Results 141 to 150 of about 23,838 (376)
Food Chemistry International, EarlyView.PBMA products were studied for their lipid stability, texture profiles and physicochemical properties under recommended refrigerated storage conditions. Lipid tests showed no indicators of lipid oxidation in the PBMA products after refrigerated storage; however, significant changes were observed in their textural and physicochemical properties ...
Owen Miller +2 more
wiley +1 more source
Towards a coherent theory of animal equality [PDF]
, 2014 In this article I want to construct in a simple and systematic way an ethical theory of animal equality. The goal is a consistent theory, containing a set of clear and coherent universalized ethical principles that best fits our strongest moral ...
Bruers, Stijn
core +1 more source
Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
Minimalizacja cierpienia zwierząt a wegetarianizm [Minimisation of animal suffering and vegetarianism] [PDF]
Analiza i Egzystencja, 2013 The article is a reductio ad absurdum of assumptions which are shared by a largenumber of followers of the animal welfare movement and utilitarianism. I arguethat even if we accept the main ethical arguments for a negative moral assessmentof eating meat ...
Krzysztof Saja
doaj
Synthesis of Vegan Leather Using Plant-Based Substrates: A Preliminary Study [PDF]
, 2021 Kavitha Vijeandran, Tu Anh Vu Thanh
openalex +1 more source
Food Biomacromolecules, EarlyView.Abstract This study explores the potential of replacing gelatin with vegan hydrocolloids as gelling agents in gummies. The goal was to create a gelatin‐free, vegan gummy using natural plant‐based hydrocolloids such as agar–agar and guar gum, which provide a chewy texture similar to gelatin.
Santoshi Rawat +6 more
wiley +1 more source
Loving Animals: Toward a New Animal Advocacy by Kathy Rudy [PDF]
, 2015 Review of Kathy Rudy\u27s Loving Animals: Toward a New Animal ...
Santana, Elana
core +1 more source
Hindu Youth Perceptions on Vegetarianism and Veganism in Durban KwaZulu-Natal
, 2022 Gerelene Jagganath
openalex +1 more source
Food Biomacromolecules, EarlyView.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source
Endangered Hydrocarbons by Lesley Battler [PDF]
, 2016 A review of Lesley Battler\u27s Endangered ...
Sloane, Michael D
core +1 more source