Results 41 to 50 of about 3,105,951 (351)
Microalgal Proteins and Bioactives for Food, Feed, and Other Applications
Applied Sciences, 2022 Microalgae are a known source of proteins, prebiotics, lipids, small molecules, anti-oxidants and bioactives with health benefits that can be harnessed for the development of functional foods, feeds, cosmeceuticals and pharmaceuticals.
Simona Lucakova +2 more
doaj +1 more source
The impact of climate and societal change on food and nutrition security: A case study of Malawi
Food and Energy Security, 2021 Society is currently facing an unprecedented challenge in terms of achieving food and nutrition security for a rapidly expanding global population while also minimising and reversing damage to the natural environment.
Charlotte Hall +3 more
doaj +1 more source
Considering Fraud Vulnerability Associated with Credence-Based Products Such as Organic Food
Foods, 2021 Organic foods carry a premium price. They are credence-based foods, i.e., it is difficult for consumers to evaluate the premium aspects of organic food under normal use.
Louise Manning, Aleksandra Kowalska
doaj +1 more source
FEBS Letters, EarlyView.Metabolic dysfunction‐associated steatotic liver disease (MASLD) affects nearly one‐third of the global population and poses a significant risk of progression to cirrhosis or liver cancer. Here, we discuss the roles of hepatic dendritic cell subtypes in MASLD, highlighting their distinct contributions to disease initiation and progression, and their ...
Camilla Klaimi +3 more
wiley +1 more source
Reformulation of Packaged Foods and Beverages in the Colombian Food Supply [PDF]
Nutrients, 2020 Public discussion, advocacy, and legislative consideration of policies aimed at reducing consumption of processed foods, such as sugar-sweetened beverage (SSB) taxes and mandatory front-of-package (FOP) warning labels, may stimulate product reformulation as a strategy to prevent regulation.
Caitlin M. Lowery +4 more
openaire +4 more sources
Contribution of NOVA food groups to energy and nutrient supply in Mexican households
Salud Pública de México, 2019 Objective. To analyze the contribution of natural, processed and ultra-processed foods to energy and nutrient supply in Mexican households. Materials and methods.
Mariana Romo-Aviles +1 more
doaj +1 more source
Food products for space applications [PDF]
, 1968 Specially-prepared foodstuffs supply an astronaut with a diet containing his basic nutritional requirements in a form that is useful in his enironment. Several edible coatings preserve foods and give loose foods form and firmness.
Cope, P. S., Larson, R. W.
core +1 more source
Sustainable Recipes. A Food Recipe Sourcing and Recommendation System to Minimize Food Miles [PDF]
arXiv, 2020 Sustainable Recipes is a tool that (1) connects food recipes ingredient lists with the closest organic providers to minimize the distance that food travels from farm to food preparation site and (2) recommends recipes given a GPS coordinate to minimize food miles.
arxiv
Functional variation among LPMOs revealed by the inhibitory effects of cyanide and buffer ions
FEBS Letters, EarlyView.This study addresses the inhibition of lytic polysaccharide monooxygenases (LPMOs) by cyanide and explains how and why the magnitude of observed inhibitory effects depends on the way LPMO reactions are setup and on the type of LPMO. Enzymes known as lytic polysaccharide monooxygenases (LPMOs) are mono‐copper polysaccharide‐degrading peroxygenases that ...
Ole Golten +10 more
wiley +1 more source