Results 51 to 60 of about 10,475 (236)
The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products [PDF]
This study reviews the feasibility of using cultivated mushrooms in the development of salt-reduced meat products. For this purpose, it is important to know the role of salt in meat products in order to develop viable strategies for its substitution.
Carmen Botella-Martínez +13 more
core +1 more source
UiO‐66(Zr) metal–organic frameworks are chemically stable, biocompatible, and highly tunable nanomaterials. Their modular structure enables controlled drug delivery, multimodal bioimaging, and light‐activated photodynamic therapy, supporting integrated diagnostic and therapeutic (theranostic) applications in cancer and biomedical research.
Veronika Huntošová +2 more
wiley +1 more source
Meat Consumption Patterns and Perspectives of Meat Substitutes Among Young Consumers in Slovakia
The meat industry faces many challenges related to health, sustainability, and excessive consumption. The paper identifies consumption patterns of young consumers and explores key determinants of both current meat consumption and consumption of meat ...
Kristína PREDANÓCYOVÁ +3 more
doaj +1 more source
Fluid Biomarkers of Disease Burden and Cognitive Dysfunction in Progressive Supranuclear Palsy
ABSTRACT Objective Identifying objective biomarkers for progressive supranuclear palsy (PSP) is crucial to improving diagnosis and establishing clinical trial and treatment endpoints. This study evaluated fluid biomarkers in PSP versus controls and their associations with regional 18F‐PI‐2620 tau‐PET, clinical, and cognitive outcomes.
Roxane Dilcher +10 more
wiley +1 more source
Plant‐based foods as meat and fat substitutes [PDF]
Animal proteins have in the past been used in food production due to their functional properties that range from gelation and emulsification to foaming ability and stability.
Vriesekoop, F. +3 more
core +1 more source
The low energy density and healthier ingredients can replace some or all of the fat in emulsified meat products according to some studies. Meat products with low fat content are the major trends in developing healthier meat products.
I. I. Bandura, S. M. Sabadash
doaj +1 more source
Relationship Between Neurologic Symptoms and Signs and FMR1 Genotype in Premutation Carriers
ABSTRACT Background and Objectives Fragile X‐associated Tremor/Ataxia Syndrome (FXTAS) is the most severe late‐onset condition caused by a premutation in the FMR1 gene, characterized by expanded CGG triplet repeats of 55–200. Clinical presentations of FXTAS, including gait ataxia, kinetic tremor, cognitive decline, and rare Parkinsonism, are linked to ...
Flora Tassone +8 more
wiley +1 more source
ABSTRACT Objective To clarify the clinical relevance of dopamine transporter single‐photon emission computed tomography (DAT‐SPECT) abnormalities in amyotrophic lateral sclerosis (ALS), with a prespecified focus on sex‐stratified associations with disease progression and short‐term prognosis.
Tomoya Kawazoe +7 more
wiley +1 more source
Considering the alternatives: lessons from Israel’s meat substitutes initiatives
As one of the industry leaders in the field of alternative proteins, Israel provides an interesting and important test case for examining explicit and implicit agendas in the professional and public debate regarding sustainable pathways for alternative ...
Rafi Grosglik +3 more
doaj +1 more source
Predicting extreme defects in additive manufacturing remains a key challenge limiting its structural reliability. This study proposes a statistical framework that integrates Extreme Value Theory with advanced process indicators to explore defect–process relationships and improve the estimation of critical defect sizes. The approach provides a basis for
Muhammad Muteeb Butt +8 more
wiley +1 more source

