Results 171 to 180 of about 654,643 (211)

Toward Sustainable Xanthan Gum Production: Waste-Derived Substrates, Fermentation Optimization, and Eco-Friendly Extraction Approaches. [PDF]

Foods
Abdul PM, Kurniawan SB, Rohani R, Said NSM, Roslan R, Imron MF.   +5 more
europepmc   +1 more source

Structural Characterization and Antioxidant Activity of a Crude Polysaccharide from <i>Cannabis sativa</i> Leaves. [PDF]

Foods
Wang Z, Shu Z, Li Q, Shi Y, Mao K, Wang Z.   +5 more
europepmc   +1 more source

Fermented fruit waste as a microbiome-active soil amendment: a review of field and greenhouse evidence (2009-2025). [PDF]

Front Microbiol
Kanjana N, Zhao Z, Fan A, Shah I, Ahmed MA, Poonsawat T.   +5 more
europepmc   +1 more source

Seeds and nanomaterials: seed-assisted synthesis, nanotoxicity, and seed-associated nanotechnology innovations. [PDF]

J Exp Bot
Bodor T, Fejes G, Kondak D, Kondak S, Szőllősi R, Da Silva RC, Rónavári A, Kónya Z, Kolbert Z.   +8 more
europepmc   +1 more source

Steaming and Thin Layer Drying Characteristics of Jackfruit Seeds

International Journal of Food and Fermentation Technology
openaire   +1 more source

Integrated widely-targeted metabolome and transcriptome analysis provide novel insights into the regulation of nutritional formation in <i>Artocarpus nanchuanensis</i> fruit. [PDF]

Front Plant Sci
Wang S, Zhou K, Guo T, Zhang Z, Yang H, Quan J, Xi W.   +6 more
europepmc   +1 more source

Characteristics of food-related allergic reactions during travel: a scoping literature review. [PDF]

Trop Dis Travel Med Vaccines
Charoensakulchai S, Sukme C, Chantapinya P, Looareesuwan P, Punrin S, Flaherty G, Onwan M.   +6 more
europepmc   +1 more source

Developments and opportunities in minimal processing and production of tender jackfruit flour. [PDF]

J Food Sci Technol
Pawar DA, Giri SK.
europepmc   +1 more source

Biogenic synthesis of zinc oxide-impregnated <i>Musa acuminata</i> peel composite as an efficient lignocellulosic macromolecular sieve for enhanced eradication of Congo red dye from wastewater. [PDF]

RSC Adv
Raza M, Rehman R, Samin G, Dar A, Al-Thagafi ZT, A Al-Abbad E, Akram M, Alakhras F.   +7 more
europepmc   +1 more source

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Characterisation of the chocolate aroma in roast jackfruit seeds

Food Chemistry, 2021
The seeds of the jackfruit (Artocarpus heterophyllus Lam.) are an abundant waste-stream in Brazil and a potential source of chocolate aroma. The aim of the study was to characterise the aroma compounds in flours prepared from the roasted jackfruit seeds and compare them with a typical Brazilian cocoa powder. Jackfruits seeds were either left untreated,
Fernanda Papa, Spada, Dimitrios P, Balagiannis, Eduardo, Purgatto, Severino Matias, do Alencar, Solange Guidolin, Canniatti-Brazaca, Jane K, Parker   +5 more
openaire   +2 more sources