Results 21 to 30 of about 2,145 (183)
Produtividade total dos fatores na agroindústria brasileira
Informe Gepec, 2014 Este trabalho objetivou analisar a produtividade total dos fatores e as produtividades parciais para a agroindústria brasileira. Utilizaram-se dados da pesquisa industrial anual, divulgada pelo Instituto Brasileiro de Geografia e Estatística, para 1996 a
DANIEL FERREIRA GONÇALVES +1 more
doaj +1 more source
Entomologia Experimentalis et Applicata, EarlyView.This study identifies melon genotypes resistant to Bemisia tabaci by integrating morphological and biochemical leaf traits. Using free‐choice and no‐choice assays, we demonstrate that resistance is primarily mediated by antixenosis. Genotypes CNPH 11‐1071‐43, CNPH 06‐1047‐343, CNPH 13‐1076, and BG MEL 16 significantly reduced whitefly settling and ...
Lucas de Lima Farias +7 more
wiley +1 more source
Agronomía Colombiana, 2023 Quinoa (Chenopodium quinoa Willd.) couscous is a new nutritional product that can replace wheat couscous. The processes of agglomeration, steam-cooking, and drying for its preparation were analyzed.
Carlos Burbano-Agreda +3 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.A decade of UV‐C irradiation in Apple postharvest processing: from whole fruit to juice. ABSTRACT The apple is a fruit with significant economic value and a rich nutritional profile, containing high levels of fiber, vitamins, minerals, and bioactive compounds. However, it is susceptible to chemical‐enzymatic oxidation and microbial spoilage.
Mahyra da Paixão e Silva +6 more
wiley +1 more source
Revista Centro Azúcar, 2020 Introducción: La industria ecuatoriana consume grandes cantidades de ácido cítrico. Este producto es utilizado como conservante y antioxidante natural.
Henrry Tuquerres Curipallo +5 more
doaj
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.Goat whey protein concentrate was used to produce protein fibrils by heat treatment under acidic conditions. The resulting fibrils formed compact and interconnected networks and exhibited properties similar to those of fibrils obtained from a commercial bovine whey protein concentrate, demonstrating their potential as functional ingredients for food ...
Carolina Anabel Ayunta +3 more
wiley +1 more source
Land Degradation &Development, Volume 37, Issue 13, Page 9067-9083, 15 August 2026.ABSTRACT Soil degradation compromises ecosystem functioning. Biochar, a carbon‐rich amendment, has gained attention as a promising strategy to enhance soil structure and restore microbial balance. This study investigated the effects of two biochars, cashew bagasse biochar (CBB) and a co‐pyrolyzed biochar produced from sewage sludge and cashew pruning ...
João Marcos Rodrigues dos Santos +18 more
wiley +1 more source
EFSA Journal, Volume 24, Issue 7, July 2026.Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on roasted seeds from Plukenetia volubilis L. as a Traditional Food from a third country (TF) pursuant to Regulation (EU) 2015/2283. Roasted seeds from Plukenetia volubilis L.
EFSA Panel on Nutrition +23 more
wiley +1 more source
Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour
Heliyon, 2023 Many consumers who are aware of the importance of good nutrition demand quality food alternatives. In particular, many of them are looking for quality, plant-based protein sources such as quinoa.
Deiny Maryeli Córdoba-Cerón +4 more
doaj +1 more source
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT The study aimed to develop a high‐protein plant‐based beverage from cashew nut byproducts and evaluate its physicochemical, nutritional, sensory, and physiological properties. Three formulations were prepared using byproducts (partially defatted cashew nut cake and cashew nut protein concentrate) and submitted for sensory analysis.
Bianca Ferreira de Santana +7 more
wiley +1 more source