Results 81 to 90 of about 13,422 (204)

Food plant diversity in a rapidly changing world

PLANTS, PEOPLE, PLANET, EarlyView.
Diversity in food plants is essential to human and planetary health. On farms, in diets, and in many other areas of food systems, this diversity has undergone enormous change globally, including significant decline. We describe major trends in how food plant diversity has been changing, note the responses from conservation communities, highlight gaps ...
Colin K. Khoury, Hannes Dempewolf, Alejandro Argumedo, Stef de Haan, Mauricio Diazgranados, Alex C. McAlvay, Alvaro Toledo, Maarten van Zonneveld, Peter Wenzl   +8 more
wiley   +1 more source

食用植物油中苯并(a)芘的污染特征及城乡居民 膳食暴露评估——以汉中市为例Contamination characteristics of benzo（a）pyrene in edible vegetable oil and dietary exposure assessment for urban and rural residents: A case study of Hanzhong city

Zhongguo youzhi
为了探究食用植物油苯并(a)芘暴露给城乡居民带来的健康风险，通过对陕西省汉中市市售食用植物油进行抽样，利用HPLC-荧光检测法检测苯并(a)芘含量，结合对各区县居民的问卷调查，研究食用植物油中的苯并(a)芘污染特征，计算经食用植物油途径的苯并(a)芘暴露限值，并定量评价食用植物油苯并(a)芘暴露给不同类型人群造成的增加寿命期癌风险(ILCR)。结果表明：市售食用植物油样品中苯并(a)芘的检出率为62.5%，苯并(a)芘含量均值为1.0 μg/kg，菜籽油和其他植物油中的苯并(a)芘含量不存在显著差异（p＞
杨靓1, 牟霄2, 张崇淼1 YANG Jing1, MOU Xiao2, ZHANG Chongmiao1
doaj   +1 more source

Built, but not replaced: The policy failure behind the UK's ageing greenhouse sector

PLANTS, PEOPLE, PLANET, EarlyView.
Societal Impact Statement Glass greenhouse horticulture is a highly productive but often overlooked component of UK agricultural, environmental and food policy, with significant potential to contribute to food security, public health and climate resilience.
Sven Batke, David Denny
wiley   +1 more source

家庭用油条件下食用植物油的氧化酸败研究 Oxidative rancidity of edible vegetable oils under household oil condition

Zhongguo youzhi
旨在为家庭合理用油提供参考，探究了实际家庭用油环境中瓶装食用植物油的氧化酸败行为。以亚麻籽油、葵花籽油、大豆油、花生油4种不同脂肪酸类型的5 L包装食用植物油为研究对象，测定其脂肪酸组成和氧化稳定性指数（OSI），探究2种包装规格（1 L和5 L）的4种食用植物油在63 d内的氧化酸败（酸值、过氧化值)情况，并分析其脂肪酸与氧化稳定性的相关性。结果表明：亚麻籽油、葵花籽油、大豆油、花生油主要脂肪酸分别为亚麻酸、亚油酸、亚油酸和油酸；4种植物油的氧化稳定性从高到低依次为花生油、大豆油、葵花籽油、亚麻籽油 ...
黄明翠1，舒树敏2，张岩2，赵晨伟1，郑梦林2，金俊1，金青哲1，王兴国1 HUANG Mingcui1, SHU Shumin2, ZHANG Yan2, ZHAO Chenwei1, ZHENG Menglin2, JIN Jun1, JIN Qingzhe1, WANG Xingguo1
doaj   +1 more source

Bioactive Natural Products in Cardiovascular Disease: Focus on Thrombotic Events

Phytotherapy Research, EarlyView.
An overview of the role of natural products (NP) in cardiovascular disease prevention, highlighting key mechanisms of action: including antiplatelet, antithrombotic, anti‐inflammatory, and antioxidant effects. Additionally, it illustrates the integration of diet–drug interactions, nutritional epigenetics, and the role of artificial intelligence in ...
Maria Nektaria Magkoulia, Despoina Pantazi   +1 more
wiley   +1 more source

Result analysis of partial mycotoxins in commercial edible vegetable oils between 2013 and 2018

Zhongguo shipin weisheng zazhi
ObjectiveInvestigating the contents of aflatoxins （AFs）， zearalenone （ZEN） and fumonisins （FBs） in edible vegetable oils to find out the pollution status of typical mycotoxins and provide bases for evaluating the safety status of edible vegetable oils ...
HUANG Changgang, YAN Zhaofeng, SHAO Yi, YANG Xin, YANG Dajin   +4 more
doaj   +1 more source

Efficient water‐soluble blue/red‐emissive carbon dots matching plant absorption spectra: Synthesis, tunable control, and their applications in promoting plant growth

Responsive Materials, EarlyView.
Guided by the spectral demand of plant photosystems, this review summarizes the synthesis, emission regulation, dual‐emission design, and gram‐scale production of CDs for agricultural applications. Spectrally matched blue‐ and red‐emissive CDs enhance plant light utilization by converting underutilized light into photosynthetically active radiation and
Yijing Chen, Ziyue Mu, Haoran Zhang, Xuejie Zhang, Wei Li, Bingfu Lei   +5 more
wiley   +1 more source

Sea Fennel-Flavored Vegetable Oils: Chemistry and Stability During Storage

Applied Sciences
Traditionally, various herbs and spices are used to enhance the flavor and aroma of vegetable oils, but also to improve their nutritional value and stability.
Petra Brzović, Sanja Radman, Olivera Politeo, Barbara Soldo, Maryem Kraouia, Ivana Generalić Mekinić   +5 more
doaj   +1 more source

Designing “Korean” Kimchi: Speculative Configuration of Distance and Commodity Value in the Chinese Kimchi Industry

Economic Anthropology, EarlyView.
ABSTRACT In the Chinese kimchi industry, manufacturers employ product names, photographs, and logistical strategies to promote their kimchi's “Koreanness.” So, what makes their kimchi “Korean,” and how does its Koreanness formulate kimchi's commodity value?
Heangjin Park
wiley   +1 more source

上海市市售食用植物油中氯丙醇酯的 污染状况和暴露评估Contamination status and exposure assessment of chloropropanol esters in edible vegetable oils sold in Shanghai

Zhongguo youzhi
旨在为食用植物油中氯丙醇酯（MCPDE）的安全监管以及标准制定提供参考，利用2020—2024年上海市市售食用植物油中MCPDE的监测数据，结合居民植物油消费量数据，采用点评估法评估上海市居民经食用植物油摄入3-MCPDE、2-MCPDE的暴露情况。结果表明：270件食用植物油中3-MCPDE和2-MCPDE的总体检出率分别为83.0%和744%，含量均值分别为1 009.5 μg/kg和331.3 μg/kg，最大值分别为18 500 μg/kg和9 500 μg/kg；参照欧盟(EU)2023 ...
宇盛好，李亦奇，彭少杰 YU Shenghao, LI Yiqi, PENG Shaojie
doaj   +1 more source