Results 91 to 100 of about 742,059 (309)
Food Chemistry: Molecular SciencesSlaughter process of broiler is a major source of microbial contamination and chilling is one of the most important steps for carcasses' sterilization. However, limited research has focused on the carcasses' sterilization technology. Furthermore, the use
Zhen Li +5 more
doaj +1 more source
Consumers' Willingness to Pay a Price for Organic Beef Meat [PDF]
The goal of this paper is to estimate the maximum price consumers are willing to pay (MPWTP) for organic beef meat. To this purpose, a theoretical and econometric approach is presented, based on the RUM model and on a Contingent Valuation technique.
Corsi, Alessandro, Novelli, Silvia
core +1 more source
Process redesign for effective use of product quality information in meat chains [PDF]
, 2012 To fulfil segmented consumer demand and add value, meat processors seek to exploit quality differences in meat products. Availability of product quality information is of key importance for this.
Rijpkema, Willem A. +2 more
core +2 more sources
Advanced Materials, EarlyView.A fully flexible ion‐gel‐gated graphene‐channel transistor driven by a triboelectric nanogenerator enables self‐powered tactile sensing and synaptic learning. Mimicking spike‐rate‐dependent plasticity, the device exhibits frequency‐selective potentiation and depression, supporting rate‐coded neuromorphic computation even under flex.
Hanseong Cho +3 more
wiley +1 more source
ORGANIC MEAT IN ITALY: SITUATION AND PERSPECTIVES ON THE LIGHT OF THE EXPERIENCE OF A SMALL GROUP OF FIRMS LOCATED IN THE VENETO REGION [PDF]
Although organic meat consumption has recently shown a great percentage growth in some EU countries, different problems have risen in order to supply the markets with adequate levels of organic meat, especially in countries like Italy, where conventional
Galletto, Luigi
core +1 more source
Fat extraction from mechanically deboned beef with various pH and alkalis : a thesis presented in fulfilment of the requirements for the degree of Master of Technology at Massey University [PDF]
, 1994 The study showed that meat surimi with a 1.3% fat content could be prepared from mechanically deboned beef. The process used in the laboratory to prepare the meat surimi was a relatively simple process requiring few unit operations, unit ...
Wu, San-Der
core
Superionic Amorphous Li2ZrCl6 and Li2HfCl6
Advanced Materials, EarlyView.Amorphous Li2HfCl6 and L2ZrCl6 are shown to be promising solid‐state electrolytes with predicted ionic conductivities >20 mS·cm−1. Molecular dynamics simulations with machine‐learning force fields reveal that anion vibrations and flexible MCl6 octahedra soften the Li coordination cage and enhance mobility. Correlation between Li‐ion diffusivity and the
Shukai Yao, De‐en Jiang
wiley +1 more source
Advanced Materials, EarlyView.The perspective presents an integrated view of neuromorphic technologies, from device physics to real‐time applicability, while highlighting the necessity of full‐stack co‐optimization. By outlining practical hardware‐level strategies to exploit device behavior and mitigate non‐idealities, it shows pathways for building efficient, scalable, and ...
Kapil Bhardwaj +8 more
wiley +1 more source
A Comparative Analysis of the Meat Sector in Hungary and Emilia-Romagna: Performance and Efficiency [PDF]
In the last years, a lot of important changes occurred inside the European Union after the entering of 12 new member States. The rate of economic growth of the new member States has been higher the other EU members.
Brasili, Cristina +3 more
core +1 more source
AI–Guided 4D Printing of Carnivorous Plants–Inspired Microneedles for Accelerated Wound Healing
Advanced Materials, EarlyView.This work presents an artificial intelligence (AI)‐guided 4D‐printed microneedle platform inspired by carnivorous plants for wound healing. A thermo‐responsive shape memory polymer enables body temperature–triggered self‐coiling for autonomous wound closure.
Hyun Lee +21 more
wiley +1 more source