Multidimensional Perspective on the Quality of Green Onion: Between the Visible, the Measurable, and the Perceived. [PDF]
Food Sci NutrThis graphical abstract presents a five‐phase framework to define green onion quality by integrating literature evidence, physicochemical and bioactive data, digital trends, field damage observations, and consumer perception, providing a multidimensional and measurable quality assessment.
Castaño-Tarazona LW +2 more
europepmc +2 more sources
Influence of Cashew Agro-Industrial By-Product (Anacardium occidentale) and Cashew Tree Gum on the Properties of Sponge Cakes: A Fat Replacement Approach. [PDF]
J Food SciABSTRACT The processing of cashew apple in Brazil, particularly in the Northeast region, generates tons of by‐products. This scenario highlights a significant waste of material with bioactive potential. In addition to these, the cashew tree also produces cashew gum, a natural exudate with important technological applications.
Nascimento MEND +6 more
europepmc +2 more sources
Cashew Nut Oil Improves Lipid Metabolism and Fat Liver Deposition in High-Fat Diet-Fed C57BL/6J Mice. [PDF]
LipidsThirty C57BL/6J mice were fed a high‐fat diet for 12 weeks to induce metabolic changes. They were then switched to diets containing cashew nut oil, soybean oil, or lard for another 12 weeks. Soybean oil reduced blood glucose, total cholesterol, LDL cholesterol, triglycerides, and liver steatosis.
Mishima MDV +11 more
europepmc +2 more sources
Effect of the addition of garlic on the stability and sensory quality of olive paste
Grasas y Aceites, 2011 The effect of garlic on the quality and stability of olive paste was evaluated. A control paste (Pc) was prepared based on a Sevillana olive variety, the other was identical to Pc with 0.5g/100g of garlic (Pa).
M. Schwartz +3 more
doaj +1 more source
Fique as thermal insulation morphologic and thermal characterization of fique fibers
Cogent Engineering, 2019 Bio-insulations have gained great interest in recent years due to their potential to reduce energy consumption without negative environmental impacts.
Gabriel Fernando García Sánchez +3 more
doaj +1 more source
Potential and Restrictions of Food-Waste Valorization through Fermentation Processes
Fermentation, 2023 Food losses (FL) and waste (FW) occur throughout the food supply chain. These residues are disposed of on landfills producing environmental issues due to pollutants released into the air, water, and soil.
Mariana Ortiz-Sanchez +3 more
doaj +1 more source
Genotypic Characterization of Non-O157 Shiga Toxin–Producing Escherichia coli in Beef Abattoirs of Argentina [PDF]
, 2011 The non-O157 Shiga toxin-producing Escherichia coli (STEC) contamination in carcasses and feces of 811 bovines in nine beef abattoirs from Argentina was analyzed during a period of 17 months.
Carbonari, Claudia Carolina +9 more
core +2 more sources
Critical monitoring and control factors for achieving food defense criteria. [PDF]
Risk AnalAbstract Food can be contaminated by physical, chemical, biological, and radiological hazards. Industry and regulatory agencies have developed the Food Safety Management System, based on the principles of Hazard Analysis and Critical Control Points, to be effective against unintentional food safety risks. However, there is the intentional contamination
Andrade E +3 more
europepmc +2 more sources
Ciencia y Tecnología Agropecuaria, 2019 México posee condiciones óptimas para el cultivo del hule natural; sin embargo, importa más del 80 % para su consumo. Para mejorar esta situación se implementó un modelo de desarrollo de proveedores a través de Agencias de Gestión de la Innovación (agi).
María Guadalupe González-Ramírez +3 more
doaj +1 more source
A methodology for the characterization of land use using medium-resolution spatial images [PDF]
, 2018 Introducción: La caracterización de los usos del suelo representa uno de los insumos indispensables para el manejo de los recursos naturales a diferentes escalas.
Gandini, Marcelo Luciano +4 more
core +1 more source