Thematische Bibliographien / Edibile

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Auswahl der wissenschaftlichen Literatur zum Thema „Edibile“

Autor: Grafiati
Veröffentlicht am 1. April 2023

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Zeitschriftenartikel zum Thema "Edibile"

1

Ventura, Alessandro. „La pagina gialla“. Medico e Bambino 41, Nr. 7 (08.09.2022): 419–20. http://dx.doi.org/10.53126/meb41419.

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Dermatite atopica: andiamo al sodo - C’è nausea e nausea (funzionale) - PASC: poca cosa nei bambini! - Celiachia nella pratica (1) - Celiachia nella pratica (2) - Risonanza magnetica e sedazione del bambino piccolo: dexmedetomidina - Più Cannabis (edibile) gira, più i bambini si avvelenano (accidentalmente)
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Cordero, Sebastián, Francisca Galvez und Gastón O. Carvallo. „Biodiversity-productivity relationship in urban vascular flora: a comparison between wild edible and non-edible plants“. Botanical Sciences 100, Nr. 1 (01.10.2021): 107–19. http://dx.doi.org/10.17129/botsci.2892.

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Background: Wild edible plants are species that are not cultivated but can be consumed as food. These plants may exhibit the highest taxonomic and phylogenetic diversity within urban floras, since they have a longer history of use associated with humans than non-edible plants. Also, because biodiversity is strongly associated with biomass, edible plants plant might show higher productivity (biomass per site) than non-edible plants. Questions: Is taxonomic and phylogenetic diversity of wild edible plants higher than non-edibles within urban areas? Is the alpha-biodiversity of wild edible plants positively related to biomass productivity in urban areas? Study sites and years of study: Cities of the coastal Mediterranean-type ecosystem, central Chile, 2015 and 2016. Methods: We characterized the taxonomic and phylogenetic diversity of urban flora differentiating wild edible and non-edible plants. Then, we assessed whether alpha-diversity of assemblages is related to their biomass productivity. Results: Both taxonomic and phylogenetic diversity were higher for edibles than non-edible plants. For edible plants, biomass was positively related to species richness and negatively with the mean phylogenetic diversity (MPD, a measure of evolutionary relationship among plants within an assemblage). Conclusions: Species richness is a suitable proxy to estimate wild edible plant diversity and their biomass in cities surpassing other proxies, such as phylogenetic diversity. Negative effect of MPD on biomass suggests that only a subgroup of related plants, possibly highly adapted to urban conditions, contribute to edible plant production. The distinction between wild edible and non-edible plants offers a better understanding of the assembly rules and biodiversity-biomass relationship within urban floras.
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Doran, Nicole, und Andrew Papadopoulos. „Cannabis edibles: Behaviours, attitudes, and reasons for use“. Environmental Health Review 62, Nr. 2 (Juni 2019): 44–52. http://dx.doi.org/10.5864/d2019-011.

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Legalization of cannabis may correspond with increased prevalence of use of cannabis-infused edibles. The purpose of this literature review was to search the literature and summarize edible-related behaviours, perceptions and reasons for use. The main findings indicate that edibles are potentially being used more frequently and that there is a general lack of understanding on how to safely use them. The information from this review can be used to help direct future areas of research and to inform future health promotion initiatives on safe edible use.
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Gianti, Lismis, Irsyad Andi Wardana und Retno Dewati. „Pembuatan Edible Film Berbahan Isolat Protein Kacang Kedelai dan Kitosan Cangkang Kerang Hijau“. ChemPro 2, Nr. 01 (02.04.2021): 44–47. http://dx.doi.org/10.33005/chempro.v2i01.88.

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Edibel film merupakan kemasan plastik ramah lingkungan yang berbentuk lembaran tipis dibuat dari bahan yang dapat dimakan, bersifat transparan. Penelitian imi untuk membuat edibel film berbahan isolat protein kacang kedelai dan kitosan cangkang kerang hijau, mengetahui pengaruh suhu pengadukan, isolat protein dan kitosan serta gliserol terhadap karakteristik edible film. Edibel film dibuat dengan menambahkan isolat protein kacang kedelai 1,4 gram dan kitosan cangkang kerang hijau 0,6 gram dengan penambahna variasi gliserol dan suhu pengadukan. Nilai kuat tarik edible yang dihasilkan lebih dari 3,92 Mpa dan elongasi lebih dari 70%. Semakin tinggi suhu pengadukan pada campuran kitosan dan protein akan meningkatkan kuat tarik dan menurunkan elongasi. Penambahan gliserol akan menurunkan kuat tarik, namun meningkatkan elongasi.
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I Nyoman Bagus Aji Kresnapati, Muhammad Eka Putra Ramandha und Nurul Indriani. „Familiar Edible Flowers in Indonesia“. PCJN Pharmaceutical and Clinical Journal of Nusantara 1, Nr. 01 (30.11.2022): 63–70. http://dx.doi.org/10.58549/pcjn.v1i01.7.

