Results 151 to 160 of about 38,303 (282)

Feeding Cities at the Fringe: The Role and Value of Peri‐Urban Agriculture in Western Sydney, Australia

open access: yesJournal of Sustainable Agriculture and Environment, Volume 5, Issue 3, September 2026.
ABSTRACT Producing food in the face of global population growth and urbanisation has become a critical challenge. Peri‐urban areas, the transitional spaces on the outskirts of cities, play a crucial role in agricultural food production, yet they are subject to rapid changes due to urban encroachment.
Ian Sinclair   +2 more
wiley   +1 more source

Application of Novel Technologies for Recovery and Modification of Proteins From Plant Byproducts—A Sustainable Approach

open access: yesSustainable Food Proteins, Volume 4, Issue 3, September 2026.
This review outlines the role of innovative technologies in valorizing the waste generated from different plant waste streams into protein‐rich ingredients and modifying their conformational structure to improve the techno‐functional attributes including hydration, emulsification, foaming, gelation, and nutritional value.
Subith Cheeyattil   +5 more
wiley   +1 more source

Orbital Control of Reticulofenestra (Calcareous Nannofossils) Assemblages During the Early Pliocene

open access: yesPaleoceanography and Paleoclimatology, Volume 41, Issue 9, September 2026.
Abstract Orbital changes have shaped Earth's climate system and influenced the evolution and spatial distribution of marine plankton, including coccolithophores. Some studies have assessed eccentricity's impact on the diversity and morphological evolution of Noelaerhabdaceae taxa during the Quaternary.
Laura Martín‐García   +8 more
wiley   +1 more source

A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods

open access: yesComprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready‐to‐eat (RTE) and non‐RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products.
Heidy M. W. den Besten   +7 more
wiley   +1 more source

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