Results 71 to 80 of about 1,163,559 (268)

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

Tocochromanol content in commercially prepared fried foods

Czech Journal of Food Sciences, 2018
In the scientific literature, there is not reliable information about the vitamin E content of commercially prepared fried foods. Therefore, tocochromanols were determined in 44 samples of french fries and 33 samples of potato chips and similar fried ...
Monika SABOLOVÁ, Štěpán CZORNYJ, Jakub FIŠNAR, Marek DOLEŽAL, Dominika SOSNOVÁ, Kateřina MATĚJKOVÁ, Zuzana RÉBLOVÁ   +6 more
doaj   +1 more source

Globalization of the Frozen Potato Industry [PDF]

This paper examines the globalization of the frozen potato industry, including the expansion of production and processing of potato products in the global market place, and future prospects for the industry.
Plummer, Charles, Makki, Shiva S.
core  

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

Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing

Foods
Glycoalkaloids (TGAs, total glycoalkaloids), toxic secondary metabolites, are found in potatoes (110–335 mg·kg−1 DW), mainly in the peel. Colorful, unpeeled potatoes are an innovative raw material for the production of snacks which are poorly tested in ...
Anna Pęksa, Agnieszka Tajner-Czopek, Artur Gryszkin, Joanna Miedzianka, Elżbieta Rytel, Szymon Wolny   +5 more
doaj   +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

Late‐Arriving Multilingual Learners' Transition from K–16 Education to the Workforce: Cultural Capital and Habitus Adaptation across Fields

TESOL Quarterly, EarlyView.
Abstract English learners (ELs) in US K–12 schools face systemic barriers that constrain their college and career readiness. Although research has richly documented ELs' limited opportunities to learn in high school and barriers to postsecondary education, much less is known about how late‐arriving ELs move from high school to community college (CC ...
Kuang Li, Yasuko Kanno
wiley   +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

Results of the BfR MEAL Study: Acrylamide in foods from the German market with highest levels in vegetable crisps

Food Chemistry: X
Acrylamide (AA) is formed in foods due to thermal processes. AA was analysed in 230 foods in the first German Total Diet Study and the highest mean levels of AA were found in vegetable crisps (1430 μg/kg), followed by potato pancakes (558) μg/kg) and pan-
Sara Perestrelo, Kristin Schwerbel, Stefanie Hessel-Pras, Bernd Schäfer, Martin Kaminski, Oliver Lindtner, Irmela Sarvan   +6 more
doaj   +1 more source

Bactrian in Issyk‐Kushan Script: Additional Readings and Decipherments1

Transactions of the Philological Society, EarlyView.
Abstract This article presents additional readings of several inscriptions written in the Issyk‐Kushan script, building on the improved system of sound values recently proposed by Sims‐Williams (2025b). We propose that some further lines of Dašt‐i Nāwur inscription DN III and parts of several other inscriptions can now be read as Bactrian, add new ...
Jakob Halfmann, Simon Fries, Bobomullo Bobomulloev, Muhsin Bobomulloev   +3 more
wiley   +1 more source