Results 101 to 110 of about 39,574 (300)

Helianthus annuus (Cultivated) 2

, 2011
Helianthus annuus, involucres. Family Asteraceae, Subclass Asteridae.
James R. Manhart
core   +1 more source

Хибридизация между Helianthus annuus L. и Helianthus ciliaris DC

Растениевъдни науки
Дивият слънчоглед Helianthus ciliaris DC (Тексаска синя трева или Космат слънчоглед) е многогодишен вид. Целта на това изследване е да се получат хибриди от междувидово кръстосване и да се характеризира първото хибридно потомство.
Величко Трайков, Мирослава Христова-Чербаджи   +1 more
doaj   +1 more source

Helianthus hirsutus (Native) 5

, 2011
Helianthus hirsutus, Phyllaries. Family Asteraceae, Subclass Asteridae.
Hugh D. Wilson
core  

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Helianthus annuus 2

, 2011
Helianthus annuus, fruit - achene.
James R. Manhart
core   +1 more source

Helianthus mollis (Native)

, 2011
Helianthus mollis , Inflorescences. Family Asteraceae, Subclass Asteridae.
Hugh D. Wilson
core   +1 more source

Helianthus maximiliani (Native) 2

, 2011
Helianthus maximiliani, Leaf. Family Asteraceae, Subclass Asteridae.
Hugh D. Wilson
core  

Impact of high temperature processing and heating duration on fatty acid composition and trans fatty acid formation in seven cold‐pressed and five refined vegetable oils

Food Biomacromolecules, EarlyView.
Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh, V. S. S. Prasad, R. Ananthan   +2 more
wiley   +1 more source

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source