يعرض 1 - 10 نتائج من 786 نتيجة بحث عن '"FOOD substitutes"', وقت الاستعلام: 1.95s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Pea Protein‐Rich Scaffolds Support 3D Bovine Skeletal Muscle Formation for Cultivated Meat Application.

    المؤلفون: David, Shlomit, Ianovici, Iris, Guterman Ram, Gali, Shaulov Dvir, Yana, Lavon, Neta, Levenberg, Shulamit

    المصدر: Advanced Sustainable Systems; Jun2024, Vol. 8 Issue 6, p1-13, 13p

    مصطلحات موضوعية: SKELETAL muscle, MEAT alternatives, PEA proteins, BOS, BIOPRINTING, FOOD substitutes

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  2. 2
    دورية أكاديمية
    Recent advance in technological innovations of sugar-reduced products.

    المؤلفون: Zhang, Gaopeng, Zhang, Lyu, Ahmad, Ishtiaq, Zhang, Jianyou, Zhang, Anqiang, Tang, Wei, Ding, Yuting, Lyu, Fei

    المصدر: Critical Reviews in Food Science & Nutrition; 2024, Vol. 64 Issue 15, p5128-5142, 15p

    مصطلحات موضوعية: SWEETENERS, CORONARY disease, FOOD substitutes, FOOD texture, XYLITOL, ESSENTIAL nutrients

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  3. 3
    دورية أكاديمية
    The urbanisation of controlled environment agriculture: Why does it matter for urban studies?

    المؤلفون: Marvin, Simon, Rickards, Lauren, Rutherford, Jonathan

    المصدر: Urban Studies (Sage Publications, Ltd.); Jun2024, Vol. 61 Issue 8, p1430-1450, 21p

    مصطلحات موضوعية: URBAN studies, URBAN agriculture, INSTITUTIONAL logic, PUBLIC spaces, URBANIZATION, URBAN policy, AGRICULTURE, FOOD substitutes

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  4. 4
    دورية أكاديمية
    Edible oleogels based on high molecular weight oleogelators and its prospects in food applications.

    المؤلفون: Kavya, Mohan, Udayarajan, Chinthu, Fabra, María José, López-Rubio, Amparo, Nisha, P.

    المصدر: Critical Reviews in Food Science & Nutrition; 2024, Vol. 64 Issue 13, p4432-4455, 24p

    مصطلحات موضوعية: MOLECULAR weights, TRANS fatty acids, FAT substitutes, FOOD substitutes, VEGETABLE oils, FAT

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  5. 5
    دورية أكاديمية
    Meat substitutes in Media Discourse.

    المؤلفون: WENXUAN GUO

    المصدر: International Journal of Food Studies; May2024, Vol. 13, p22-35, 14p

    مصطلحات موضوعية: MEAT alternatives, ONLINE comments, CHINESE people, WORD frequency, PUBLIC opinion, FOOD substitutes, YOUNG consumers, VIRTUAL communities, IN vitro meat

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  6. 6
    مؤتمر
    Implementation of the Addie Model in the Development of Quartet Game in Understanding Food Security Issues for Children Aged Nine Years and Over.

    المؤلفون: Priatna, Angga, Latif, Antinah, Suwarni, Wahyu

    المصدر: KnE Engineering; 3/7/2024, p139-154, 16p

    مصطلحات موضوعية: FOOD security, JUNIOR high school students, LEFTOVERS, RICE, FOOD substitutes, FOOD waste

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  7. 7
    دورية أكاديمية
    A Healthy Brazil Nut Beverage with Opuntia stricta var. dillenii Green Extract: Beverage Stability and Changes in Bioactives and Antioxidant Activity during Cold Storage.

    المؤلفون: Alvarado-López, Daniel A., Parralejo-Sanz, Sara, Lobo, M. Gloria, Cano, M. Pilar

    المصدر: Foods; Apr2024, Vol. 13 Issue 8, p1237, 22p

    مصطلحات موضوعية: COLD storage, OPUNTIA, FOOD emulsions, MILK substitutes, PHENOLS, FOOD substitutes

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  8. 8
    دورية أكاديمية
    Behind vegan label: What's really in some certified vegan products in Brazil.

    المؤلفون: Lage Policarpo, Nathalia, Teodoro, Anderson Junger, Nakajima, Vânia Mayumi

    المصدر: International Journal of Food Science & Technology; Mar2024, Vol. 59 Issue 3, p1814-1828, 15p

    مصطلحات موضوعية: BREAD, DRIED foods, COOKIES, MEAT alternatives, DAIRY substitutes, FOOD substitutes, CRACKERS, CHICKPEA

    مصطلحات جغرافية: BRAZIL

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  9. 9
    دورية أكاديمية
    Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate.

    المؤلفون: Wei, Lai, Ren, Yuqing, Huang, Lu, Ye, Xinnan, Li, He, Li, Jian, Cao, Jinnuo, Liu, Xinqi

    المصدر: Gels (2310-2861); Feb2024, Vol. 10 Issue 2, p111, 15p

    مصطلحات موضوعية: FOOD substitutes, RHEOLOGY, MICROSTRUCTURE, EMULSIONS, SOY proteins

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  10. 10
    دورية أكاديمية
    Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review.

    المؤلفون: Ferdaus, Md. Jannatul, Barman, Bishal, Mahmud, Niaz, da Silva, Roberta Claro

    المصدر: Gels (2310-2861); Feb2024, Vol. 10 Issue 2, p92, 25p

    مصطلحات موضوعية: COLLOIDS, FOOD substitutes, MEAT industry, FATTY acids, FOOD chemistry

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