Results 71 to 80 of about 30,802 (258)

Physicochemical characterization and phenolic compound content of flour from blended juice residues

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4331-4340, May 2026.
Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +4 more
wiley   +1 more source

A Review of Metal–Organic Framework (MOF) Based Active Food Packaging: Materials Selection, Cellulose Matrices Current Advances, Synthesis and Characterizations

Packaging Technology and Science, Volume 39, Issue 5, Page 533-572, May 2026.
Active packaging offers an effective approach to extending food shelf life. This review summarizes the past decade of progress in metal‐organic framework (MOF)‐based active food packaging, highlighting material selection, characterization, challenges, and future prospects.
Belladini Lovely, Young‐Teck Kim, Haibo Huang, Novitri Hastuti, Su Jung Hong   +4 more
wiley   +1 more source

STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE

Food and Environment Safety, 2017
In this paper we focus on the results of a study regarding the evaluation of the sensory characteristics and consumers’ acceptance of unsweetened yoghurt with carrot juice. The yoghurts were obtained considering three carrot juice levels (10%, 20% and 30%
Ana LEAHU, Cristina E. HRETCANU
doaj  

Approaches and achievements of biodynamic vegetable breeding by Kultursaat e.V. (Germany) using the example of RODELIKA one of the first certified biodynamic varieties [PDF]

, 2009
Since 1998 RODELIKA is officially registered as a newly bred carrot variety. It had been developed by positive mass-selection over a 13 year period, based on an old-established variety within a farm based biodynamic system.
Fleck, M.
core  

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Colours of fruit and vegetables and 10-year incidence of CHD [PDF]

, 2011
The colours of the edible part of fruit and vegetables indicate the presence of specific micronutrients and phytochemicals. The extent to which fruit and vegetable colour groups contribute to CHD protection is unknown.
Geleijnse, J.M., Kromhout, D., Ocke, M.C., Oude Griep, L.M., Verschuren, W.M.M.   +4 more
core   +2 more sources

Valorization of Banana Biomass: Nutritional and Phytochemical Insights With Applications in Food and Allied Industries

eFood, Volume 7, Issue 2, April 2026.
Composition, biological activity and food application of banana biomass. ABSTRACT The global banana processing industry generates substantial organic waste in the form of peels, leaves, stems, and flowers, posing both environmental challenges and opportunities for valorization within a circular economy framework.
Bushra Iram Fatima, Saeed Akhtar, Muhammad Zulqarnain Khan, Muhammad Qamar, Tariq Ismail, Wisha Saeed, Elham Assadpour, Tuba Esatbeyoglu, Seid Mahdi Jafari   +8 more
wiley   +1 more source

Effect of mango and carrot fortification on proximate composition, β-carotene and sensory properties of teff injera

Cogent Food & Agriculture, 2020
This work investigated the effect of mango and carrot flour and juice substitution on the quality of teff injera. The mango and carrot in two forms (flour and juice) at three substitution levels (15%, 20% and 30%) were added using factorial experiment ...
Abebaw Teshome Tiruneh, Geremew Bultosa, Tewodros Andargie Zewdie, Agimassie Agazie Abera   +3 more
doaj   +1 more source

EFFECT OF CARROT JUICE (DAUCUS CAROTA ) ON MITOTIC INDEX AND FORMATION OF MICRONUCLEI IN FEMUR BONE MARROW CELLS OF WHITE MICE [PDF]

Mesopotamia Journal of Agriculture, 2008
The effect of carrot juice at different doses on mitotic index (MI)and micronuclei (Mn) formation was studied in white mice bone marrow cells . The counter effect of juice was also studied against the effects induced by cyclophosphamide (Cp) .
Ilham A. Khalaf
doaj   +1 more source

Mitigating Microbial Contamination in Fresh Fruits and Vegetables Using Ultraviolet C Irradiation: A Review

Food Safety and Health, Volume 4, Issue 2, Page 272-279, April 2026.
Although fresh produce is extremely perishable and contaminated, it is essential for good health. To eliminate important foodborne pathogens, this paper investigates UV‐C irradiation as a safe, nonthermal technique. UV dose, exposure duration, and product characteristics all affect effectiveness.
Krish Rauniyar, Ruplal Choudhary
wiley   +1 more source