PubAg

Main content area

You searched for: Subject "food industry" Remove constraint Subject: "food industry"
Start Over

Search

11,559  Search Results

« Previous | 1 - 20 of 11,559 |
Number of results to display per page

Search Results

1. Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview

Author:
Pinton, Mariana Basso; dos Santos, Bibiana Alves; Lorenzo, José Manuel; Cichoski, Alexandre José; Boeira, Caroline Pagnossim; Campagnol, Paulo Cezar Bastianello
Source:
Current opinion in food science 2021 v.40 pp. 1-5
ISSN:
2214-7993
Subject:
food industry,   etc   ; food additives; functional properties; high pressure treatment; meat products; phosphates; protein structure; pulsed electric fields; sustainable technology; ultrasonics;     Show all 10 Subjects
Abstract:
... Meat products are often perceived as unhealthy foods due to the significant amounts of additives, including NaCl and phosphates, thus being considered excellent reformulation targets. Green technologies such as ultrasound (US), high-pressure processing (HPP), and pulsed electric field (PEF) have gained importance in the food industry as they are environmental-friendly processes. In addition, US, H ...
DOI:
10.1016/j.cofs.2020.03.011

2. Consumers’ perception of food product craftsmanship: A review of evidence

Author:
Rivaroli, Sergio; Baldi, Beatrice; Spadoni, Roberta
Source:
Food quality and preference 2020 v.79 pp. 103796
ISSN:
0950-3293
Subject:
food industry,   etc   ; consumer attitudes; foods;     Show all 3 Subjects
Abstract:
... The understanding of what the consumer considers as craftsmanship is a sensitive question in the food sector. Despite food label regulations on this issue having undergone partial harmonisation, revealing what the consumer perceives as a craft food is a feat that has yet to be achieved. Drawing upon a review of literature in the field of consumer research, this investigation addresses this knowled ...
DOI:
10.1016/j.foodqual.2019.103796

3. Smart bio-separation materials

Author:
Li, Minmin; Xiong, Yuting; Qing, Guangyan
Source:
Trends in analytical chemistry 2020 v.124 pp. 115585
ISSN:
0165-9936
Subject:
food industry,   etc   ; biotechnology; chromatography; drugs; proteomics;     Show all 5 Subjects
Abstract:
... Tremendous advances of life science and biotechnology industry have raised the higher requirement for bio-separation. Current chromatographic and related separation techniques have been refined to such a degree that they present efficient separation capacity towards complex samples in proteomics, pharmaceuticals and food industry. Nevertheless, new breakthroughs, like higher selectivity, more cont ...
DOI:
10.1016/j.trac.2019.06.035

4. An automatic sorting system for unwashed eggs using deep learning

Author:
Nasiri, Amin; Omid, Mahmoud; Taheri-Garavand, Amin
Source:
Journal of food engineering 2020 v.283 pp. 110036
ISSN:
0260-8774
Subject:
food industry,   etc   ; computer vision; egg quality; egg shell; eggs;     Show all 5 Subjects
Abstract:
... Egg quality and safety are significant concerns of consumers and modern food industries. This study proposes a novel and precise assessment of egg sorting using a deep convolutional neural network (CNN), which is a state-of-the-art computer vision method to perform classification tasks. To classify unwashed egg images, VGG16 architecture was modified by a global average pooling layer, dense layers ...
DOI:
10.1016/j.jfoodeng.2020.110036

5. Bioactive-loaded nanocarriers for functional foods: from designing to bioavailability

Author:
Dima, Cristian; Assadpour, Elham; Dima, Stefan; Jafari, Seid Mahdi
Source:
Current opinion in food science 2020 v.33 pp. 21-29
ISSN:
2214-7993
Subject:
food industry,   etc   ; bioavailability; functional foods; nanocapsules; nanocarriers; value added;     Show all 6 Subjects
Abstract:
... In recent years, researchers' concern for the applications of nanotechnologies in the food industry has grown exponentially. This has led to a major change in both consumer and producer behaviours. Thus, recent findings have shown that consumers increasingly prefer value-added foods, which provide significant health benefits. In this context, new approaches have emerged in the design of functional ...
DOI:
10.1016/j.cofs.2019.11.006

