Results 51 to 60 of about 750,643 (301)

Effect of grape seed extract on oxidative, color and sensory stability of pre-cooked, frozen, re-heated beef sausage model system [PDF]

, 2011
The processing of meats at the factory level can trigger the onset of lipid oxidation, which can lead to meat quality deterioration. Warmed over flavor is an off-flavor, which is associated with oxidative deterioration in meat. To avoid or delay the auto-
Kulkarni, Shamlee A.
core  

Low Participation and Risk Reduction Potential of Supplemental Crop Insurance in the United States

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Federally subsidized crop insurance is a cornerstone of U.S. farm risk management, yet policies with the greatest share of participation only trigger indemnities after losses exceed 15%. Supplemental insurance was introduced to cover part of this deductible, but participation remains largely unchanged.
Francis Tsiboe, Hunter Biram, Amy Hagerman   +2 more
wiley   +1 more source

The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate–whey protein matrix

Food Chemistry: X
Beads made of sodium alginate, whey protein concentrate, and red grape seed extract powder were exposed to white light and its red-orange, yellow-green-cyan, and cyan-blue-violet bands. The chemical analysis showed that encapsulation in the alginate–whey
A. Mihaly Cozmuta, A. Peter, C. Nicula, A. Jastrzębska, M. Jakubczak, M.A.K. Purbayanto, A. Bunea, F. Bora, A. Uivarasan, Z. Szakács, L. Mihaly Cozmuta   +10 more
doaj   +1 more source

Sun drying of seedless and seeded grapes [PDF]

Journal of Food Science and Technology, 2011
In this study, sun drying behaviour of seedless and seeded grapes was investigated. The drying study showed that the times taken for drying of seedless and seeded grapes of berry size of 1.72 cm and 2.20 cm thicknesses from the initial moisture contents of 78.2% and 79.5% (w.b.) to final moisture content of around 22% (w.b.) were 176 and 228 h in open ...
openaire   +3 more sources

Encapsulamento de extrato de semente de uva, astaxantina e bixina utilizando a técnica SEDS [PDF]

, 2013
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2013.Extrato de semente de uva (ESU), astaxantina e bixina foram encapsulados em um copolímero ...
Boschetto, Daiane Lúcia
core  

Assessing Government Subsidies for Reducing Pesticide Use: A Meta‐Analysis

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT In the efforts being made by governments to reduce pesticide use, subsidies are an important instrument to encourage farmers to adopt more sustainable practices. Yet, their effectiveness remains uncertain due to diverse designs and contexts.
Gaëlle Leduc, Douadia Bougherara, Thi Thanh Mai Ha, Laure Latruffe   +3 more
wiley   +1 more source

Reproductive stages in lowbush blueberry (Vaccinium angustifolium) occur earlier with increasing temperature

American Journal of Botany, EarlyView.
Abstract Premise Climate change is altering the timing of many plant phenological events, yet most studies focus on flowering, with less attention given to later reproductive stages such as fruit development and ripening. Vaccinium angustifolium (lowbush blueberry) is an important perennial berry species that may be sensitive to these changes.
Jenna Floyd, Elise Cadiou, Alain G. Belliveau, Zoe A. Panchen, Terrell T. Roulston, Zoë Migicovsky   +5 more
wiley   +1 more source

Stability and Bioactivity of Polyphenols from Cabernet Sauvignon Grape Seeds in Vitro

Shipin gongye ke-ji, 2023
With Cabernet Sauvignon grape seeds as raw materials, grape seed polyphenols were extracted and purified, the stability of grape seed polyphenols under different pH, light, temperature, carbohydrate, stabilizer, oxidant reducing agent, preservative and ...
Lijun FAN, Zhipeng WANG, Ankang SONG, Yu ZHAO, Yue ZHENG, AERXINGULI·Huosheng, Wei WANG   +6 more
doaj   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

From Agro‐Industrial Waste to Functional Packaging Using Antimicrobial and Mechanically Reinforced Starch Foams With Melon Seed and Rosemary

Journal of Applied Polymer Science, EarlyView.
Agro‐industrial waste was upcycled into biodegradable starch foams reinforced with melon seed and rosemary flours, yielding sustainable food packaging with enhanced mechanical performance, selective antimicrobial activity, and rapid biodegradation. ABSTRACT The demand for sustainable alternatives to petroleum‐based packaging has promoted starch‐based ...
Ana Carolina Agne Ferreira Zão, Naiara Jacinta Clerici, Flávio Fonseca Veras, Cecília Roratto Köhn, Adriano Brandelli, Juliane Elisa Welke, Patrícia Benelli, Alessandro de Oliveira Rios, Simone Hickmann Flôres   +8 more
wiley   +1 more source