Results 131 to 140 of about 6,011 (263)

Phytochemical profiling and insecticidal activity of Moricandia sinaica across growth stages: experimental and molecular docking insights

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Stored food products are highly vulnerable to infestation by insects and mites, resulting in significant postharvest losses worldwide. Plant‐derived bioactive compounds represent promising eco‐friendly alternatives to synthetic pesticides.
Roukia Zatout, Ouided Benslama, Chaima Zatout, Noreddine Kacem Chaouche, Stefania Garzoli   +4 more
wiley   +1 more source

GC-MS Analysis of Volatile Differences in Rice and Qingke Noodles Formulated with Functional Root Plant Flours. [PDF]

Molecules
ElShamey E, Yang J, Jiang J, Pu X, Xia L, Yang L, Yang X, Zeng Y.   +7 more
europepmc   +1 more source

Composition and functionalities of peanut protein concentrates using ethanol as a defatted solvent and a precipitating agent

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Defatted solids (DSs) from vegetable oil extraction represent valuable feedstocks for producing protein concentrates with tailored functional properties. In the present study, using peanut protein concentrates obtained from press cakes defatted with ethanol (DSEt) or hexane (DSHx), we aimed to evaluate ethanol as a green solvent for
Paloma Jamily Cristina Magalhães, Luiza Cardoso Stumm, Paola de Cássia Franco Visioli, Keila Kazue Aracava, Rafaela Torrezan Privatti, Maria Carolina Capellini, Silvana Marina Piccoli Pugine, Daniel Gonçalves, Christianne Elisabete da Costa Rodrigues   +8 more
wiley   +1 more source

Citrus Peel Flours: From Residues to Bioactive Ingredients for Food Applications. [PDF]

Molecules
Sales D, Finimundy TC, Ribeiro J, Heleno S, Mandim F, Kostić M, Soković M, Barros L, Caleja C, Pereira E.   +9 more
europepmc   +1 more source

Low‐Field NMR Relaxometry for Elucidating the Effect of Temperature on the Rehydration Kinetics and pH and Ionic Strength on Rehydration Capacity of Texturized Soy Protein

Magnetic Resonance in Chemistry, EarlyView.
NMR T2 relaxation measurements enabled following hydration kinetics of texturized soy protein in real time, and to examine the effects of pH and ionic strength on water mobility in rehydrated, texturized soy protein at equilibrium. ABSTRACT Rehydration of texturized vegetable proteins (TVPs) is decisive for their functional properties, but little is ...
Louise Margrethe Arildsen Jakobsen, Narges Fathali, Heidi Najbjerg, Hanne Christine Bertram   +3 more
wiley   +1 more source

Spontaneous Fermentation-Induced Changes in Selected Ghanaian Plant-Based Flours: Physico-Functional and Biochemical Insights for Complementary Food Use. [PDF]

Food Sci Nutr
Atuna RA, Akabanda F, Makurat J, Bordewick-Dell U, Lamping M, Ritter G, Amagloh FK.   +6 more
europepmc   +1 more source

Engaging the public in plant science: Communication facilitators and barriers of scaling up a citizen science campaign

People and Nature, EarlyView.
Abstract Volunteers have been involved in nature observations for decades through citizen science initiatives, providing large data sets as well as problem identification that allow a more complete understanding of many natural phenomena. Although communication is a core component in citizen science, the key factors that determine its effectiveness in ...
Kristiina Gibson, Monika Suškevičs, Baiba Prūse, Marta Barberis, Sara A. O. Cousins, Živa Fišer, Margaux Julien, Marianne Kivastik, Marcin Klisz, Attila Lengyel, Zuzana Münzbergová, Radosław Puchałka, Iris Reinula, Froukje Rienks, Julie Koch Sheard, Viktor Siverin, Bojana Stojanova, Sabrina Träger, Tsipe Aavik   +18 more
wiley   +1 more source

Functional Potential of Peruvian Fava Bean Flours in Bread: Antioxidant Activity and Phenolic Bioaccessibility. [PDF]

Plant Foods Hum Nutr
Nicolau AAP, Salvador-Reyes R, Clerici MTPS, Dala-Paula BM.   +3 more
europepmc   +1 more source

Unveiling the health‐promoting potential of Sudanese sorghum landraces: A legacy rooted in Eastern Sudan, Kassala, and the Red Sea States

PLANTS, PEOPLE, PLANET, EarlyView.
Sorghum is a staple food for hundreds of millions of people in dry regions worldwide, and improving its nutritional quality is vital for global food and health security under climate change. In this study, we evaluated traditional Sudanese sorghum varieties grown in eastern deltas to better understand their natural health‐promoting properties. We found
Khitma A. Sir Elkhatim, Manhal Gobara Hamid, Ahmed Khalifa, Mahbubjon Rahmatov, Mohammed Elsafy, Tilal Abdelhalim   +5 more
wiley   +1 more source

Optimization of Gluten-Free and Low-GI Crispy Cookies From Agrowaste Flours Using Nutritional Sweetener and Lecithin: A Qualitative and Functional Assessment. [PDF]

Int J Food Sci
Sutanto TA, Belinda GA, Erawati CM, Dewi ADR, Purwanto MGM.   +4 more
europepmc   +1 more source