Results 111 to 120 of about 132,909 (312)
PlantsWith the evolution of consumer purchasing power and consumption concepts, external attributes such as fruit size, color, and peel smoothness have emerged as pivotal determinants influencing purchasing preferences; among these, the background color of the
Xin Liu +9 more
doaj +1 more source
Exploitation of Bioactive Constituents of Olive Leaves, Grape Pomace, Olive Mills Waste Water and their Application in Phytoprotection [PDF]
, 2009 Pure plants extracts or/and essential oils show antifungal and antibacterial activity against a wide range of fungi and bacteria. Recently there has been increasing interest in the effects of natural compounds against important plant pathogens (fungi ...
Mavrakis, Titos Nikolaou
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Food Chemistry International, EarlyView.This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan +4 more
wiley +1 more source
FoodsThe cultivation of ‘Shine Muscat’ grapes is rapidly expanding in East Asia due to their desirable qualities and muscat flavor. Studies have revealed that storing these grapes at an controlled freezing-point temperature diminishes their muscat flavor ...
Wei Li +8 more
doaj +1 more source
Food Chemistry International, EarlyView.Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique +3 more
wiley +1 more source
Who Bears the Burden and Who Receives the Gain? - The Case of GWRDC R&D Investments in the Australian Grape and Wine Industry [PDF]
In 2001, $13 million were invested in various grape and wine R&D programs via the Australian Grape and Wine Research and Development Corporation. Half of the funds come from compulsory levies from grape-growers and winemakers, and the other half from ...
Xueyan Zhao
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Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Value added products from vineyard wastes - a review
, 2003 Grape pomace is about 10% by weight of the grape input and consists of pressed skins, disrupted cells from grape pulp, seeds and stems. Grape pomace is mainly used as cattle feed or for soil conditioning or dumped in disposal sites.
Nair, S., Pullammanappallil, P.
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Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source
PathogensMost previously studies had considered that plant fungal disease spread widely and quickly by airborne fungi spore. However, little is known about the release dynamics, aerodynamic diameter, and pathogenicity threshold of fungi spore in air of the ...
Lifang Yuan +8 more
doaj +1 more source