Business Strategy and the Environment, EarlyView.ABSTRACT The wine industry is increasingly adopting circular economy (CE) strategies to reduce resource intensity, valorise residues and create economic opportunities. Yet, the social dimension of sustainability remains largely overlooked, limiting the understanding of CE's full impact.
Giulia Gulino +2 more
wiley +1 more source
Unpacking Food Fermentation: Clinically Relevant Tools for Fermented Food Identification and Consumption. [PDF]
Adv NutrCaffrey EB +5 more
europepmc +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Copra meal is a byproduct of the coconut oil extraction process and provides an inexpensive source of energy for livestock diets. Single‐screw extrusion was conducted to investigate the effects of varying proportions of copra meal and distillers dried grains with solubles (DDGS) and the corresponding processing ...
Jan Kathleen M. Punzalan +1 more
wiley +1 more source
Association Between Fermented Food Consumption and Sleep Quality Under Psychological Stress: Prospective Cohort Study. [PDF]
Food Sci NutrDobielska M +6 more
europepmc +1 more source
Techno‐Economic Assessment of Biomethane and Biohydrogen Production From Victorian Wheat Straw
Carbon Energy, EarlyView.Techno‐economic assessment of biomethane and biohydrogen production from Victorian wheat straw. Off‐grid renewable photovoltaic energy with a price down to 0.95 ¢/kWh was applied. Both approaches can make positive profits and negative carbon footprints.
Shuanglong Tan +7 more
wiley +1 more source
Fermented Food Consumption Across European Regions: Protocol for the Development and Validation of the Web-Based Fermented Foods Frequency Questionnaire (3FQ). [PDF]
JMIR Res ProtocMagriplis E +11 more
europepmc +1 more source
Carbon Energy, EarlyView.Replacing the oxygen evolution reaction with the electro‐oxidation of pollutants and waste streams offers an energy‐efficient route for simultaneous hydrogen production and pollutant remediation. This review summarizes the reaction mechanisms, catalyst design principles, and emerging paired‐electrolysis strategies that govern activity, selectivity ...
Safa Al‐Yahyaey +4 more
wiley +1 more source
Isolation and screening of biosurfactants producing lactic acid bacteria strain from Bhatabharu, an Indian traditional fermented food. [PDF]
BioTechnologia (Pozn)Kaundal T, Sharma A, Batra N.
europepmc +1 more source
pH Determination in Grape Must by Benchtop NMR Spectroscopy
ChemFoodChem, EarlyView.Benchtop NMR spectroscopy enables electrode‐free pH determination in grape must. By modeling tartaric acid's chemical shift variation, pH is derived directly from NMR spectra alongside standard composition parameters. Validated against 100 samples, this integrated approach tracks pH changes during acidification, deacidification, and fermentation ...
Billy Salgado +9 more
wiley +1 more source
Potential of Fermented Food-Derived <i>Lactiplantibacillus</i> Cell-Free Supernatants to Control <i>Staphylococcus aureus</i> Growth and Biofilm Development. [PDF]
Int J Mol SciIlieva L +11 more
europepmc +1 more source