6. Changing food behaviors in a desirable direction

Author:
Schifferstein, Hendrik NJ
Source:
Current opinion in food science 2020 v.33 pp. 30-37
ISSN:
2214-7993
Subject:
food industry,   etc   ; corporate social responsibility; food waste; market economy;     Show all 4 Subjects
Abstract:
... Affluent societies face several challenges involving the relationships between people and their food, including the rise of welfare diseases and the huge amount of food wasted. These problems are partly due to the operation of the market economy, in which companies develop products that cater to momentary desires of individual consumers. To tackle societal problems, we need to develop different ap ...
DOI:
10.1016/j.cofs.2019.11.002

7. Digitalisation of agricultural knowledge and advice networks: A state-of-the-art review

Author:
Fielke, Simon; Taylor, Bruce; Jakku, Emma
Source:
Agricultural systems 2020 v.180 pp. 102763
ISSN:
0308-521X
Subject:
food industry,   etc   ; farmers; humans; stakeholders; supply chain; Australia;     Show all 6 Subjects
Abstract:
... Digitalisation is widely regarded as having the potential to provide productivity and sustainability gains for the agricultural sector. However, there are likely to be broader implications arising from the digitalisation of agricultural innovation systems. Agricultural knowledge and advice networks are important components of agricultural innovation systems that have the potential to be digitally ...
DOI:
10.1016/j.agsy.2019.102763

8. Extraction of bioactive compounds from purple corn using emerging technologies: A review

Author:
Cristianini, Marcelo; Guillén Sánchez, Jhoseline Stayce
Source:
Journal of food science 2020 v.85 no.4 pp. 862-869
ISSN:
0022-1147
Subject:
food industry,   etc   ; bioactive compounds; corn; functional properties; pharmaceutical industry; technology;     Show all 6 Subjects
Abstract:
... The increase in the use of bioactive compounds from purple corn in the food and pharmaceutical industries has led to the investigation of nonconventional extraction technologies that allow one to obtain more of these compounds. In this context, nonconventional techniques, known as emerging technologies, use more efficient processes that are safe for the environment, in addition to obtaining produc ...
DOI:
10.1111/1750-3841.15074

9. Novel sequence types of Lactococcus lactis subsp. lactis obtained from Brazilian dairy production environments

Author:
Martins, Mayra Carla de Freitas; Fusieger, Andressa; Freitas, Rosângela de; Valence, Florence; Nero, Luís Augusto; Carvalho, Antônio Fernandes
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.124 pp. 109146
ISSN:
0023-6438
Subject:
food industry,   etc   ; Lactococcus lactis subsp. lactis; genetic variation; milk production;     Show all 4 Subjects
Abstract:
... Lactococcus lactis subsp. lactis strains are widely used by the dairy industry in fermentation processes. This study aimed to characterize the genetic diversity of L. lactis subsp. lactis isolated from Brazilian dairy environments. A collection of 23 isolates of L. lactis subsp. lactis was subjected to rep-PCR (GTG₅) and PFGE (SmaI) to determine their genetic profiles. rep-PCR allowed a maximum si ...
DOI:
10.1016/j.lwt.2020.109146

10. In₂O₃ Hierarchical Structures of One-Dimensional Electrospun Fibers with in Situ Growth of Octahedron-like Particles with Superior Sensitivity for Triethylamine at Near Room Temperature

Author:
Ma, Qian; Li, Hui; Chu, Shushu; Liu, Yu; Liu, Mingle; Fu, Xinghua; Li, Hang; Guo, Jia
Source:
ACS sustainable chemistry & engineering 2020 v.8 no.13 pp. 5240-5250
ISSN:
2168-0485
Subject:
food industry,   etc   ; ambient temperature; freshness; microstructure; monitoring; shrimp; synergism; triethylamine;     Show all 8 Subjects
Abstract:
... A one-step single-spinneret electrospinning method is used to prepare tunable In₂O₃ hierarchical structures of one-dimensional electrospun fibers with in situ growth of octahedron-like particles, and various typical microstructures can be obtained by accurately adjusting the parameter of calcination time. A gas-sensing performance test indicates that hierarchical In₂O₃ sensors not only have a good ...
DOI:
10.1021/acssuschemeng.0c00062

