Results 131 to 140 of about 1,814,145 (249)
Food Chemistry International, EarlyView.Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq +2 more
wiley +1 more source
Reforming the EU Sugar Policy [PDF]
This article presents and analyses the impacts of the EU sugar policy. Particular attention is given to the modelling of the quite complex policy and the calibration of the global general equilibrium model at the member state level.
Jensen, Hans Grinsted +1 more
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Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Iodine Fortification on Brown Sugar : The Effect of Fortification Period and Source of Iodine
Jurnal Teknologi dan Industri Pangan, 2010 Gula kelapa is a traditional and potencial comodity in Banyumas. Fortification with iodium in gula kelapa should be criteria were iodium in product over than 30 ppm bk. Fortification process was need a long thermal process.
Rifda Naufalin +2 more
doaj
2008 Outlook of the U.S. and World Sugar Markets, 2007-2017 [PDF]
This report evaluates the U.S. and world sugar markets for 2007-2017 using the Global Sugar Policy Simulation Model. This analysis is based on assumptions about general economic conditions, agricultural policies, population growth, weather conditions ...
Koo, Won W., Taylor, Richard D.
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Food Chemistry International, EarlyView.Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley +1 more source
IMPACT OF AGRICULTURAL BIOTECHNOLOGY IN THE EUROPEAN UNION'S SUGAR INDUSTRY [PDF]
We develop a welfare framework, which explicitly recognizes that research protected by intellectual property rights generates monopoly profits. The result is a simulation model, shaped to the European sugar sector, and enabling to assess the size and ...
Tollens, Eric, Demont, Matty
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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 +3 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2004 Gula kelapa is a traditional and potencial comodity in Banyumas. Fortification with iodium in gula kelapa should be criteria were iodium in product over than 30 ppm bk. Fortification process was need a long thermal process.
Rifda Naufalin +2 more
doaj
Fiji's Sugar Woes: The Challenge of the Land Tenure System, Ethnicity and the Erosion of EU Sugar Preferences [PDF]
The non-renewal of land leases since 1997 and the impending withdrawal of the European Union's sugar preferences in 2007 have created major uncertainties in Fiji's sugar industry.
Mahadevan, Renuka
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