Results 81 to 90 of about 44,421 (305)

Quality Characteristics of Frozen Welsh Onion (Allium fistulosum L.) according to Various Blanching Treatment Conditions [PDF]

, 2011
Hye-Ok Lee, Young Ju Lee, Jiyoung Kim, Doo-Hyun Yoon, Byeong-Sam Kim   +4 more
openalex   +1 more source

Navigating the Digital World: Pre‐Service Teachers' Processes and Perspectives on Evaluating Online Information

Future in Educational Research, EarlyView.
ABSTRACT This descriptive case study examined how undergraduate pre‐service teachers (PSTs) enrolled in a digital literacies course evaluated online information as part of a module digital project. PSTs were tasked with assessing peer‐selected online texts using multiple strategies in an unrestricted web environment.
Wen Wen, Yiting Han
wiley   +1 more source

The Status and Emerging Developments in Laboratory Animal Science in Asia since 9th AFLAS Congress (2023) until 10th AFLAS Congress (2025)

Animal Models and Experimental Medicine, EarlyView.
Asian Federation of Laboratory Animal Science Associations (AFLAS)
wiley   +1 more source

Innovative Non‐Releasing Polyphenol Systems as a New Strategy Against Rosé Wine Oxidation

Food Frontiers, EarlyView.
An innovative system was developed to covalently immobilize polyphenols from grape must on chitosan beads. The resulting beads, containing stable and non‐releasing polyphenols, were applied to rosé wine under oxidative stress. This strategy enhanced rosé wine color stability and oxidation, offering a valuable alternative to sulfur dioxide.
Lucia Parafati, Ilaria Proetto, Maria Cristina Mazzaglia, Aldo Todaro, Fabiola Pesce, Biagio Fallico, Rosa Palmeri   +6 more
wiley   +1 more source

Management of the Water Slide Brought and Saline Flow in Irrigated Onion (<i>Allium cepa</i> L.) Cultivation in the Senegal River Delta

, 2021
Eric Kaly, Oumar Sarr, Raymond Malou, Sékouna Diatta, Daouda Ngom, Aliou Guissé   +5 more
openalex   +2 more sources

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Combined effects of electron beam irradiation and addition of onion peel extracts and flavoring on microbial and sensorial quality of pork jerky [PDF]

, 2012
Hyun‐Joo Kim, Min-Gu Kang, Cheorun Jo
openalex   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Transfer and Inactivation of Listeria monocytogenes during Pilot-Scale Dicing and Flume Washing of Onions

Applied Microbiology
This study assessed the extent of L. monocytogenes transfer from onions to the surface of a commercial dicer, from inoculated onions to uninoculated onions, and the efficacy of various sanitizers during the subsequent flume washing of diced onions ...
Andrew M. Scollon, Haiqiang Wang, Elliot T. Ryser   +2 more
doaj   +1 more source