Results 91 to 100 of about 19,994 (214)

Circular economy business strategies and public schemes: a game theory‐based survey

International Transactions in Operational Research, Volume 33, Issue 5, Page 2827-2869, September 2026.
Abstract This paper develops a selected survey based on game theory in circular economy (CE) by complementing two perspectives: the CE business strategies and the public schemes (PS) available to implement CE systems. These perspectives are concentrated in six CE business strategies (circular inputs, sharing platforms, product‐as‐a‐service (PaaS ...
Vinay Ramani, Pietro De Giovanni
wiley   +1 more source

Process Optimization and Flavor Substance Analysis of Probiotic Fermented Apple Juice

Shipin gongye ke-ji
To develop a probiotic fermented apple juice that was nutritious and rich in fruit aroma. A blend of high-acid and fresh-eating apples in a 1:1 ratio was used as the raw material.
Xiaomin WU, Fang WANG, Yingyin GAO, Xiaobo WEI, Haitian FANG, Huiyan LIU   +5 more
doaj   +1 more source

Black flesh disorder in mango: a chilling injury symptom increased by early harvest and low storage temperature and reduced by 1‐methylcyclopropene

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6508-6522, 30 August 2026.
Abstract BACKGROUND Black flesh (BF) is an internal disorder in mango, characterized by the development of dark brown to black pigmentation in the inner mesocarp tissue during storage or transport. This study investigated the effects of harvest maturity, low storage or low transport temperatures, and 1‐methylcyclopropene (1‐MCP) on mango fruit ...
Bruna Parente de Carvalho Pires, João Claudio Vilvert, Nilo Ricardo Corrêa de Mello Júnior, Sandy Raiele Sena Monteiro, Mikaele de Souza Santos, Ester Silva Regis, Jackson Teixeira Lobo, Jeffrey K. Brecht, Sergio Tonetto de Freitas   +8 more
wiley   +1 more source

Fermentation Process Effects on Fermented McIntosh Apple Ciders

Fermentation
This research is the first study of McIntosh apple cider fermentation using different must treatments. The must materials included standard pressed juice, the common cider fermentation material, mash, direct from the apple shredder both with and without ...
Zhuoyu Wang, Andrej Svyantek, Zachariah Miller, Aude A. Watrelot   +3 more
doaj   +1 more source

Large‐scale phenotyping of physical and antioxidant traits in peach and apricot cultivars

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 6050-6063, 15 August 2026.
Abstract BACKGROUND Peach and apricot are valued for their sensory attributes and nutritional value; however large‐scale evaluations of fruit quality and antioxidant‐related traits remain limited. This study aimed to quantify phenotypic diversity and examine relationships between fruit quality and antioxidant traits in 100 peach and 32 apricot ...
Pavlina Drogoudi, Georgios Pantelidis, Elli Diakaki, Konstantina Ziakou, Dimitrios Gerasopoulos   +4 more
wiley   +1 more source

Effect of CO2 Stress Pretreatment and Electron Beam Irradiation on the Quality of NFC Apple Juice

Shipin gongye ke-ji
The single processing technology is difficult to meet the multiple requirements of the NFC juice, such as maintaining the nutrition and flavor, reducing browning and sterilization.
Ruohan HUANG, Tiantian ZHANG, Fang LIU, Mingtao FAN   +3 more
doaj   +1 more source

Facile Fabrication of PVA Nanofibers Decorated With Ratiometric Fluorescent Carbon Dots for Chlorpyrifos Recognition With Deep Learning

eFood, Volume 7, Issue 4, August 2026.
A ratiometric fluorescent nanosensor, comprising biomass‐derived iron‐doped carbon dots as the probe and silver nanoclusters as the internal reference, was immobilized onto a polyvinyl alcohol nanofiber membrane via electrospinning. A deep learning model, integrated into a smartphone application, accurately quantified chlorpyrifos by analyzing images ...
Weirui Fang, Xiaoyi Zhu, Xingyu Rong, Zhen Wang, Manjun Du, Shiyu Liu, KangJu Lee, Yaowen Liu   +7 more
wiley   +1 more source

Less grown apple varietes in juice production, and the influence of polyphenols and added ascorbic acid on the juice quality

Agricultural and Food Science, 1971
Three apple varieties, Atlas, Erstaa, and Dolgo, were studied for their suitability for juice production and for the effect of polyphenols and added ascorbic acid on the juice quality.
Taina Kuusi, Esko Pajunen
doaj  

Exploring New Zealand Consumer Affective and Sensory Responses of No and Low (NOLO) Alcohol Wines in a Realistic Consumption Setting

Journal of Sensory Studies, Volume 41, Issue 4, August 2026.
ABSTRACT Declining alcohol consumption both in New Zealand and globally has increased interest in no‐ and low‐alcohol (NOLO) wines; however, limited research has examined how alcohol level influences consumer responses. This study investigated how alcohol content (0%, 6%, and 13%) affected such responses for Pinot Gris, Sauvignon Blanc, and Merlot ...
Kylie Ng Pei Xuan, Joanne Hort, Charles Diako, Amanda Dupas de Matos   +3 more
wiley   +1 more source

Food Classification for Swallowing Disorders Perception by Senior Population

Journal of Texture Studies, Volume 57, Issue 4, August 2026.
By evaluating instrumental testing against focus group activities, this study illustrates a clear mismatch between laboratory measurements and human perception across major food classification guidelines. The workflow highlights that current frameworks are highly variable and too technical, suggesting simpler, more practical tools.
Kovan Ismael‐Mohammed, Laura Laguna, Mireia Bolívar‐Prados, Pere Clavé, Amparo Tarrega   +4 more
wiley   +1 more source