Results 211 to 220 of about 964,561 (272)
Capsicum chinense as an African traditional vegetable: Culture, resilience, and opportunity
PLANTS, PEOPLE, PLANET, EarlyView.Capsicum chinense is central to everyday diets, cultural identity, and smallholder livelihoods across Sub‐Saharan Africa, yet remains overlooked in agricultural research and policy. This paper reframes C. chinense as a traditional, climate‐resilient vegetable shaped by centuries of farmer stewardship and cultural selection.
Derek W. Barchenger +1 more
wiley +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Iron (Fe) deficiency limits the physical health, cognitive development, and economic output of billions of people globally, especially children and productive‐age women. Tef is an underutilized and stress‐resilient crop, which is becoming popular for its grains containing high bioavailable Fe and has the potential to mitigate Fe deficiency.
Muhammad Numan +2 more
wiley +1 more source
Pest Management Science, EarlyView.We compared two island populations of Bethencourtia palmensis and their culturable endophytic fungi, revealing distinct plant chemistries and a higher biopesticidal potential in the endophytic fungi from La Palma population along with high potential for the discovery of novel compounds.
Jorge Rojas López‐Menchero +4 more
wiley +1 more source
Are fermented foods safe for human health? A systematic analysis of the literature. [PDF]
Front NutrAssunção R +15 more
europepmc +1 more source
A Standardized Aroma Lexicon and Sensory Wheel for Characterizing Aroma Quality of Traditional Korean Doenjang. [PDF]
J Food SciHwang JS, Hwang IS, Kim MK.
europepmc +1 more source
From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings. [PDF]
Compr Rev Food Sci Food SafMartín-Miguélez JM +4 more
europepmc +1 more source
Advances in Salt Reduction in Salt-Dependent Traditional Fermented Foods: From Microecological Responses to Flavor and Safety Control. [PDF]
Compr Rev Food Sci Food SafShen S +5 more
europepmc +1 more source
, 2010 This chapter will cover various fermented products of significance and or specific in nature. Many of the products are quite similar in the way they are prepared and so will not be included. This chapter will also cover the processing techniques, microbial and chemical changes, nutritional and physiological properties, safety issues, and improving the ...
Salampessy, Junus (S24992) +2 more
openaire +2 more sources
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2017
Fermented fish products are very popular particularly in Southeast Asian countries. These products have unique characteristics, especially in terms of aroma, flavor, and texture developing during fermentation process. Proteolytic enzymes have a main role in hydrolyzing protein into simpler compounds.
, Giyatmi, H E, Irianto
openaire +2 more sources
Fermented fish products are very popular particularly in Southeast Asian countries. These products have unique characteristics, especially in terms of aroma, flavor, and texture developing during fermentation process. Proteolytic enzymes have a main role in hydrolyzing protein into simpler compounds.
, Giyatmi, H E, Irianto
openaire +2 more sources
AMINES IN FERMENTED FISH PASTE
Journal of Food Science, 1979ABSTRACT The following amines were tentatively identified in fermented fish paste: ethanolamine, 2‐methylbutylamine, 2‐mercaptoethylamine, 2‐phenylethylamine, cadaverine, tyramine, dopamine, octopamine, tryptamine, and histamine. The concentration of these amines ranged from 0.5–64 mg/100g.
D. FARDIAZ, P. MARKAKIS
openaire +1 more source