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Flowers besides being used as ornamental plants, they can also be consumed. Flowers that can be consumed are called Edible Flowers. Edible flowers in general can be consumed directly, usually in tea or can be served in the form of processed food. Edible flowers contain phytochemical compounds such as anthocyanins, flavonoids, phenolics, carotenoids which are useful as antioxidants. Indonesia is rich in biodiversity with a variety of plant species that can grow, including edible flowers. There is diversity, but only a few edibles that can grow and are familiar to Indonesian people will be reviewed in this article.
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Paul, Shiv. „Diversity, distribution and conservation status of raw edible plant resources of the Madgram Watershed, Lahaul Valley, Himachal Pradesh, India“. Journal of Non-Timber Forest Products 28, Nr. 4 (31.05.2022): 150–56. http://dx.doi.org/10.54207/bsmps2000-2022-0w0dq1.

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The paper records the occurrence of 34 raw edible plants collected from the Madgram Watershed in the Lahaul Valley, Himachal Pradesh, India. Of the total 34 raw edible plants recorded, 12 species were native to the Himalayan Region and 7 species were native to the Himalayan and other biogeographical regions together. Ephedra gerardiana, Rheum australe and Sinopodophyllum hexandrum are endangered. Bunium persicum, Hippophae rhamnoides ssp. turkestanica and Rheum webbianum are vulnerable. Leaves and fruits were utilized in majority cases. Due to habitat degradation, overexploitation and changing environmental conditions, the populations of these wild edibles are facing high pressure. Therefore, frequent monitoring of habitats, populations, mass multiplication, education and awareness for the local inhabitants and people’s participation in conservation of wild edibles have been suggested.
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White, Alice E., Christine Van Tubbergen, Brianna Raymes, Alexandra Elyse Contreras und Elaine J. Scallan Walter. „Cannabis-Infused Edible Products in Colorado: Food Safety and Public Health Implications“. American Journal of Public Health 110, Nr. 6 (Juni 2020): 790–95. http://dx.doi.org/10.2105/ajph.2020.305601.

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Cannabis-infused “edibles” are a popular means of cannabis use, and the variety of edible food products available to consumers continues to grow. Although there has been much discussion on dose standardization, childproof packaging, and the prevention of overconsumption, the important topic of food safety has received less attention. We discuss potential food safety hazards associated with cannabis-infused edible food products, drawing on examples from Colorado, and describe edible-associated foodborne illness outbreaks and other contamination events. It is important for public health agencies, particularly environmental health and enteric disease programs, to be familiar with the cannabis industry, including regulatory partners, signs and symptoms of cannabis ingestion, the scope of edible products sold and consumed, and the food safety risks unique to cannabis products.
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Mudaffar, Rahmi A. „KARAKTERISTIK EDIBLE FILM DARI LIMBAH KULIT SINGKONG DENGAN PENAMBAHAN KOMBINASI PLASTICIZER SERTA APLIKASINYA PADA BUAH NANAS TEROLAH MINIMAL“. Journal TABARO Agriculture Science 4, Nr. 2 (25.02.2021): 473. http://dx.doi.org/10.35914/tabaro.v4i2.669.

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Edible film yang terbuat dari pati relatif mudah sobek, sehingga perlu penambahan plasticizer agar lebih lentur. Karakteristik edible film akan menentukan kualitas akhir terhadap aplikasinya pada produk pangan. Tujuan dari penelitian ini yaitu ; (1) mengetahui karakteristik edible film dari limbah kulit singkong dengan kombinasi perlakuan penambahan plasticizer, (2) mengetahui pengaruh aplikasi pengemasan dengan metode coating dan wrapping pada buah nanas terolah minimal. Penelitian ini dilaksanakan dalam tiga tahapan. Tahap pertama yaitu ekstraksi pati kulit singkong. Pati hasil ektraksi kemudian dianalisis; (1) kadar air, (2) kadar pati, (3) kadar amilosa, dan (4) suhu gelatinisasi. Pada tahap ini akan diperoleh pati kulit singkong yang terbaik sebagai bahan dasar edibel film. Tahap kedua yaitu pembuatan edible film pati kulit singkong, dengan menggunakan kombinasi plasticizer dalam berbagai konsentrasi yaitu gliserol (2%, 4%, 6%) dan propilen glikol (2%, 4%, 6%). Edible film yang diperoleh kemudian dianalisis; (1) ketebalan, (2) kuat tarik, (3) persen pemanjangan dan (4) laju transmisi uap air. Analisis data yang digunakan adalah rancangan acak lengkap dua faktorial dengan dua kali ulangan. Tahap ketiga yaitu aplikasi edible film pada buah nanas terolah minimal, dengan metode; (1) Kontrol (tanpa perendaman dan pelapisan), (2) Perendaman (coating), dan (3) Pelapisan (wrapping). Tahap aplikasi ini akan dilakukan selama 3 hari dan setiap harinya akan dilakukan pengamatan terhadap susut berat dan warna. Hasil yang diperoleh dari penelitian ini memperlihatkan suhu gelatinisasi pati ubi kayu 63oC, kadar air pati ubi kayu 10,14%, kadar pati ubi kayu 97,35% dan kadar amilosa 9,584%. Sedangkan pada sifat fisik dan mekanis edibel film menunjukkan ketebalan yang terbaik yaitu penambahan gliserol 2%, propilen glikol 2%. Kuat tarik yang terbaik penambahan gliserol 2%, propilen glikol 2%. Persen pemanjangan yang terbaik yaitu penambahan gliserol 6%, gliserol 2%. Sedangkan untuk laju transmisi uap air yaitu penambahan gliserol 2%, propilen glikol 2%. Selanjutnya hasil pengamatan aplikasi dari edibel film memperlihatkan susut bobot yang terbaik pada perlakuan wrapping yaitu 26,41%. Sedangkan untuk parameter warna yang terbaik pada perlakuan coating dengan nilai rata–rata panelis ialah 3,34.
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Çelik, Filiz. „The Importance of Edible Landscape in the Cities“. Turkish Journal of Agriculture - Food Science and Technology 5, Nr. 2 (28.02.2017): 118. http://dx.doi.org/10.24925/turjaf.v5i2.118-124.957.

