Results 151 to 160 of about 13,255 (277)

Nutritional considerations to inform nutritional safety assessments of foods derived from cellular agriculture: A scoping review protocol. [PDF]

MethodsX
Benkhedda K, Parrott MD, Nishi SK, Wong VCH, Kenney L, Xiao CW, Rehman A, Chakrabarti S, Whiteside M.   +8 more
europepmc   +1 more source

Access to Finance and Innovation in the Canadian Food Processing

Agribusiness, EarlyView.
ABSTRACT Innovation is a presumed channel through which finance affects productivity, yet there is limited research testing the relationship between finance and innovation in the food manufacturing sector. The purpose of the paper is to explore the determinants (e.g., financing, R&D, firm size, expenditure on innovation) of the adoption of innovation ...
Getu Hailu, Deepananda Herath
wiley   +1 more source

Report on qualitative concept tests (D.6.2)

, 2013
This report presents the findings of the qualitative concept tests, conducted as a part of WP6 of the SUMMER project. The main objective of the study is to explore consumers’ response to improved animal welfare standards in organic production systems ...
Marian, Livia
core  

Foodborne Lactic Acid Bacteria Inactivate Planktonic and Sessile <i>Escherichia coli</i> O157:H7 in a Meat Processing Environment: A Physiological and Proteomic Study. [PDF]

Foods
Cisneros L, Baillo AA, Ploper D, Valacco MP, Moreno S, Yantorno O, Fusco V, Fadda S.   +7 more
europepmc   +1 more source

Food Tastes in the United States: Convergence or Divergence?

Agribusiness, EarlyView.
ABSTRACT This study investigates how food consumption tastes have changed in recent decades across the United States. Using NielsenIQ data for over 77 million transactions, there is evidence of divergence in food tastes across regions from 2007 to 2016 and across households of different income, education, and race/ethnicity groups.
Michael DeDad
wiley   +1 more source

Antioxidant Potential of Probiotics and Postbiotics Derived from Lactic Acid Bacteria and Their Impact on Foods. [PDF]

Foods
Abrashev R, Krumova E, Atanasova N, Dobreva L, Angelova M, Danova S.   +5 more
europepmc   +1 more source

Animal‐Based Brands Taking the Plant‐Based Opportunity: A Tasting Experiment Exploring Consumer Acceptance of Plant‐Based Brand Extensions

Agribusiness, EarlyView.
ABSTRACT This study investigates how consumer taste and brand equity perceptions shape the acceptance of plant‐based milk products. Using a blind/informed tasting experiment, we evaluated consumers' willingness to buy (WTB) and taste perception of a plant‐based milk alternative produced by a traditional dairy brand, compared with competing plant‐based ...
Federico Parmiggiani, Mirta Casati, Elena Castellari, Fosca Vezzulli, Veronica Vitali, Milena Lambri, Claudio Soregaroli   +6 more
wiley   +1 more source

Customers Start Eating Lab-Grown Meat—With a Side of Uncertainty

Engineering
Sarah C.P. Williams
doaj   +1 more source

In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Brazilian Dry-Cured Loin (Socol). [PDF]

Microorganisms
Chow FC, Valente GLC, Santos VPF, Soares CF, Figueiredo HCP, Cançado SV, Figueiredo TC, Souza MR.   +7 more
europepmc   +1 more source

Exploring the Impact of Meat Alternative Labeling Regulations on the U.S. Meat Consumption Patterns

Agribusiness, EarlyView.
ABSTRACT The global demand for conventional meat continues to rise, but it is also associated with substantial environmental and health challenges. In response, meat alternatives have gained popularity, sparking debates over meat alternative labeling regulations. This study investigates the effects of meat alternative labeling regulations in the United
Jeong Hun Ji, Sang Hyeon Lee
wiley   +1 more source