Results 151 to 160 of about 45,229 (284)

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

open access: yesJSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae   +9 more
wiley   +1 more source

Incineration of national banknotes

open access: yes, 1901
La imagen contiene una noticia acerca de la incineración de billetes en el banco nacional, Bogotá el 21 de Octubre de 1901, en el cual se reúne y se transada la junta de emisión a la casa de moneda; efectuando la incineración de 302.710 en billetes ...
Diario Oficial
core  

Optimizing germination and cultivation of edible halophytes using effluents from an IMTA system

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Halophytes offer nature‐based solutions to food insecurity and soil degradation, while their integration into integrated multi‐trophic aquaculture (IMTA) systems promotes circular economy practices. This study aimed to optimize the germination and cultivation of edible halophytic species, namely Limbarda crithmoides, Suaeda vera and
Viana Castañeda‐Loaiza   +5 more
wiley   +1 more source

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

open access: yesJournal 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   +8 more
wiley   +1 more source

Reducing Ammonia Emission during Food Waste Composting and Enhancing Compost Quality Using Different Additives

open access: yesChemistryOpen, EarlyView.
This research successfully reduces the ammonia emission by 45% and achieves good quality compost using additives (lactic acid or acetic acid) and bulking agents (mature compost or sawdust). The study supports Sustainable Development Goals 12 and 13 by promoting waste‐to‐resource option.
Hafiz Muhammad Sarfraz   +10 more
wiley   +1 more source

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