Results 41 to 50 of about 10,455 (212)
Use of Yeasts for the Biological Control of Toxigenic Aspergillus sp. Associated With Zea mays L.
International Journal of Food Science, Volume 2026, Issue 1, 2026.Zea mays “maize” is one of the most important staple foods for both humans and animals, but it is highly susceptible to pathogens such as toxigenic Aspergillus flavus. Yeasts, however, have the potential to control the growth and activity of toxigenic fungi, representing a viable and economical alternative for biocontrol.
Marilín Sánchez-Purihuamán +7 more
wiley +1 more source
Nanotecnología: interés en la industria alimentaria y su regulación [PDF]
, 2023 Nanotecnologia; Indústria alimentaria; AplicacionsNanotecnología; Industria alimentaria; AplicacionesNanotechnology; Food industry; ApplicationsAquest article tracta de la nanotecnologia i les diferents aplicacions a la indústria ...
core
A systematic review and meta‐analysis on urban arthropod diversity
Insect Conservation and Diversity, Volume 18, Issue 4, Page 447-464, July 2025.Our results evidence that urbanization is associated with a lower mean diversity of arthropods. We also detected a higher variance of arthropod diversity in urban than in rural habitats. Reported data suggest that cities hold a great potential for arthropod conservation if adequate measures are implemented. Abstract Urbanization is rapidly expanding at
Olivia Sanllorente +3 more
wiley +1 more source
, 2021 El sector de industria alimentaria de CC. OO. está integrado desde el año pasado en la Federación de Industria. Este sector se encarga de la alimentación y las bebidas, dejando fuera la producción agraria y la distribución.
Consejo Editor de la Revista Soberanía Alimentaria
core
People and Nature, Volume 7, Issue 5, Page 1086-1098, May 2025.Abstract The recovery of marine ecosystems in areas heavily impacted by fishing and environmental exploitation depends, to some extent, on the sustainable management of resources and should be complemented by cultural traditions, practices and scientific knowledge.
Ricardo Alvarez +9 more
wiley +1 more source
Procedimiento para la autoevaluación de la gestión de innovación
UTC Prospectivas: Revista de Ciencias Administrativas y EconómicasLas normas internacionales de la serie ISO 56000 facilitan a las organizaciones la evaluación y mejora de su gestión de la innovación. No obstante, las evaluaciones de los procesos de investigación e innovación en el Centro de Biomateriales de la ...
Rosa Mayelín Guerra Bretaña +2 more
doaj +1 more source
Chemical Composition and Antibacterial Activity of the Essential Oil Fruits from Colombia
Natural Product Communications, 2010 The essential oil from fruits of Retrophyllum rospigliosii (Pilger) C.N. Page grown in Colombia was analyzed by GC and GC/MS. Ninety-one compounds were identified, of which the most prominent were limonene (37.7%) and α-pinene (16.3%).
Clara E. Quijano-Celis +6 more
doaj +1 more source
Protein Quality Assessment of the Deoiled Guamuchil (Pithecellobium dulce [Roxb.]) Seed Flour
Future Postharvest and Food, Volume 2, Issue 1, Page 94-104, March 2025.Seeds are the main by‐product of guamuchil fruit, which contain a significant proportion of proteins, where arginine, glutamic acid, proline, aspartic acid, and leucine are the dominant amino acids. According to the in vitro digestibility and the calculated protein efficiency ratio, deoiled guamuchil seed flour could be used as an ingredient in food ...
Nitzia Thalía Flores‐Jiménez +2 more
wiley +1 more source
Nanotecnología en la Industria Alimentaria
Revista Sennova: Revista del Sistema de Ciencia, Tecnología e Innovación, 2018 La nanotecnologia como ciencia que estudia y manipula atomos a una escala nanometrica, tiene una amplia gama de aplicaciones entre ellas en el area de los alimentos. Se ha encontrado que las moleculas a una nanoescala estan siendo utilizadas para reducir olores, cambiar apariencia, mejorar texturas, sabores, permitiendo productos mas saludables, y ...
openaire +2 more sources
Journal of Food Science, Volume 89, Issue 12, Page 8945-8968, December 2024.Abstract In this work, wine vinegars macerated with figs under different conditions have been characterized for the first time. Samples were analyzed by solid phase microextraction and gas chromatography coupled to mass spectrometry, sensory and physicochemical analysis.
Maria del Pilar Segura‐Borrego +5 more
wiley +1 more source