Results 151 to 160 of about 735,567 (311)
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
, 2013 The aim of any piece of writing is almost always to be read by as many people as possible, to be an instrument to spread an idea. Nevertheless, since the times we live in influence us to disregard anything that doesn’t offer a good rate of effort/reward form the on-set, I will start this piece by telling a little ...
openaire +1 more source
The use of edible insects in human food
Journal of the Science of Food and Agriculture, EarlyView.Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira +5 more
wiley +1 more source
Was the Austrian agricultural policy least cost efficient? [PDF]
The study evaluates the efficiency of government intervention using a vertical structured model including imperfectly competitive agricultural input markets, the bread grain market, and the imperfectly competitive food industry.
Erwin Schmid +3 more
core
Can trigeminal sensations impact saltiness perception? A mini‐review
Journal of the Science of Food and Agriculture, EarlyView.Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan +2 more
wiley +1 more source
Quality and Functional Characteristics of Morning Bread Supplemented with Brewer's Spent Grain Powder. [PDF]
Prev Nutr Food SciCheung J, Hwang ES.
europepmc +1 more source
On bribing and balking in a simple queuing model of resource allocation [PDF]
We analyze two versions of a simple queuing model of resource allocation in which an impatient citizen of a transition economy or a developing country wishes to purchase a scarce good, namely, bread.
Amitrajeet Batabyal
core
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Selenium (Se) deficiency is a widespread nutritional problem. Agronomic biofortification of microgreens through seed nutripriming is a promising approach to enhance Se intake. Microgreens, comprising nutrient‐dense foods that can be produced year‐round, are ideal targets for biofortification and may help alleviate malnutrition. This
Cátia Magalhães +2 more
wiley +1 more source
Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi-Objective Optimization for Nutritional Enhancement. [PDF]
Food Sci NutrAmponsah AS +3 more
europepmc +1 more source
Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely +3 more
wiley +1 more source