U.S. flag

An official website of the United States government

PubAg

Main content area

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

Search

13,285  Search Results

« Previous | 1 - 20 of 13,285 |
Number of results to display per page

Search Results

1. Exploring prosumption: Reconfiguring labor through rural-urban food networks?

Author:
Podda, Antonello; Loconto, Allison Marie; Arcidiacono, Davide; Maestripieri, Lara
Source:
Journal of rural studies 2021 v.82 pp. 442-446
ISSN:
0743-0167
Subject:
food industry,   etc   ; hybrids; labor;     Show all 3 Subjects
Abstract:
... The aim of this special issue is to explore emergent phenomena in the agri-food sector through the lens of prosumption, in order to highlight its heuristic value in identifying new and emerging trends in the field, especially focusing on the interplay between social and economic relations. This introduction explores the theoretical foundations of the notion of prosumption and the linkages with the ...
DOI:
10.1016/j.jrurstud.2020.12.005

2. Alcohol complexing agents influence bacterial α-cyclodextrin production

Author:
Li, Caiming; You, Yuxian; Lu, Zi; Gu, Zhengbiao; Hong, Yan; Cheng, Li; Ban, Xiaofeng; Li, Zhaofeng
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.135 pp. 110031
ISSN:
0023-6438
Subject:
food industry,   etc   ; carbon; glycols;     Show all 3 Subjects
Abstract:
... Cyclodextrin is widely used in the food industry due to its excellent physicochemical properties. Organic solvents are usually used as complexing agents in the enzymatic production of cyclodextrin. Because they form inclusion complexes with the cyclodextrin products, these solvents reduce product inhibition, change the product (α-, β- and γ-cyclodextrins) ratio and increase the cyclodextrin yield. ...
DOI:
10.1016/j.lwt.2020.110031

3. The future of consumer neuroscience in food research

Author:
Niedziela, Michelle Murphy; Ambroze, Kathryn
Source:
Food quality and preference 2021 v.92 pp. 104124
ISSN:
0950-3293
Subject:
food industry,   etc   ; food quality; food research; foods;     Show all 4 Subjects
Abstract:
... The use (and abuse) of neuroscience and psychological research methodologies has become a hot topic in consumer research, particularly in the area of food product research. Neuro- and psychological science can certainly help consumer and sensory researchers and product developers in the food industry better understand consumers’ unconscious motivators and/or reactions and even lend insights to cla ...
DOI:
10.1016/j.foodqual.2020.104124

4. Advances in controlled release of microcapsules and promising applications in self-healing of asphalt materials

Author:
Lu, Tong; Li, Bin; Sun, Daquan; Hu, Mingjun; Ma, Jianmin; Sun, Guoqiang
Source:
Journal of cleaner production 2021 v.294 pp. 126270
ISSN:
0959-6526
Subject:
food industry,   etc   ; bitumen; cosmetics; microencapsulation; textile industry;     Show all 5 Subjects
Abstract:
... Asphalt aging and fatigue cracking are common forms of distresses in flexible pavements. Microencapsulated rejuvenator has been generating significant interest in the feasibility and potentiality applications of asphalt materials self-healing over the past decade and is likely to remain so for the foreseeable future. Despite multiple attempts, the prerequisite is crack propagation through the micr ...
DOI:
10.1016/j.jclepro.2021.126270

5. Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions

Author:
Ferreira da Silveira, Tayse Ferreira; Laguerre, Mickaël; Bourlieu-Lacanal, Claire; Lecomte, Jérôme; Durand, Erwann; Figueroa-Espinoza, Maria Cruz; Baréa, Bruno; Barouh, Nathalie; Castro, Inar Alves; Villeneuve, Pierre
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.141 pp. 110892
ISSN:
0023-6438
Subject:
food industry,   etc   ; antioxidants; micelles; oxidative stability; surfactants;     Show all 5 Subjects
Abstract:
... The effect of the presence of surfactant micelles and of the mode of incorporation (pre-homogenization or post-homogenization) on the antioxidant efficiency of a homologous series of n-alkyl gallates phenolipids (G0, G3, G8, G12 or G16) was investigated in oil-in-water nanoemulsions. In both absence and presence of surfactant micelles, G12 and G16 were the best antioxidants. The effect of the mode ...
DOI:
10.1016/j.lwt.2021.110892

