Results 141 to 150 of about 117,927,284 (283)
ChemFoodChem, EarlyView.Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu +4 more
wiley +1 more source
Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray
ChemFoodChem, EarlyView.This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi +2 more
wiley +1 more source
Using Retail Scanner Data to Assess the Demand for Value-based Ground Meat Products in Canada [PDF]
We apply a set of weekly Nielsen retail scanner data for the period 2006-2007 to estimate consumer demand of value-based ground meat products in the Canadian retail market.
Moeser, Anke, Anders, Sven
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Perspectives in biomedicine: Superfoods and antioxidant power classification
The Canadian Journal of Chemical Engineering, EarlyView.Abstract The market value of natural food antioxidants will double to 8 billion USD by 2033, driven by a global consumer demand for ‘clean label’ products and proactive wellness solutions. However, the industrial application and health labelling (commercial brands) of these compounds remain severely constrained by inconsistent analytical methods.
Domenico Fuoco, Gregory S. Patience
wiley +1 more source
ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.Contrasting sustainable biomass with depleting petroleum resources, this review charts the evolutionary timeline of lignin‐based TENGs. We systematically evaluate their fundamental mechanisms, enhancement strategies, and applications in green self‐powered electronics.
Yuxin Yang +9 more
wiley +1 more source
A brief discussion of its food value and its proper place in the diet, with a number of recipes for preparing a variety of economical and palatable meat ...
Institute of American Meat Packers. Bureau of Public Relations
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Functional profiling of STXBP1 missense variants using a novel dual‐readout fluorometric assay
Epilepsia, EarlyView.Abstract Objective STXBP1‐related disorders (STXBP1‐RD) are among the most common genetic neurodevelopmental disorders, marked by early onset epilepsy, global developmental delay, and motor impairments. Many missense variants remain uncharacterized, limiting accurate variant interpretation and hindering development of precision therapies.
Elisa A. Waxman +11 more
wiley +1 more source
UNDERSTANDING CONSUMERS' ATTITUDE TOWARD MEAT LABELS AND MEAT CONSUMPTION PATTERN [PDF]
This paper addressed consumers' attitude toward meat labels and the influence of different aspects of meat labels on beef, poultry and seafood consumption using a national survey data.
Rimal, Arbindra, Fletcher, Stanley M.
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Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
In vitro meat production system: why and how? [PDF]
J Food Sci Technol, 2015 Sharma S, Thind SS, Kaur A.
europepmc +1 more source