Results 61 to 70 of about 6,093 (195)
PLANTS, PEOPLE, PLANET, EarlyView.The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori +5 more
wiley +1 more source
Conservation status of species used in the UK herbal medicine industry
PLANTS, PEOPLE, PLANET, EarlyView.Given the ongoing biodiversity crisis, sustainable use and management of medicinal plants is critical. We assessed the conservation status, threats and conservation actions of 298 species sold by UK suppliers to medical herbalists. We found that most species used are unevaluated, representing a gap in conservation knowledge, and of those with ...
Isabella Flowers +2 more
wiley +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Sorghum is a staple food for hundreds of millions of people in dry regions worldwide, and improving its nutritional quality is vital for global food and health security under climate change. In this study, we evaluated traditional Sudanese sorghum varieties grown in eastern deltas to better understand their natural health‐promoting properties. We found
Khitma A. Sir Elkhatim +5 more
wiley +1 more source
Exploring Factors Influencing the Consumption of Grape Skins: A Review
HorticulturaeGrapes (Vitis vinifera L.) are one of the most popular fruits globally, with studies demonstrating the numerous beneficial metabolic substances found in their skins, including anthocyanins, proanthocyanidins, stilbene (resveratrol) and so on.
Si-Yuan Wan, You-Mei Li, Zhao-Sen Xie
doaj +1 more source
Journal of the Royal Anthropological Institute, EarlyView.This article explores the activities of daily life in a village neighbouring the TEPCO nuclear power plant in Fukushima. It argues that one of the potentials of taking a dwelling perspective – a phenomenological approach to living within the ecological and social environments – emerges most compellingly within a polluted landscape.
Tomoko Sakai
wiley +1 more source
Medicine for the Material World
Archaeometry, EarlyView.ABSTRACT It is clear that many of the inorganic materials of antiquity have been used both as medicines for human ills and also as agents in technological processes. This paper speculates that there might have been a stronger link between these two functions in the past, based on the concept of “active agents”—materials that are efficacious at curing ...
A. M. Pollard
wiley +1 more source
Archaeometry, EarlyView.ABSTRACT The Guanche mummies, ancient inhabitants of the Canary Islands, represent a significant part of the historical heritage preserved at the Museum of Nature and Archaeology (MUNA) in Tenerife, Spain. These mummies, subjected to artificial conservation practices, are of great interest to conservators seeking to understand their mummification ...
Benigno Sánchez +5 more
wiley +1 more source
1169. Liatris pycnostachya Michx.
Curtis's Botanical Magazine, EarlyView.Summary Liatris pycnostachya Michx. (Compositae: Eupatorieae: Liatrinae) is described and illustrated. Notes are provided for the species' cultivation, assorted contrasting companion Compositae, propagation, likely pests and diseases, and availability. Liatris pycnostachya has the longest history of cultivation of any species in the genus.
Nicholas Hind, Christabel King
wiley +1 more source
Astringency perception in a red wine context – a review
OENO OneAstringency is not considered one of the modern gustatory tastes. The understanding of astringency perception has evolved considerably over the past eighty years, but the exact mechanism is still undefined. This review aims to identify the current theory
Brock A. Kuhlman +3 more
doaj +1 more source
Development of Inhibitory Technique for Astringency Recurrence in Astringent Persimmon Fruit
Nippon Shokuhin Kagaku Kogaku Kaishi, 2010 渋カキ果実は，アルコールや炭酸ガス等によって脱渋処理することにより，渋みが消失する．しかし，脱渋処理後に果実を加熱すると，再び渋くなる．この現象が渋カキの食品への加工を阻害している．本研究において，カキ‘会津身不知’果実に少量の分子量3000から5000のコラーゲンペプチドを加え，室温で混合することによって短時間でカキの味を損ねずに脱渋する方法を開発した．また，この方法により加熱による渋もどりも抑制できることが明らかとなった．開発した技術によって，渋カキを様々な食品に利用できることの可能性が示唆された．
Yuko Goto, Osamu Watanabe
openaire +2 more sources