Results 71 to 80 of about 56,671 (356)

From Food Waste to Valorized Nanomaterials: Sustainable Green Synthesis and Biomedical Applications

ChemFoodChem, EarlyView.
Food waste‐derived biomolecules act as natural reducing and stabilizing agents for the green synthesis of functional NPs with applications in antimicrobial systems, food packaging, biomedical technologies, and environmental remediation. ABSTRACT Food waste is a global issue, with billions of tons discarded and unutilized annually, causing economic ...
Siddhraj Rajput, Gautam Priyadarshi, Santosh Kumar Sahu, Bhakti Patel, Avni Thakker, Sherzodbek Tashbaev, Gulomov Gafurjon Shavkatbek Ugli, Dipak Kumar Sahoo, Ashish Patel   +8 more
wiley   +1 more source

A Method for Measuring Returns to Nonprice Export Promotion with Application to Almonds

Journal of Agricultural and Resource Economics, 1997
A formula is derived to indicate the marginal returns to nonprice promotion for a competitive industry that promotes in both the domestic and the export market and receives a subsidy for export promotion.
Henry W. Kinnucan, Jason E. Christian
doaj   +1 more source

Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil [PDF]

, 2014
The antioxidant properties and total phenols content of baru almonds (Dipteryx alata Vog.) were investigated using different solvents and extraction temperatures, and were compared with other types of nuts commonly consumed in Brazil.
Borges, Thays H., Pereira, J.A., Rodrigues, Nuno, Souza, Adriana Marques de   +3 more
core  

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source

Moisture Adsorption and Thermodynamic Properties of California Grown Almonds (Varieties: Nonpareil and Monterey)

International Journal of Food Studies, 2012
Moisture adsorption characteristics of California grown almonds (Nonpareil: pasteurized and unpasteurized almonds; Monterey: pasteurized, unpasteurized and blanched almonds) were obtained using the gravimetric method over a range of water activities from
Li Zuo Taitano, R.P. Singh
doaj   +1 more source

Understanding the effect of particle size and processing on almond lipid bioaccessibility through microstructural analysis: from mastication to faecal collection [PDF]

, 2018
We have previously reported on the low lipid bioaccessibility from almond seeds during digestion in the upper gastrointestinal tract (GIT). In the present study, we quantified the lipid released during artificial mastication from four almond meals ...
Antonella Smeriglio, Berry, Carlo Bisignano, David Baer, Domenico Trombetta, Giuseppina Mandalari, Mary Parker, Myriam Grundy, Peter Wilde, Roberto Raciti, Terri Grassby   +10 more
core   +5 more sources

Infused Tiger Nut and Almond Nut Crunchy Snacks Enhanced the Nutritional Value and Antioxidant Activity in High‐Fat Diet Fed Rat

Food Chemistry International, EarlyView.
Crunches were produced from formulations of almond nuts and tiger nuts (AN–TN) for the plausible management of commodity disease of obese condition. The produced AN–TN crunches showed high consumers acceptability, phenolic, and amylopectin contents. In addition, formulated percentages of AN–TN crunches when fed to high‐fat diet (HFD) fed rats led to ...
Olufunke Florence Ajeigbe, Ayokunle Olubode Ademosun, Ganiyu Oboh, Oluwatobi Emmauel Allen, Bolaji Lawrence Awe   +4 more
wiley   +1 more source

GC × GC‐TOF MS and Sensory Profiling of Aroma Compounds in Magnolia Species: Effects of Processing Methods on Volatile Retention in M. wufengensis

Flavour and Fragrance Journal, EarlyView.
The first comparative analysis of Magnolia scents reveals that M. wufengensis is characterised by a high aldehyde content, exhibiting a fresh, sweet, and fruity fragrance profile. Furthermore, freeze‐drying preserves 6.7 times more 2‐nonenal compared to shade‐drying, highlighting its superior efficacy in retaining key volatile compounds.
Xiaole Wang, Zhonghua Du, Lei Xu, Junjie Hu, Tao Xiong, Chiqing Chen, Lichun Ye, Zhaohua Shi   +7 more
wiley   +1 more source

DEVELOPMENT OF DRY BREAKFAST TECHNOLOGY WITH THE USE OF BEEF AND NUT-RAW RAW MATERIALS

Вестник Северо-Кавказского федерального университета, 2022
The Republic of Kyrgyzstan, located in Central Asia, has close economic ties with Russia, Kazakhstan and China. Favorable climatic conditions allow to grow ecologically clean products in the Republic.
Kylychbek Sherikabaevich Sakibaev, Gennady Ivanovich Kasyanov, Valentin Ivanovich Shipulin   +2 more
doaj  

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, EarlyView.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source