Results 221 to 230 of about 150,883 (335)

Mechanistic Insights Into the Regulation of Tyramine Production by NaCl in Enterococcus From Sufu: Growth, Gene Expression, and Enzymatic Activity

open access: yesAgriFood: Journal of Agricultural Products for Food, EarlyView.
Although 6%–8% NaCl concentration suppressed Enterococcus growth, the content of tyramine production was higher than that under 0% NaCl, with the maximum production observed at 8% NaCl. This result was driven by the upregulation of tyrDC, tyrP, and nhaC genes and the stabilization of TDC enzymatic activity. ABSTRACT High salt content in sufu suppresses
Mingxi Liu   +6 more
wiley   +1 more source

Agronomic and Nutritional Perspectives on Vegetable Crops in Africa

open access: yesAgriFood: Journal of Agricultural Products for Food, EarlyView.
Vegetable production plays a key role in food security, nutrition, and livelihoods across Africa. Moreover, African indigenous vegetables emerge as underutilized yet highly valuable crops, rich in macro‐ and micronutrients, as well as bioactive compounds with an array of health benefits.
Đorđe Vojnović   +4 more
wiley   +1 more source

Nanomaterials in Agriculture and Their Potential Hazards: A Review. [PDF]

open access: yesNanomaterials (Basel)
Kabiesz P   +9 more
europepmc   +1 more source

Does a Specialized Niche Market Vegetable Processor Enjoy Bargaining Power?

open access: yesAgribusiness, EarlyView.
ABSTRACT Agribusiness companies may achieve competitive advantage through specialization within niche markets. One such niche is the fresh‐cut fruit and vegetable market, which has been steadily growing in Germany. This study examines whether the specialization of a German fresh‐cut producer grants it with market power within this niche market.
Nikolas Bublik   +3 more
wiley   +1 more source

Swedish Consumers' Willingness‐to‐Pay for Plant‐Based Proteins in Pasta Sauce: Preferences and Policy Scenarios

open access: yesAgribusiness, EarlyView.
ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson   +3 more
wiley   +1 more source

Animal‐Based Brands Taking the Plant‐Based Opportunity: A Tasting Experiment Exploring Consumer Acceptance of Plant‐Based Brand Extensions

open access: yesAgribusiness, EarlyView.
ABSTRACT This study investigates how consumer taste and brand equity perceptions shape the acceptance of plant‐based milk products. Using a blind/informed tasting experiment, we evaluated consumers' willingness to buy (WTB) and taste perception of a plant‐based milk alternative produced by a traditional dairy brand, compared with competing plant‐based ...
Federico Parmiggiani   +6 more
wiley   +1 more source

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