Results 11 to 20 of about 6,051,192 (356)

Environmental performance of blue foods

Nature, 2021
Jessica A. Gephart, P. Henriksson, R. Parker, A. Shepon, Kelvin D. Gorospe, Kristina Bergman, G. Eshel, C. Golden, B. Halpern, Sara Hornborg, M. Jonell, M. Metian, Kathleen Mifflin, Richard W. Newton, P. Tyedmers, Wenbo Zhang, F. Ziegler, M. Troell   +17 more
semanticscholar   +3 more sources

A Review of Indigenous Food Crops in Africa and the Implications for more Sustainable and Healthy Food Systems [PDF]

, 2020
Indigenous and traditional foods crops (ITFCs) have multiple uses within society, and most notably have an important role to play in the attempt to diversify the food in order to enhance food and nutrition security.
Akinola, R., de Bruin, F-M., Mabhaudhi, T., Pereira, L., Rusch, L.   +4 more
core   +4 more sources

Evaluation of Dietary Soluble Extract Hydrolysates with or without Supplementation of Inosine Monophosphate Based on Growth, Hematology, Non-Specific Immune Responses and Disease Resistance in Juvenile Nile Tilapia Oreochromis niloticus

Animals, 2021
We performed an 8-week feeding trial to evaluate dietary soluble extract hydrolysates from fishery by-products, such as shrimp soluble extract (SSE) with or without inosine monophosphate (IMP), tilapia soluble extract (TSE) and squid soluble extract ...
Jinho Bae, Yujin Song, Mohammad Moniruzzaman, Ali Hamidoghli, Seunghan Lee, Hyeongwoo Je, Wonsuk Choi, Taesun Min, Sungchul C. Bai   +8 more
doaj   +1 more source

The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

Frontiers in Microbiology, 2023
Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat.
Hosam Elhalis, Hosam Elhalis, Xin Yi See, Raffael Osen, Xin Hui Chin, Yvonne Chow   +5 more
doaj   +1 more source

Sustainable Food Systems Sustainable Diets

, 2021
The International Journal of Sociology of Agriculture and Food, Vol. 27 No.
Sage, Colin, Quieti, Maria Grazia, Fonte, Maria   +2 more
openaire   +2 more sources

Friend or Foe? The Role of Animal-Source Foods in Healthy and Environmentally Sustainable Diets.

Journal of NutriLife, 2023
Scientific and political discussions around the role of animal-source foods (ASFs) in healthy and environmentally sustainable diets are often polarizing.
Ty Beal, C. Gardner, M. Herrero, L. Iannotti, L. Merbold, Stella Nordhagen, A. Mottet   +6 more
semanticscholar   +1 more source

The Consumption of Insects in Switzerland: University-Based Perspectives of Entomophagy

Foods, 2022
Although insects have long been part of the human diet in many countries, they are poorly received and accepted in European and North American countries.
Aline Oliveira Penedo, Sophie Bucher Della Torre, Franziska Götze, Thomas A. Brunner, Wolfram Manuel Brück   +4 more
doaj   +1 more source

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

Foods, 2023
The growing interest in a healthy lifestyle has contributed to disseminating perspectives on more sustainable natural resource management. This review describes promising aspects of using cacti in the food industry, addressing sustainable, nutritional ...
S. S. Monteiro, R. L. Almeida, N. C. Santos, E. Pereira, Amanda Priscila Silva, Hugo Miguel Lisboa Oliveira, Matheus Pasquali   +6 more
semanticscholar   +1 more source

Sustainable diets within sustainable food systems [PDF]

Proceedings of the Nutrition Society, 2017
Sustainable diets and sustainable food systems are increasingly explored by diverse scientific disciplines. They are also recognised by the international community and called upon to orient action towards the eradication of hunger and malnutrition and the fulfilment of sustainable development goals.
Meybeck, Alexandre, Gitz, Vincent
openaire   +3 more sources

Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods

Foods, 2021
Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products, are able to synthetize exopolysaccharides (EPS). EPS play a central role in the assessment of rheological and sensory characteristics of dairy products ...
Roberta Prete, M. Alam, G. Perpetuini, Carlo Perla, P. Pittia, A. Corsetti   +5 more
semanticscholar   +1 more source