Results 41 to 50 of about 31,818 (237)

Dietary-Free Glutamate: Implications for Research on Fear-Overconsolidation and PTSD [PDF]

, 2006
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Bracha, Dr. Stefan, Chronicle, Dr. Edward   +1 more
core  

The importance of wild meat and freshwater fish for children's nutritional intake in the Congo Basin

People and Nature, EarlyView.
Abstract Wild meat and freshwater fish are widely consumed in the Congo Basin, but in some areas, they are at risk of disappearing due to unsustainable hunting and fishing and changes in their habitat. Wild meat is also at risk of being eliminated from local diets due to potential policy changes such as wild meat bans.
Amy Ickowitz, Muhammad Faisal Pratama, Mahdiyatur Rahmah, Caleb Yengo Tata, Erasmus Nchuaji Tang, Judith Laure Ngondi, Victor Buhendwa Mirindi   +6 more
wiley   +1 more source

Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products

Foods
Freshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings.
Jing Yang, Zihan Li, Xinping Lin, Sufang Zhang, Chaofan Ji   +4 more
doaj   +1 more source

The Persistence of Flavor: Past and Present Use of Wild Food Plants in Sierra Norte de Madrid, Spain

Frontiers in Sustainable Food Systems, 2021
Despite the increasing scientific and public interest in wild food plants, their traditional knowledge is undergoing a deep cultural erosion process at a global scale. The paper assesses past and present use of wild food plants in Sierra Norte de Madrid (
Laura Aceituno-Mata, Laura Aceituno-Mata, Javier Tardío, Manuel Pardo-de-Santayana, Manuel Pardo-de-Santayana   +4 more
doaj   +1 more source

Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri and Tayohounta: Preparation, Properties and Consumption [PDF]

Forest food resources contribute significantly to food supply in areas where they grow. Three fermented baobab foods were studied: Dikouanyouri (from seeds, pH = 6.5); Tayohounta (from seed kernels, pH = 7), and Mutchayan (from baobab pulp and sorghum ...
Azokpota, P., Boekel, M.A.J.S., van, Chadare, F.J., Gayet, D.P., Hounhouigan, M.H., Linnemann, A.R., Nout, M.J.R.   +6 more
core   +1 more source

A comprehensive checklist of Mediterranean wild edible plants: Diversity, traditional uses, and knowledge gaps

PLANTS, PEOPLE, PLANET, EarlyView.
The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori, Tiziana Cossu, Hicham El Zein, Udayangani Liu, Tiziana Ulian, Gianluigi Bacchetta   +5 more
wiley   +1 more source

Simultaneous Determination of 24 Acid Industrial Dyes in Food by Solid Phase Extraction-Ultrahigh Performance Liquid Chromatography-Tandem Mass Spectrometry

Shipin gongye ke-ji
A method based on solid phase extraction (SPE) combined with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established for the determination of 24 acid industrial dyes in food.
Yuhang MIN, Siqi LIU, Xiaoqin YU, Shucai LI, Liping ZHANG   +4 more
doaj   +1 more source

Planning the Kitchen [PDF]

, 1945
Provides a brief discussion of new trends in kitchen ...
Goodyear, Margaret R., Iwig, Dorothy J., Miles, F.D., Ward, Gladys J., Weaver, Virginia H.   +4 more
core  

Engineering compact Physalis peruviana (goldenberry) to promote its potential as a global crop

PLANTS, PEOPLE, PLANET, EarlyView.
Goldenberry (Physalis peruviana) produces sweet, nutritionally rich berries, yet like many minor crops, is cultivated in limited geographical regions and has not been a focus of breeding programs for trait enhancement. Leveraging knowledge of plant architecture‐related traits from related species, we used CRISPR/Cas9‐mediated gene editing to generate a
Miguel Santo Domingo, Blaine Fitzgerald, Gina M. Robitaille, Srividya Ramakrishnan, Kerry Swartwood, Nicholas G. Karavolias, Michael C. Schatz, Joyce Van Eck, Zachary B. Lippman   +8 more
wiley   +1 more source

Production, nutritional benefits, limitations and strategies for enhancing the national value of fermented native condiments from selected legumes and wild seeds in Nigeria

Discover Food
Condiments are additives used in small quantities to enhance food flavour before, during, or after cooking. Research has shown that native Nigerian condiments (such as Iru, Ogiri, Owoh, Okpei, and Ugba), offer significant nutritional benefits and could ...
Oluwatoyin Ajoke Oladeji, Kehinde Adekunbi Taiwo, Clement Olusola Ogidi, Adeyanmola Oluwaseyi Faturoti   +3 more
doaj   +1 more source