11. Tasting names: Systematic investigations of taste-speech sounds associations

Author:
Motoki, Kosuke; Saito, Toshiki; Park, Jaewoo; Velasco, Carlos; Spence, Charles; Sugiura, Motoaki
Source:
Food quality and preference 2020 v.80 pp. 103801
ISSN:
0950-3293
Subject:
food industry,   etc   ; bitterness; saltiness; sourness; speech; sweetness; taste;     Show all 7 Subjects
Abstract:
... Product names can be developed to effectively convey specific sensory attributes to the consumer. Most of the previous research on crossmodal correspondences has shown that people selectively associate words (e.g., ‘Maluma’, ‘Takete’) with taste attributes. To provide practical insights for naming new products in the food industry, it is important to obtain a more nuanced understanding concerning ...
DOI:
10.1016/j.foodqual.2019.103801

12. Energy flow modeling and optimization trends in food supply chain: a mini review

Author:
Nikkhah, Amin; Van Haute, Sam
Source:
Current opinion in environmental science & health 2020 v.13 pp. 16-22
ISSN:
2468-5844
Subject:
food industry,   etc   ; algorithms; energy flow; food supply chain; neural networks;     Show all 5 Subjects
Abstract:
... Energy auditing, modeling, and optimization are the important tools which can be considered toward achieving a sustainable food supply chain (FSC). In this regard, energy modeling and optimization have become a hot topic in the food sector, and thus, several mathematical and computational intelligent-based systems have been applied to model and optimize the energy flows of FSC. This study briefly ...
DOI:
10.1016/j.coesh.2019.10.001

13. Attentional bias for food cues in advertising among overweight and hungry children: An explorative experimental study

Author:
Folkvord, Frans; Anschütz, Doeschka J.; Buijzen, Moniek
Source:
Food quality and preference 2020 v.79 pp. 103792
ISSN:
0950-3293
Subject:
food industry,   etc   ; children; food advertising; motivation; nonfood products; overweight; snacks;     Show all 7 Subjects
Abstract:
... People with an increased motivation for rewarding substances show increased automatic selective attention towards cues that are related to that specific substance. The aim of this study was to explore if overweight and hungry children have an attentional bias for food cues in food advertising. A randomized between-subject design was used with 95 children who played an advergame that promoted eithe ...
DOI:
10.1016/j.foodqual.2019.103792

14. Preference for local food as a matter of helping behaviour: Insights from Norway

Author:
Skallerud, Kåre; Wien, Anders H.
Source:
Journal of rural studies 2019 v.67 pp. 79-88
ISSN:
0743-0167
Subject:
food industry,   etc   ; foods; imports; Norway;     Show all 4 Subjects
Abstract:
... Consumption of local food is a fast-growing trend supported by local food advocates and governments. This trend has also captured the interest of researchers. The present study draws from the foundational principles of the theoretical perspective of helping behaviour with a view to enhancing the understanding of why people buy local food. This article tests a conceptual framework with proposed rel ...
DOI:
10.1016/j.jrurstud.2019.02.020

15. L- asparaginase – A promising biocatalyst for industrial and clinical applications

Author:
Shakambari, Ganeshan; Ashokkumar, Balasubramaniem; Varalakshmi, Perumal
Source:
Biocatalysis and agricultural biotechnology 2019 v.17 pp. 213-224
ISSN:
1878-8181
Subject:
food industry,   etc   ; asparaginase; biocatalysts; therapeutics;     Show all 4 Subjects
Abstract:
... L-asparaginase is a versatile enzyme with application in food and therapeutics and under constant quest for a reliable microbial source for commercial production. The review is an aid to comprehend the key milestones of L-asparaginase ever since its discovery, its potential sources, economical production strategies using cheaply available alternate substrates, its purification and downstream proce ...
DOI:
10.1016/j.bcab.2018.11.018

