Results 71 to 80 of about 53,944 (281)

The barley–malt–beer chain: A process and food safety approach

JSFA reports, EarlyView.
Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza, Miguel Angel Avila‐Perches, Daniela Gómez‐Espinoza, Miguel Ángel Guzmán‐Altamirano, Alfredo Josué Gámez‐Vázquez, María Guadalupe Gómez‐Espinoza   +5 more
wiley   +1 more source

An emerging Platynota sp. (Lepidoptera: Tortricidae) infesting blueberry (Vaccinium corymbosum) in the central coast of Peru

Frontiers in Insect Science
Blueberry cultivation has recently become a rapidly expanding export industry in Peru. With few to no official records of phytosanitary problems up to date.
Ricardo Velasquez, Ana Maria Leiva, Alejandra Gil-Ordóñez, Lady Susan Perez-Fuentes, Viviana Domínguez, Wilmer J. Cuellar   +5 more
doaj   +1 more source

Chemical and structural characterization of soil humic substances under agroforestry and conventional systems

Revista Brasileira de Ciência do Solo, 2011
Studies have proven that the agroforestry systems in the semi-arid region of the State of Ceará, Brazil, induce an increase in soil organic C levels.
Gislane M. de Moraes, Francisco Alisson da Silva Xavier, Eduardo de Sá Mendonça, João Ambrósio de Araújo Filho, Teógenes Senna de Oliveira   +4 more
doaj   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Characterization of cassava ORANGE proteins and their capability to increase provitamin A carotenoids accumulation

, 2022
Angélica Jaramillo, Santiago Sierra, Paul Chavarriaga‐Aguirre, Diana Katherine Castillo, Anestis Gkanogiannis, Luís Augusto Becerra López‐Lavalle, Juan Pablo Arciniegas Vega, Tianhu Sun, Li Li, Ralf Welsch, Erick Boy, D. Alvarez   +11 more
openalex   +2 more sources

Electrospun encapsulation of grape pomace extract: in vitro antioxidant, anti‐inflammatory, and antihyperglycemic properties

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The escalating prevalence of lifestyle‐ and aged‐related conditions, including diabetes, chronic inflammation, and cardiovascular disorders, underscores the urgent need for natural therapies. Such alternatives should offer reduced side effects compared to conventional pharmaceuticals while playing a proactive role in disease ...
Estefani Tavares Jansen, Elder Pacheco da Cruz, Laura Martins Fonseca, Marjana Radünz, Taiane Mota Camargo, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze   +6 more
wiley   +1 more source

Physicochemical Characteristics of Sun-dried and Roasted Cassava Rice

Agritech, 2019
High demand of rice can be minimized by promoting cassava as an alternative carbohydrate source. One method to process cassava to ease consumption and to prolong its shelf-life is by making it into analog rice, namely cassava rice.
Rudiati Evi Masithoh, Maynanda Brigita Chrysta, Sabila Avinda Deviana   +2 more
doaj   +1 more source

Cassava-Mealybug interactions

, 2006
Most basic information on plant-mealybug interactions during the last decade has come from research on the cassava Manihot esculenta Crantz (Euphorbiaceae) system with two mealybug species, namely Phenacoccus manihoti Matile-Ferrero and Phenacoccus herreni Cox and Williams (Sternorrhyncha: Pseudococcidae).
/Calatayud, Paul-André, /Le Rü, Bruno
openaire   +3 more sources

Fermentation techniques for protein enrichment of cassava peel

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The use of agro‐industrial by‐products such as unconventional feeds in animal production is an alternative for reducing the high costs associated with conventional feeds. The present study aimed to evaluate the effect of aeration, pH adjustment, the use of yeast (Saccharomyces cerevisiae) and the amount of urea on the enrichment of ...
Aluizio Raimundo Bastos de Oliveira Júnior, Caroline Emanuelle do Amaral Santa Rosa de Oliveira, Isadora Gabriele da Silva Matos, Luis Fernando Souza Ribeiro, José Augusto de Souza Estumano, João Gabriel Sodré Lima, Cristian Faturi, Thiago Carvalho da Silva   +7 more
wiley   +1 more source

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Leonara Martins Viana, Carlos Wanderlei Piler Carvalho, Hércia Stampini Duarte Martino, Maria Teresa Galvão, Mária Herminia Ferrari Felisberto, Frederico Augusto Ribeiro de Barros   +5 more
wiley   +1 more source