Results 171 to 180 of about 81,329 (307)

Food legume production in the Hashemite Kingdom of Jordan

, 1978
Meeting: Regional Food Legume Improvement and Development Workshop, 1st, 2-7 May 1978, Aleppo, SYIn IDL ...
Quol, A., Antoun, Abi
core  

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Effect of bio‐fertilization and edapho‐climatic conditions on chickpea nodulation, grain yields, and seed protein in a Mediterranean context: a meta‐analysis approach

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Chickpeas (Cicer arietinum L.) serve as a protein‐rich staple, particularly in Mediterranean countries, where they are often grown in marginal and water‐stressed areas. This meta‐analysis synthesized evidence from peer‐reviewed publications across Mediterranean countries to assess how chickpea rhizobial inoculation influences chickpea ...
Amira Hachana, Amir Souissi, Lewis Ziska, Katherine Morgan, Carina Yiu, Issam Achour, Asma Bouatrous, Imen Hemissi, Hanen Arfaoui, Anissa Riahi, Manel Bouraoui, Bouaziz Sifi   +11 more
wiley   +1 more source

Is quinoa‐farming sustainable in marginal environments? Social, economical and environmental aspects

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain crop introduced as a novel crop to many parts of the world in recent years. Recognized for nutritious seeds and high abiotic stress tolerance, it has been promoted as an element of climate‐resilient agriculture, particularly in marginal environments.
Anna Tabea Mengen, Damir Esenaliev, Jakhongir Babadjanov, Lukas John, Sandra M. Schmöckel, Botir Khaitov   +5 more
wiley   +1 more source

High‐pressure homogenization and pH‐shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plant‐based proteins, such as hazelnut protein isolates (HPIs), often exhibit limited solubility and functionality, as well as allergenic potential, thereby limiting their applicability in food products. This investigation sought to improve the techno‐functional characteristics of HPI and mitigate its allergenicity via high‐pressure
Ilyas Atalar, Hatice Elen, Osman Gul, Abdullah Kurt, M.Irfan Aksu, Nevzat Konar   +5 more
wiley   +1 more source

Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely, Andreea Pușcaș, Andruța Elena Mureșan, Vlad Mureșan   +3 more
wiley   +1 more source

Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant‐based emulsions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated the individual and combined effects of ohmic heating (OH, 20 and 40 V cm−1) and ultrasound (US, 425 and 850 W) on the chemical, physicochemical, and technological properties of chickpea aquafaba (AF) and its emulsions.
Débora Krichanã, Thaís Caroline Buttow Rigolon, Paula Zambe Azevedo, João Paulo de Melo Lins, Gabriel Oliveira Horta, Linamarys Aparecida de Oliveira Paulo, Márcia Cristina Teixeira Ribeiro Vidigal, Taline Amorim Santos, Isis Rodrigues Toledo Renhe, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo   +12 more
wiley   +1 more source

Synergizing high-sugar traits and interspecific diversity: temporal dynamics and trade-offs in temperate grasslands. [PDF]

Front Plant Sci
Ye F, Kim EJ, Niderkorn V, Scollan ND, Hou F.   +4 more
europepmc   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

African American Food Environments and Anti-Inflammatory Intake in Pregnancy. [PDF]

Int J Environ Res Public Health
Walden N, Tabak R, Brown DS, Luby J, Warner B, Smyser T, Rogers C, Barch D, England SK, Oberly T, Smyser C, Iannotti L.   +11 more
europepmc   +1 more source