3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106546
Abstract: Abstract Three-dimensional food printing (3DFP) leads to advances in digital gastronomy by targeting consumers’ specific requirements for nutrition customization and visual appeal. Dysphagia, or difficulty swallowing, is prevalent in elderly people and patients suffering from… read more here.
Keywords: vegetables using; printing fresh; food; food printing ... See more keywords
Cultivating under-utilized vegetables using organic resources: unlocking nutritional security and sustainable agriculture
Sign Up to like & getrecommendations! Published in 2025 at "International Journal of Vegetable Science"
DOI: 10.1080/19315260.2025.2466493
Abstract: ABSTRACT Under-utilized vegetables are rich in essential vitamins, minerals, and phytonutrients but receive less attention in modern cultivation practices. They are nutritious, resilient, and adaptable to local conditions. However, their widespread adoption is hindered by… read more here.
Keywords: vegetables using; utilized vegetables; cultivation; organic resources ... See more keywords
Detection of Escherichia coli in ready‐to‐eat fresh vegetables using broad‐host‐range recombinant phages
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Applied Microbiology"
DOI: 10.1111/jam.13696
Abstract: To construct a simple method to detect Escherichia coli in ready‐to‐eat fresh vegetables using broad‐host‐range recombinant phages. read more here.
Keywords: ready eat; coli ready; escherichia coli; vegetables using ... See more keywords