Results 81 to 90 of about 129,817 (266)

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

The Effect of Fertilizers of Potassium Thiosulphate and Nitrogen on Yield, Water Use Efficiency and the Control of Tuber Cracking of Potato Cultivars

Ikufīziyuluzhī-i Giyāhān-i Zirā̒ī
This study was conducted to investigate the effect of Potassium Thiosulfate and Nitrate fertilizers on yield, water use efficiency and control of tuber cracking of potato cultivars. This research was conducted Factorial based on randomized complete block
Davoud Hassanpanah, Ahmad Mousapour Gorji   +1 more
doaj  

‘Yumeilan’ Northern Highbush Blueberry

HortScience, 2022
Guohui Xu, An Qi, Hexin Wang
doaj   +1 more source

Production of bioethanol from residual barley and utilization of fermentation co‐products in animal nutrition

Environmental Progress &Sustainable Energy, EarlyView.
Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian, Arthur de Almeida Rebechi, Jéssica Mulinari, Jaqueline Garda‐Buffon, Luciane Maria Colla   +4 more
wiley   +1 more source

Caracterização da produção de genótipos de banana introduzidos na região de Bonito - MS Characterization of the production of banana genotypes in Bonito region, Mato Gosso do Sul State

Revista Brasileira de Fruticultura, 2010
Este trabalho visou a avaliar o comportamento de quatro genótipos de banana: híbridos FHIA 1, BRS FHIA 18 e as cultivares Caipira e Prata-Anã durante o primeiro ciclo de produção, nas condições edafoclimáticas de Bonito, Mato Grosso do Sul.
Tércio Jacques Fehlauer, Benedita Maria Rodrigues-Otubo, Márcio Sandrini, Deonisio Destro   +3 more
doaj  

A Multi‐Software Approach to Assessing Photovoltaics Integration in Modern Enovoltaic Systems

Energy Science &Engineering, EarlyView.
Robust eno‐PV design methodology applied to a real case study Multi‐software 3D model developed to optimize PV panels‐vineyard configuration Energy yield nearly independent of tracker height, but reduced by wider row spacing Grape productivity improving with height and decreasing with spacing Energy generation and grape yield balanced by tuning PV ...
Erika Stracqualursi, Gianfranco Di Lorenzo, Rodolfo Araneo, Francesco Grimaccia   +3 more
wiley   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

RSM–ANFIS‐Based Process Optimization of Thermo‐Sonication of Amla Juice: Effect on Enzyme Inactivation, Physico‐Chemical, Phytochemical, Sensory, and Microbiological Quality

Food Chemistry International, EarlyView.
Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source