Results 241 to 250 of about 293,344 (331)

From Agricultural Residues to Sustainable Boards: Complex Network Analysis of Binderless Composites. [PDF]

Polymers (Basel)
Rossi L, Miccio LA, Ciannamea EM, Stefani PM.   +3 more
europepmc   +1 more source

Effects of intercropping desho grass (Pennisetum glaucifolium) with vetch (Vicia villosa) on soil fertility, forage accumulation, and nutritional composition

Agrosystems, Geosciences &Environment, Volume 9, Issue 1, March 2026.
Abstract Enhancing feed resource availability and nutritional qualities with healthful soil management practices is a decisive intervention for future livestock husbandry in developing countries. However, there is a need for sound recommendations on agronomic practices and fertilization due to local differences in the climate and soil profiles ...
Melkamu Berhanu, Sefa Salo, Melkamu Bezabih, Mesay Guyo   +3 more
wiley   +1 more source

Organic Acid Production by <i>Basfia succiniciproducens</i> from Agro-Industrial By-Products. [PDF]

BioTech (Basel)
Balázs M, Péter I, Bartos H, Bodor Z, Antal E, Albert C, Miklóssy I.   +6 more
europepmc   +1 more source

The current state of Russian agro-industrial complex

, 2018
The paper analyzes the problems of Agrarian industrial complex (AIC), import substitution in this area and results offood safety program. It is important because AIC ensures food safety of Russia. The main goal of research is to figureout the influence of sanctions and import substitution program on AIC.
openaire   +1 more source

Adsorption of 5G blue reactive dye using passion fruit pomace: Kinetics, ANN modelling, and process optimization

The Canadian Journal of Chemical Engineering, Volume 104, Issue 3, Page 1283-1297, March 2026.
Combination of ANN modelling and process optimization to achieve the maximum % dye removal. Abstract The present work reports on the use of artificial neural networks to predict the adsorption of 5G blue reactive dye (5GBRD) on yellow passion fruit pomace in a fixed‐bed process and the % dye removal optimization.
Maraísa Lopes de Menezes, Gracielle Johann, Nehemias Curvelo Pereira   +2 more
wiley   +1 more source

Tocotrienols: A Review From Source to Therapeutic Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
Tocotrienols demonstrate superior antioxidant, neuroprotective, and anti‐inflammatory properties compared to conventional vitamin E forms, with promising therapeutic applications across multiple disorders when delivered through optimized systems that enhance their inherently limited bioavailability.
Natalia‐Carolina Londoño, Nidia Casas‐Forero, Andres‐Felipe Garzón‐Méndez, Dalí‐Aleixandra Rojas‐Díaz, Mary‐Luz Olivares‐Tenorio, Hernan‐Mauricio Romero, Jesús‐Alberto García‐Núñez   +6 more
wiley   +1 more source

Theobroma spp. Mucilage as a Valuable Natural Ingredient: Composition, Potential for Food Innovation, and Future Perspectives. [PDF]

Foods
Huanca-Ccompe FR, Carrión-Sánchez HM, Chambilla LQ, Alcázar-Alay SC, Pumacahua-Ramos A.   +4 more
europepmc   +1 more source

Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization

Food Frontiers, Volume 7, Issue 2, March 2026.
Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng, Caili Zhang, Shuying Li, Yayuan Xu, Yaqiong Wan, Hansong Yu, Fengzhong Wang, Jianghua Cheng   +7 more
wiley   +1 more source

Sustainable Innovations in Food Microbiology: Fermentation, Biocontrol, and Functional Foods. [PDF]

Foods
Nascimento APS, Barros AN.
europepmc   +1 more source

Comparative Analysis of Intermediate and Advanced Maillard Reaction Products in Three Types of Commercial Edible Mushroom Products

Food Frontiers, Volume 7, Issue 2, March 2026.
ABSTRACT In recent years, rising consumption of mushroom‐based foods has highlighted concerns over the formation of harmful Maillard reaction products (HMRPs) during thermal processing. However, limited information is available on the occurrence of intermediate and advanced HMRPs, such as α‐dicarbonyl compounds (α‐DCs) and advanced glycation end ...
Yong Li, Hua Li, Jialu Yan, Zhengli Wang, Jingyu Liu, Junlong Meng, Fatih Oz, Jie Chen, Maomao Zeng, Cuiping Feng   +9 more
wiley   +1 more source