BUY GENETICALLY MODIFIED FOOD PRODUCTS [PDF]

Biotechnology is often viewed as the defining technology for the future of food and agriculture with the potential to deliver a wide range of economic and health benefits.
Adelaja, Adesoji O., Hallman, William K., Hossain, Ferdaus, Onyango, Benjamin M., Schilling, Brian J.   +4 more
core   +1 more source

Long non‐coding RNAs as therapeutic targets in head and neck squamous cell carcinoma and clinical application

FEBS Open Bio, EarlyView.
Long non‐coding RNAs (lncRNAs) occupy an abundant fraction of the eukaryotic transcriptome and an emerging area in cancer research. Regulation by lncRNAs is based on their subcellular localization in HNSCC. This cartoon shows the various functions of lncRNAs in HNSCC discussed in this review.
Ellen T. Tran, Ruchi A. Patel, Amogh Chariyamane, Ratna B. Ray   +3 more
wiley   +1 more source

Recent Advances in Astaxanthin as an Antioxidant in Food Applications

Antioxidants
In recent years, astaxanthin as a natural substance has received widespread attention for its potential to replace traditional synthetic antioxidants and because its antioxidant activity exceeds that of similar substances.
Yimeng Dang, Zhixi Li, Fanqianhui Yu
doaj   +1 more source

Low waste technology in food industries [PDF]

, 1980
H. M. Rüffer
openalex   +1 more source

Boundaries of photosynthesis: adaptations of carbon fixation in extreme environments

FEBS Open Bio, EarlyView.
Photosynthesis faces challenges from environmental extremes of temperature, pH, and salinity, limiting gas diffusion, modifying membrane fluidity, and destabilizing photochemical and biochemical reactions. Photosynthetic organisms have evolved unique adaptations overcoming these stresses and maintaining their photosynthetic activity.
Pere Aguiló‐Nicolau, Concepción Iñiguez, Sebastià Capó‐Bauçà, Jeroni Galmés   +3 more
wiley   +1 more source

Alternative Substrates for the Development of Fermented Beverages Analogous to Kombucha: An Integrative Review

Foods
Kombucha is a fermented beverage that originated in China and is spread worldwide today. The infusion of Camellia sinensis leaves is mandatory as the substrate to produce kombucha but alternative plant infusions are expected to increase the opportunities
Vinicius Costa Barros, Vanessa Albres Botelho, Renan Campos Chisté   +2 more
doaj   +1 more source

Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, andoleomargarine

, 1913
Christian Larsen, W.M. White
openalex   +2 more sources

Enclosing the Global Plant Genetic Commons [PDF]

, 1999
Looks at policies related to the development, use, and control of plant genetic resources, with a focus on property rights in relation to changing technology and its impact on food security in developing ...
Robert W. Herdt
core  

The impact of frailty syndrome on skeletal muscle histology: preventive effects of exercise

FEBS Open Bio, EarlyView.
Frailty syndrome exacerbates skeletal muscle degeneration via increased ECM deposition and myofiber loss. This study, using a murine model, demonstrates that endurance exercise attenuates these histopathological alterations, preserving muscle integrity. Findings support exercise as a viable strategy to counteract frailty‐induced musculoskeletal decline
Fujue Ji, Hae Sung Lee, Haesung Lee, Jong‐Hee Kim   +3 more
wiley   +1 more source

HYBRID RICE AND ITS IMPACT ON FOOD SECURITY AND THE PATTERN OF GLOBAL PRODUCTION AND TRADE [PDF]

The hybrid rice technology is one of the many ways in which productivity of scarce resources devoted to rice production could be enhanced, with the consequent alleviation of food insecurity. The findings of this study show that the hybrid rice technology
Chavez, Eddie C., Durand-Morat, Alvaro, Wailes, Eric J.   +2 more
core   +1 more source