Results 41 to 50 of about 19,263 (234)
FoodsFreshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings.
Jing Yang +4 more
doaj +1 more source
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
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 +3 more
wiley +1 more source
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 +4 more
wiley +1 more source
Food Chemistry: XThis study focused on binary hydrogels constructed from lotus rhizome starch (LRS) and three types of carrageenan (κ-C, ι-C, and λ-C). The enthalpy of LRS gelatinization was reduced by 32.1%-88.4% with the incorporation of carrageenan.
Xin-Yu Jiang +5 more
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Current Trends and Future Research in Management Control for Sustainability in Retail
Business Strategy and the Environment, EarlyView.ABSTRACT The growing emphasis on sustainability in the retail sector, driven by regulatory frameworks, market trends and consumer demand, has placed management control at the forefront of facilitating sustainability practices. Despite increasing academic interest in this area, the literature is fragmented and provides limited sector‐specific insight ...
Miguel Gil, Mart Ots, Timur Uman
wiley +1 more source
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
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Evaluation of seafood traceability system in Korea: demand-oriented analysis
Italian Journal of Food Safety, 2020 The Korean government tried to secure food safety by revitalization of seafood traceability system since there has been growing dissatisfaction toward of food system related to seafood in Korea.
David Suh, Robert Pomeroy
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Achieving Immanent Organizational Ethics: Managing Paradoxical Tensions in Packaging
Business Strategy and the Environment, EarlyView.ABSTRACT Firms face strategic tensions in packaging materials through their conflicting but complementary social, environmental and economic goals in achieving sustainability. Reducing and repurposing plastics, glass, paper and cardboard in agriculture, horticulture and aquaculture is proving a challenge.
Sitong Michelle Chen, Ralph J. Bathurst
wiley +1 more source
FoodsSoft-packed ready-to-eat (RTE) shrimp has gradually become popular with consumers due to its portability and deliciousness. However, the browning caused by high-temperature sterilization is a non-negligible disadvantage affecting sensory quality.
Chao Guo +5 more
doaj +1 more source