Relevant bibliographies by topics / Edible

Academic literature on the topic 'Edible'

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Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Edible"

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Cordero, Sebastián, Francisca Galvez, and Gastón O. Carvallo. "Biodiversity-productivity relationship in urban vascular flora: a comparison between wild edible and non-edible plants." Botanical Sciences 100, no. 1 (October 1, 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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Yanti, Sahri. "ANALISIS EDIBLE FILM DARI TEPUNG JAGUNG PUTIH (Zea mays L.) TERMODIFIKASI GLISEROL DAN KARAGENEN." Jurnal TAMBORA 4, no. 1 (February 21, 2020): 1–13. http://dx.doi.org/10.36761/jt.v4i1.562.

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Edible film berbahan dasar tebung jagung putih dimodifikasi dengan karagianan dan gliserol. Gel dari karagenan dapat meningkatkan kekuatan dan homogenitas suspensi edible film. Sementara gliserol dapat meningkatkan permeabilitas film, selain itu menjadikan film lebih halus dan tidak mudah retak. Tujuan penelitian antara lain mengetahui Kualitas edible film dari tepung jagung putih diketahui dengan cara: karakterisasi dan uji proksimat tepung jagung sebagai bahan baku, analisis sifat fisik dan mekanik edible film, optimasi konsentrasi optimal gliserol dan karagenan. Optimasi konsentrasi dilakukan dengan melakuakan variasi konsentrasi gliserol (5%, 10%, dan 15%) dan konsentrasi karagenan (1%, 2% dan 3%). Karaktistik dan kualitas tepung jagung putih dari Kabupaten Sumbawa menggunakan FTIR dan uji proksimat serta uji warna. Spektra IR menunjukkan bahwa tepung jagung Sumbawa tersusun dari gugus fungsi alkana, alkohol, keton/aldehid, hemiaketal dan hemiasetal yang merupakan gugus fungsi dari molekul karbohidrat. Sementara hasil uji proksimat menunjukkan bahwa tepung jagung Sumbawa memiliki kadar air, abu, lemak, protein, karbohidrat, amilosa, amilopektin serta pati berurut – turut: 12,61%; 0,72%; 0,08% ;0,41% ;86,17% ;55,40%; 19,84% ;77,30%. Hasil uji warna tepung jagung menunjukkan bahwa tepung jagung tanpa perlakukan memiliki warna putih tulang dan gelap, sehingga dalam penggunaanya sebagai bahan edile film perlu dimodifikasi dengan cara perendaman dalam natrium metabisulfit kemudian difermentasi untuk mengurangi kadar asam fitat yang bersifat antinutrisi dalam tepung jagung. Sifat fisik dan mekanik dari edible film berbahan dasar tepung jagung putih diketahui menggunakan uji warna, kuat tarik dan persen pemanjangan film didukung oleh FTIR. Hasil FTIR menunjukkan pengaruh gliserol dan karagenan terlihat dari vibrasi ikatan O–H (3400-3300 cm-1), vibrasi ikatan CH2 (1465 ) overlap dengan vibrasi ikatan S–O, S═O pada karagenan, vibrasi ikatan C–O, C═O (1600 cm-1, 1200-1020 cm-1) yang terlihat pada spektra IR edibe film G5%K2%. Konsentrasi optimal gliserol dan karagenan dalam pembuatan edible film tepung jagung putih yakni: gliserol 5-10% dan karagenan 3% sebab memiliki elongasi dan kuat tarik optimum serta warna edible film yang cerah. Elongasi dan kuat tarik optimum berturut - turut : 40 – 43.33%; 2,4 – 3,6 N. Hasil uji warna sampel edible film dengan kandungan gliserol 5-10% dan karagenan 3% menunjukkan index keputihan 54-58.
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I Nyoman Bagus Aji Kresnapati, Muhammad Eka Putra Ramandha, and Nurul Indriani. "Familiar Edible Flowers in Indonesia." PCJN Pharmaceutical and Clinical Journal of Nusantara 1, no. 01 (November 30, 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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Susila, Wayan Reda. "Dampak Putaran Uruguay terhadap Industri Minyak Nabati." Forum penelitian Agro Ekonomi 15, no. 1-2 (September 7, 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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Çelik, Filiz. "The Importance of Edible Landscape in the Cities." Turkish Journal of Agriculture - Food Science and Technology 5, no. 2 (February 28, 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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White, Alice E., Christine Van Tubbergen, Brianna Raymes, Alexandra Elyse Contreras, and Elaine J. Scallan Walter. "Cannabis-Infused Edible Products in Colorado: Food Safety and Public Health Implications." American Journal of Public Health 110, no. 6 (June 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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Doran, Nicole, and Andrew Papadopoulos. "Cannabis edibles: Behaviours, attitudes, and reasons for use." Environmental Health Review 62, no. 2 (June 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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Singh, Joginder, A. Rajasekaran, A. K. Negi, and Vijender Pal Panwar. "Assessment of Wild Edible Plant Diversity in Fringe Forest Areas of Kinnaur District, Himachal Pradesh, India." Environment and Ecology 42, no. 1A (March 2024): 238–47. http://dx.doi.org/10.60151/envec/dwfe1255.

