Results 111 to 120 of about 12,460 (293)

Economic potential of applying grape seed extract as a natural antioxidant [PDF]

Journal on Processing and Energy in Agriculture, 2011
Grape growing contributes to the Serbian economy in diverse ways (exports, tourism and, of course, wines, juices, raisins and table grapes). The grape products are rich sources of health-promoting polyphenols.
Radovanović Vladimir, Đekić Snežana, Radovanović Blaga   +2 more
doaj  

When Policy Is the Hazard: Institutional Legitimacy and Climate Risk Attribution Among Farmers in Water Stressed California

Environmental Policy and Governance, EarlyView.
ABSTRACT This study examines how farmers perceive and respond to climate policy risk in the context of drought and argues that understanding such responses is as important as understanding farmer reactions to the biophysical impacts of climate change.
M. Anne Visser, Jordan Pantano, Grace Kumetat, Julia Marhenke   +3 more
wiley   +1 more source

Biomass‐derived hydrochars as eco‐friendly adsorbents for wastewater treatment applications

Environmental Progress &Sustainable Energy, EarlyView.
Abstract Emerging organic pollutants (EOPs), such as diethyl phthalate (DEP), bisphenol A (BPA), and methylene blue (MB), are only partially removed in conventional wastewater treatment plants. This study assesses hydrochars produced by hydrothermal carbonization (HTC) of spruce bark (SB), vine shoots (VSs), and wheat straw (WSs) for removing three ...
Emanuel Gheorghita Armanu, Sara Ribeirinho‐Soares, Christian Eberlein, Hermann J. Heipieper, Irina Volf, Olga C. Nunes, Olívia Salomé G. P. Soares   +6 more
wiley   +1 more source

Glycosyl residue composition and polysaccharide families in natural Spanish sparkling wines: the role of grape variety and time of aging in presence and absence of yeast lees

, 2013
Main polysaccharides io wines include polysaccharides rich io arabioose and galactose, rhamnogalacturonans and homogalacturonans from grape berries, but also manooproteins and glucans which are released by yeast during fermentation and duriog ageing on ...
Guadalupe, Z [0000-0002-6490-1428], Martínez-Pinilla, O., Pérez-Magariño, S [0000-0002-0880-7154], Martínez-Lapuente, L. [0000-0001-7064-8257], Ortega-Heras, M. [0000-0001-9626-4809], Ayestarán, B [0000-0002-2903-1332]   +5 more
core  

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

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, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

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, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

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, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Glycosyl Residue Composition and Polysaccharide Families in Natural Spanish Sparkling Wines: the Role of Grape Variety and Time of Aging in Presence and Absence of Yeast Lees

, 2017
Póster presentado en el 8th In Vino Analytica Scientia Symposium (IVAS 2013), celebrado en Reims del 2 al 5 de julio de 2013.Main polysaccharides io wines include polysaccharides rich io arabioose and galactose, rhamnogalacturonans and homogalacturonans
Ortega-Heras, M., Martínez Lapuente, Leticia, Martínez-Pinilla, O., Ayestarán, Belén, Guadalupe, Zenaida, Pérez-Magariño, Silvia   +5 more
core  

Development of pH-Sensing Starch and Carrageenan Biodegradable Films Incorporated with Grape and Acerola Industrial Residues

This research has explored the development of pH-sensing starch and carrageenan films incorporated with grape pomace and acerola residue extracts. The main goal was to improve the films’ physicochemical properties and induce pH-sensing capabilities.
Mayara Lima Goiana, Glácio Souza Araujo, Fabiano André Narciso Fernandes   +2 more
core   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

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, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source