Results 71 to 80 of about 433,554 (313)

Bovine tuberculosis in Swedish farmed deer [PDF]

, 2004
Bovine tuberculosis (BTB) was introduced into Swedish farmed deer herds in 1987. Epidemiological investigations showed that 10 deer herds had become infected (July 1994) and a common source of infection, a consignment of 168 imported farmed fallow deer ...
Wahlström, Helene
core  

Photon Avalanching Nanoparticles: The Next Generation of Upconverting Nanomaterials?

Advanced Functional Materials, EarlyView.
This Perspective outlines the mechanistic foundations that enable photon‐avalanche (PA) behavior in lanthanide nanomaterials and contrasts them with emerging application spaces and forward‐looking design strategies. By bridging threshold engineering, energy‐transfer dynamics, and materials engineering, we provide a coherent roadmap for advancing the ...
Kimoon Lee, Yunseo Kim, Hyeong‐ku Jo, Dongjoon Yoon, Byeonghyeok Im, WonJeong Yu, Eui‐Rim On, Changhwan Lee   +7 more
wiley   +1 more source

CONSUMER CHOICE AMONG ALTERNATIVE RED MEATS [PDF]

A multinomial logit model was estimated and used to analyze consumer choice between the best retail meat cut from four species of alternative livestock or "none of these" (all with equal retail prices).
Gillespie, Jeffrey M., Reed, Debra, Schupp, Alvin R.   +2 more
core   +1 more source

Karakteristik Daging Dengan Penambahan NaCl Pada Berbagai Waktu Aging Post Mortem [PDF]

, 2006
It is important to maintain meat characteristics after slaughtering because its relationship with preferences and economics values of meat and meat product. Salt addition is an alternative.
Hatta, W. (Wahniyathi), Hermanianto, J. (Joko), Maheswari, R. R. (Rarah)   +2 more
core  

BACH, a Bayesian Optimization Protocol for Accurate Coarse‐Grained Parameterization of Organic Liquids

Advanced Functional Materials, EarlyView.
We present a fully automated Bayesian optimization (BO) protocol for the parameterization of nonbonded interactions in coarse‐grain CG force fields (BACH). Using experimental thermophysical data, we apply the protocol to a broad range of liquids, spanning linear, branched, and unsaturated hydrocarbons, esters, triglycerides, and water.
Janak Prabhu, Akhil Pratap Singh, Pablo Campomanes, Stefano Vanni   +3 more
wiley   +1 more source

Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion

Foods
Faba bean is a promising source of ingredients for the production of meat analogs. However, sensory properties of faba bean, especially the bitter taste of the protein concentrate, restrict its use.
Antti Knaapila, Katja Kantanen, Jose Martin Ramos-Diaz, Vieno Piironen, Mari Sandell, Kirsi Jouppila   +5 more
doaj   +1 more source

Food Safety and Habits in U.S. Meat Demand under Rational Expectations [PDF]

A consumer life-cycle demand system is built to investigate the presence of rational habits and the effects of food safety information on U.S. meat consumption.
Wohlgenant, Michael K., Zhen, Chen
core   +1 more source

Bioprinting Organs—Science or Fiction?—A Review From Students to Students

Advanced Healthcare Materials, EarlyView.
Bioprinting artificial organs has the potential to revolutionize the medical field. This is a comprehensive review of the bioprinting workflow delving into the latest advancements in bioinks, materials and bioprinting techniques, exploring the critical stages of tissue maturation and functionality.
Nicoletta Murenu, Camilla Mussoni, Mateo S. Andrade Mier, Paula Buettner, Nathaly Chicaiza‐Cabezas, Yi‐Yu Robin Dai, Jessica Faber, Maren Fiedler, Zan Lamberger, Xuen Jen Ng, Vanessa Moessler, Anna Rederer, Jonas Roeder, Sabrina Stecher, Katinka Theis, Jeanette Weigelt, Silvia Budday, Gregor Lang, Natascha Schaefer   +18 more
wiley   +1 more source

Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers

Foods
The aim of this study was to produce texturized vegetable proteins (TVPs) from faba bean protein via low-moisture extrusion. The effect of extrusion variables including temperature (110, 125, and 140 °C at the die), feed moisture content (30, 35, and 40%)
Maria Guerrero, Andrea K. Stone, Ravinder Singh, Yuk Chu Lui, Filiz Koksel, Michael T. Nickerson   +5 more
doaj   +1 more source

More Trust Instead of More Vertical Integration in the German Pork Production? Empirical Evidence and Theoretical Considerations [PDF]

It is often hypothesized that contracts and vertical integration are paramount for the future competitiveness of meat supply chains. In this paper we review empirical evidence and theoretical reflections underlying this argumentation.
Schulze, Birgit, Spiller, Achim, Theuvsen, Ludwig   +2 more
core   +1 more source