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Wild edible plant diversity in fringe forest areas in Kinnaur District, Himachal Pradesh, India, was assessed using stratified random sampling by the quadrat method. A total of 115 plant species comprised 19 trees, 31 shrubs and 65 herb species were found growing in the habitat. Of the total species recorded, the people in the district use 91 plant species (79.1% of the total species) for various edible purposes. Among the edible plants recorded, 16 were trees, 23 shrubs, and the remaining 52 were herbs. Wild edible trees had a higher density (70 trees/ ha) than non-edible tree species (11.25 trees/ ha). Among trees, Prunus persica was recorded with the highest density of 13.75 trees/ha, with a basal area of 1.27 m2/ha and an IVI value of 51.56. Wild edible shrub species had a very high contribution of 75.53% (0.71 bushes/9m2) to the total shrub species density (0.94 bushes 9/m2). The density of all edible shrub species was <1 bush/ m2, and the highest density was of Berberis aristata (0.18 bush/ 9m2). The density of wild edible herbs was (12.07 individuals/ m2) lower than the density of non-edible herb species (17.25 individuals/ m2). Thymus serphyllum a rarely used herb, had the highest density of 5.49 individuals/ m2, frequency (17.28 %) and IVI (26.00) among herbs. Most of the other edible herb species had density <1 individual/ m2. It was observed that the indigenous people in the region frequently visit fringe forest areas for various purposes, which affect the population of wild edible plant species. Further, wild edible plant species knowledge is getting eroded, especially among the younger generation. Hence, public awareness and community based management need to be encouraged at all levels. In addition, forest department and various other government agencies should include important wild edibles in their plantation program.
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Donnan, Jennifer, Karissa Johnston, Michael Coombs, Maisam Najafizada, and Lisa Bishop. "Exploring consumer preferences for cannabis edible products to support public health policy: A discrete choice experiment." PLOS ONE 19, no. 5 (May 16, 2024): e0292336. http://dx.doi.org/10.1371/journal.pone.0292336.

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Background In October 2019, cannabis edibles were legalized for sale in Canada for non-medical use. This move was intended to improve public safety by regulating contents (including a maximum 10 mg tetrahydrocannabinol (THC) per package) and packaging to prevent accidental ingestion or over consumption. This study aimed to explore consumer preferences for cannabis edibles to inform cannabis policy. Methods We explored the relative importance and trade-offs consumers make for attributes of cannabis edibles using a discrete choice experiment. Attributes included type of edible, price, THC content, cannabis taste, package information, product consistency, product recommendations, and Health Canada regulation. Participants lived in Canada, were 19 years of age or older, and purchased a cannabis edible in the last 12 months. A multinomial logit (MNL) model was used for the base model, and latent class analysis to assess preference sub-groups. This study was approved by the institutional ethics committee. Results Among 684 participants, the MNL model showed that potency was the most relevant attribute, followed by edible type. A two-group latent class model revealed two very distinct preference patterns. Preferences for group 1 (~65% of sample) were driven primarily by edible type, while for group 2 (~35% of sample) were driven almost entirely by THC potency. Conclusion This study found that consumer preferences for ~65% of consumers of cannabis edibles are being met through regulated channels. The remaining ~35% are driven by THC potency at levels that are not currently available on the licensed market. Attracting this market segment will require reviewing the risks and benefits of restricting THC package content.
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Gianti, Lismis, Irsyad Andi Wardana, and Retno Dewati. "Pembuatan Edible Film Berbahan Isolat Protein Kacang Kedelai dan Kitosan Cangkang Kerang Hijau." ChemPro 2, no. 01 (April 2, 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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Dissertations / Theses on the topic "Edible"

