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EAT-2 attenuates C. elegans development via metabolic remodeling in a chemically defined food environment
Dietary intake and nutrient composition regulate animal growth and development; however, the underlying mechanisms remain elusive. Our previous study...
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Ready-to-Eat Sea Cucumber Products and Collagen Stabilization Technology
The ready-to-eat sea cucumber, prepared by advanced processing technologies such as high-temperature short-time sterilization and vacuum cooling,...
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Breaking the ‘don’t eat me’ signal: in silico design of CD47-directed peptides for cancer immunotherapy
The leading cause of death worldwide is cancer. Although there are various therapies available to treat cancer, finding a successful one can be like...
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Should I Eat Meat?
In the past, the author was an avid meat eater. Several years ago, he became a vegetarian because his daughter stopped eating meat and he wanted to...
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Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study
Understanding consumers’ behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This...
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Externalized phosphatidylinositides on apoptotic cells are eat-me signals recognized by CD14
Apoptotic cells are rapidly engulfed and removed by phagocytes after displaying cell surface eat-me signals. Among many phospholipids, only...
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Prevalence of AmpC, ESBL, and colistin resistance genes in Enterobacterales isolated from ready-to-eat food in Algeria
Antimicrobial resistance among bacteria present in ready-to-eat foods is an emerging concern. Hence, this study investigated the presence of...
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How Spiders Eat: Feeding Through the Straw
Spiders are very successful predators and can eat and digest anything they catch. However, unlike classic predators such as lions and wolves, spiders...
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Detection of beta-lactam and colistin resistant Enterobacterales in ready-to-eat fresh products
Antimicrobial resistance is a threat to public health. Fresh foods, especially ready-to-eat (RTE) products, can serve as vehicle for resistance...
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Informal ready-to-eat food vending: a social practice perspective on urban food provisioning in Nigeria
The way people access food in Nigeria is of central relevance for food security, health and sustainability. One key trend is the shift from...
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Decontamination of Ready to Eat Vegetable Salads
Vegetables are an essential source of many nutrients, including vitamins, minerals, and other bioactive compounds. The consumption of them is related...
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You are what you eat: is the apple snail Pomacea canaliculata a macrophytophage or a detritivore in its native range (southern Pampas, Argentina)?
Herbivorous invaders promote changes in community structure and ecosystem functioning. The apple snail, Pomacea canaliculata , is an invader with...
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Effects of Excessive Iodine on the BDNF-TrkB Signaling Pathway and Related Genes in Offspring of EAT Rats
Excess iodine can cause autoimmune thyroiditis (AIT) in women, but it is unclear whether this has any implications for neurodevelopmental mechanisms...
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Encapsulation and Its Possible Application in the Technology of Ready-Made and Ready to Eat Food - A Review
Encapsulation is the process of entrap** or packaging active compounds into the structure of coating or carrier material. Each capsule contains two...
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Aggressive behaviour in moray eels versus species identity: do I oust you, or do I eat you?
After observing a fight between two snowflake eels in southern Taiwan, we had difficulties locating scientific information on eel–eel aggressive...
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Enhancing Antioxidant Potential and Bioactive Compounds Preservation of Ready-to-eat Pomegranate Arils Through Modified Atmosphere Packaging Enriched with Thymol
Bioactive materials are rapidly lost during storage. The present study evaluated how modified atmosphere packaging (MAP) and thymol fumigation can...