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The 21st century sustainable city requires the merging of urbanism with sustainable food systems. The challenges industrial food system separates people from their food sources. The design strategies for edible landscape are about re-inviting food back into the city and re-connecting people with their local/regional food system to promote a healthier lifestyle. Edible landscapes are a movement in transition and sprouting up as a response to the slow food movement and living a greener lifestyle. These urban agricultural landscapes are fast becoming iconic media darlings and are demonstrating that they are far more than growing vegetables and fruits on abandoned lots. Edible landscaping is the use of food plants as design features in a landscape. These plants are used both for aesthetic value as well as consumption. Edible landscapes encompass a variety of garden types and scales but do not include food items produced for sale. Edible landscaping is the practical integration of food plants within an ornamental or decorative setting. Using edibles in landscape design can enhance a garden by providing a unique ornamental component with additional health, aesthetic, and economic benefits. In this study; emergence of edible landscape, edible landscape design and maintenance, samples of edible landscape, productive plants, importance of edible landscaping for urban environments have been explained.
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Susila, Wayan Reda. „Dampak Putaran Uruguay terhadap Industri Minyak Nabati“. Forum penelitian Agro Ekonomi 15, Nr. 1-2 (07.09.2016): 35. http://dx.doi.org/10.21082/fae.v15n1-2.1997.35-43.

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The succes of the Uruguay Round was projected to have positive impacts on the edible oil industries although the impacts are not proportionally distributed. Edible oil procedures in Asia Pasific countries were projected to enjoy most of the gains,while most African countries which are net importers will suffer form prices increase. Commitments related to edibe oil trade in Uruguay Round will induce the incerase in price, production , consumption , and trade of edible oils 4.0 , 3.4 , 3.8 , and 11.6 percent , respectively. Moreover,palm oil producers such as Indonesia, was projected to be most beneficial from the trade liberalization of the edible oils.
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Dissertationen zum Thema "Edibile"

1

Goldstein, Laura Elizabeth. „An edible window“. Thesis, Boston University, 2013. https://hdl.handle.net/2144/12762.

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Thesis (M.F.A.)--Boston University PLEASE NOTE: Boston University Libraries did not receive an Authorization To Manage form for this thesis or dissertation. It is therefore not openly accessible, though it may be available by request. If you are the author or principal advisor of this work and would like to request open access for it, please contact us at open-help@bu.edu. Thank you.
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Duffus, Laudina Jeneise. „Edible pickering emulsion technology : fabrication of edible particle stabilised double emulsions“. Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7456/.

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Water-in-oil-in-water (W/O/W) double emulsion systems provide an innovative approach for the development of low-fat healthier foods. By replacing a proportion of the oil phase of a simple oil-in-water (O/W) emulsion with an internal water phase, the overall oil volume within the emulsion system can be decreased, with potentially negligible changes to its organoleptic properties. However, double emulsions are notoriously unstable for adequate periods of time, largely due to the existence of two oppositely curved water-oil (W/O) and oil-water (O/W) interfaces in close proximity. The present study investigates the use of Pickering stabilisation in order to enhance the stability of double emulsions. Pickering stabilisation mechanisms are reputed for superior, longer term stabilisation capacities when compared to conventional surfactant stabilised emulsions, but edible particles with Pickering functionality are scarce. The work in this thesis explores the impact of introducing Pickering stabilisation to a double emulsion structure, initially at only one of the two water/oil interfaces (either W/O or O/W) and ultimately across the entire interfacial areas. Initial work conducted centred on investigating the role of a range of edible particulates as potential Pickering stabilisers in simple emulsions (both W/O and O/W emulsion types). Based on the knowledge gained from these studies, a range of Pickering-Surfactant stabilised double emulsions (with particles or surfactant stabilising alternate interfaces), using a range of surfactants, and Pickering only stabilised double emulsion systems were prepared and analysed in terms of their microstructure, stability and encapsulation efficiencies.
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Papaparaskeva-Petrides, Christina. „Mutagens in edible mushrooms“. Thesis, University of Surrey, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314464.

