Results 71 to 80 of about 7,399 (239)

Weeds in a changing climate: Competitors or service plants?

PLANTS, PEOPLE, PLANET, EarlyView.
Reducing herbicide use and preparing agroecosystems for climate change are two top priorities on the global policy agenda. Here, we explore whether these two challenges can be tackled simultaneously. While weeds are generally considered a threat to crop production, we show that weeds can help overcome climate change challenges in agroecosystems ...
Marie J. Zwetsloot, Marie‐Charlotte Bopp, Lammert Bastiaans, Elena Kazakou, Aurélie Metay, Gabriel Y. K. Moinet, Karim Barkaoui, Guillaume Fried, Léo Garcia, Merel Hofmeijer, Martine van der Ploeg, Maria Stefania Przybylska, Gerlinde B. De Deyn   +12 more
wiley   +1 more source

Residue Analysis and Exposure Assessment of Methylsiloxane Oligomers in Fried Chicken and French Fries

Shipin gongye ke-ji
The fried food in fast food is deeply loved by consumers. However, with the increasing concern about the safety of volatile methylsiloxanes, the residue of oligomer monomer of methylsiloxanes from defoamer PDMS in fried food needs to be studied urgently.
Yanqun DU, Jingwei ZHANG, Yifan GUO, Xirong ZHANG, Sheyi LAN, Di FENG   +5 more
doaj   +1 more source

Using art history to explore society's changing connections with agriculture

PLANTS, PEOPLE, PLANET, EarlyView.
Food insecurity is a looming challenge that especially affects those least fortunate. Consumer food choices have a substantial impact on the sustainability of current food systems. Here, we use art as a lens through which to consider our contemporary and historical relationship to one of the world's most crucial crops, the potato, in the context of the
Edward F. Hill‐King, Martin R. McAinsh, Michael R. Roberts   +2 more
wiley   +1 more source

Cultivating Sustainability: How Modern Food Practices Shape Pro‐Environmental Motivation Through Food–Nature Associations

Sustainable Development, EarlyView.
ABSTRACT Food practices have evolved alongside industrialization and urbanization. Compared to earlier generations, modern individuals grow and cook food less often and consume more processed products, weakening awareness of food's natural origins. Three studies examined explanatory pathways linking food practices to pro‐environmentalism through the ...
Shu Tian Ng, Angela K.‐y. Leung
wiley   +1 more source

Impact of oil selection and cooking methods on acrylamide levels in different potato products [PDF]

Makedonsko Farmacevtski Bilten
This study investigated the effects of frying method and oil type on acrylamide formation in different potato products. Acrylamide levеls were analyzed in three types of potatoes: organic potatoes, pre-treated French fries, and wedge-style potatoes ...
Shenaj Skenderoska Adjija, Tanja Petreska Ivanovska, Marija Dimitrovska, Zoran Zhivikj, Lidija Petrushevska-Tozi, Biljana Chuleva   +5 more
doaj   +1 more source

Biodiesel Production from Hevea brasiliensis Seeds: A Systematic Review

Vietnam Journal of Chemistry, EarlyView.
ABSTRACT The Hevea brasiliensis (HB) species, also called the rubber tree, is currently cultivated worldwide for the extraction of latex, an input for rubber production. In addition, its seeds currently have few productive applications, despite their high oil content.
Sara Lüneburger, Giovano Tochetto, Letiére Cabreira Soares, André Lazarin Gallina   +3 more
wiley   +1 more source

Does Surgical Approach Influence Benchmark Attainment in Intrahepatic Cholangiocarcinoma?

World Journal of Surgery, EarlyView.
Intrahepatic cholangiocarcinoma (ICC) is a rare malignancy with rising incidence and poor prognosis. Surgical resection remains the only curative option, with outcomes driven by R0 margins and lymphadenectomy (LND). While open liver resection (OLR) is standard, laparoscopic (LLR) and robotic liver resection (RLR) are increasingly used, with concerns ...
Delphine Gastineau, Claire Goumard, Alexandre Doussot, Marc‐Antoine Allard, Raphael Venezia, Serena Langella, Guillaume Millet, Ruth Bustamante, Christian Hobeika, Rami Rhaiem, Stylianos Tzedakis, Heithem Jeddou, Bastien Le Floch, Alain Valverde, Nicolas Peru, Patrick Pessaux, Fabio Giannone, Jean Yves Mabrut, Kayvan Mohkam, Antonio Sa Cunha, Chady Salloum, Pierre Yves Blanc, Bertrand Le Roy, Takayuki Kawai, Olivier Farges, Stefan Hofmeyr, David Fuks, Stéphanie Truant, Daniel Cherqui, Alessandro Ferrero, Emmanuel Boleslawski, Jean‐Marc Regimbeau, Eric Vibert, Daniele Sommacale, Olivier Soubrane, Olivier Scatton, Alexis Laurent, Raffaele Brustia, on the behalf of the AFC‐ICC‐2009, AFC‐LLR‐2018, PRS‐2019 and FRIES‐ACHBPT‐2024 Study group   +40 more
wiley   +1 more source

3-Chloropropane-1,2-diol fatty acid esters in potato products

Czech Journal of Food Sciences, 2011
The levels of 3-chloropropane-1,2-diol (3-CPD) and fatty acid esters in raw potatoes, potato flakes, instant mashed potatoes, 2 potato dumplings, 32 French fries, and 61 potato crisps are reported.
Vojtěch Ilko, Zuzana Zelinková, Marek Doležal, Jan Velíšek   +3 more
doaj   +1 more source

The diagnostics and laser infrastructure at the Soft X‐ray Port of the European XFEL

Journal of Synchrotron Radiation, EarlyView.
The diagnostics and laser infrastructure of the Soft X‐ray Port (SXP) at the European X‐ray Free Electron Laser are presented.The diagnostics and laser infrastructure of the Soft X‐ray Port (SXP) at the European X‐ray Free Electron Laser are presented.
Patrik Grychtol, Vahagn Vardanyan, Pranav Bhardwaj, Michael Heber, David Doblas-Jimenez, Ekaterina Tikhodeeva, Serguei Molodtsov, Manuel Izquierdo   +7 more
wiley   +1 more source

Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

Grasas y Aceites, 2017
This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries.
E. Aydınkaptan, I. Barutçu Mazı
doaj   +1 more source