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Mostrando 41 - 60 Resultados de 476 Para Buscar '"food technology"', tiempo de consulta: 0.29s Limitar resultados
  1. 41
    “…Furthermore, the TPB was extended with nutritional-psychological variables including food (technology) neophobia, food disgust, sensation seeking, and green consumption values. …”
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    Acceptance of Cultured Meat in Germany—Application of an Extended Theory of Planned Behaviour
  2. 42
    “…The concept of food safety is still underexplored among consumers, especially in relationship with the perception of food technology. Through an online survey (n = 489), this study explored: I, how perceived safety is related to products obtained with different technological treatments and described with different commercial information; II, the role of food technology neophobia (FTN) in consumers’ safety perception of animal food products. …”
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    Understanding Italian Consumers’ Perception of Safety in Animal Food Products
  3. 43
    por Bender, David A.
    Publicado 2010
    Libro
    Diccionario de los Bender de nutrición y tecnología de los alimentos
  4. 44
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  5. 45
    por Mrša, Vladimir
    Publicado 2022
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    Decreasing Costs of Dissemination of Research Results by Publishing in Diamond Open Access Journals
  6. 46
    por Grabarić Andonovski, Iva
    Publicado 2023
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    Road to Sustainability: How Can An Academic Journal Contribute to Sustainable Development Goals
  7. 47
    “…Although significant changes in food disgust, food neophobia, food technology neophobia, attitudes, and knowledge were recorded, adolescents’ willingness to consume insect-based food was not significantly increased. …”
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    Effectiveness of a teaching unit on the willingness to consume insect-based food – An intervention study with adolescents from Germany
  8. 48
    “…The developed biosensor, due to its high selectivity and sensitivity, is very prospective not only for the beverage industry and food technology, but also for clinical diagnostics and medicine, as well as in other applications where the accurate analysis of L-lactate is highly important.…”
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    Biosensor Based on Peroxidase-Mimetic Nanozyme and Lactate Oxidase for Accurate L-Lactate Analysis in Beverages
  9. 49
    Publicado 1983
    Libro
    Elementos de tecnología de alimentos
  10. 50
    “…NOVELTY AND SCIENTIFIC CONTRIBUTION: Recipe reformulation without deteriorating quality attributes is important for the food technology field. Reformulation should comply with the new expectations of the modern consumer. …”
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    Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects
  11. 51
    “…This comprehensive review discusses the numerous applications and development of SIDs towards histopathological examination, detection of bacteria and viruses, food technology, and routine diagnosis. Smartphone-based devices are complemented with deep learning methods to further increase the efficiency of the devices. …”
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    Recent trends in smartphone-based detection for biomedical applications: a review
  12. 52
    “…Therefore, this narrative review aims to discuss the current evidence showing the effects of watermelon ingestion on vascular health parameters, exploring the critical relevance of food technology for acceptable L-citrulline content in these products. …”
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    Current Evidence of Watermelon (Citrullus lanatus) Ingestion on Vascular Health: A Food Science and Technology Perspective
  13. 53
    “…Sensory attributes determining consumer preference or rejection of legume-based snacks, as well as food neophobia and food technology neophobia were also explored. Seven samples of extruded snacks (R = 100% rice flour; C = 100% chickpea flour; P = 100% green pea flour; C30 = 30% chickpea bran and 70% rice flour; C15 = 15% chickpea bran and 85% rice flour; P30 = 30% green pea bran and 70% rice flour; P15 = 15% green pea bran and 85% rice flour) were subjected to the three-point bend method using a TA.XT plus texture analyzer. …”
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    Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?
  14. 54
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    Corrigendum to: Impact of Successive Exploitation of a Saccharomyces pastorianus Starter Culture on Saccharide Uptake Dynamics from Wort (Published: Food Technol. Biotechnol. 59 (1) 16-23 (2021) https://doi.org/10.17113/ftb.59.01.21.6899)
  15. 55
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    Corrigendum to: Fruit Extract Derived from a Mixture of Noni, Pineapple and Mango Capable of Coagulating Milk and Producing Curd with Antidiabetic Activities (Published: Food Technol. Biotechnol. 60 (3) 375-385 (2022) https://doi.org/10.17113/ftb.60.03.22.7456)
  16. 56
    por Schöning, Michael J.
    Publicado 2005
    “…The fabrication techniques of such silicon-based chemical sensors and biosensors, respectively, will have a distinct impact in different fields of application such as medicine, food technology, environment, chemistry and biotechnology as well as information processing. …”
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    “Playing around” with Field-Effect Sensors on the Basis of EIS Structures, LAPS and ISFETs
  17. 57
    “…The third focused on issues of “food technology and the future,” wherein participants expressed broader views on the role of food technology in society, generally speaking, and the potential futures of AFD, specifically. …”
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    Framing the futures of animal-free dairy: Using focus groups to explore early-adopter perceptions of the precision fermentation process
  18. 58
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    Mozzarella Cheese Stretching: A Minireview
  19. 59
    “…EOSs have been successfully applied to many applications and fields, including food technology and agriculture. Less information is available for EOS applications in the feed technology and animal nutrition sectors. …”
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    Potential Application of Electronic Olfaction Systems in Feedstuffs Analysis and Animal Nutrition
  20. 60
    por Šalić, Anita, Zelić, Bruno
    Publicado 2018
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    Synergy of Microtechnology and Biotechnology: Microreactors as an Effective Tool
for Biotransformation Processes(§): (§)The paper was presented at European Biotechnology Congress, 25-27 May 2017, Dubrovnik, Croatia
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