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Juriga, Michael G. „The Edible Suburb: Humanist Living“. University of Cincinnati / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ucin162316765712182.

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Alyanak, Didem Balköse Devrim. „Water vapour permeable edible membranes/“. [s.l.]: [s.n.], 2005. http://library.iyte.edu.tr/tezler/master/biyoteknoloji/T000420.pdf.

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NARTEA, ANCUTA. „Vegetable by-products as a source of bioactive compounds for food applications“. Doctoral thesis, Università Politecnica delle Marche, 2022. https://hdl.handle.net/11566/295515.

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I sottoprodotti vegetali sono una preziosa fonte di sostanze fitochimiche con attività biologiche. L’obbiettivo di questa tesi consiste nell’esplorare diverse applicazioni alimentari per valorizzare i sottoprodotti industriali vegetali, derivanti dalla lavorazione di brassicaceae e caffè, con nuove opportunità di interesse economico. L’obiettivo generale ha 3 scopi: 1) sviluppare pizze fortificate con composti bioattivi con aggiunta di gambi o foglie di cavolfiori colorati; 2) valutare diversi scarti vegetali ricchi in glucosinolati, licopene e acido clorogenico come potenziali ingredienti funzionali per la produzione di birre; 3) ottimizzare il coffee silverskin come substrato di crescita per le larve di Hermetia illucens per utilizzarle come mangime in acquacoltura. Riguardo le pizze fortificate, si possono ottenere prodotti da forno funzionali da scarti di cavolfiori con buoni livelli di fortificazione di composti bioattivi. La glucobrassicina ha mostrato un intervallo di fortificazione di 1.44-12.00 micromol, 4-670 microg per la vitamina A e 22.1-46.4 mg per i fitosteroli totali per 100 g di pizza secca. I sottoprodotti vegetali hanno influenzato i parametri fisico-chimici, il profilo dei composti volatili e degli amminoacidi liberi della birra. Le bucce di pomodoro hanno prodotto un lieve aumento di licopene. Il fondo di caffè è una preziosa fonte di acido clorogenico nella birra. Per i mangimi in acquacoltura, le larve di mosca soldato nera possono essere cresciute su diete composte da scarti del caffè arricchiti con microalghe. L’alimentazione con il 15% di microalghe ha prodotto larve con un contenuto di acidi grassi polinsaturi più elevato (1600.7 ± 62.7 mg/100g su peso secco) e la dieta al 20% di microalghe ha prodotto larve con il massimo contenuto in carotenoidi. Questa tesi si basa sull’approccio multidisciplinare per aiutare la ricerca e le industrie agroalimentari nello sviluppo di nuove applicazioni alimentari da scarti.
Vegetable by-products are a valuable source of a broad spectrum of phytochemicals with biological activity. The overall objective of this thesis is to explore different food application solutions to valorise promising vegetable industrial wastes, deriving mainly from brassica and coffee streams, into a new multi-opportunity of economic interest. This overall objective is composed by 3 aims: 1) to develop fortified pizzas in bioactive compounds with high levels of incorporation of stalks or leaves from coloured cauliflower; 2) to evaluate different vegetable by-products as a potential source of glucosinolates, lycopene and chlorogenic acids in brewing beers; 3) to optimize the coffee silverskin by-product as rearing substrate for Hermetia illucens larvae in order to use the larvae as ingredient in aquafeed. Considering fortified pizza application, functional bakery products can be obtained from the incorporation with cauliflowers discards with good levels of fortification of bioactive compounds. Glucobrassicin showed a range of fortification of 1.44-12.00 micromol, 4-670 microg for vitamin A, and 22.1-46.4 mg for total phytosterols per 100 g of dry pizza. Vegetable by-products affected the physicochemical parameters, untargeted volatile and free amino acid profile of beers. Tomato peels produced a slight increment of lycopene. Spent ground coffee is valuable source for chlorogenic acid enriched beer . For the application for aquafeed needs, the black soldier fly larvae used in this study can be successfully grown on diets composed of coffee by-products enriched with microalgae. Feeding with 15% of microalgae led to larvae with the highest PUFA content (1600.7 ± 62.7 mg/100g dry weight) and 20% of microalgae led to the larvae with the highest content of carotenoids. This thesis is a multidisciplinary approach to help research and food industries in developing new food applications from wastes.
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Silow, Carl Axel. „Edible and other insects of mid-western Zambia studies in ethno-entomology /“. Uppsala : Institutionen för allmän och jämförande etnografi vid Uppsala universitet, 2021. http://catalog.hathitrust.org/api/volumes/oclc/2440377.html.

