Consumer understanding of upcycled foods – Exploring consumer-created associations and concept explanations across five countries

Jessica Aschemann‐Witzel, Daniele Asioli, Marija Banović +2

Food Quality and Preference

Food Waste Reduction and Sustainability

To secure future protein demand in a sustainable food system, protein needs to come from a variety of alternative and novel sources, amongst others otherwise wasted side-streams. Such upcycled food...

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2023Academic literature36 citations4 claims extractedDOI

Extraction of oleosome and protein mixtures from sunflower seeds

Jack Yang, Umay S. Vardar, Remko M. Boom +2

Food Hydrocolloids

Proteins in Food Systems

Research Library

Consumer understanding of upcycled foods – Exploring consumer-created associations and concept explanations across five countries

Extraction of oleosome and protein mixtures from sunflower seeds

Nanotechnology and E-Sensing for Food Chain Quality and Safety

Chemical Constituents, Antioxidant Potential, and Antimicrobial Efficacy of Pimpinella anisum Extracts against Multidrug-Resistant Bacteria

Review on recent trends in the application of protein concentrates and isolates – A food industry perspective

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Quantitative determination and removal of pesticide residues in fresh vegetables and fruit products by LC–MS/MS and GC–MS/MS

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Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties

Fabrication and Properties of Anti-freezing Gelatin Hydrogels Based on a Deep Eutectic Solvent

Precipitation solvents effect on the extraction of mucilaginous polysaccharides from Opuntia ficus-indica (Cactaceae): Structural, functional and rheological properties

Pereskia aculeata Miller as a Novel Food Source: A Review

Highly Valuable Fish Oil: Formation Process, Enrichment, Subsequent Utilization, and Storage of Eicosapentaenoic Acid Ethyl Esters

Undernutrition among the children below five years of age in Uganda: a spatial analysis approach

Microencapsulation of Probiotics by Oil-in-Water Emulsification Technique Improves Cell Viability under Different Storage Conditions

Study on the interaction mechanism, physicochemical properties and application in oil-in-water emulsion of soy protein isolate and tannic acid

Structural properties of meat analogue with added konjac gels

A Comprehensive Review of Pesticide Residues in Peppers

Inhibitory effect of bioactive compounds derived from freeze-dried paraprobiotic of Pediococcus acidilactici against food-borne pathogens: In-vitro and food model studies

High antimicrobial, cytotoxicity, and catalytic activities of biosynthesized selenium nanoparticles using Crocus caspius extract

Exploring the potential of plant-based emulsion gels enriched with β-glucan and potato protein as egg yolk alternatives

Dietary nano-selenium alleviates heat stress-induced intestinal damage through affecting intestinal antioxidant capacity and microbiota in rainbow trout (Oncorhynchus mykiss)

Antimicrobial and Photocatalytic Activities of Selenium Nanoparticles Synthesized from Elaeagnus indica Leaf Extract

Breast milk microRNAs: Potential players in oral tolerance development

The interaction mechanisms, biological activities and digestive properties between Tartary buckwheat protein and phenolic extract under pH-driven methods

Dietary fatty acids differentially affect secretion of pro-inflammatory cytokines in human THP-1 monocytes

Stimulation of lactic acid production and Lactobacillus plantarum growth in the coculture with Bacillus subtilis using jackfruit seed starch

Comprehensive quality evaluation of plant‐based cheese analogues

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Resistant starch utilization by Bifidobacterium, the beneficial human gut bacteria

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Novel Dietary Approach with Probiotics, Prebiotics, and Synbiotics to Mitigate Antimicrobial Resistance and Subsequent Out Marketplace of Antimicrobial Agents: A Review

Evidence for human milk as a biological system and recommendations for study design—a report from “Breastmilk Ecology: Genesis of Infant Nutrition (BEGIN)” Working Group 4

Anti-diabetic effect of modified ‘Guanximiyou’ pummelo peel pectin on type 2 diabetic mice via gut microbiota

From genotype to phenotype: computational approaches for inferring microbial traits relevant to the food industry

Recent updates on bioactive properties of α-terpineol

Chickpea protein hydrolysate as a novel plant-based cryoprotectant in frozen surimi: Insights into protein structure integrity and gelling behaviors

Salmonella-liberated dietary L-arabinose promotes expansion in superspreaders

Early development of infant gut microbiota in relation to breastfeeding and human milk oligosaccharides

A hybrid sustainability performance measurement approach for fresh food cold supply chains

Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies

Preparation of probiotic microcapsules using gelatin-xylooligosaccharides conjugates by spray drying: Physicochemical properties, survival, digestion resistance and colonization

Generating waxy rice starch with target type of amylopectin fine structure and gelatinization temperature by waxy gene editing

Use of Lavandula angustifolia essential oil as a complementary therapy in adult health care: A scoping review

Preparation and characterization of pea protein isolate-egg white protein composite gels

Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems

Regulation of type VI secretion systems at the transcriptional, posttranscriptional and posttranslational level