Results 181 to 190 of about 101,407 (302)

Diversification with minor oilseeds: Effects on system productivity and nitrogen use efficiency in semi‐arid Canadian prairies

Agronomy Journal, Volume 118, Issue 2, March/April 2026.
Abstract Diversified cropping systems in the semi‐arid Canadian prairies comprise major cereal, oilseed, and pulse crops. Further diversification with minor oilseeds, such as oriental (Brassica juncea), industrial (Brassica carinata L.), and yellow (Sinapis alba L.) mustard, camelina [Camelina sativa (L.) Crantz], and flax (Linum usitatissimum L ...
Shayeb Shahariar, Mervin St. Luce, Manjula Bandara, Charles M. Geddes, Kui Liu, Prabhath Lokuruge, Mohammad Khakbazan, Brian McConkey   +7 more
wiley   +1 more source

Discrimination/Classification of Edible Vegetable Oils from Raman Spatially Solved Fingerprints Obtained on Portable Instrumentation. [PDF]

Foods
Jiménez-Hernández G, Ortega-Gavilán F, Bagur-González MG, González-Casado A.   +3 more
europepmc   +1 more source

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 185-196, March 2026.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes   +5 more
wiley   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Valorization of fishing industry by‐products for biodiesel production: Unlocking the potential of residual fish oil

Biofuels, Bioproducts and Biorefining, Volume 20, Issue 2, Page 1111-1141, March/April 2026.
Abstract Fishing waste and its by‐products, whether naturally occurring or generated by the processing industry, represent a significant opportunity for producing high‐value products. These often discarded or underutilized residues can be converted into various valuable products through advanced processing technologies. Among the potential products are
Patrick da Silva Sousa, Francisco Simão Neto, Paulo Gonçalves de Sousa Junior, Francisco Izaias da Silva Aires, Calebe da Rocha Silva, Kaiany Moreira dos Santos, Viviane de Castro Bizerra, Maria Alexsandra Sousa Rios, José Cleiton Sousa dos Santos   +8 more
wiley   +1 more source

Recent Insights on Synthesis, Stability, and Complexities of Water‐in‐Oil Pickering Emulsion: From Theory to Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, Volume 7, Issue 2, March 2026.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

A Comprehensive Review on the Significance of Antioxidants and Their Influence on Biopolymer Packaging Films: Recent Advances and Challenges

Food Frontiers, Volume 7, Issue 2, March 2026.
Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina, Rambabu Krishnamoorthy, Arshied Manzoor, Ruchir Priyadarshi, Kandi Sridhar, Fawzi Banat   +5 more
wiley   +1 more source

Ximenia americana L. From Popular Use to Anti‐Inflammatory Activities: A Comprehensive Review

Food Frontiers, Volume 7, Issue 2, March 2026.
ABSTRACT Ximenia americana (L.), known as “yellow plum,” “sea lemon,” or “Brazilian plum,” is a tropical/subtropical plant widely used in traditional medicine. Its roots, leaves, flowers, stem, and fruits are traditionally employed to treat various inflammatory disorders.
Bruno Anderson F. Silva, Maria Gabriely de Lima Silva, Eduardo S. Silva, Lucas Yure S. Silva, Renata Torres Pessoa, Silvio C. Alves‐Júnior, Jullyana S. S. Quintans, Laurent Picot, Irwin Rose A. Menezes, Lucindo J. Quintans‐Júnior   +9 more
wiley   +1 more source

Jet fuel from non-edible vegetable oils

Focus on Catalysts, 2016
openaire   +1 more source