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Orosa, Maria Inês Franco. „Edible films and coatings for cheese“. Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/14976.

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Mestrado em Biotecnologia - Biotecnologia Alimentar
Over the last years there has been an increasing interest to replace synthetic materials by biodegradable ones, due to the ecological problems. Edible and biodegradable films can be produced using polysaccharides, lipids, proteins and composites, and act as a package without damaging the environment. By choosing a suitable coating composition it is possible to preserve several desired properties of a certain food product. Important properties should be considered, such as mechanical, functional and barrier properties. The main goal of this study was to evaluate edible films and coatings from plant proteins (pea, soy), with incorporated natural antimicrobial and antioxidant agents, to potentially protect cheese from physico-chemical and microbial deterioration and to preserve the organoleptic characteristics, especially of sliced cheeses. The work performed focused mainly on the preparation and characterization of pea protein films, with added chitooligosaccharides (COs) (0.5%, 1% and 2%) and two types of essential oils at 1%, bay and thyme oils. Films with 0.5% of COs showed the highest values of Young’s modulus, tensile strength and elongation. Regarding the barrier properties, the film with 1% of COs showed the lower permeability value. Addition of small amounts of COs may be advantageous to improve the mechanical properties of the PPI films, besides the expected antimicrobial effects. An intermediate COs concentration (1%) could be advantageous to reduce the water vapor permeability, but it will also result in detrimental effects on the mechanical properties. Film’s hydrophobicity was also dependent on the amount of added COs and essential oils. For the films with COs, the presence of the essential oils increased the film’s hydrophobicity, an effect dependent on the type of added oil. The observed effects seem complex and they are probably dependent on the interactions among film components; certainly these aspects deserve further studies in order to improve and better understand the interactions/adhesion of the coating onto the cheese surface. The protein films by their own showed already some antioxidant activity, and the addition of COs or the essential oils results mainly on a higher rate of this effect (lower times to observe the antioxidant effects). Even so the films prepared with the bay oil revealed a higher antioxidant activity, which can be useful and complement the expected effects on the organoleptic properties of cheese samples treated with these films.
O interesse na substituição de materiais sintéticos por biodegradáveis tem vindo a aumentar devido aos problemas ecológicos. Filmes comestíveis e biodegradáveis podem ser produzidos utilizando polissacarídeos, lípidos, proteínas e compósitos e atuar como embalagens, sem danificar o meio ambiente. Ao escolher uma composição adequada para um revestimento é possível preservar várias propriedades desejáveis de um produto alimentar. Propriedades importantes como mecânicas, funcionais e de barreira devem ser consideradas. O principal objetivo deste estudo foi avaliar filmes e revestimentos comestíveis de proteínas vegetais (ervilha, soja), com agentes antimicrobianos e antioxidantes naturais incorporados, para proteger queijo de deterioração físico-química e microbiana e para preservar as características organolépticas, especialmente de queijos cortados/fatiados. O trabalho realizado foca-se principalmente na preparação e caracterização de filmes de proteína de ervilha, com a adição de oligoquitosanos (OQ) (0,5%, 1% e 2%) e dois tipos de óleos essenciais (1%), óleos de louro e tomilho. Filmes com 0,5% de OQs apresentaram valores mais elevados de módulo de Young, tensão de rutura e alongamento. Em relação às propriedades de barreira, o filme com 1% de OQs mostrou o valor de permeabilidade mais baixa. A adição de pequenas quantidades de OQs pode ser vantajosa para melhorar as propriedades mecânicas dos filmes de proteína de ervilha, além dos esperados efeitos antimicrobianos. Uma concentração OQs intermediária (1%) poderia ser vantajosa para reduzir a permeabilidade ao vapor de água, mas também resultaria em efeitos prejudiciais sobre as propriedades mecânicas. A hidrofobicidade dos filmes foi dependente da quantidade de OQs e óleos essenciais adicionados. Para os filmes com OQs, a presença dos óleos essenciais aumentou a hidrofobicidade dos filmes, um efeito dependente do tipo de óleo adicionado. Os efeitos observados parecem complexos e provavelmente dependem das interações entre os diferentes componentes do filme; Estes aspetos merecem mais estudos a fim de melhorar e compreender as interações / aderência do revestimento sobre a superfície do queijo. Os filmes de proteínas por si só mostraram alguma atividade antioxidante, e os resultados da adição de OQs ou óleos essenciais mostram uma taxa mais elevada deste efeito (diminuição do tempo de reação para observar os efeitos antioxidantes). Os filmes com óleo de louro revelaram uma maior atividade antioxidante, podendo ser útil e complementar aos efeitos esperados sobre as propriedades organolépticas de amostras de queijo revestidas.
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Haight, Bonnie Janeen. „Lovely homegrown menus substituting beautiful edibles for ornamentals in residential landscapes /“. Online access for everyone, 2006. http://www.dissertations.wsu.edu/Thesis/Spring2006/b%5Fhaight%5F033106.pdf.

