Results 201 to 210 of about 33,136 (300)

Solid State Fermentation-A Promising Approach to Produce Meat Analogues. [PDF]

Foods
Milcarz A, Harasym J.
europepmc   +1 more source

Development, Nutritional Evaluation, and Shelf‐Life Study of a Jackfruit‐Based Meat Analogue Enriched With Legumes and Spirulina

AgriFood: Journal of Agricultural Products for Food, EarlyView.
A jackfruit‐based meat analog enriched with legumes and spirulina was developed, optimized, and evaluated for sensory, nutritional, and shelf‐life qualities. The best formulation offered superior taste, texture, nutrient density, and maintained safety and quality for up to 60 days under frozen storage. ABSTRACT This study focuses on the development and
Hannah Mary Thomas, Kanicheril Ambikalekshmi Anju   +1 more
wiley   +1 more source

Improving the utilization of Silver carp (Hypopthalmichthys Molitrix) and other under-utilized fish species, especially Fresh water Bream (Abramis brama) [PDF]

, 2008
Bartels, P.V., Kals, J.
core   +1 more source

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source

The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review. [PDF]

Food Prod Process Nutr
Yoganarasimhaswamy IN, Panagodage Y, Agyei D, English M, Kebede B.   +4 more
europepmc   +1 more source

Swedish Consumers' Willingness‐to‐Pay for Plant‐Based Proteins in Pasta Sauce: Preferences and Policy Scenarios

Agribusiness, EarlyView.
ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson, Anna Kristina Edenbrandt, Jens Rommel, Sarah Säll   +3 more
wiley   +1 more source

Plant amino acid analogues as antimicrobial agents. [PDF]

Amino Acids
Demash D, Stasyk O, Stasyk O.
europepmc   +1 more source

Protective Structures in Bulgaria [PDF]

Mariella Nenova
core  

Assessing the Impact of Promotions on Consumer Purchasing Behavior During Crises

Agribusiness, EarlyView.
ABSTRACT Understanding how households modify their food expenditure decisions during times of crisis is essential because consumer purchasing behavior frequently changes during these times. This study looks at these behavioral shifts during the COVID‐19 pandemic, concentrating on how price sensitivity and response to sales promotions changed over the ...
Wafa Mehaba, José María Gil
wiley   +1 more source

Transient modeling of extraction columns: Parameter estimation, uncertainty analysis, and operation optimization

AIChE Journal, EarlyView.
Abstract Despite extensive modeling efforts in extraction research, transient column models are rarely applied in industry due to concerns regarding parameter identifiability and model reliability. To address this, we analyzed uncertainty propagation from estimated parameters in a previously introduced column model and assessed identifiability via ill ...
Andreas Palmtag, Jannik Dohmen, Andreas Jupke   +2 more
wiley   +1 more source