Results 41 to 50 of about 2,561,805 (283)
The role of ferments in food sustainability
Nutrición Hospitalaria, 2022 Food fermentation is one of the oldest conservation techniques and has evolved over the centuries. This study contributes to the understanding of the impact of fermentation and consequently of fermented products in the evolution of humanity and its influence on sustainability and food use.
Montserrat, Andreu +1 more
openaire +2 more sources
GelsThere is a need to reduce the proportion of animal-derived food products in the human diet for sustainability and environmental reasons. However, it is also important that a transition away from animal-derived foods does not lead to any adverse ...
Ramdattu Santhapur +2 more
doaj +1 more source
Microbial food: microorganisms repurposed for our food
Microbial Biotechnology, 2022 Summary Sustainable food production is a key to solve complicated and intertwined issues of overpopulation, climate change, environment and sustainability.
Kyeong Rok Choi +2 more
doaj +1 more source
FEBS Letters, EarlyView.Proteostasis and the gut microbiota play a key role in shaping host physiology. Microbiota‐derived metabolites, vitamins, and RNA modulate host proteostasis. Findings from model systems, including C. elegans, indicate microbes can either stabilize or disrupt host proteostasis.
Abhishek Anil Dubey, Maria Ermolaeva
wiley +1 more source
How Close Are We to the Production of Milk in Alternative Systems? The Fat Perspective
FoodsThe growing demand for sustainable food systems has led to significant advancements in developing alternatives to animal-derived products. Dairy products are an important dietary source of proteins and fats; however, their production raises environmental
Roni Tadmor-Levi, Nurit Argov-Argaman
doaj +1 more source
From mice to humans—divergent strategies for intestinal homeostasis and regeneration
FEBS Letters, EarlyView.Recent advances such as organoid genome editing, xenotransplantation, imaging, and whole‐genome sequencing have enabled direct studies of human intestinal stem cells (ISCs). These studies reveal species‐specific features, including slower ISC proliferation, distinct injury responses, slower somatic mutation accumulation in humans, and an inverse ...
Keiko Ishikawa +2 more
wiley +1 more source
Food forests: Their services and sustainability
Journal of Agriculture, Food Systems, and Community Development, 2021 Industrialized food systems use unsustainable practices leading to climate change, natural resource depletion, economic disparities across the value chain, and detrimental impacts on public health. In contrast, alternative food solutions such as food forests have the potential to provide healthy food, sufficient livelihoods, environmental services, and
Stefanie Albrecht, Arnim Wiek
openaire +4 more sources
Frontiers in NutritionIntroductionCucumis vegetables, including the Apulian unripe melon varieties ‘Barattiere’ (BAR) and ‘Scopatizzo’ (SCO), represent important contributors to regional food agrobiodiversity.MethodsWe conducted a population-based dietary survey (N = 493 ...
Mohamad Khalil +8 more
doaj +1 more source
Import-Substitution as a Factor of Developing Sustainable Economy
Вестник Российского экономического университета имени Г. В. Плеханова, 2023 Volatile economic and political situation in the world makes us search for new ways and methods of sustainable development of economy. The article deals with one of these methods and an acute challenge, i. e. importsubstitution.
N. A. Arushanova
doaj +1 more source
Modelling stem cell differentiation related processes—A practical overview for biologists
FEBS Letters, EarlyView.Stem cell differentiation is complex and difficult to control experimentally. This review introduces suitable computational modelling approaches that can support stem cell research, from mechanistic ODE and abstract models to multiscale and deep learning methods.
Ricco Zeegelaar +4 more
wiley +1 more source