16. Comparison of β-carotene loaded marine and egg phospholipids nanoliposomes

Author:
Hassane Hamadou, Alkassoumi; Huang, Wen-Can; Xue, Changhu; Mao, Xiangzhao
Source:
Journal of food engineering 2020 v.283 pp. 110055
ISSN:
0260-8774
Subject:
food industry,   etc   ; beta-carotene; bioactive compounds; eggs; encapsulation; evaporation; films (materials); gastrointestinal system; lipid peroxidation; phosphatidylcholines;     Show all 10 Subjects
Abstract:
... Encapsulation using nanoliposomes is widely recognized as an effective technique to protect sensitive bioactive compounds from adverse processing or gastrointestinal conditions. In this study, marine phospholipids (MPL) nanoliposomes containing β-carotene were prepared as novel carriers by thin-film evaporation method and their characteristics were compared with traditional egg phosphatidylcholine ...
DOI:
10.1016/j.jfoodeng.2020.110055

17. Hydrophobicity of abiotic surfaces governs droplets deposition and evaporation patterns

Author:
Richard, Elodie; Dubois, Thomas; Allion-Maurer, Audrey; Jha, Piyush Kumar; Faille, Christine
Source:
Food microbiology 2020 v.91 pp. 103538
ISSN:
0740-0020
Subject:
food industry,   etc   ; Bacillus (bacteria); bacteria; bacterial spores; droplets; drying; evaporation; hydrophilicity; hydrophobicity; hygiene; microparticles; polystyrenes; topography;     Show all 13 Subjects
Abstract:
... Surface contamination with droplets containing bacteria is of concern in the food industry and other environments where hygiene control is essential. Deposition patterns after the drying of contaminated droplets is affected by numerous parameters. The present study evaluated the rate of evaporation and the shape of deposition patterns after the drying of water droplets on a panel of materials with ...
DOI:
10.1016/j.fm.2020.103538

18. Current analytical methods for porcine identification in meat and meat products

Author:
Zia, Qamar; Alawami, Mohammad; Mokhtar, Nur Fadhilah Khairil; Nhari, Raja Mohd Hafidz Raja; Hanish, Irwan
Source:
Food chemistry 2020 v.324 pp. 126664
ISSN:
0308-8146
Subject:
food industry,   etc   ; DNA; DNA barcoding; adulterated products; electrophoresis; immunologic techniques; mass spectrometry; meat; nanogold; swine;     Show all 10 Subjects
Abstract:
... Authentication of meat products is critical in the food industry. Meat adulteration may lead to religious apprehensions, financial gain and food-toxicities such as meat allergies. Thus, empirical validation of the quality and constituents of meat is paramount. Various analytical methods often based on protein or DNA measurements are utilized to identify meat species. Protein-based methods, includi ...
DOI:
10.1016/j.foodchem.2020.126664

19. Novel scaffold of natural compound eliciting sweet taste revealed by machine learning

Author:
Bouysset, Cédric; Belloir, Christine; Antonczak, Serge; Briand, Loïc; Fiorucci, Sébastien
Source:
Food chemistry 2020 v.324 pp. 126864
ISSN:
0308-8146
Subject:
food industry,   etc   ; artificial intelligence; computer simulation; lignans; models; sugars; sweetness; taste receptors;     Show all 8 Subjects
Abstract:
... Sugar replacement is still an active issue in the food industry. The use of structure-taste relationships remains one of the most rational strategy to expand the chemical space associated to sweet taste. A new machine learning model has been setup based on an update of the SweetenersDB and on open-source molecular features. It has been implemented on a freely accessible webserver. Cellular functio ...
DOI:
10.1016/j.foodchem.2020.126864

20. Bacillus cereus spores and toxins – The potential role of biofilms

Author:
Huang, Yiying; Flint, Steve H.; Palmer, Jon S.
Source:
Food microbiology 2020 v.90 pp. 103493
ISSN:
0740-0020
Subject:
food industry,   etc   ; Bacillus cereus; biofilm; diarrhea; food pathogens; food safety; gastrointestinal diseases; spores; sporulation; toxins; vomiting;     Show all 11 Subjects
Abstract:
... Bacillus cereus is a well-known foodborne pathogen capable of causing two types of gastrointestinal diseases, diarrhoea and emesis. It is of particular concern for the food industry causing food safety issues, due to the formation of spores, biofilms and diarrhoea and/or emetic toxins. This review reveals the possible link between two food safety issues – toxins and spores - and the role of biofil ...
DOI:
10.1016/j.fm.2020.103493