Results 201 to 210 of about 2,647,396 (311)

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Tarred [PDF]

, 2013
Saint-Germain, Michelle
core   +1 more source

Pollution to Solution: Understanding and Addressing Microplastic Contamination in the Environment

Environmental Quality Management, Volume 35, Issue 3, Spring 2026.
ABSTRACT In general, plastic pollution results from the unintentional release of macroplastic materials into the environment as well as the deliberate production and usage of small plastic particles (micro‐ and nano‐sized plastic particles) in a variety of consumer products micro and nanoplastics in filtrate freshwater and marine environments because ...
Lavanya Mulky, Ronak Ronak, Divyashree Somashekara   +2 more
wiley   +1 more source

Thermal Processing Techniques Differentially Modulate Phytochemicals, Antioxidant Potential, and Genoprotective Effects of Kale (<i>Brassica oleracea</i> var. <i>acephala</i>) and Chard (<i>Beta vulgaris</i> L. var. <i>cycla</i>). [PDF]

Plants (Basel)
Frlin M, Miškec K, Šola I.
europepmc   +1 more source

Tarred [PDF]

, 2015
Saint-Germain, Michelle
core   +2 more sources

Alfalfa‐Based Dehydrated Silage Pellet as a Source of Nutrients in Laying Hens: I. Effects on Animal Performance and Egg Quality

Veterinary Medicine and Science, Volume 12, Issue 2, March 2026.
Alfalfa‐based silage pellets (ABSP) showed significant results regarding production performance, yolk colour and ω‐3 (PUFAs), as well as the ratio ω‐6/ω‐3 (p < 0.05). The ABSP group also exhibited a higher abundance of beneficial bacteria and a lower abundance of pathogenic bacteria compared to the control group (p < 0.05).
Abbas Hamim, Sylvestre Habimana, Eric Hatungimana, Georges Daube, Bernard Taminiau, Caroline Douny, Jean‐Luc Hornick, Isabelle Dufrasne   +7 more
wiley   +1 more source

Predicting the quality changes during microwave frying of food biopolymers by solving the hybrid mixture theory-based unsaturated transport, and electromagnetics equations. [PDF]

Curr Res Food Sci
Shah Y, Takhar PS.
europepmc   +1 more source

Rambutan processing and packing [PDF]

Knol, J.J., Paillart, M.J.M., Timmermans, R.A.H., Yuliani, S.   +3 more
core  

The physiology of survival: Heat

Experimental Physiology, EarlyView.
Josh Foster, Robert D. Meade, Tom Matthews   +2 more
wiley   +1 more source

Dietary Spirulina Ameliorates Arsenic‐Induced Toxicity in Nile Tilapia, Oreochromis niloticus

Veterinary Medicine and Science, Volume 12, Issue 2, March 2026.
Arsenic contamination poses serious risks to Nile tilapia by reducing growth, feed efficiency and haemoglobin, while elevating blood glucose and muscle arsenic levels. This 56‐day feeding trial evaluated the protective role of spirulina (20 g/kg) under varying arsenic exposure.
Md Sazzad Hossain, Sonmoy Mohanta, Md Hamidur Rahman, Md Fazle Rohani, Md Kamrujjaman   +4 more
wiley   +1 more source