Results 51 to 60 of about 26,157,948 (297)

Towards sustainable biointelligent food design: structuring potential of plant-based materials exemplified using apricot seed oil oleogels and bigels through 3D food printing

Frontiers in Sustainable Food Systems
Background/IntroductionBiointelligence in the approach of food additive manufacturing represents a significant advancement, enabling the reverse engineering and design of foods.
Evelyn Reinmuth, Ahmed Raouf Fahmy, Olivia Ribette, Mario Jekle   +3 more
doaj   +1 more source

Plant-Based Foods: Safety Risks and Countermeasures [PDF]

Shipin Kexue
Plant-based foods, a new category of foods made from plant materials with specific processes, have characteristics similar to those of animal-based foods, which meet consumers’ nutritional needs.
ZHU Lei, LIU Jing, XU Huan, PAN Yingjie, ZHAO Yong, ZHANG Zhaohuan
doaj   +1 more source

A Narrative Review: In-vitro Methods for Assessing Bio-Accessibility/Bioavailability of Iron in Plant-Based Foods

Frontiers in Sustainable Food Systems, 2021
In-vitro measurement has the advantage of rapid and convenient method of screening the iron bioavailability within the range of plant-based foods. It is important to do preliminary screening as it provides information which will be useful to identify ...
N. Sulaiman, D. I. Givens, S. Anitha
doaj   +1 more source

A Global Analysis of National Dietary Guidelines on Plant-Based Diets and Substitutions for Animal-Based Foods

Current Developments in Nutrition, 2022
Discussing plant-based diets and substitutions for animal-based foods in food-based dietary guidelines (FBDGs) can be a key step in making dietary recommendations more sustainable and healthy as well as more inclusive.
Anna-Lena Klapp, Nico Feil, A. Risius
semanticscholar   +1 more source

Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components

, 2022
Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients.
Li, He, He Li, Jinnuo Cao, Cao, Jinnuo, Lu Huang, Huang, Lu, Tianyu Zhang, Xinqi Liu, Di Zhao, Liu, Xinqi, Yuqing Ren, Zhang, Tianyu, Zhao, Di, Ren, Yuqing   +13 more
core   +1 more source

Structure formation in fruit preparations by fruit fermentates produced with exopolysaccharide-forming lactic acid bacteria

Current Research in Food Science
Fruit preparations are intermediate food products that are primarily used in the dairy industry for the production of fruit yogurt or frozen desserts. Typically, they are stabilized by added hydrocolloids like pectins.
Silvan Festini, Dor Zipori, Marc Wallisch, Agnes Weiss, Sybille Neidhart, Herbert Schmidt, Mario Jekle   +6 more
doaj   +1 more source

Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation-Produced Food Ingredients.

Annual Review of Food Science and Technology
The growing human population, climate change, and environmental pollution pose urgent threats to global food security. New plant-based foods and precision fermentation that enable the production of new food ingredients can contribute to a revolutionary ...
Jing Jin, H. D. den Besten, I. Rietjens, F. Widjaja   +3 more
semanticscholar   +1 more source

Toxicity, formation, contamination, determination and mitigation of acrylamide in thermally processed plant-based foods and herbal medicines: A review.

Ecotoxicology and Environmental Safety, 2023
Thermal processing is one of the important techniques for most of the plant-based food and herb medicines before consumption and application in order to meet the specific requirement.
Min Fan, Xiaoying Xu, Wenjun Lang, Wenjing Wang, Xuepeng Wang, A. Xin, Fang-Mei Zhou, Zhishan Ding, Xiaoqing Ye, Bingqi Zhu   +9 more
semanticscholar   +1 more source

The nutritional soundness of meat-based and plant-based pet foods

, 2021
Objective Global trends such as population growth, increasing competition for protein sources, environmental degradation, and farmed animal welfare concerns, are all driving plant-based pet food development.
Light, N, Knight, A
core  

Comparative Drug Response Profiling in Neuroblastoma Cell Lines and Patient‐Derived Tumor Organoids

Pediatric Blood &Cancer, EarlyView.
ABSTRACT High‐risk neuroblastoma remains a leading cause of pediatric cancer mortality, and improved preclinical models are needed to guide therapeutic developments. We screened seven high‐risk neuroblastoma cell lines and three patient‐derived tumor organoids with 528 compounds alongside bone marrow controls, and compared them with external datasets ...
Krzysztof Wierbiłowicz, Se Whee Sammy Park, Aironas Los, Ernest Liu, Nona Struyf, Tom Erkers, Sören Lehmann, Jan J. Molenaar, Jakob Stenman, Olli Kallioniemi, Päivi Östling, Brinton Seashore‐Ludlow, Kasper Karlsson   +12 more
wiley   +1 more source