Results 91 to 100 of about 42,237 (233)
Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong +3 more
wiley +1 more source
Characteristics of multiple‐year nitrous oxide emissions from conventional vegetable fields in southeastern China [PDF]
, 2011 The annual and interannual characteristics of nitrous oxide (N2O) emissions from conventional vegetable fields are poorly understood. We carried out 4 year measurements of N2O fluxes from a conventional vegetable cultivation area in the Yangtze River ...
Deng, Jia +9 more
core +2 more sources
Journal of the American Oil Chemists' Society, Volume 103, Issue 2, Page 99-121, February 2026.ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira +2 more
wiley +1 more source
Kvasný průmysl, 2002 The studies on the usability of amaranth grains for the spirit production allow us to state that it is a suitable raw material for agricultural distilleries, especially for technology of pressureless liberation of starch.
G. KŁOSOWSKI +3 more
doaj +1 more source
Colorimetric determination of amaranth followed enrichment and separation using buoyant adsorbents
Journal of Analytical Science and Technology, 2020 A buoyant solid-phase extraction adsorbent was prepared by sodium alginate-coated hollow glass microspheres (HGMs) modified with 3-aminopropyltrimethoxysilane (3-APTS) for the separation and enrichment of anionic dye amaranth.
Shu Wu +3 more
doaj +1 more source
"Food System Mapping in Kanyanya (Kampala)" - Workshop Report. [PDF]
, 2020 Food value chains are part of the systemic drivers of urban food and nutrition security. An important part of these value chains are the various informal small actors. These include producers, transporters, processors and retailers.
Dijkxhoorn, Y. +4 more
core
New Zealand Journal of Agricultural Research, Volume 69, Issue 1, February 2026.We outline the diversity of pests, weeds and plant pathogens absent from New Zealand that threaten forage production, examine their potential import pathways, and outline the challenges of managing them should they arrive. The number and diversity of threats and pathways indicates ongoing incursions are inevitable.
Craig B. Phillips +9 more
wiley +1 more source
PLoS ONE, 2019 Amaranth has two morphological types (morphs), one is red and another is green morph. Red morph amaranth is a marvelous source of nutrients, antioxidant pigments, minerals, and phytochemicals compared to green morph amaranth.
Umakanta Sarker, Shinya Oba
doaj +1 more source
Mobilizing agro-biodiversity and social networks to cope with adverse effects of climate and social changes: experiences from Kitui, Kenya [PDF]
, 2015 Poster presented at 13th Congress of the International Society of Ethnobiology.
Eyzaguirre, Pablo B. +4 more
core
Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina [PDF]
, 2019 Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified LAB from kabuli chickpeas ...
Hebert, Elvira Maria +3 more
core +1 more source