Results 111 to 120 of about 17,714 (294)
A Question of Choice: Trend-Sensitive Swedish Consumer Attitudes Toward Plant-Based Meat Analogues
GastronomyPlant-based meat analogues (PBMAs) are positioned as promising alternatives to animal-based foods due to their potential environmental and health benefits. This study aimed to investigate the acceptability of PBMAs among trend-sensitive Swedish consumers,
Sarah Forsberg +3 more
doaj +1 more source
Nutritional marketing of plant-based meat-analogue products: an exploratory study of front-of-pack and website claims in the USA. [PDF]
Public Health Nutr, 2021 Lacy-Nichols J, Hattersley L, Scrinis G.
europepmc +1 more source
Loading Mode Dependence of Twin‐Twin Boundary Formation in a Textured Magnesium Alloy
Advanced Materials Interfaces, EarlyView.The structures of twin‐twin boundaries formed by interactions between twin variants sharing the same or different zone axes in a deformed magnesium alloy are demonstrated. Lattice distortion around complicated interfaces promotes grain refinement in the subsequent thermomechanical process, enhancing the mechanical performance of magnesium alloys ...
Yuzhi Zhu +7 more
wiley +1 more source
Advanced Materials Technologies, EarlyView.A sensor is fabricated that reflects electromagnetic waves wirelessly using only edible materials. The substrate is made of edible materials such as sugar and starch, and the electrodes are made of gold. This sensor has isotropic electromagnetic wave characteristics in response to rotation.
Ryosuke Matsuda +5 more
wiley +1 more source
Printed 2.5D‐Microstructures with Material‐Specific Functionalization for Tunable Biosensing
Advanced Materials Technologies, EarlyView.The 2.5D‐MiSENSE platform integrates a microstructured biosensor with an in‐line milking pipeline to enable real‐time detection of mastitis biomarkers during active milk flow. The system uses a 2.5D microengineered surface and patterned electrodes to enhance milk–sensor interaction.
Matin Ataei Kachouei +2 more
wiley +1 more source
Ultrasonics SonochemistryThe Maillard reaction enhances sensory properties of foods by generating Maillard reaction products (MRPs). A major challenge for consumer acceptance of plant-based meat analogues is their lack of taste.
Jong Hyeon Han +8 more
doaj +1 more source
Ductility Tuning via Cluster Network Characteristics of Porous Components
Advanced Materials Technologies, EarlyView.Network optimization via cluster characteristics induced by interaction of stress concentration is proposed, demonstrating increased cluster size and dispersion in non‐uniform porous components. The optimized structures exhibit, for the first time, that enhanced ductility and damage progression is controllable through zigzag cluster network designed by
Ryota Toyoba +4 more
wiley +1 more source
INTERREGIONAL COMPETITION IN THE U.S. SWINE-PORK INDUSTRY: AN ANALYSIS OF OKLAHOMA'S AND THE SOUTHERN STATES' EXPANSION POTENTIAL [PDF]
Community/Rural/Urban Development,
Bullock, J. Bruce +2 more
core +1 more source
Juiciness of plant-based meat analogues
The demand for heathy, sustainable but tasty food has driven efforts to improve the sensory quality of plant-based meat analogues (PBMAs). Juiciness, a key driver of consumer liking, remains largely underexplored. This thesis aimed to understand juiciness perception by investigating the relationships between food physicochemical properties, oral ...
openaire +2 more sources
Advanced Photonics Research, EarlyView.This review highlights recent advances in accelerating luminescence in nanostructures through cooperative emission, resonator coupling, and nonlocal light–matter interactions. By unifying concepts such as excitonic superradiance, superfluorescence, and the plasmonic Purcell effect, it reveals physical limits of ultrafast emission and their potential ...
Masaaki Ashida +3 more
wiley +1 more source