Zobrazeno 1 - 10
of 116
pro vyhledávání: '"sustainable foods"'
Autor:
Fabiana Giglio, Carmen Scieuzo, Sofia Ouazri, Valentina Pucciarelli, Dolores Ianniciello, Sophia Letcher, Rosanna Salvia, Ambrogio Laginestra, David L. Kaplan, Patrizia Falabella
Publikováno v:
Small Science, Vol 4, Iss 10, Pp n/a-n/a (2024)
The increasing global population and demand for meat have led to the need to find sustainable and viable alternatives to traditional production methods. One potential solution is cultivated meat (CM), which involves producing meat in vitro from anima
Externí odkaz:
https://doaj.org/article/48d2410b17e74109b6ebaec77e0058f9
Autor:
Zeeshan Nawaz, Muhammad Kashif Zahoor, Muhammad Shafique, Rasham Athar, Aysha Yasmin, Muhammad Asif Zahoor
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Probiotic properties of isolated lactic acid bacteria (LAB) from sustainable foods including camel milk are the potential research domains. For this purpose, camel milk samples (n = 20), from four different herds of Camelus dromedarius, were processe
Externí odkaz:
https://doaj.org/article/f308b0e816e842c586f969300b4903ea
Autor:
Anna Michalska-Ciechanowska, Klaudia Masztalerz, Nicola Mangieri, Roberto Foschino, Krzysztof Lech, Aneta Wojdyło, Paulina Nowicka, Jessica Brzezowska
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100324- (2024)
According to the newest trends in food waste management, the priority for valorisation of oil and dairy industry by-products was recognised. New approach of blending side streams of plant and animal origin has been proposed for obtaining future foods
Externí odkaz:
https://doaj.org/article/04665d811bfd40808e9031a02d1eef67
Publikováno v:
Gels, Vol 10, Iss 7, p 446 (2024)
There 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 nutri
Externí odkaz:
https://doaj.org/article/e6b07fa1450647279ab1c5b05f48384b
Autor:
Ornella Tiboni-Oschilewski, Magdalena Abarca, Fabiana Santa Rosa Pierre, Alice Rosi, Beatrice Biasini, Davide Menozzi, Francesca Scazzina
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Food labeling is increasingly expanding and adding more information to the food package. There is strong evidence about nutrition labeling effectiveness in driving food choice, especially if displayed in the front of package (FoP). Despite the growin
Externí odkaz:
https://doaj.org/article/559dc6b76e904d00b6272676f821c296
Autor:
Shima Jafarzadeh, Zeinab Qazanfarzadeh, Mahsa Majzoobi, Samira Sheiband, Nazila Oladzadabbasabad, Yasaman Esmaeili, Colin J. Barrow, Wendy Timms
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100882- (2024)
With a growing global population and the resulting pressure on natural resources, the supply of high-value protein has become increasingly limited. The rise of environmental and ethical concerns has led to the emergence of meat analogues as a credibl
Externí odkaz:
https://doaj.org/article/e2ca65cf9add4bd8b1688d21583549cc
Autor:
Patricia Ribeiro de Melo, Phillip Baker, Priscila Pereira Machado, Elly Howse, Scott Slater, Mark Lawrence
Publikováno v:
Public Health Nutrition, Vol 27 (2024)
Abstract Objective: Despite commitment by many countries to promote food system transformation, Australia has yet to adopt a national food policy. This study aimed to evaluate Australian Federal Government’s (AFG) food policies and policy actions
Externí odkaz:
https://doaj.org/article/d6072c2d770148e2b37bf3891ce4bfb1
Autor:
Omar Llanes Cárdenas, Rosa D. Estrella Gastélum, Román E. Parra Galaviz, Oscar G. Gutiérrez Ruacho, Jeován A. Ávila Díaz, Enrique Troyo Diéguez
Publikováno v:
Atmosphere, Vol 15, Iss 5, p 573 (2024)
The goal was to model irrigated (IBY) and rainfed (RBY) bean yields in central (Culiacán) and southern (Rosario) Sinaloa state as a function of the essential climate variables soil moisture, temperature, reference evapotranspiration, and precipitati
Externí odkaz:
https://doaj.org/article/20bbbd8a87744a29aea7d387364ca670
Publikováno v:
Frontiers in Microbiology, Vol 14 (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. This review aims to cover the sensory quality constraints of plant-based mea
Externí odkaz:
https://doaj.org/article/5689ec3f19514a8c9f8aecf5d35f1e03
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