Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security
Journal of the Science of Food and Agriculture, EarlyView.Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori +9 more
wiley +1 more source
The Rice Thresher, Vol. 99, No. 10, Ed. 1 Wednesday, November 5, 2014
, 2014 twelve pages : ill. ; page 17 x 10 3/4 in.A weekly student newspaper from the Rice University in Houston, Texas that includes campus news and commentaries along with ...
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Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva +4 more
wiley +1 more source
Impact of different levels of zinc and nitrogen on growth, productivity, and quality of aromatic rice cultivated under various irrigation regimes in two districts of Pakistan. [PDF]
Front Plant Sci, 2022 Hasnain Z +13 more
europepmc +1 more source
The Rice Thresher, Vol. 99, No. 4, Ed. 1 Wednesday, September 17, 2014
, 2014 twelve pages : ill. ; page 17 x 10 3/4 in.A weekly student newspaper from the Rice University in Houston, Texas that includes campus news and commentaries along with ...
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Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source
Feasibility study on the use of elemental profiles to authenticate aromatic rice: the case of Basmati and Thai rice. [PDF]
Anal Bioanal Chem, 2021 Dumitrascu C +2 more
europepmc +1 more source
The Rice Thresher, Vol. 100, No. 15, Ed. 1 Wednesday, January 20, 2016
, 2016 twelve pages : ill. ; page 17 x 10 3/4 in.A weekly student newspaper from the Rice University in Houston, Texas that includes campus news and commentaries along with ...
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Anthocyanins are attractive natural colorants for clean‐label food applications; however, their widespread use is limited by poor thermal stability. Protein nanofibrils have recently emerged as promising natural stabilizers because of their high surface area and ability to interact with anthocyanins through non‐covalent interactions.
Vildan Eyiz +2 more
wiley +1 more source
The Rice Thresher, Vol. 99, No. 13, Ed. 1 Wednesday, December 3, 2014
, 2014 twelve pages : ill. ; page 17 x 10 3/4 in.A weekly student newspaper from the Rice University in Houston, Texas that includes campus news and commentaries along with ...
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