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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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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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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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Johansson, Hanna, and 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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Marques, Sónia Cristina Pereira. "Edible coatings based on chitosan-beeswax emulsions." Master's thesis, Faculdade de Ciências e Tecnologia, 2012. http://hdl.handle.net/10362/8184.

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Dissertação para obtenção do Grau de Mestre em Engenharia Química e Bioquímica
The use of edible biopolymer-based films and coatings is an environmentally friendly technology that offers substantial advantages for increase of shelf-life of many food products including fruits and vegetables. The development of this kind of films and coatings is a technological challenge for the industry and a very active research field worldwide. In this work biodegradable edible films of chitosan with different contents of beeswax were prepared and characterized. Their hygroscopic properties and water vapour permeability, as well as their CO2 and O2 permeability, mechanical, optical and superficial properties were determined. All the obtained films are transparent with a slightly yellowish colour. They are homogeneous and dense, despite the films with beeswax presented some cracks and depressions in their structure. The incorporation of beeswax increases the films hydrophobicity, higher contact angle values, but still prevails their hydrophilic nature. Regarding the mechanical properties, these films are flexible and elastic, but the increase of beeswax content increases their brittleness. The films showed decreased water vapour permeability as well as decreased hydrophilic properties, with the increase of beeswax content. The sorption and diffusion coefficients were evaluated for water vapour transport. The permeability decrease was mainly due to the reduction of the diffusion coefficient. A reduction of the water vapour permeability and a significant reduction in oxygen permeability were achieved with the inclusion of beeswax in the polymeric matrix. Comparing to the films without beeswax, the water vapour permeability decreased 32% and the oxygen permeability 90% for the films with 10% beeswax. Regarding the carbon dioxide permeability, it increased about 240% for the films with 10% beeswax. From the results, it is thought that these films are promising to be used in food packaging mainly for fruits and vegetable coating, mainly due to their barrier properties that allow the products to breathe and inhibit the oxidation process.
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Haddad, Ola. "Soilless Cultivation of Edible Plants for Phytoremediation." Thesis, Stockholms universitet, Institutionen för naturgeografi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-185047.

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Food security and eutrophication are two issues proven to have severe impacts on both humanity and the environment. This study suggests improving the local food security by utilizing phosphorus and nitrogen, available in severe eutrophic small lakes, in local food production, thus turning eutrophication from a problem into a resource. The study theoretically experiments the possibility of using eutrophic water in a greenhouse, where hydroponics is used as a cultivation method. The eutrophic water is pumped from the lake into the greenhouse, and then to the hydroponic system, which is expected to remediate the water, returning clean water to the lake. The objective of this process is to phytoremediate eutrophic water and simultaneously, produce edible commercial plants. Finding the best matching lake and plant nitrogen to phosphorus (N:P) ratio, is of key importance to optimize the remediation process. Based on data from a literature review, edible plants N:P ratios are found lower than typical lake N:P ratios, suggesting that, in some cases, edible plants in the hydroponic system would require additional nutrients to grow optimally. Finding the best matching lake and plant N:P ratio is thought to optimize the remediation process. Matching the lake and plant N:P ratio was conducted in Python.
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Books on the topic "Edible"

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Chemat, Smain, ed. 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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Burket, Stephen D. Edible nuts. Washington, DC: Office of Industries, U.S. International Trade Commission, 2000.

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Harris, Valentina. Edible Italy. London: Ebury Press, 1988.

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Selby, Todd. Edible selby. New York: Abrams, 2012.

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

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

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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. 2nd ed. San Francisco: Sierra Club Books, 2010.

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

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Azuah, Unoma Nguemo. Edible Bones. Lagos, Nigeria: Oracle Books, Ltd., 2011.

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Book chapters on the topic "Edible"

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Rubatzky, Vincent E., and 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., and 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, and 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, and 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, and 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, and 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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Namratha, B., and Santosh L. Gaonkar. "Edible Cutlery." In Remediation of Plastic and Microplastic Waste, 109–21. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003449133-7.