6. Review of Membrane Separation Models and Technologies: Processing Complex Food-Based Biomolecular Fractions

Author:
Rajendran, Subin R. C. K.; Mason, Beth; Doucette, Alan A.
Source:
Food and bioprocess technology 2021 v.14 no.3 pp. 415-428
ISSN:
1935-5130
Subject:
food industry,   etc   ; bioprocessing; peptides; polysaccharides; secondary metabolites;     Show all 5 Subjects
Abstract:
... There is growing interest in the food industry to develop approaches for large-scale production of bioactive molecules through continuous downstream processing, especially from sustainable sources. Membrane-based separation technologies have the potential to reduce production costs while incorporating versatile multiproduct processing capabilities. This review describes advances in membrane techno ...
DOI:
10.1007/s11947-020-02559-x

7. Shellac: A promising natural polymer in the food industry

Author:
Yuan, Yi; He, Ni; Xue, Qingrong; Guo, Qiyong; Dong, Liya; Haruna, Maryam Hajia; Zhang, Xia; Li, Bing; Li, Lin
Source:
Trends in food science & technology 2021 v.109 pp. 139-153
ISSN:
0924-2244
Subject:
food industry,   etc   ; biodegradability; biopolymers; food science;     Show all 4 Subjects
Abstract:
... The promising applications of polymers have recently attracted increasing interest in the food industry, prompting the development and utilization of novel polymers with critical roles in future foods. One such polymer with significant advantages in food applications is ‘shellac,’ a long-established natural polymer furnished with distinctive properties, including pH-responsiveness, biodegradabilit ...
DOI:
10.1016/j.tifs.2021.01.031

8. The power of microsystem technology in the food industry – Going small makes it better

Author:
Jurinjak Tušek, Ana; Šalić, Anita; Valinger, Davor; Jurina, Tamara; Benković, Maja; Kljusurić, Jasenka Gajdoš; Zelić, Bruno
Source:
Innovative food science & emerging technologies 2021 v.68 pp. 102613
ISSN:
1466-8564
Subject:
food industry,   etc   ; food science; heat transfer; wastes;     Show all 4 Subjects
Abstract:
... Microfluidic devices show significant potential of application in food industry. Microfludic devices ensure reduced costs of the analysis, reduced amount of waste, enhanced mass and heat transfer, increased and improved analytical performances, allowed processes parallelization and on-site analysis. However, there is still a gap in standardisation of materials, channel geometries and process condi ...
DOI:
10.1016/j.ifset.2021.102613

9. Whole Genome Sequencing Applied to Pathogen Source Tracking in Food Industry: Key Considerations for Robust Bioinformatics Data Analysis and Reliable Results Interpretation

Author:
Barretto, Caroline; Rincón, Cristian; Portmann, Anne-Catherine; Ngom-Bru, Catherine
Source:
Genes 2021 v.12 no.2
ISSN:
2073-4425
Subject:
food industry,   etc   ; bioinformatics; computer software; pathogens;     Show all 4 Subjects
Abstract:
... Whole genome sequencing (WGS) has arisen as a powerful tool to perform pathogen source tracking in the food industry thanks to several developments in recent years. However, the cost associated to this technology and the degree of expertise required to accurately process and understand the data has limited its adoption at a wider scale. Additionally, the time needed to obtain actionable informatio ...
DOI:
10.3390/genes12020275

10. Liposomal/Nanoliposomal Encapsulation of Food-Relevant Enzymes and Their Application in the Food Industry

Author:
Mohammadi, Adeleh; Jafari, Seid Mahdi; Mahoonak, Alireza Sadeghi; Ghorbani, Mohammad
Source:
Food and bioprocess technology 2021 v.14 no.1 pp. 23-38
ISSN:
1935-5130
Subject:
food industry,   etc   ; bioprocessing; catalytic activity; encapsulation; phospholipids;     Show all 5 Subjects
Abstract:
... A liposomal vesicular structure is composed of one or more phospholipid bilayers in an aqueous environment. Liposomes are the most popular carriers used to design a delivery system for different compounds in the pharmacological, biochemical, biological, food, and agricultural sectors. Enzymes are commonly used ingredients in food industries, such as bakery, dairy, and beverages. Nevertheless, they ...
DOI:
10.1007/s11947-020-02513-x

