Results 161 to 170 of about 99,980 (311)

Market power and subsidies in the Indonesian palm oil industry

Cooking oil is known as an essential commodity in Indonesia. Having such an important role, the Indonesian government often interfered the cooking oil market to assure its price remain low.
Chalil, Diana
core  

An Efficient Quasi‐Static Condensation‐Based Framework for Seismic Analysis of Multi‐Supported Secondary Structures

Earthquake Engineering &Structural Dynamics, EarlyView.
ABSTRACT Multi‐supported non‐structural components (NSCs) are prone to seismic damage, yet their response prediction remains challenging when support motions are spatially incoherent. This study proposes an enhanced quasi‐static condensation (EQSC) method for linear, lightweight, dynamically detuned multi‐supported NSCs under the neglect of primary ...
Duozhi Wang, Fengze Li, Xudong Zhi, Nawawi Chouw, Rong Zhang, Feng Fan   +5 more
wiley   +1 more source

Strategies for Identification and Mitigation of Sanguinarine in Mustard Oil Adulterated by Argemone—A Comprehensive Review

Food Chemistry International, EarlyView.
Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana, Subhangi Panigrahi, Suresh Kumar Kalakandan, Hema Vincent, Ashish Rawson   +4 more
wiley   +1 more source

The effect of Ganoderma boninense infection on the expressions of thiamine (vitamin b1) biosynthesis genes in oil palm

, 2015
Thi­amine pyrophos­phate (TPP), an active form of thi­amine plays a fun­da­men­tal role as an enzy­matic cofac­tor in uni­ver­sal meta­bolic path­ways includ­ing gly­col­y­sis and pen­tose phos­phate path­way.
Borhan, Farrah Payyadhah, Balia Yusof, Zetty Norhana, Rusli, Mohd Hefni, Mohamad, Fatimatul Azma   +3 more
core  

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

Food Biomacromolecules, EarlyView.
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan, Narottam Prasad Sahu, Sarvendra Kumar, Ashutosh Dharmendra Deo   +3 more
wiley   +1 more source

Activated carbons made from cocoa (Theobroma cacao) and coconut (Cocos nucifera) shells can be used as adsorbents to improve the quality of frying oils

Food Biomacromolecules, EarlyView.
Carbonised cocoa shells and carbonised coconut shells have a high level of porosity and a large adsorption surface area. Activated carbons made from cocoa and from the mixture cocoa–coconut shells at 15% demonstrated their ability to reduce primary and secondary oxidation products in frying oils and improves the organoleptic properties of fried foods ...
Gires Boungo Teboukeu, Prudent Ngabe Mituga, Ghislain Tazoho Maffo, Georges Teikam Kenda, Ronice Zokou, Archelle Abaobo Foudjin, Hilaire Macaire Womeni   +6 more
wiley   +1 more source

A Comprehensive Review on the Significance, Sources, and Applications of Virtual Water on Global Platform

Food Safety and Health, EarlyView.
A conceptual framework of virtual water showing its sources, major applications, components of the virtual water footprint, and emerging future directions. The diagram emphasizes the growing role of virtual water in global sustainability and resource planning.
Priti Bhowmik, Charu Rajpal, Vinay Kumar Pandey   +2 more
wiley   +1 more source

Future Basal Stem Rot, Oil Palm Mortality and Climate Scenarios for Oil Palm Compared to Climate Scenarios for Alternative Crops. [PDF]

Microorganisms
Paterson RRM.
europepmc   +1 more source

Characterization of Fatty Acid Profiles and Nutritional Quality Indices in Commercial Spreadable Processed Cheeses: Comparative Analysis and Health Implications

Food Safety and Health, EarlyView.
Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy, Amr A. Metwally, Mahmoud A. Deghedie, Hani S. Abdelmontaleb   +3 more
wiley   +1 more source

PALM OIL IN LEPROSY

Leprosy Review, 1945
openaire   +2 more sources