Results 51 to 60 of about 14,703 (211)
Real‐time quality and safety monitoring of fruit juice using paper‐based platform
Food Biomacromolecules, EarlyView.Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das +4 more
wiley +1 more source
FermentationThis study evaluated Lolium perenne press juice as a sustainable substrate for Single-Cell Protein (SCP) production using Kluyveromyces marxianus. Key fermentation parameters were systematically optimized, including microbial reduction, dilution ratios ...
Tianyi Guo +3 more
doaj +1 more source
Composition and Functional Properties of Tender Coconut Water: Effect of Variety and Maturity Stage
Future Postharvest and Food, EarlyView.The study highlights the effect of coconut variety and maturity stage on tender coconut water's composition and functional properties. Sugars, enzyme activities, antioxidant levels, mineral profile, and flavor profile vary across stages, affecting quality.
Raja Vijayakumar +6 more
wiley +1 more source
FermentationThe demand for L-tryptophan (L-Trp) has been rapidly increasing across various industries, including pharmaceuticals, food, and animal feed. However, traditional production methods have been unable to efficiently meet this growing demand.
Zhenghao Gao +6 more
doaj +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
FermentationThe vinasse from Agave americana L. (blue cabuya) liquor has a high concentration of organic matter, nutrients with high chemical oxygen demand (COD), and low pH, properties that give it the potential to generate adverse impact on the environment if ...
Roberto Robles Calderón +4 more
doaj +1 more source
Hungarian Spirits Palinka as a hungaricum II: The effect of tax-free production in Hungary and in the European Union [PDF]
, 2017 Palinka is a traditional Hungarian fruit spirit prepared exclusively by the distillation of fruit mash or fruit pulp. As an alcohol product, it is subject to the Act CXXVII of 2003 on Excise Duties and Special Regulations on the Distribution of Excise ...
Harcsa, Imre Milán
core +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
FermentationPrebiotics are food ingredients that result in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefits upon host health. Xylooligosaccharides (XOS) are prebiotic fibers made from xylan.
Yini Shi +4 more
doaj +1 more source
Sustainable and healthy diets: trade-offs and synergies : final scientific report [PDF]
, 2019 This project aimed at analysing trade-offs and synergies between healthy nutrition and sustainable food systems. First, we identified nutritional patters of the Swiss population based on representative consumption data.
Alig, Martina +15 more
core +2 more sources