Results 61 to 70 of about 4,302 (235)

Faster growing and more functionally diverse: global change alters functional trait composition of mountain plant communities in the European Alps

Ecography, EarlyView.
Understanding how global change reshapes mountain plant communities is essential for predicting biodiversity and ecosystem function in a warming world. Using resurvey data from over 1400 non‐forest vegetation plots across the European Alps, we show that community‐weighted means of key functional traits capturing important dimensions of plant ecological
Sergey Rosbakh, Sabine B. Rumpf, Stefan Dullinger   +2 more
wiley   +1 more source

The Role of Collaborative Gaps in Stakeholders' Partnership Evaluations in Complex Environmental Governance Systems

Environmental Policy and Governance, EarlyView.
ABSTRACT In this article, we explore how stakeholders navigate potential collaborative partnerships in complex social‐ecological systems. Building from literature on social‐ecological fit, collaborative governance, and resource dependence, we evaluate the degree to which (1) collaborative gaps (i.e., instances where stakeholders manage the same issue(s)
Harrison Fried, Ramiro Berardo, Matthew Hamilton   +2 more
wiley   +1 more source

Differences in flavor profiles and meat quality of grass carp from China's jingpo lake across four thermal processing methods

Food Chemistry: X
This study examined the effects of four thermal processing methods (steaming, boiling, air frying, and roasting) on the flavor and meat quality of Grass Carp from Jingpo Lake, China (a natural water system).
De-yin Pan, Jin-ming Ma, Chang-bo Li, Hong-zhen Du, Jing-jing Diao, Hong-sheng Chen   +5 more
doaj   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Effects of extrusion temperature and frying techniques on the physical, textural and thermal properties of wheat-rice-sweet potato third-generation (3 G) snacks

Food Physics
The increasing demand for healthier snack options has driven the interest in utilizing nutrient-dense ingredients. This study investigates the development of third-generation (3 G) snacks from composite blends of wheat-rice-sweet potato flours in the ...
Mayowa Saheed Sanusi, Mistura Oyindamola Abidogun, Elijah Ayilaran   +2 more
doaj   +1 more source

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, EarlyView.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source

Analysis and health risk assessment of priority gaseous polycyclic aromatic hydrocarbons during meat frying: A mathematical modelling

Journal of Air Pollution and Health
Introduction: Emissions from cooking activities are among the major sources of indoor and ambient air pollution. Materials and methods: This experimental research aims to explore the levels of 16 gaseous Polycyclic Aromatic Hydrocarbons (PAHs) during ...
Ahmad Zarei, Mehdi Qasemi, Mahmoud Shams, Mojtaba Afsharnia, Ali Alami   +4 more
doaj   +1 more source

Effects of frying on indoor air quality

, 2021
Kızartma, aşçılar üzerinde kronik sağlık etkilerine sebep olabilecek önemli iç hava kirliliği kaynaklarından biridir. Bu çalışma, küçük çaplı bir restoran mutfağında kızartma için üretilmiş özel bir margarin kullanımında, kızartma öncesi, kızartma sırasında ve kızartma sonrası oluşan uçucu organik bileşikler (UOB), aldehitler, partikül madde (PM2.5 ...
openaire   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Fine Control and Flavor Characteristic Analysis of the Frying Process of Ready-to-eat Miichthys miiuy Skin Snack Products

Shipin gongye ke-ji
In order to develop ready-to-eat leisure food from Miichthys miiuy skin, this study optimized the frying process conditions of Miichthys miiuy skin and analyzed its flavor characteristics.
Yamei WU, Huan XIANG, Yueyi CHEN, Zhenxiong ZHENG, Yanyan WU   +4 more
doaj   +1 more source