Results 31 to 40 of about 12,426 (196)

Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray

ChemFoodChem, EarlyView.
This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi, Adejoke D. Osinubi, Abosede A. Badeji   +2 more
wiley   +1 more source

In silico characterisation of the avocado WAK/WAKL gene family with a focus on genes involved in defence against Phytophthora cinnamomi

Frontiers in Plant Science
The avocado industry faces a significant threat from the hemibiotrophic oomycete pathogen Phytophthora cinnamomi. A variably expressed defence gene during an avocado infection trial was a Wall-associated kinase (WAK). WAK and WAK-Like (WAKL) proteins are
Aaron Harvey, Aaron Harvey, Noëlani van den Berg, Noëlani van den Berg, Velushka Swart, Velushka Swart   +5 more
doaj   +1 more source

The Critical Role of Economies of Scale: A Techno‐Economic Assessment of Small‐ Versus Large‐Scale Biogas Upgrading in Rural Tanzania

Energy Science &Engineering, EarlyView.
Small‐scale biogas upgrading can improve methane quality but remains financially unattractive to individual rural households. Community‐scale implementation substantially lowers energy costs, demonstrating that economies of scale are critical to making purified biogas a viable clean‐cooking option in Tanzania.
Emmanuel Nsekela, Louis Macours, Kenneth Dries, Wim Deferme, Nyangi Chacha, Allard C.R. van Riel   +5 more
wiley   +1 more source

Superheated Steam for Drying Avocado Pulp: Kinetic Model and Changes in Polyphenol Content

Chemical Engineering Transactions, 2023
Avocado contains a variety of essential nutrients and important phytochemicals. At present, the drying method is widely used to increase the commercial life and availability of avocado pulp.
Dat Quoc Lai, Trinh Ngoc Thuc Doan, Uyen Duong Ngoc Huynh   +2 more
doaj   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

An updated checklist and a key for the Typhlocybinae leafhoppers (Hemiptera: Cicadellidae) associated with avocado trees in Mexico

Revista Chilena de Entomología, 2020
The microleafhoppers, Typhlocybinae (Hemiptera: Cicadellidae), known to inhabit avocado trees in Mexico are reviewed. Leafhopper samples were taken using an entomological aspirator and a sweep net on avocado trees in Michoacán state.
Jesús Guerrero-Soto, J. Adilson Pinedo-Escatel, Braulio Alberto Lemus-Soriano   +2 more
doaj   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source