Results 61 to 70 of about 1,715,466 (316)

The efficacy of European fruit lecanium, Parthenolecanium corni (Bouché, 1844) control using natural products

open access: yesHorticultural Science, 2019
European fruit lecanium, Parthenolecanium corni (Bouché, 1844) is among the leading worldwide pests of fruits such as plums, currants, jostaberry, grapevine and many others.
Michal Skalský   +2 more
doaj   +1 more source

Granular crystals in palm oil based shortening/margarine : a review [PDF]

open access: yes, 2020
Palm oil based shortenings and margarines are important products within the lipid industry. However, a widespread quality deterioration issue is often reported regarding their long-term storage: the appearance of granular crystals or grains that are ...
Dewettinck, Koen   +4 more
core   +1 more source

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

open access: yesFood Biomacromolecules, EarlyView.
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan   +3 more
wiley   +1 more source

Winter Canola Variety Trial [PDF]

open access: yes, 2012
In 2012, the University of Vermont Extension Northwest Crops and Soils Program initiated a winter canola variety trial in Alburgh, VT as part of the 2011-2012 National Winter Canola Variety Trial.
Blair, Katie   +5 more
core   +1 more source

Cell wall microstructure, pore size distribution and absolute density of hemp shiv [PDF]

open access: yes, 2018
This paper, for the first time, fully characterizes the intrinsic physical parameters of hemp shiv including cell wall microstructure, pore size distribution and absolute density.
Ansell, M. P.   +3 more
core   +1 more source

Food‐grade proteins, lipids, and fibers as potential tools to ameliorate cardiovascular disorders: A review

open access: yesFood Biomacromolecules, EarlyView.
Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam   +7 more
wiley   +1 more source

Evaluation of Means of Reducing Glucosinolate in Canola Meal [PDF]

open access: yes, 2012
Introduction:Canola oil is the healthiest oil. However, processing canola oil resulted in the by-product, canola meal. Canola meal is a comparable animal feed to soybean meal provided that the glucosinolate is removed.
Widharna, R. M. (Ratna)
core  

Effects of preconditioning and extrusion of linseed on the ruminal biohydrogenation of fatty acids 1. In vivo studies [PDF]

open access: yes, 2006
The extent and intermediates of ruminal biohydrogenation (BH) of fatty acids (FA) from a blend of linseed and wheat bran (70:30) were investigated in the rumen fluid, rumen particle phase and duodenal flow.
Akraim, Fowad   +3 more
core   +4 more sources

Differential Proteomic Analysis to Reveal the Mechanism of Heat Damage in Soybean Using a Data‐Independent Acquisition (DIA) Strategy

open access: yesFood Safety and Health, EarlyView.
Heat‐stressed soybeans adapt to elevated temperatures through coordinate regulation of destructive and protective protein expression ‐ suppressing detrimental proteins while enhancing beneficial ones. ABSTRACT Soybean represents the largest imported agricultural product in China. Imported soybeans are typically transported via maritime shipping. During
Pengdi Ding   +5 more
wiley   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

open access: yesFood Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang   +6 more
wiley   +1 more source

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