Results 41 to 50 of about 87,618 (312)
Advancing Precision Nutrition Through Multimodal Data and Artificial Intelligence
Advanced Science, EarlyView.Individual responses to food vary dramatically, challenging traditional dietary advice. This review explores how the unique genetic makeup, gut microbiome, and brain activity shape host metabolic health. We examine how artificial intelligence integrates these multimodal data to predict individualized dietary needs, moving beyond one‐size‐fits‐all ...
Yuanqing Fu +5 more
wiley +1 more source
Design and implementation of an ultrasonic sensor for rapid monitoring of industrial malolactic fermentation of wines [PDF]
, 2017 Ultrasound is an emerging technology that can be applied to monitor food processes. However, ultrasonic techniques are usually limited to research activities within a laboratory environment and they are not extensively used in industrial processes.
Amer Boixareu, Miguel Ángel +6 more
core +2 more sources
Non‐Equilibrium Synthesis Methods to Create Metastable and High‐Entropy Nanomaterials
Advanced Science, EarlyView.ABSTRACT Stabilizing multiple elements within a single phase enables the creation of advanced materials with exceptional properties arising from their complex composition. However, under equilibrium conditions, the Hume–Rothery rules impose strict limitations on solid‐state miscibility, restricting combinations of elements with mismatched crystal ...
Shuo Liu +3 more
wiley +1 more source
Beyond the Ban—Shedding Light on Smallholders' Price Vulnerability in Indonesia's Palm Oil Industry
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT The Indonesian government imposed a palm oil export ban in April 2022 to address rising cooking oil prices. This study explores oil palm smallholders' vulnerability to the policy using descriptive statistics, Lasso, and post‐Lasso OLS regressions.
Charlotte‐Elena Reich +3 more
wiley +1 more source
Microorganisms, 2017 Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative.
Miriam T. Nediani +5 more
doaj +1 more source
Shipin gongye ke-ji, 2022 In this study, the safety of traditional naturally fermented sour meat from four different regions was analyzed. Furthermore, Lactobacillus plantarum 120 (Lp-120), Saccharomyces cereviscerae 2018 (Sc-2018) and Staphylococcus xylosae 135 (Sx-135) were ...
Tingren LI +5 more
doaj +1 more source
Feed interventions and skatole deposition [PDF]
, 2012 Skatole produced in the large intestine of the pig and the testicular steroid androstenone are the main substances contributing to boar tainted meat from entire male pigs.
Jensen, Rikke Lassen
core
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages [PDF]
, 2005 The aim of this study was to determine the technological properties of 2 strains of Staphylococcus simulans (Ssm12, Ssm21) and 4 strains of S. carnosus (SC28, SC31, SC54 and SC55) for the selection of a potential starter cultures to employ in the ...
BLAIOTTA, GIUSEPPE +4 more
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