Results 11 to 20 of about 11,472,374 (383)
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
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Microbubbles in Food Technology
Annual Review of Food Science and Technology, 2023 Microbubbles are largely unused in the food industry yet have promising capabilities as environmentally friendly cleaning and supporting agents within products and production lines due to their unique physical behaviors. Their small diameters increase their dispersion throughout liquid materials, promote reactivity because of their high specific ...
Jiakai, Lu +3 more
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CHITOSAN APPLICATION IN FOOD TECHNOLOGY: A REVIEW OF RESCENT ADVANCES
Food systems, 2020 The review focused on global trends in the development of scientific research and the practical applications of chitosan in food technology in recent years.
Vladimir L. Kabanov, Novinyuk
semanticscholar +1 more source
Freeze-Drying Technology in Foods [PDF]
Foods, 2020 Freeze-drying (or lyophilisation) is a drying method, largely employed in the food industry [...]
Valentina Prosapio +1 more
openaire +3 more sources
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
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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 +4 more
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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 +12 more
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Frontiers in Bioengineering and Biotechnology, 2019 Downstream processing needs more innovative ideas to advance and overcome current bioprocessing challenges. Chromatography is by far the most prevalent technique used by a conservative industrial sector.
Sebastian P. Schwaminger +4 more
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Achieving UN SDGs in Food Supply Chain Using Blockchain Technology
Sustainability, 2023 Food supply chains are highly distributed, collaborative, heterogeneous, diverse, and varied by product, process, and destination. The global food supply chain (FSC) objective is to maintain a good balance between supply and demand and move products from
Anulipt Chandan, Michele John, V. Potdar
semanticscholar +1 more source
Exploring Small-Scale Brewing from Sustainability, Economic, and Food Safety Perspectives: A Grounded Theory Approach [PDF]
Present Environment and Sustainable DevelopmentInnovation, 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
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