Results 91 to 100 of about 168,063 (305)

Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization. [PDF]

Food Sci Nutr, 2023
Hashempour-Baltork F, Jannat B, Dadgarnejad M, Mirza Alizadeh A, Khosravi-Darani K, Hosseini H.   +5 more
europepmc   +1 more source

“Planting” meat substitutes in the meat shelf: An online and two supermarket field experiments to explore the effect of placing meat substitutes next to meat

Journal of Retailing and Consumer Services
Positioning of retail assortments is a powerful way to create a choice architecture that facilitates consumers’ sustainable product choices, for example the shift from animal-derived to plant-based proteins which benefits both planetary and public health. From the perspective of categorisation theory, we investigate whether changing choice architecture,
M. van der Meer, E.M. Schruff-Lim, M.C. Onwezen, A.R.H. Fischer   +3 more
openaire   +1 more source

A Data Driven Review of In Vitro Electrical and Mechanical Stimulation for Post‐Acute Phase Wound Healing

Advanced Healthcare Materials, EarlyView.
This review examines how in vitro electrical and mechanical stimulation modulates wound healing in fibroblasts and keratinocytes. Analyzing over 560 experimental data points, we relate stimulation parameters to proliferation and migration outcomes, evaluate platform designs, and highlight the need for multi‐parameter optimization to advance targeted ...
Matthew K. Burgess, Ellen F. Marsh, Veronica M. Lucian, Malavika Nair   +3 more
wiley   +1 more source

Unveiling the Role of Curvature in Carbon for Improved Energy Release of Ammonium Perchlorate

Advanced Materials, EarlyView.
High‐curvature carbon materials identified via machine learning and simulation can enhance the heat release and combustion performance of ammonium perchlorate. ABSTRACT The catalytic role of carbon curvature in the thermal decomposition of ammonium perchlorate (AP) remains largely unexplored. To address this gap, this study employs machine learning and
Dan Liu, Keliang Song, Haorui Zhang, Zhipeng Liu, Guansong He, Junru Wang, Wenming Yang, Xu Zhao, Zhijian Yang   +8 more
wiley   +1 more source

Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria

Food Technology and Biotechnology, 2021
Research background. Formulations based on vegetable or fish oil and modifications in the production technology of dry fermented sausages have emerged in recent years aiming to achieve the desirable target of reducing the fat content of these meat ...
Taxiarchoula Magra, Nikolaos Soultos, Chrysostomos Dovas, Ekaterini Papavergou, Thomai Lazou, Ilias Apostolakos, Georgia Dimitreli, Ioannis Ambrosiadis   +7 more
doaj  

Artificial Intelligence‐Assisted Workflow for Transmission Electron Microscopy: From Data Analysis Automation to Materials Knowledge Unveiling

Advanced Materials, EarlyView.
AI‐Assisted Workflow for (Scanning) Transmission Electron Microscopy: From Data Analysis Automation to Materials Knowledge Unveiling. Abstract (Scanning) transmission electron microscopy ((S)TEM) has significantly advanced materials science but faces challenges in correlating precise atomic structure information with the functional properties of ...
Marc Botifoll, Ivan Pinto‐Huguet, Enzo Rotunno, Thomas Galvani, Catalina Coll, Payam Habibzadeh Kavkani, Maria Chiara Spadaro, Yann‐Michel Niquet, Martin Børstad Eriksen, Sara Martí‐Sánchez, Georgios Katsaros, Giordano Scappucci, Peter Krogstrup, Giovanni Isella, Andreu Cabot, Gonzalo Merino, Pablo Ordejón, Stephan Roche, Vincenzo Grillo, Jordi Arbiol   +19 more
wiley   +1 more source

Preparation of Cassia Bean Gum/Soy Protein Isolate Composite Matrix Emulsion Gel and Its Effect on the Stability of Meat Sausage

Gels
The use of plant-derived emulsified gel systems as fat substitutes for meat products has always been an important direction in the development of healthy foods.
Qiang Zou, Yuhan Zheng, Yudie Liu, Linghui Luo, Yuyou Chen, Guilian Ran, Dayu Liu   +6 more
doaj   +1 more source

Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage. [PDF]

Food Sci Anim Resour, 2022
Kang KM, Lee SH, Kim HY.
europepmc   +1 more source

Feeding Hens For Egg Production [PDF]

, 1919
Exact date of bulletin unknown.PDF pages:
Munroe, H. D.
core  

Flexoelectrically Induced Polar Topology in Twisted SrTiO3 Membranes

Advanced Materials, EarlyView.
Twisted SrTiO3 bilayers host polar vortices of flexoelectric origin, revealed through combined experiment and theory. By reconstructing polarization from the toroidal moment of strain gradients, the work establishes a 3D chiral state with broken inversion and mirror symmetries.
Isabel Tenreiro, Hugo Aramberri, Víctor Rouco, Gabriel Sánchez‐Santolino, Mariona Cabero, Fernando Gallego, David Sánchez‐Manzano, José M. González‐Calbet, Federico Mompeán, Mar García‐Hernández, Alberto Rivera‐Calzada, Jorge Íñiguez‐González, Carlos León, Jacobo Santamaría   +13 more
wiley   +1 more source