Results 71 to 80 of about 4,661 (172)
Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3773-3785, April 2026.Abstract BACKGROUND Phenolic extracts are recognized for their health‐promoting properties, although some physicochemical characteristics limit their food applications. The present study aimed to valorize orange juice by‐products through enzymatic and hydroalcoholic extraction to obtain flavonoid ingredients and to evaluate their application in pectin ...
Bárbara Morandi Lepaus +7 more
wiley +1 more source
Study of Nutritional, Phytochemicals and Functional Properties of Mango Kernel Powder
Journal of Food Science and Technology Nepal, 2019 Food ingredient with good nutritional and phytochemical properties is always in search. This research was conducted to study the effect of different treatments, namely soaking and blanching, on nutrient, phytochemical, and functional properties of mango kernel powder (MKP).
Nawaraj Upadhaya +3 more
openaire +2 more sources
Improvement of Starch Extraction Conditions From Agro‐Industrial Residues in Ubá Mango
Starch - Stärke, Volume 78, Issue 4, April 2026.Starch was successfully extracted from the Mango (variety Ubá) seed kernel. Two experimental designs were carried out to improve starch extraction, and results showed that decreasing incubation time and NaHSO3 concentration increased yield. According to the characterization, the kernel starch showed similarity between the Ubá variety and other mango ...
Roseli Lopes da Silva Fontes +6 more
wiley +1 more source
, 2023 In 2018, mangoes were among the six most-produced fruits worldwide (1). Annually, 15–25 million tons of mango byproducts are generated (2). According to the previous studies, one of the best strategies to valorise mango peels in the food industry is to convert them into powders (2).
Marçal, Sara +4 more
openaire +3 more sources
Forest Pathology, Volume 56, Issue 2, April 2026.ABSTRACT The powdery mildew fungus Erysiphe quercicola (Erysiphaceae) has a complex taxonomic history that has long complicated assessments of its geographic distribution and host associations. Although knowledge of the global host range of this species has expanded substantially over the past two decades, sequencing‐confirmed records from North ...
Michael Bradshaw +8 more
wiley +1 more source
Plant Biotechnology Journal, Volume 24, Issue 4, Page 2350-2371, April 2026.ABSTRACT Colletotrichum spp., hemibiotrophic fungal pathogens, threaten global strawberry production. Jasmonate (JA) regulates plant‐Colletotrichum interactions, but its mechanisms remain unclear. Here we demonstrate that both exogenous methyl jasmonate (MeJA) treatment and elevated endogenous MeJA levels increase strawberry susceptibility to ...
Chuang Liu +10 more
wiley +1 more source
Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach
AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 1, Page 47-56, March 2026.Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley +1 more source
Biofuels, Bioproducts and Biorefining, Volume 20, Issue 2, Page 879-892, March/April 2026.Abstract Guaraná (Paullinia cupana) is a fruit native to the Amazon region. Due to its widespread use, primarily in beverages, its production has grown over the years. The seed is the only commercially valuable part of the fruit so the guaraná production chain generates byproducts, including peel, husk, and spent seed.
Leiliane do Socorro Sodré de Souza +9 more
wiley +1 more source
The Canadian Journal of Chemical Engineering, Volume 104, Issue 3, Page 1100-1120, March 2026.An overview of municipal solid waste torrefaction under various sweep gases. Abstract This study investigates the impact of torrefaction on municipal solid waste (MSW) fractions, focusing on energy recovery, calorific value enhancement, mass yield reduction, and energy densification under both nitrogen (N2) and carbon dioxide (CO2) atmospheres.
Fatemeh Salami, Naomi B. Klinghoffer
wiley +1 more source
Food Technology and Biotechnology, 2011 Mango ginger (Curcuma amada Roxb.) is a unique spice having morphological resemblance to ginger but imparts raw mango flavour. The sequential extraction of mango ginger rhizome powder was carried out using hexane, chloroform, ethyl acetate, acetone ...
Raghu H. Chandrashekhar +3 more
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