Results 11 to 20 of about 11,739,421 (292)

Framing the futures of animal-free dairy: Using focus groups to explore early-adopter perceptions of the precision fermentation process

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, Oscar Zollman Thomas, Courtney Dillard, Daniel Bowman, Brice Le Roy   +4 more
doaj   +1 more source

Magnetic Separation in Bioprocessing Beyond the Analytical Scale: From Biotechnology to the Food Industry

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, Paula Fraga-García, Marco Eigenfeld, Thomas M. Becker, Sonja Berensmeier   +4 more
doaj   +1 more source

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
doaj   +1 more source

Fruit Powder Analysis Using Machine Learning Based on Color and FTIR-ATR Spectroscopy—Case Study: Blackcurrant Powders

Applied Sciences, 2023
Fruits represent a valuable source of bioactivity, vitamins, minerals and antioxidants. They are often used in research due to their potential to extend sustainability and edibility.
Krzysztof Przybył, Katarzyna Walkowiak, Aleksandra Jedlińska, Katarzyna Samborska, Łukasz Masewicz, Jakub Biegalski, Tomasz Pawlak, Krzysztof Koszela   +7 more
doaj   +1 more source

Wheat ATIs: Characteristics and Role in Human Disease

Frontiers in Nutrition, 2021
Amylase/trypsin-inhibitors (ATIs) comprise about 2–4% of the total wheat grain proteins and may contribute to natural defense against pests and pathogens.
Sabrina Geisslitz, Peter Shewry, Fred Brouns, Antoine H. P. America, Giacomo Pietro Ismaele Caio, Matthew Daly, Stefano D'Amico, Roberto De Giorgio, Luud Gilissen, Heinrich Grausgruber, Xin Huang, Daisy Jonkers, Daniel Keszthelyi, Colette Larré, Stefania Masci, Clare Mills, Marie Sofie Møller, Mark E. Sorrells, Birte Svensson, Victor F. Zevallos, Peter Louis Weegels   +20 more
doaj   +1 more source

Chemometrics in Food Technology

, 2012
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   +3 more sources

Effect of non-thermal plasma technology on microbial inactivation and total phenolic content of model liquid food and black pepper grains [PDF]

, 2019
pre-printThe objectives of this study were to investigate the effects of cold plasma technology on the growth and survival rates of vegetative cells and spores, and total phenolic content of black pepper grains.
Tiwari, Brijesh K, Daniels, Stephen, Vijayaraghavan, Rajani K., Free, Louis, Hinds, Laura M., Charoux, Clementine M.G., O'Donnell, Colm P.   +6 more
core   +1 more source

Computational Fluid Dynamics Simulation of Thermal Processes in Food Technology and Their Applications in the Food Industry

Applied Sciences
In this review, the application of computational fluid dynamics (CFD) simulations in analyzing thermal processes within food technology is explored. The focus is on understanding heat transfer, fluid flow, and temperature distribution during various food
Arkadiusz Szpicer, Weronika Bińkowska, Adrian Stelmasiak, Magdalena Zalewska, Iwona Wojtasik-Kalinowska, Karol Piwowarski, Joanna Piepiórka-Stepuk, Andrzej Półtorak   +7 more
doaj   +1 more source

Substantiation of technology for pates of milt from salmon fishes

Известия ТИНРО, 2014
Salmon milt is a valued raw material with high content of biologically active nucleoproteins, as DNA and RNA, and lipids enriched by phospholipids, sterols, fat-soluble vitamins, and polyene fatty acids, therefore development of new products on the base ...
Natalia V. Dementeva, Yulia A. Kutishcheva   +1 more
doaj   +1 more source

SCHOOLTHY: Automatic Menu Planner for Healthy and Balanced School Meals

IEEE Access, 2020
SCHOOLTHY: Automatic Menu Planner for Healthy and Balanced School Meals is a decision support tool that addresses the multi-objective menu planning problem in order to automatically produce meal plans for school canteens.
Eduardo Segredo, Gara Miranda, Juan Manuel Ramos, Coromoto Leon, Casiano Rodriguez-Leon   +4 more
doaj   +1 more source