11. Internet of Things for Food Sector: Status Quo and Projected Potential

Author:
Kodan, Rahul; Parmar, Puneet; Pathania, Shivani
Source:
Food reviews international 2020 v.36 no.6 pp. 584-600
ISSN:
1525-6103
Subject:
food industry,   etc   ; Internet; humans;     Show all 3 Subjects
Abstract:
... Internet of Things is one of the most bustling terminologies throughout the world presently. This paper aims at exploring, perceiving, learning, and sensitizing readers, especially those who are directly or indirectly connected to the field of food and agriculture, about various current applications and future opportunities associated with Internet of Things. The concept of Internet of Things is g ...
DOI:
10.1080/87559129.2019.1657442

12. Potential improvement of the thermal stability of sweet-tasting proteins by structural calculations

Author:
Tang, Ning; Liu, Jiachen; Cheng, Yongqiang
Source:
Food chemistry 2021 v.345 pp. 128750
ISSN:
0308-8146
Subject:
food industry,   etc   ; food chemistry; information; mutagenesis; thermal stability;     Show all 5 Subjects
Abstract:
... The low thermal stability of the sweet-tasting proteins limited their applications in food industry. Improve their thermal stability is the key to developing their applications in food processing. In the present study, saturation mutagenesis was performed on 4 sweet-tasting proteins, brazzein (988 mutations), curculin (2109 mutations), monellin (1824 mutations) and thaumatin (3933 mutations), usin ...
DOI:
10.1016/j.foodchem.2020.128750

13. Current status of xylooligosaccharides: Production, characterization, health benefits and food application

Author:
Palaniappan, Ayyappan; Antony, Usha; Emmambux, Mohammad Naushad
Source:
Trends in food science & technology 2021 v.111 pp. 506-519
ISSN:
0924-2244
Subject:
food industry,   etc   ; food science; humans; prebiotics; technology; therapeutics; xylan; xylooligosaccharides;     Show all 8 Subjects
Abstract:
... Functional foods are receiving high interest and attracting global attention due to their therapeutic health benefits. Xylooligosaccharides (XOS) are potential prebiotics that has attained commercial interest due to their prospective application in the food industry and its beneficial effects on human wellness. The demand to create alternate natural sources is steadily increasing to meet the consu ...
DOI:
10.1016/j.tifs.2021.02.047

14. Guidance document on the use of whole genome sequencing (WGS) for source tracking from a food industry perspective

Author:
Baert, Leen; McClure, Peter; Winkler, Anett; Karn, James; Bouwknegt, Martijn; Klijn, Adrianne
Source:
Food control 2021 pp. 108148
ISSN:
0956-7135
Subject:
food industry,   etc   ; administrative management; food safety; genome; knowledge; technology;     Show all 6 Subjects
Abstract:
... In 2019, a number of food companies came together in a workshop to share experiences on the use and implementation of whole Genome Sequencing (WGS) in the food industry. Although the main benefits and high discriminatory power of WGS to differentiate isolates was well understood and acknowledged by participants, it was discussed that perhaps not all safety specialists in the food industry are fami ...
DOI:
10.1016/j.foodcont.2021.108148

15. Involvement of the food industry in nutrition conferences in Latin America and the Caribbean

Author:
Mialon, Mélissa; Jaramillo, Ángela; Caro, Patricia; Flores, Mauricio; González, Laura; Gutierrez-Gómez, Yareni; Lay, Lina; López-Arana, Sandra; López-Bautista, Fabiola; Mata, Claret; Moliterno, Paula; Palomares, Lita; Páramo, Kenia; Rauber, Fernanda; Rivas-Mariño, Gabriela
Source:
Public health nutrition 2021 v.24 no.6 pp. 1559-1565
ISSN:
1475-2727
Subject:
food industry,   etc   ; data collection; dietetics; public health; Caribbean; Latin America;     Show all 6 Subjects
Abstract:
... Identify and characterise the food industry’s involvement in nutrition and dietetics national and regional events in Latin America and the Caribbean. Between February and April 2020, we conducted desk-based searches for nutrition and dietetics events held in the region between January 2018 and December 2019. Online freely accessible, publicly available information was collected on the involvement ...
DOI:
10.1017/S1368980020003870

