Results 201 to 210 of about 50,217 (307)

Techno-functional, nutritional, and health-promoting properties enhancement of mopane worm and orange-fleshed sweet potato flour blends via ultrasonication and controlled fermentation. [PDF]

Front Microbiol
Molimi MB, Adebo OA.
europepmc   +1 more source

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source

Safety evaluation of a food enzyme containing cellulase, endo-1,3(4)-β-glucanase and endo-1,4-β-xylanase activities from the non-genetically modified <i>Trichoderma reesei</i> strain AR-999. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Gomes A, Andryszkiewickz M, Cavanna D, Criado A, di Piazza G, Liu Y.   +18 more
europepmc   +1 more source

Rare and unexplored traditional waste food processing and fermentation methods of the meitei-pangal community of Manipur: A northeastern state of India

Khalida Shahni, Yallappa Rajashekar, Banaraj Haobam, Jay Prakash Rajan, Kshetrimayum Birla Singh   +4 more
openalex   +2 more sources

Climate Change Mitigation in the Dairy Sector: Uncovering Heterogeneity Through Eco‐Efficiency Clubs

Agribusiness, EarlyView.
ABSTRACT Combining climate change goals with economic targets is crucial for the dairy sector, which is a significant contributor to agricultural greenhouse gas (GHG) emissions worldwide. In this paper, we assess economic and climate change implications of dairy production with panel data of Irish dairy farms from 2013 to 2021.
Doris Läpple, Christian Stetter, Cathal Buckley   +2 more
wiley   +1 more source

A Review on the Application of Near-Infrared Technology for Monitoring and Control of Food Fermentation Process [PDF]

Ao Zhang, Y Liu, Chao Yu, Mengting Yu, Yang Xu, Bingning Gao, Chenyu Yang, Jianye Xia, Yu Zheng, Jia Song, M. R. Wang   +10 more
openalex   +1 more source

The Role of Actual and Purported Origin in e‐Commerce Wine Pricing: Evidence From Italian and French Names on Labels

Agribusiness, EarlyView.
ABSTRACT The origin of a product, if associated with good quality, can contribute to building a positive collective reputation, leading to a potential price premium. However, it is conceivable that a producer markets a product by evoking symbols, images, words, and values typical of places other than where it was designed or produced, creating a ...
Annalisa Caloffi, Amir Maghssudipour, Gianluca Stefani   +2 more
wiley   +1 more source

Integrating Microbiomes for Regenerative Food Systems: Recent Insights, Implementations, and Emerging Trends. [PDF]

Food Sci Nutr
Arshad MT, Maqsood S, Hossain MS, Awlqadr FH, Rauf A, Ullah I, Ikram A, Bibi A, Mukhtar S, Abdullahi MA.   +9 more
europepmc   +1 more source

From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu) [PDF]

Dandan Song, Xian Zhong, Yashuai Wu, Jiaqi Guo, Lulu Song, Liang Yang   +5 more
openalex   +1 more source

Consumer Preferences for Craft Beer: The Interplay of Localness and Advertising Language

Agribusiness, EarlyView.
ABSTRACT This study explores the influence of the language of the label, origin of production, and origin of brewing ingredients on Croatian consumers' preferences and willingness to pay for organic craft beer. Employing an online survey and a choice experiment among 223 Croatian alcohol consumers, we find that while there's a willingness to pay a ...
Marija Cerjak, Claudia Bazzani, Andreas C. Drichoutis   +2 more
wiley   +1 more source