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Johansson, Hanna, und Johanna Gustafsson. „How do edible insects fly among Swedish consumers? : Exploring consumers’ evaluation of edible insects as a meat substitute“. Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-40182.

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Purpose: The purpose of this qualitative research paper was to explore how consumers with an environmental identity evaluate new, environmentally friendly substitutes for meat, with edible insects given as an example. Problem: An increasing number of Swedish consumers show an overall negative attitude towards consuming meat, mainly due to environmental concerns, and express this by identifying themselves as vegetarians or flexitarian. Edible insects possess the potential to become an environmentally friendly, nutritious and innovative meat substitute in Sweden. Although the demand for new environmentally friendly meat substitutes is high, the intentions of consuming edible insects are low in Western societies. This causes researchers to ask why this conflict is.                                                                                                                               Methodology: In order to fulfill the purpose and to answer the research question, a qualitative research approach was adopted. Eight semi-structured interviews were used in the empirical data collection process. The chosen target group was vegetarians and flexitarians of Generation Y, and the sample was chosen through judgmental sampling.                                                                                                                                 Findings: This empirical study examines an extensive confusion and conflicted standpoints among consumers when evaluating edible insects. However, the authors examine a high willingness and positive attitude towards consuming edible insects. Five key factors that influence the evaluation of edible as a meat substitute have been identified: the animalistic qualities of insects, if insects are perceived as meat or vegetarian, if edible insects are ‘green’, proof and facts, and what product category edible insects belong to.
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Bücher zum Thema "Edibile"

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Husselman, Madeleen. Imifino: Indlela ekusetyenziswa ngayo imifino ngabantu kwiMpuma koloni iphela. Grahamstown, South Africa: [Institute of Social and Economic Research], 2006.

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Edible gifts. London: New Holland, 2012.

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Chemat, Smain, Hrsg. Edible Oils. Boca Raton : CRC Press, 2017. | Series: Contemporary food engineering: CRC Press, 2017. http://dx.doi.org/10.1201/9781315152493.

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Coatts, Margot. Edible architecture. Marlborough, England: Libanus Press, 1987.

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Edible colors. New York: Roaring Brook Press, 2016.

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Edible landscaping. 2. Aufl. San Francisco: Sierra Club Books, 2010.

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Cherciu, Lucia. Edible flowers. Charlotte, North Carolina: Main Street Rag Publishing Company, 2015.

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Atwood, Margaret Eleanor. Edible woman. New York: Warner Books, 1989.

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Wickens, G. E. Edible nuts. Rome: Food and Agriculture Organization of the United Nations, 1995.

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Creasy, Rosalind. Edible landscaping. 2. Aufl. San Francisco: Sierra Club Books, 2010.

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Buchteile zum Thema "Edibile"

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Rubatzky, Vincent E., und Mas Yamaguchi. „Edible Aroids:“. In World Vegetables, 183–203. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6015-9_13.

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Rubatzky, Vincent E., und Mas Yamaguchi. „Edible Mushrooms“. In World Vegetables, 723–44. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6015-9_27.

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Saxena, Jyoti, und Shweta Rawat. „Edible Vaccines“. In Advances in Biotechnology, 207–26. New Delhi: Springer India, 2013. http://dx.doi.org/10.1007/978-81-322-1554-7_12.

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Siddiq, Muhammad, Ramasamy Ravi und Abdul Sami. „Edible Mushrooms“. In Handbook of Vegetables and Vegetable Processing, 701–25. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119098935.ch30.

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van Huis, Arnold. „Edible Insects“. In Handbook of Eating and Drinking, 965–80. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-14504-0_123.

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Ansorena, María R., Mariana Pereda und Norma E. Marcovich. „Edible Films“. In Polymers for Food Applications, 5–24. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-94625-2_2.

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Chaturvedi, Vivek K., Sushil K. Dubey, N. Tabassum und M. P. Singh. „Edible Vaccine“. In Phytochemicals from Medicinal Plants, 179–98. Series statement: Innovations in plant science for better health: from soil to fork: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429203220-9.

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van Huis, Arnold. „Edible Insects“. In Handbook of Eating and Drinking, 1–16. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-75388-1_123-1.

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Hong, Zaneta. „Edible Ecologies“. In Designing Landscape Architectural Education, 34–43. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003145905-5.

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„EDIBLE“. In Bonfire Opera, 54. University of Pittsburgh Press, 2020. http://dx.doi.org/10.2307/j.ctvx078cb.32.

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Konferenzberichte zum Thema "Edibile"

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Reboussin, Beth, Kimberly Wagoner, Erin Sutfin, Jennifer Cornacchione Ross, Cynthia Suerken, Edgar Alfonso Romero-Sandoval und Allison Lazard. „The impact of cannabis edible packaging elements on appeal, harm perceptions and knowledge: an experimental study among a national convenience sample of adults in the United States“. In 2022 Annual Scientific Meeting of the Research Society on Marijuana. Research Society on Marijuana, 2022. http://dx.doi.org/10.26828/cannabis.2022.02.000.05.