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Shandilya, Apoorva, Geetanjali Mishra, and Omkar. "Edible Insects." In Commercial Insects, 188–217. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003454960-9.

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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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Conference papers on the topic "Edible"

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Bohner, Ross, Nikki D'Adamo, Adam Faeth, Sara R. Kaplan, and 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, and 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, and 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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Doyen, Alain. "Opportunities and challenges for the development of insect protein-rich ingredients." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/kqor7470.

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Over the past decade, the potential of edible insects as a novel food ingredient in high value-added products has been investigated to find alternatives to conventional animal protein sources that are over-exploited and harmful to the environment. One of the most challenge for the edile insect industry is to improve the consumer acceptability for this non conventional food matrix. Although there are many complex factors that influence the consumers' perceptions and acceptability of insects as food, it is well-documented that insect-based foods in which insects were not visible to the consumer created less aversion, highlighting the importance of developing products with processed insects. In this context, the development of edible insect ingredients, from meal until insect protein isolate, is currently largely studied. More specifically, and because these ingredients are composed of a high amount of proteins, this macronutrient is of specific significance. In this context, edible insect proteins represent a great opportunity for the development of the edible insect industry due to their interesting nutritional aspect and bioactive properties. However, for the development of edible insect-based food for human consumption, it become necessary to control the impact of conventional and emerging food processing on the insect protein structures and techno-functional properties. Simultaneously, it is crucial to ensure that the insect-based food products generated after the different processing steps are safe for the consumer, mainly in terms of microbial contaminations and allergenicity. Consequently, and regarding the different points indicated above, this presentation will highlight the different opportunities and challenges regarding the development of insect protein-rich food ingredients.
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Devika, G., and 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, and 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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Lutviyani, Alvina, Endaruji Sedyadi, and Ihda Novia Indrajati. "Biosynthesis and Characterization of Edible Films from Kepok Banana Peel Starch with a Combination of Glycerol-Sorbitol Plasticizer." In The 6th International Conference on Science and Engineering. Switzerland: Trans Tech Publications Ltd, 2024. http://dx.doi.org/10.4028/p-otgy4q.

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Research on making edible films from kepok banana peels with glycerol-sorbitol plasticizer aims to analyze the mechanical properties and functional groups of edible films from kepok banana peels with a comparison of the concentration of the plasticizer combination of glycerol-sorbitol. This research consisted of 3 stages, namely making kepok banana peel starch, making edible films, and characterizing kepok banana peel starch and edible films. The yield of kepok banana peel starch obtained was 11.94%. Edible film production was carried out with variations in the glycerol-sorbitol concentration ratio of 100:0, 75:25, 50:50, 25:75 and 0:100 on a basis of 40% (w/w) of total starch weight. Functional group analysis of kepok banana peel starch and edible film was carried out with Fourier Transform Infrared (FTIR). Testing the characteristics of the edible film includes thickness, tensile strength, elongation, and Young's modulus. The results showed that edible film was successfully made with mechanical properties that tended to comply with the Japanese Industrial Standard (JIS) 1975 on the parameters of thickness, tensile strength, and young's modulus.
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Reports on the topic "Edible"

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Crosby, David, Brian Nerrie, and Cynthia L. Gregg. Edible Aquatic Plants in Farm Ponds. Blacksburg, VA: Virginia Cooperative Extension, January 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, and Isabel Mafra. Edible insects as a source of bioactive peptides. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, March 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, June 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, May 2006. http://dx.doi.org/10.21236/ada451205.

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Parks, Catherine G., and 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, and 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, and Arun Ammayappan. Development of Fish Edible Vaccines on the Yeast and Redmicroalgae Platforms. United States Department of Agriculture, February 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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Mbuya, Mduduzi NN, Jodie Thorpe, Abigail Carpio, Ainee Islam, Amrita Saha, Mysbah Balagamwala, Sabiha Sultana, Rubaiyath Sarwar, and 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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Charlotte Payne, Charlotte Payne. Achieving food sovereignty with edible insects: Breaking the cycle of poverty and malnutrition. Experiment, January 2017. http://dx.doi.org/10.18258/8880.

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