Results 181 to 190 of about 22,909,306 (342)

Improving the printability of watermelon rind using pectin: 3D printing optimization for the development of gummies

Food Biomacromolecules, EarlyView.
Abstract This study explores the innovative use of 3D printing to repurpose fruit processing waste, focusing on the development of vegan gummies from watermelon rind. Gummies were formulated with watermelon rind puree, sugar, and varying pectin concentrations (0%, 5%, 10%, 15%, and 20% w/w) to optimize the hot extrusion 3D printing process.
Madhavan Anandha Keerthy, Kamaraj Revathy Dhanaselvam, Paramasivam Santhoshkumar, Venugopalan Ravikrishnan, Jeyan Arthur Moses   +4 more
wiley   +1 more source

Use of Avocado (Persea americana) Seed Extract and Powder as Natural Preservatives in Multisource Edible Oils From Palm and Soybean Oils During Accelerated Storage

Future Postharvest and Food, EarlyView.
Addition of avocado seed extract and powder in palm and soybean oils, and their 50:50 and 60:40 blends, respectively, at concentrations of 1000 and 2000 ppm significantly extend their shelf‐life during accelerated storage at 65°C for 20 days.
Flavie Tonkeu Djikeng, Clautilde Teugwa Mofor, Fabrice Tonfack Djikeng, Veshe‐Teh Zemoh Sylvia Ninying, Hilaire Macaire Womeni   +4 more
wiley   +1 more source

A Study of Phytoplankton Dynamics in Lake Fayetteville as a Means of Assessing Water Quality [PDF]

, 1971
Phytoplankton community was analyzed for seasonal and vertical distribution in Lake Fayetteville. This northwest Arkansas reservoir maintains a stable water level and chemical input with a relatively constant, slow overflow.
Meyer, Richard L.
core   +2 more sources

Optimizing Haskap Berry (Lonicera caerulea) Storage Conditions and Monitoring Antioxidant Systems

Future Postharvest and Food, EarlyView.
Haskap is an emerging crop with a short shelf life, and optimal storage practices remain undefined. This study shows that storage at 0°C best preserves haskap quality by reducing weight loss and enhancing antioxidant systems, including elevated phenols, flavonoids, anthocyanins, and antioxidant enzyme activity compared to 4°C and 8°C.
Ernesto Alonso Lagarda‐Clark, Charles Goulet, Arturo Duarte‐Sierra   +2 more
wiley   +1 more source

On a method of determination of chlorophyll in cells of algae collected on a membrane filter. [Translation from: Trudy Instituta Biologii Vnutrennykh Vodnany 11(14), 198-202, 1966.] [PDF]

, 1966
The original method, proposed by Yentsch (1957), of determination of chlorophyll directly in the cells, attracts attention by its simplicity. In order to measure the content of chlorophyll by this method, a determined volume of suspension of algae is ...
Mokeeva, N.P., Pyrina, I.L.
core  

Monitoring the Influence of Sunlight on the Oxidative Stability, Color, and Fatty Acid Composition of Sunflower, Sesame, Groundnut, Mustard, and Rice Bran Oils

Future Postharvest and Food, EarlyView.
The storage of rice bran oil, sesame oil, sunflower oil, groundnut oil and mustard oil to sunlight radiations significantly alters their quality and oxidative stability compared to ambient dark conditions by increasing their total oxidation, free fatty acid value and reducing their induction time.
Fabrice Tonfack Djikeng, Veshe‐Teh Zemoh Sylvia Ninying, Mallampalli Sri Lakshmi Karuna, Leslie Asobo Forlemu, Hilaire Macaire Womeni   +4 more
wiley   +1 more source

An algorithm for computing chlorophyll-a concentrations using a dual-frequency fluorosensor [PDF]

An algorithm to be used on data from a dual-frequency fluorosensor (i.e. one using two wavelengths for excitation of chlorophyll-a fluorescence) to compute total chlorophyll-a concentration and to partition that chlorophyll between two color groups ...
Campbell, J. W.
core   +1 more source

Comparative Analysis of the Effects of Different Cooking Methods on the Flavor and Nutritional Composition of Pepper (Capsicum annuum L.)

Future Postharvest and Food, EarlyView.
Different cooking methods (pan‐frying with oil and pan‐frying without oil) will affect the flavor and nutrition of chili fruit. Pan‐frying with oil diminishes the original flavor and nutritional value of peppers, whereas pan‐frying without oil enhances the nutritional quality and preserves the freshness of peppers.
Chenxi Ji, Qingjing Ye, Chenxu Liu, Zhuping Yao, Hongjian Wan, Meiying Ruan, Rongqing Wang, Guozhi Zhou, Chaochao Liu, Yuan Cheng   +9 more
wiley   +1 more source

Revolution of Bioactive Compound Extraction: Impacts on Food Safety, Health, and Sustainability

Food Safety and Health, EarlyView.
Novel extraction techniques offer sustainable solutions for the food industry, enhancing efficiency and reducing environmental impact while preserving the health‐promoting properties and ensuring the safety of extracted bioactive compounds, paving the way for improved product quality and sustainable food production.
Ahmed A. Zaky, Dorota Witrowa‐Rajchert, Malgorzata Nowacka   +2 more
wiley   +1 more source

The impact of seasonal variability of rainfall and drought on vegetation and livestock population in Central District, eastern Botswana

Grassland Research, EarlyView.
Annual livestock numbers over Central District, Botswana. Abstract Background This research aimed to elucidate the components of rainfall variation, their influence on the natural vegetation growing season and consequent impacts on the livestock population.
Lydia. O. Frank, P. Parth Sarthi
wiley   +1 more source