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The state-legalized cannabis industry is rapidly evolving, and regulators lack scientific data as to how product packaging should be regulated to protect public health. Cannabis edibles in particular pose unique public health and regulatory challenges. While smoking cannabis results in an immediate high, intoxication from consuming edibles can be delayed up to 2 hours or more which can lead to overconsumption of THC, particularly by naïve users. The packaging of edibles as appealing food products may also reduce harm perceptions. The goal of this pilot study was to examine the impact of flavor imagery and a cannabis warning on product appeal, harm perceptions, knowledge, and willingness to try edibles. We recruited a convenience sample of 700 adults ages 19-79 (mean age 38), 52% female, 77% white, 14% Hispanic, 59% college-educated from Amazon Mechanical Turk (MTurk). Participants were randomized to one of four experimental conditions to view a cannabis edible package that varied by presence of fruit imagery (yes/no) and type of warning (Washington State cannabis warning; control warning). More than half of our sample had tried edibles and 36% were current users. Participants viewing packages with fruit imagery were significantly more likely (p<0.05) than participants viewing packages without fruit imagery to think the product was appealing (69% vs 39%) and safe to consume (69% vs 52%) and were more likely to want to try the product (58% vs 39%). Among participants exposed to the cannabis warning, only 42% believed the package clearly indicated how to safely consume it and fewer than half knew the correct serving size, which was not significantly different than those not viewing the warning. Only 17% of those viewing the warning knew the effects could be delayed by more than two hours. These results provide preliminary evidence of the impact of product packaging on appeal, knowledge, harm perceptions and willingness to try cannabis edibles and demonstrate the need for improved, edible-specific warnings to educate consumers about safe use.
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Bohner, Ross, Nikki D'Adamo, Adam Faeth, Sara R. Kaplan und William E. Marsh. „Edible earth“. In the 27th international conference extended abstracts. New York, New York, USA: ACM Press, 2009. http://dx.doi.org/10.1145/1520340.1520407.

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Uji, Takahiro, Yiting Zhang und Hiromasa Oku. „Edible retroreflector“. In VRST '17: 23rd ACM Symposium on Virtual Reality Software and Technology. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3139131.3139148.

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Oku, H., M. Nomura, K. Shibahara und A. Obara. „Edible projection mapping“. In SA '18: SIGGRAPH Asia 2018. New York, NY, USA: ACM, 2018. http://dx.doi.org/10.1145/3275476.3275486.

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Siddiqui, Igor. „Edible Materials Lab“. In 2016 ACSA International Conference. ACSA Press, 2016. http://dx.doi.org/10.35483/acsa.intl.2016.44.

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Situated within an increasingly complex global reality, any critical consideration of materiality in contemporary design requires an eco-systemic approach to resources and their circulation in space and time. Through their lifecycles materials travel not only geographically and temporally, but also flow across seemingly incompatible industries, technologies, and markets. Edible Materials Lab focuses on a set of possibilities for material innovation by investigating relationships between the constructed environment and the food supply system.
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Frenger, Paul. „Edible Organic Semiconductors“. In 2012 IEEE Green Technologies Conference. IEEE, 2012. http://dx.doi.org/10.1109/green.2012.6200991.

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Toropova, Alexandra. „EDIBLE GELATIN HOLOGRAMS“. In 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings. STEF92 Technology, 2019. http://dx.doi.org/10.5593/sgem2019/6.1/s25.087.

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Devika, G., und Asha Gowda Karegowda. „Identification of Edible and Non-Edible Mushroom Through Convolution Neural Network“. In 3rd International Conference on Integrated Intelligent Computing Communication & Security (ICIIC 2021). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/ahis.k.210913.039.

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Darwish, Amina, Mary Ann Schnieders, Andrea Burrows, Anant Kukreti und Stephen Thiel. „Project blob: Edible emulsions“. In 2011 Integrated STEM Education Conference (ISEC). IEEE, 2011. http://dx.doi.org/10.1109/isecon.2011.6229625.

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Raju, Gagan, Soumyabrata Banik, Sindhoora Kaniyala Melanthota, Yana Baycerova, Yury Kistenev und Nirmal Mazumder. „Machine learning approach to study the effect of oxidation in edible almond oils using combined spectroscopy and principal component analysis“. In Frontiers in Optics. Washington, D.C.: Optica Publishing Group, 2022. http://dx.doi.org/10.1364/fio.2022.jw4a.13.

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Oxidative deterioration of edible oils makes it unfit for consumption and poses several serious health hazards on mankind. Present study employs PCA based machine learning along with spectroscopy to investigate the effect of oxidation on edible oils.
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Berichte der Organisationen zum Thema "Edibile"

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Crosby, David, Brian Nerrie und Cynthia L. Gregg. Edible Aquatic Plants in Farm Ponds. Blacksburg, VA: Virginia Cooperative Extension, Januar 2021. http://dx.doi.org/10.21061/cnre-127np.

