Results 31 to 40 of about 2,329,063 (276)

Driving continuous improvement of sustainability certification for industrial biobased systems through comprehensive sustainability requirements

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Existing monitoring frameworks for sustainability certification schemes and labels (CSLs) have largely prioritised environmental aspects, while the social and economic pillars of sustainability remain comparatively underdeveloped. Also, dedicated circularity requirements tailored to biobased systems are still largely lacking, despite being ...
Iris Vural Gursel, Heleen Ballemans, Heike Axmann, Lesly Garcia‐Chavez, Marta Rodriguez‐Illera, Laura Väyrynen   +5 more
wiley   +1 more source

Hydrogel-Shielded Ellagic Acid Nanoparticles Prolong Colonic Retention and Mitigate DSS-Induced Colitis via Reactive Oxygen Species Scavenging

Foods
Inflammatory bowel disease (IBD) is characterized by oxidative stress imbalance and intestinal barrier disruption. Reducing excessive ROS has become a promising therapeutic strategy.
Ximei Ye, Tao Chen, Lihang Chen, Di Wu, Yinan Du, Jiangning Hu   +5 more
doaj   +1 more source

Micro‐ and nanoplastics in gastrointestinal disorders: Mapping the translational gap between exposure, biomonitoring, and pathogenic mechanisms

BMEMat, EarlyView.
This review highlights critical “translational gaps” in understanding micro‐ and nanoplastics impacts on gastrointestinal diseases, bridging exposure, detecting, and mechanistic toxicology. Abstract Micro‐ and nanoplastics (MNPs) have become pervasive environmental contaminants with increasing evidence linking them to adverse health outcomes.
Zhenli Diao, Yujie Luo, Chuanda Zhu, Yanwei Hu   +3 more
wiley   +1 more source

Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose

Food Chemistry: X
The flavor of algae was one of the key factors for consumer acceptance. The objective of this study was to investigate the characteristic volatile compounds in cooking and seasoned cooking edible brown seaweeds (Undaria pinnatifida and Laminaria japonica)
Shan Jiang, Pengfei Jiang, Dingding Feng, Meiran Jin, Hang Qi   +4 more
doaj   +1 more source

Perceptions of Seafood Safety

Journal of the World Aquaculture Society, 2010
Consumer perception affects how food products are positioned in the marketplace. In addition, misperception about product safety influences how products are labeled and marketed. Regulatory compliance issues facing aquaculture producers are driven both by science-based concerns over product safety and politics.
openaire   +1 more source

Improving Seafood Safety and Quality [PDF]

Journal of Aquatic Food Product Technology, 2018
Aquatic foods that been processed by regular production principles are, in general, safe and of high quality, whether marketed as fresh, frozen, or preserved by salting, drying, or a combination of...
openaire   +1 more source

Electron compensation‐gated nanomotor for immunomodulation and microenvironment remodeling in bacterial pneumonia therapy

BMEMat, EarlyView.
A nanomotor featuring an “electronic lock” via electron compensation in an Au‐Ag alloy ensures therapeutic precision. Near‐infrared light acts as a key, unlocking on‐demand Ag+ release for synergistic bactericidal action and microenvironment remodeling to potently treat bacterial pneumonia. Abstract Bacterial pneumonia treatment is severely hampered by
Chenglong Xue, Xiaoyu Zhao, Yuqian Wang, Lijin Shi, Qi Shuai   +4 more
wiley   +1 more source

Cell-based fish production case study for developing a food safety plan

Heliyon
Given the expanding global population and finite resources, it is imperative to explore alternative technologies for food production. These technologies play a crucial role in ensuring the provision of safe, nutritious, and sustainable food options to ...
Reza Ovissipour, Xu Yang, Yadira Tejeda Saldana, David L. Kaplan, Nitin Nitin, Alex Shirazi, Bill Chirdon, Wendy White, Barbara Rasco   +8 more
doaj   +1 more source

Seafood-borne parasites in Australia: human health risks, fact or fiction? [PDF]

Microbiology Australia, 2020
Seafood is an increasingly popular source of healthy protein. Since 1961, the average annual increase in global food fish consumption has been twice as high as population growth and exceeds the consumption of meat from all terrestrial animals combined1 ...
Shokoofeh Shamsi
doaj  

Supply Chain Innovations for Food Waste and Loss: Systematic Literature Review and Future Research Agenda

Business Strategy and the Environment, EarlyView.
ABSTRACT Food waste and loss (FWL) remains a critical challenge across food supply chains (SCs) globally, with approximately one‐third of all food produced for human consumption discarded or lost each year. This study systematically reviews how supply chain innovation (SCI) can mitigate FWL.
Ilias Vlachos
wiley   +1 more source