Results 151 to 160 of about 8,755 (262)

Preharvest potassium silicate treatments influence the morphological appearance and enhance nutritional composition of almond kernels

Journal of the Science of Food and Agriculture, Volume 106, Issue 5, Page 2800-2807, 30 March 2026.
Abstract BACKGROUND The almond industry requires new strategies to improve almond kernel quality. The use of biostimulants such as potassium silicate (KSi) is an eco‐friendly and non‐polluting alternative. The aim of this work was to investigate the preharvest application of KSi solutions at 2 and 20 mmol L−1 to ‘Peraleja’ almond trees during two ...
Vicente Serna‐Escolano, María Á. Botella, Alessio Allegra, Pedro J. Zapata, María J. Giménez   +4 more
wiley   +1 more source

Development and Study of Sustainable Edible Coating from Carrageenan/Starch/Nanocellulose for Enhancing Fruit/Vegetable Shelf Life and Preservation. [PDF]

ACS Omega
Dmitrenko M, Pasquini D, Kuzminova A, Dzhakashov I, Thomas S, Penkova A.   +5 more
europepmc   +1 more source

Comparison of simulated gastrointestinal digestion platforms with varying complexity and sample mass requirements, using common bean (Phaseolus vulgaris L.) as a model

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2065-2081, 15 March 2026.
Abstract BACKGROUND Measuring bioaccessible nutrient levels during digestion in a physiologically relevant (dynamic) manner is a bottleneck in plant breeding and food product development. The first aim of this study was to develop and compare four simulated gastric digestion models paired with a static small‐intestinal phase for use with small sample ...
Tayah M Bolt, Margaret Riggs, Weiyi Sun, Shu Yu, Larry Lerno, Li Tian, Paul Gepts, Antonia Palkovic, Travis A Parker, Gail M Bornhorst, Christine H Diepenbrock   +10 more
wiley   +1 more source

The Effect of Chitosan Edible Coating Containing Nanoemulsion of <i>Eryngium campestre</i> Essential Oil on the Quality of Ostrich Meat During Storage in Refrigerator. [PDF]

Food Sci Nutr
Moadab FR, Azizkhani M.
europepmc   +1 more source

From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2139-2153, 15 March 2026.
Abstract BACKGROUND Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and extend shelf life, juice products typically undergo thermal pasteurization, which can alter their ...
Alexandre MA Fonseca, Carlos A Pinto, Jorge A Saraiva, Armando JD Silvestre, Sílvia M Rocha   +4 more
wiley   +1 more source

Role of irradiated and un-irradiated alginate as edible coating in physicochemical and nutritional quality of cherry tomato. [PDF]

BMC Plant Biol
Aly AA, Maraei RW.
europepmc   +1 more source

Fully Bio‐Based Gelatin Organohydrogels via Enzymatic Crosslinking for Sustainable Soft Strain and Temperature Sensing

Advanced Functional Materials, Volume 36, Issue 23, 19 March 2026.
Enzymatically crosslinked gelatin‐based organohydrogels, fabricated through a fully bio‐based and scalable process, exhibit exceptional strain and temperature sensing capabilities with minimal interference from environmental humidity. These transparent, stretchable, and ionically conductive materials operate without synthetic fillers or dopants.
Pietro Tordi, Adrián Tamayo, Yeonsu Jeong, Bin Han, Tamer Al Kayal, Aida Cavallo, Massimo Bonini, Paolo Samorì   +7 more
wiley   +1 more source

Preparation and Characterization of Egg White Protein-Based Composite Edible Coating Containing Thymol Nanoemulsion. [PDF]

Foods
Zhang H, Wei A, Chuang R, Xu L, Han C, Li H, Xia N.   +6 more
europepmc   +1 more source

Food‐Based Edible Wireless Sensing Device with Isotropic Electromagnetic Response for Gastrointestinal Monitoring

Advanced Materials Technologies, Volume 11, Issue 6, 18 March 2026.
A sensor is fabricated that reflects electromagnetic waves wirelessly using only edible materials. The substrate is made of edible materials such as sugar and starch, and the electrodes are made of gold. This sensor has isotropic electromagnetic wave characteristics in response to rotation.
Ryosuke Matsuda, Kentaro Tomita, Shion Miura, Michiyuki Satoh, Tetsuo Kan, Hiroaki Onoe   +5 more
wiley   +1 more source

Efficacy of an Edible Coating with Carvacrol and Citral in Frozen Strawberries and Blueberries to Control Foodborne Pathogens. [PDF]

Foods
Pié-Amill A, Colás-Medà P, Viñas I, Falcó I, Alegre I.   +4 more
europepmc   +1 more source