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Teixeira, Carla, Caterina Villa, Joana Costa, Isabel M. P. L. V. O. Ferreira und Isabel Mafra. Edible insects as a source of bioactive peptides. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, März 2023. http://dx.doi.org/10.37766/inplasy2023.3.0075.

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Review question / Objective: This systematic review aimed at performing an exhaustive bibliographic search of all research articles reporting sequenced bioactive peptides obtained from edible insects and the respective properties demonstrated by in silico, in vitro and/or in vivo approaches. This report intends to evaluate the existing weigh-of-evidence regarding each specific claimed bioactive property, thus representing a valuable contribution to the divulgation of the scientific basis on the health benefits associated to the consumption of insects. Condition being studied: Insects are a good source of bioactive peptides (3-20 amino acids residues in length that promote beneficial effects for human health), including antihypertensive, antidiabetic, antioxidant, anti-obesity, immunomodulatory, anti-inflammatory, anti-microbial, antiviral, and antithrombotic properties, among others.
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Borden, Robert C. Development of Permeable Reactive Barriers (PRB) Using Edible Oils. Fort Belvoir, VA: Defense Technical Information Center, Juni 2008. http://dx.doi.org/10.21236/ada495565.

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Nock, Anthony. Silica Hydrogel and its Use in Edible Oil Processing. AOCS, November 2016. http://dx.doi.org/10.21748/lipidlibrary.40336.

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Borden, Robert C. Protocol for Enhanced in situ Bioremediation Using Emulsified Edible Oil. Fort Belvoir, VA: Defense Technical Information Center, Mai 2006. http://dx.doi.org/10.21236/ada451205.

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Parks, Catherine G., und Craig L. Schmitt. Wild edible mushrooms in the Blue Mountains: resource and issues. Portland, OR: U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station, 1997. http://dx.doi.org/10.2737/pnw-gtr-393.

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Pereira da Silva, Fátima, und Maxence Paillart. Effects of Starchy edible coating on shelf life of apples. Wageningen: Wageningen Food & Biobased Research, 2018. http://dx.doi.org/10.18174/563053.

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Vakharia, Vikram, Shoshana Arad, Yonathan Zohar, Yacob Weinstein, Shamila Yusuff und Arun Ammayappan. Development of Fish Edible Vaccines on the Yeast and Redmicroalgae Platforms. United States Department of Agriculture, Februar 2013. http://dx.doi.org/10.32747/2013.7699839.bard.

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Betanodaviruses are causative agents of viral nervous necrosis (VNN), a devastating disease of cultured marine fish worldwide. Betanodavirus (BTN) genome is composed of two single-stranded, positive-sense RNA molecules. The larger genomic segment, RNA1 (3.1 kb), encodes the RNA-dependent RNA polymerase, while the smaller genomic segment, RNA 2 (1.4kb), encodes the coat protein. This structural protein is the host-protective antigen of VNN which assembles to form virus-like particles (VLPs). BTNs are classified into four genotypes, designated red-spotted grouper nervous necrosis virus (RGNNV), barfin flounder nervous necrosis virus (BFNNV), tiger puffer nervous necrosis virus (TPNNV), and striped jack nervous necrosis virus (SJNNV), based on phylogenetic analysis of the coat protein sequences. RGNNV type is quite important as it has a broad host-range, infecting warm-water fish species. At present, there is no commercial vaccine available to prevent VNN in fish. The general goal of this research was to develop oral fish vaccines in yeast and red microalgae (Porphyridium sp.) against the RGNNV genotype. To achieve this, we planned to clone and sequence the coat protein gene of RGNNV, express the coat protein gene of RGNNV in yeast and red microalgae and evaluate the immune response in fish fed with recombinantVLPs antigens produced in yeast and algae. The collaboration between the Israeli group and the US group, having wide experience in red microalgae biochemistry, molecular genetics and large-scale cultivation, and the development of viral vaccines and eukaryotic protein expression systems, respectively, was synergistic to produce a vaccine for fish that would be cost-effective and efficacious against the betanodavirus infection.
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Barrus, Daniel, Kristen Capogrossi, Sheryl Cates, Camille Gourdet, Nicholas Peiper, Scott Novak, Timothy Lefever und Jenny Wiley. Tasty THC: Promises and Challenges of Cannabis Edibles. RTI Press, November 2016. http://dx.doi.org/10.3768/rtipress.2016.op.0035.1611.

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Mbuya, Mduduzi NN, Jodie Thorpe, Abigail Carpio, Ainee Islam, Amrita Saha, Mysbah Balagamwala, Sabiha Sultana, Rubaiyath Sarwar und Ayako Ebata. Why do companies fortify? Drivers of compliance with edible oil fortification in Bangladesh. Global Alliance for Improved Nutrition (GAIN), August 2020. http://dx.doi.org/10.36072/wp.8.

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