Results 21 to 30 of about 11,739,421 (292)

Three-Dimensional Printing Applications in Food Industry

Nanomanufacturing, 2023
Three-dimensional (3D) printing has gained increasing attention for its unique ability to create geometrically complex designs, which not only can be used for mass manufacturing but also has environmental and economic benefits.
Areti Leontiou, Stavros Georgopoulos, Vassilios K. Karabagias, George Kehayias, Anastasios Karakassides, Constantinos E. Salmas, Aris E. Giannakas   +6 more
doaj   +1 more source

Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules

Molecules, 2020
Nanoscale lipid bilayers, or nanoliposomes, are generally spherical vesicles formed by the dispersion of phospholipid molecules in a water-based medium by energy input.
Ali Zarrabi, Mandana Alipoor Amro Abadi, Sepideh Khorasani, M.-Reza Mohammadabadi, Aniseh Jamshidi, Sarabanou Torkaman, Elham Taghavi, M.R. Mozafari, Babak Rasti   +8 more
doaj   +1 more source

Degradation mechanism of the von Willebrand factor A2 domain by nattokinase

FEBS Letters, EarlyView.
Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto, Masatomo So, Ayako Furukawa, Kenji Sugase   +3 more
wiley   +1 more source

Perceptions of Food among College Students in the Field of Food Science: A Food Sustainability Approach

Foods, 2023
The complex concept of food sustainability has become crucial in all spheres of life. Dietitians, food scientists, and technologists are in a unique position to promote sustainability in food systems. However, the perceptions of food sustainability among
Maria Clara de Moraes Prata Gaspar, Claudia Soar, Mari Aguilera, Maria Clara Gomez, Ricard Celorio-Sardà, Oriol Comas-Basté, Cristina Larrea-Killinger, M. Carmen Vidal-Carou   +7 more
doaj   +1 more source

Microbiome−host proteostasis crosstalk—An emerging perspective on mechanisms and interventions toward healthy longevity

FEBS Letters, EarlyView.
Proteostasis and the gut microbiota play a key role in shaping host physiology. Microbiota‐derived metabolites, vitamins, and RNA modulate host proteostasis. Findings from model systems, including C. elegans, indicate microbes can either stabilize or disrupt host proteostasis.
Abhishek Anil Dubey, Maria Ermolaeva
wiley   +1 more source

Food Irradiation for Food Safety: Consumer Awareness, Attitudes, and Acceptance Toward Irradiated Food in Indonesia

Journal of Applied Food Technology
Indonesia faces major food safety issues. Foodborne illness and food loss and waste (FLW) are affecting public health and the economy. This will likely continue unless these problems are addressed.
Ilham Fauzan, Ahmad Bukhari, Ari Tresna Sumantri   +2 more
doaj   +1 more source

Physical, chemical, microbiological and sensory carachterization of Manipuça jellies for municipal school meals of Fortaleza-CE

Revista Brasileira de Fruticultura, 2018
This research aimed to characterize the physical, chemical, microbiological and sensory characterization of manipuçá (Mouriri cearensis Huber) jellies as an alternative to school meals of an elementary public school in Fortaleza-CE.
Lidiane Medeiros Freitas Azevedo, Eliseu Marlônio Pereira de Lucena, Oriel Herrera Bonilla, Márcia Régia Souza da Silveira, Antenor Silva Júnior   +4 more
doaj   +1 more source

From mice to humans—divergent strategies for intestinal homeostasis and regeneration

FEBS Letters, EarlyView.
Recent advances such as organoid genome editing, xenotransplantation, imaging, and whole‐genome sequencing have enabled direct studies of human intestinal stem cells (ISCs). These studies reveal species‐specific features, including slower ISC proliferation, distinct injury responses, slower somatic mutation accumulation in humans, and an inverse ...
Keiko Ishikawa, Shinya Sugimoto, Toshiro Sato   +2 more
wiley   +1 more source

Food safety in Finland 2021 [PDF]

, 2022
This report presents the 2021 results of regulatory control related to food safety, official controls and monitoring programmes on food and feed, as well as research and risk assessments.
Finnish Food Authority, Finnish Food Authority
core  

Developing sous vide/freezing systems for ready-meal components [PDF]

, 2005
End of Project ReportSous vide cooking involves sealing raw or par-cooked food in a vacuumised laminated plastic pouch or container, cooking by controlled heating, rapid chilling and then re-heating for consumption. The chilled storage period is up to 21
O'Beirne, David, Gormley, Ronan T., Oliveira, Jorge, Tansey, Fergal, Carbonell, Serge, Bourke, Paula   +5 more
core   +1 more source