Results 241 to 250 of about 498,894 (298)

Dynamic Modulation of the Microenvironment Promotes Functional Maturation of Engineered Tissues

Advanced Healthcare Materials, EarlyView.
Engineered tissues lack the dynamic microenvironment of native tissues. A biocompatible, diffusible small molecule to dynamically modulate tissue microenvironments during maturation is used. Timing‐dependent modulation yields distinct outcomes, producing thicker, more native‐like blood vessels, stronger and more mature cardiac tissues, and optimized ...
Eric Silberman, Hadas Oved, Itay Gil, Amgad Marzook, Ester Sapir Baruch, Yahel Shechter, Assaf Shapira, Tal Dvir   +7 more
wiley   +1 more source

Identification of factors associated with foreign substance contamination in restaurant food. [PDF]

Sci Rep
Jung M, Park S.
europepmc   +1 more source

Protocol for dissection and organotypic explant culture of the neonatal and adult stria vascularis. [PDF]

STAR Protoc
Thulasiram MR, Dabdoub A.
europepmc   +1 more source

The social context in bark beetle - fungus bioassays: a case study in European fir engraver bark beetles and their fungal associates. [PDF]

Front Microbiol
Tanin SM, Nuotclà JA, Biedermann PHW.
europepmc   +1 more source

A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes. [PDF]

Front Nutr
Wang X, Li J, Wu X, Fan S, Wang Z, Zhao Y, Li J, Chen D.   +7 more
europepmc   +1 more source

Research on Preparing Techniques for Several Frozen Dishes with Chinese Style

Zhileng xuebao, 2000
openaire   +1 more source

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Advances in prepared dish processing using efficient physical fields: A review

Critical Reviews in Food Science and Nutrition, 2022
Prepared dishes are increasingly popular convenience food that can be eaten directly from hygienic packaging by heating. Physics field (PF) is food processing method built with physical processing technology, which has the characteristics of high efficiency and environmental safety.
Qi, Yu, Min, Zhang, Ronghua, Ju, Arun S, Mujumdar, Haixiang, Wang   +4 more
openaire   +2 more sources

MICROBIOLOGY OF RESTAURANT-CAFETERIA PREPARED FOOD DISHES

Journal of Milk and Food Technology, 1968
Food samples were collected directly from serving lines in cafes and cafeterias in the Twin City metropolitan area. The samples were subjected to a battery of tests chosen to evaluate the microbiological quality of the foods. Bacterial and yeast counts and culture results are reported.
Walter H. Jopke, James R. Riley
openaire   +1 more source

The protein quality of some Indian dishes prepared from wheat

Journal of the Science of Food and Agriculture, 1977
AbstractThe protein quality of Indian dishes prepared from whole wheat and refined wheat flour were measured in N‐balance experiments with growing rats. All samples were also analysed for amino acids. The levels of lysine, methionine, cystine and tryptophan were slightly reduced by processing.
B O, Eggum, S K, Duggal
openaire   +2 more sources

3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects

Critical Reviews in Food Science and Nutrition, 2023
Prepared dishes are popular convenience foods that meet the needs of consumers who pursue delicious tastes while saving time and effort. As a new technology, food 3D printing (also known as food additive manufacturing technology) has great advantage in the production of personalized food.
Jia, Guo, Min, Zhang, Chung Lim, Law, Zhenjiang, Luo   +3 more
openaire   +2 more sources