Results 131 to 140 of about 200,831 (310)

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

The regulatory frameworks surrounding CRISPR‐edited papaya and their impact on international commerce

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The papaya tree (Carica papaya L.), native to the Americas, is cultivated in tropical regions and holds substantial economic importance, with an estimated export volume of 365 000 t in 2023. However, diseases caused by viruses, fungi, bacteria, and nematodes can lead to severe losses.
Luíza Favaratto, Mirielson L da Silva, David S Buss, Oeber F Quadros, Raul Tapia‐Tussell, José A Ventura, Antonio Alberto R Fernandes, Patricia M B Fernandes   +7 more
wiley   +1 more source

The Spanish 1898 disaster: the drift towards national-protectionism [PDF]

, 1998
An econometric analysis of Spanish aggregate and sectoral data reveals that the loss of the last colonial possessions in 1898 was not, in fact an economic disaster of the catastrophic proportions sorne traditional historians had held.
Escribano, Álvaro, Fraile Balbín, Pedro   +1 more
core   +1 more source

Relationship of the moisture content of Finnish wheat flour and relative humidity

Agricultural and Food Science, 1968
Changes in the moisture content of Finnish commercial wheat flour stored at variable relative humidities, representing the conditions typical of flour storage in Finland, were investigated.
Yu-Yen Linko, Pekka Linko
doaj  

Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

International Journal of Food Science, 2014
Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken.
Udeme Joshua Josiah Ijah, Helen Shnada Auta, Mercy Oluwayemisi Aduloju, Sesan Abiodun Aransiola   +3 more
doaj   +1 more source

Esterification enhances carotenoid retention during bread‐making

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Carotenoids are plant‐derived antioxidants that contribute to human health and represent key quality traits in wheat‐based foods. However, they are highly unstable and prone to degradation during processing. Xanthophyll esterification has been identified as a natural mechanism that enhances carotenoid stability during grain storage.
María D Requena‐Ramírez, Cristina Rodríguez‐Suárez, Dámaso Hornero‐Méndez, Sergio G Atienza   +3 more
wiley   +1 more source

The Particle Size Distribution and Colour Profiles of Porang Powder with Variation Porang Flour Mass Feeds: A Preliminary Study

Jurnal Keteknikan Pertanian Tropis dan Biosistem
Porang is rich in glucomannan, making it valuable in food and non-food applications, often processed into porang flour. Size reduction of porang flour into porang powder is a crucial stage to meet the particle size standard of commercial konjac powder ...
Jatmiko Eko Witoyo, Eva Ni'maturohmah, Bangkit Puji Putra Pamungkas, Nelsy Dian Permatasari, Bambang Dwi Argo, Sudarminto Setyo Yuwono, Simon Bambang Widjanarko   +6 more
doaj   +1 more source

Mid‐Infrared Integrated Photonics: Material Platforms and Emerging Applications

Laser &Photonics Reviews, EarlyView.
Mid‐infrared (MIR) integrated photonics enables advanced chemical and biological sensing through the unique absorption features of molecules in the 2–20 µm range. This review highlights recent material advances such as chalcogenide glasses, silicon, and graphene and explores MIR applications in environmental monitoring, medical diagnostics ...
Muhammad Ali Butt, Daniel Pastor Abellán, Ryszard Piramidowicz   +2 more
wiley   +1 more source

Chewable Soft Gelatin Capsules: Design and Formulation Strategies for a Patient‐Preferred Dosage Alternative

Macromolecular Materials and Engineering, EarlyView.
Chewable softgels are a patient‐preferred alternative to conventional oral forms, offering pleasant taste, fast onset, and suitability for children or patients with swallowing difficulties. However, they present relevant challenges in their formulation: the shell must balance chewability, machinability, and stability, while the fill must mask the ...
Almudena Naharros‐Molinero, María Ángela Caballo‐González, Francisco Javier de la Mata, Sandra García‐Gallego   +3 more
wiley   +1 more source

Organic Spring Wheat Planting Date Trial [PDF]

, 2013
The local food movement has revived otherwise historical crops in Vermont including small-scale grains. As the demand for local organic wheat has risen over the last few years, University of Vermont Extension has been developing best agronomic practices ...
Burke, Conner, Cummings, Erica, Darby, Heather, Harwood, Hannah, Madden, Laura, Monahan, Susan   +5 more
core   +1 more source