Towards new food emulsions: designing the interface and beyond
Sign Up to like & getrecommendations! Published in 2019 at "Current Opinion in Food Science"
DOI: 10.1016/j.cofs.2019.06.006
Abstract: Emulsions are ubiquitous in foods, and decades of research work have led to advanced, although often empirical, control over the formulation and functionality of those systems. However, the conventional strategies to make food emulsions have… read more here.
Keywords: new food; towards new; food; emulsions designing ... See more keywords
Esterified carotenoids as new food components in cyanobacteria.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.02.102
Abstract: Among the nutritional properties of microalgae, this study is focused in the presence of carotenoid esters in prokaryote microalgae, an event that has not been shown so far. Three carotenoid esters that accumulate in non-stressful… read more here.
Keywords: carotenoids new; components cyanobacteria; esterified carotenoids; new food ... See more keywords
The Science behind Microgreens as an Exciting New Food for the 21st Century.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b03096
Abstract: Chronic diseases are a major health problem in the United States. Accumulated data suggest that consumption of vegetables can significantly reduce the risk of many chronic diseases. Dietary guidelines for 2015-2020 from the U.S. Department… read more here.
Keywords: science behind; exciting new; new food; behind microgreens ... See more keywords
The Pathway Study: Commonalities Across New Food Bank Users in Rural, Suburban and Urban Areas
Sign Up to like & getrecommendations! Published in 2020 at "European Journal of Public Health"
DOI: 10.1093/eurpub/ckaa166.1191
Abstract: Few studies investigate long-term effects of food donation programs on food insecurity, diet, social integration or health. We describe household food insecurity (HFI), health, social integration and sociodemographic characteristics of 1003 new food banks users… read more here.
Keywords: urban areas; suburban urban; rural suburban; new food ... See more keywords
Decomposition analysis and consumer research as essential elements of the new food product development process
Sign Up to like & getrecommendations! Published in 2017 at "British Food Journal"
DOI: 10.1108/bfj-07-2016-0338
Abstract: Purpose Due to fast changes in consumer demands and expectations, developing and introducing new products have become a necessity for the food companies in order to survive on the competitive market. The purpose of this… read more here.
Keywords: food product; research; product development; new food ... See more keywords
What Do We Know About Chain Actors' Evaluation of New Food Technologies? A Systematic Review of Consumer and Farmer Studies.
Sign Up to like & getrecommendations! Published in 2019 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12442
Abstract: New food technologies, such as genetic modification, food fortification, and processing technologies, are of growing interest for future food security and safety. For ensuring successful implementation of such technologies, consumers and other food supply chain… read more here.
Keywords: systematic review; new food; food technologies; chain actors ... See more keywords
New food safety challenges of viral contamination from a global perspective: Conventional, emerging, and novel methods of viral control.
Sign Up to like & getrecommendations! Published in 2022 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12909
Abstract: Food- and waterborne viruses, such as human norovirus, hepatitis A virus, hepatitis E virus, rotaviruses, astroviruses, adenoviruses, and enteroviruses, are major contributors to all foodborne illnesses. Their small size, structure, and ability to clump and… read more here.
Keywords: food safety; new food; food; control ... See more keywords
Survey on Food Preferences of University Students: from Tradition to New Food Customs?
Sign Up to like & getrecommendations! Published in 2018 at "Agriculture"
DOI: 10.3390/agriculture8100155
Abstract: Humankind currently consumes more resources than our planet is able to generate. In our web survey, we investigated insects and earthworms, as a possible future food source. We targeted the survey to university students, as… read more here.
Keywords: new food; survey; food preferences; food ... See more keywords