Studies on the extraction and characterization of pectin and bitter principles from New Zealand grapefruit and Philippine calamansi : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]
, 1981 A study was conducted to determine the presence of bitter components in NZ grapefruit and Philippine calamansi; describe the effect of maturity on the bitter components and other chemical constituents of grapefruit; reduce the bitterness of grapefruit ...
Nisperos, Myrna Ordoña
core
Ecological Entomology, Volume 51, Issue 2, Page 395-404, April 2026.Extrafloral nectar mediates interactions among plants, ants and herbivores; its contingency on damage amount and within‐plant uniformity is poorly understood. Here, we explore these factors in wild cotton (Gossypium hirsutum). Herbivory amount drove increases in extrafloral nectar induction per nectary, whereas within‐plant variability in damage ...
Víctor Hugo Ramírez‐Delgado +8 more
wiley +1 more source
Biodegradable HPMC–chitosan film for moisture retention and quality preservation in fresh‐cut mango
Journal of the Science of Food and Agriculture, Volume 106, Issue 5, Page 2905-2916, 30 March 2026.Abstract BACKGROUND Replacing conventional plastics with biodegradable solutions that control moisture loss in fresh‐cut produce is a strategic need. This study developed hydroxypropylmethylcellulose (HPMC) and chitosan (CS) films plasticised with glycerol (Gly) and evaluated their use as sealing lids for fresh‐cut mango. RESULTS The selected monolayer
Angelucia Gonçalves Parente +7 more
wiley +1 more source
Analysis of spectral response patterns of Kiwifruit orchards using satellite imagery to predict orchard characteristics of commercial value before harvest : : a thesis presented in fulfilment of the requirements for the degree of PhD Prod Tech in the School of Engineering and Advanced Technology at Massey University, Palmerston North, New Zealand [PDF]
, 2015 Several characteristics of kiwifruit determine its value to the kiwifruit marketing company, Zespri Ltd, and to the grower. The foremost of these is the dry matter content.
Mills, Linda Yvonne
core
Fatty acid bioaccessibility and structural breakdown from in vitro digestion of almond particles. [PDF]
, 2019 Previous studies have shown that the size of almond particles influences lipid bioaccessibility during digestion. However, the extent of structural breakdown of almond particles during gastric digestion and its impact on lipid bioaccessibility is unclear.
Bornhorst, Gail M +3 more
core
Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2200-2210, 15 March 2026.Abstract BACKGROUND Cacti, including pitaya (Hylocereus spp.), are rich in antioxidants that will undoubtedly gain importance under ongoing climate change as water resources decline. Yet the molecular basis linking composition to antioxidant function remains incompletely defined. We compared white‐fleshed H. undatus and red‐fleshed H. polyrhizus across
Kerem Mertoglu +8 more
wiley +1 more source
EVALUATING OPTIMAL PRODUCT MIX USING DYNAMIC SIMULATION: A TOMATO PROCESSING CASE [PDF]
Technology-driven change is everywhere and value-capture from new technology is challenging for business managers. Also rival firms may use technology as part of major success strategies.
Bash, Winston +3 more
core +1 more source
NEW DIPPING TREATMENTS TO CONTROL ENZYMATIC BROWNING OF APPLES DURING DRYING [PDF]
, 2018 The present experimental activity aims to improve the quality of apple wedges (var. Golden delicious) during 8-h drying at 60°C, using dipping treatments in fruit juices (orange, pineapple, green kiwifruit, yellow kiwifruit) and/or herbal teas (green tea,
Riccardo, Massantini +2 more
core
Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2139-2153, 15 March 2026.Abstract BACKGROUND Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and extend shelf life, juice products typically undergo thermal pasteurization, which can alter their ...
Alexandre MA Fonseca +4 more
wiley +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2424-2436, 15 March 2026.Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Danielle Gama Brício +9 more
wiley +1 more source