16. Lipid-based carriers for food ingredients delivery

Author:
Barroso, Lívia; Viegas, Cláudia; Vieira, João; Ferreira-Pêgo, Cíntia; Costa, Joyce; Fonte, Pedro
Source:
Journal of food engineering 2021 v.295 pp. 110451
ISSN:
0260-8774
Subject:
food industry,   etc   ; bioavailability; food quality; lipids; microencapsulation; shelf life; toxicity;     Show all 7 Subjects
Abstract:
... The encapsulation in the food industry has gained relevant importance, mainly due to its contribution to solve food problems by reducing the loss of nutrients, prolong the shelf-life, and improve food quality and safety. The lipid-based delivery systems as microemulsions, liposomes, solid lipid nanoparticles and nanostructured lipid carriers are widely used to deliver food ingredients due to their ...
DOI:
10.1016/j.jfoodeng.2020.110451

17. Connecting food consumers to organisations, peers, and technical devices: The potential of interactive communication technology to support consumers’ value creation

Author:
Jacobsen, Lina Fogt; Stancu, Violeta; Wang, Qian Janice; Aschemann-Witzel, Jessica; Lähteenmäki, Liisa
Source:
Trends in food science & technology 2021 v.109 pp. 622-631
ISSN:
0924-2244
Subject:
food industry,   etc   ; communications technology; food science; misinformation; product development; risk;     Show all 6 Subjects
Abstract:
... Consumers' possibility of connecting to the surrounding world has rapidly increased the use of interactive communication technologies in their daily lives. This constitutes a major trend in the food sector, which is worth investigating in order to improve the understanding of the influence of the technologies on consumers' value creation, understood as consumers’ improved well-being, in relation t ...
DOI:
10.1016/j.tifs.2021.01.063

18. How might technology rise to the challenge of data sharing in agri-food?

Author:
Durrant, Aiden; Markovic, Milan; Matthews, David; May, David; Leontidis, Georgios; Enright, Jessica
Source:
Global food security 2021 v.28 pp. 100493
ISSN:
2211-9124
Subject:
food industry,   etc   ; food safety; food security; statistical analysis; traceability;     Show all 5 Subjects
Abstract:
... Data sharing is often hindered by a number of real word challenges caused by a mixture of technological and social factors. To date, the agri-food sector significantly lags behind other sectors in overcoming these challenges. However, the benefits of data sharing are too great to be ignored as they have a potential to address many historical failings such as issues related to food safety, traceabi ...
DOI:
10.1016/j.gfs.2021.100493

19. Nano spray drying of food ingredients; materials, processing and applications

Author:
Jafari, Seid Mahdi; Arpagaus, Cordin; Cerqueira, Miguel A.; Samborska, Katarzyna
Source:
Trends in food science & technology 2021 v.109 pp. 632-646
ISSN:
0924-2244
Subject:
food industry,   etc   ; carotenoids; commercialization; dietary supplements; encapsulation; nanocarriers; ultrasonics;     Show all 7 Subjects
Abstract:
... Nowadays, there is a growing trend in the consumption of bioactive food ingredients and their use in the production of functional foods. Since these bioactive components are very sensitive to process and environmental conditions, and also to deliver them appropriately into our body, encapsulation technology has been emerged as a promising solution to achieve these goals. Spray drying is one of the ...
DOI:
10.1016/j.tifs.2021.01.061

20. Recent advancements in the synthesis of novel thermostable biocatalysts and their applications in commercially important chemoenzymatic conversion processes

Author:
Suresh, Aravind; Shravan Ramgopal, Dhakshin; Panchamoorthy Gopinath, Kannappan; Arun, Jayaseelan; SundarRajan, Panneerselvam; Bhatnagar, Amit
Source:
Bioresource technology 2021 v.323 pp. 124558
ISSN:
0960-8524
Subject:
food industry,   etc   ; bioremediation; drugs; technology; thermal stability; thermophiles;     Show all 6 Subjects
Abstract:
... Thermostable enzymes are a field of growing interest in bioremediation, pharmaceuticals, food industry etc., due to their ability to catalyze bio reactions at high temperatures. This review aims to provide an overview on extremophiles with a special focus on thermophiles and enzymes produced from extremophilic bacteria. Novel thermostable catalysts, used in producing commercially important chemica ...
DOI:
10.1016/j.biortech.2020.124558