Results 101 to 110 of about 22,289 (255)
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Fungal specificity in degradation of Moso bamboo: White-rot versus brown-rot fungi
Industrial Crops and ProductsMoso bamboo (Phyllostachys edulis) is a cornerstone material in industrial processing, bamboo construction, and the manufacturing of bamboo products. However, its unique composition, particularly its high starch content, makes it highly susceptible to ...
Jing Xue +3 more
doaj +1 more source
Food Safety and Health, EarlyView.In this review, we critically summarized the application of natural polysaccharides (NPs) for the treatment of IBD. This approach combines, in a unique way (right), the basic structure–activity relationships of NPs from different origins (left) with their multipronged mode of action, which involves modulation of the gut microbiota and other ...
Felix Danso +3 more
wiley +1 more source
Food Safety and Health, EarlyView.This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu +5 more
wiley +1 more source
Irrigation and Drainage, EarlyView.ABSTRACT Climate change is making water availability more uncertain, with growing consequences for the productivity and long‐term sustainability of tropical and subtropical fruit orchards. Mangifera indica L. and Persea americana Mill. both require large amounts of water to sustain growth and productivity.
Eleonora Cataldo
wiley +1 more source
Journal of Plant Nutrition and Soil Science, EarlyView.We provide a historic overview of microscopic soil structure characterization from its founding father, Walter Kubiëna, to several technical revolutions like automation, digitalization, and artificial intelligence. In addition to technical advancements, we explore how concepts and research questions have evolved in time.
Steffen Schlüter +3 more
wiley +1 more source
Micromorphological features of brown rotted wood revealed by broad argon ion beam milling
Scientific ReportsBrown rot fungi, the major decomposers in the boreal coniferous forests, cause a unique wood decay pattern but many aspects of brown rot decay mechanisms remain unclear.
Rikako Tsukida +7 more
doaj +1 more source
Food Chemistry: XThe postharvest decay of chestnuts (Castanea mollissima Blume) limits their industrial utilization, and pathogenic fungi are the main cause for chestnut decay.
Anyan wen +3 more
doaj +1 more source
Microbial communities and functional diversity in seafood
JSFA reports, EarlyView.Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi +3 more
wiley +1 more source