Results 61 to 70 of about 5,292 (275)

TO THE QUESTION ABOUT MEAT FREEZING. REVIEW

, 2019
The overview of studies of freezing and defrosting of raw meat, conducted during the recent years, is presented in the article. The freezing is the most effective method of preserving meat, so developments in this area are in demand by the food industry.
Olga I. Lunina, Irina M. Chernukha, Andrey B. Lisitsyn   +2 more
core   +2 more sources

Microstructure Reconstruction in Battery Electrodes Using Machine Learning Based on Low‐Voltage Focused Ion Beam–Scanning Electron Microscopy Tomography Images

Advanced Engineering Materials, EarlyView.
Low‐voltage FIB‐SEM tomography combined with a image preprocessing pipeline improves phase contrast and enables reliable machine‐learning segmentation of conductive networks in lithium‐ion battery electrodes. Structural descriptors are extracted from segmented images, done semimanually and automated, and compared.
Lisa Beran, Vincent Nebel, Dominik Perius, Kshitij Kumar, Yannis Heim, Laura Bies, Tobias Kraus   +6 more
wiley   +1 more source

Alternative Proteins, Meat and Dairy Analogues: Are They Viable Consumer Options?

Journal of Applied Food Technology
The increasing production and consumption of meat globally have raised serious concerns about environmental pollution, land and water requirements, greenhouse gas emissions, biodiversity loss and human health. Ensuring adequate protein requirement is one
Christina Rehagel, Diana Bogueva, Dora Marinova, Sümeyye Uçak, Esra Çelik, İsmail Hakkı Tekiner, Ömer Akıneden   +6 more
doaj   +1 more source

Investigation potential of hydrocolloids in meat analogue preparation

, 2023
The texture, appearance and juiciness of meat analogues should resemble meat as much as possible to enhance their adoption by consumers. The effects of the addition of different hydrocolloids (xanthan (X), iota-carrageenan (CA), sodium alginate (SA ...
Broekema, Nicole Louise, Boom, Remko, van der Goot, Atze Jan, Taghian Dinani, Somayeh   +3 more
core   +1 more source

Thermally Pre‐Formed Reconfigurable Resistive Random‐Access Memory Crossbar Arrays: A Dual‐Mode Platform for Robust Physically Unclonable Functions and In‐Memory Computing

Advanced Functional Materials, EarlyView.
A reconfigurable RRAM platform utilizing thermally pre‐formed filaments (TPFs) is developed to realize robust hardware security. By exploiting the thermodynamic stochasticity of TPFs, exceptionally reliable physically unclonable functions (PUFs) are achieved.
Seongbin Kwon, Taewon Lee, Dohyeong Kim, Sungmin Hwang, Sungjoon Kim   +4 more
wiley   +1 more source

The Global Influence of the Seventh-Day Adventist Church on Diet

Religions, 2018
The emphasis on health ministry within the Seventh-day Adventist (SDA) movement led to the development of sanitariums in mid-nineteenth century America.
Jim E. Banta, Jerry W. Lee, Georgia Hodgkin, Zane Yi, Andrea Fanica, Joan Sabate   +5 more
doaj   +1 more source

High‐Throughput Digital Decoding of Vascular Heterogeneity in Patient‐Specific Tumor Microenvironments

Advanced Healthcare Materials, EarlyView.
ABSTRACT Quantitative characterization of vascular heterogeneity in complex microphysiological systems (MPS), particularly within patient‐derived tumor microenvironments, remains a major challenge for scalable disease modeling and therapeutic evaluation.
Jungseub Lee, Wooju Park, Sujin Hyung, Sangmin Jung, Kyungho Lee, Junseok Jeon, Noo Li Jeon, Jeeyun Lee, Hye Ryoun Jang, Jihoon Ko   +9 more
wiley   +1 more source

Towards sustainability: characterizing the properties of a chicken and yellow pea meat analogue burger

, 2021
Livestock production has detrimental impacts on the environment and has resulted in a need to shift consumers to more sustainable protein sources. Legumes are a sustainable protein source option; however, innovative novel food products are needed to ...
Chandler, Sarah
core  

Dairy and Meat Analogues

Abstract The demand for plant-based alternative products is steadily growing due to ethical reasons, sustainability concerns or health aspects. Alternatives can be manufactured from plant-based protein sources to mimic characteristics of animal-derived products, including their optical appearance, flavour, texture, nutritional value ...
Lisa M. Berger, Monika Gibis, Jochen Weiss   +2 more
openaire   +1 more source

Meat Analogues: Plant based alternatives to meat products- A review

International Journal of Food and Fermentation Technology, 2015
A meat analog, also called a meat substitute, mock meat, faux meat or imitation meat, approximates certain aesthetic qualities and chemical characteristics of specific types of meat. The consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for ...
VK Joshi, Satish Kumar
openaire   +1 more source