Results 71 to 80 of about 17,547 (209)
PLANTS, PEOPLE, PLANET, EarlyView.Agricultural management and environmental conditions influence the biochemical composition of food crops; however, the specific drivers of this variation remain insufficiently understood, despite their importance for climate change adaptation and human health.
Kat Morgan +24 more
wiley +1 more source
Pina Soy: A New Drink with Desirable Organoleptic Characteristics
IOSR Journal of Environmental Science, Toxicology and Food Technology, 2016 This study was carried out to formulate a drink “Pina soy” by blending different proportions of soybean milk and pineapple juice with the aim of firstly suppressing the “beany flavor” associated with soymilk. The blends were prepared using different proportions of pineapple juice and soya milk in the ratio 20/80, 40/60, 50/ 50, 60/40, 80/20 in addition
PA Ebabhamiegbebho, OH Momodu, SE Evivie
openaire +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Overharvesting of wild edible plants poses a growing threat to plant populations worldwide, particularly for slow‐growing species with limited regeneration. We quantified fruit extraction from the third‐largest known population of Jubaea chilensis—an endangered palm endemic to Chile—modeled the critical harvest threshold, and assessed consumer ...
Sebastián Cordero +7 more
wiley +1 more source
Sustainable Development, EarlyView.ABSTRACT Food loss and waste (FLW) within agri‐food supply chains significantly impact the consumer economy, depleting natural resources and contributing to greenhouse gas emissions, thereby posing a critical challenge to sustainable development. Digital transformation is increasingly recognised as a key lever for reducing FLW in agri‐food supply ...
Stefano Abbate, Piera Centobelli
wiley +1 more source
FoodsThis study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel.
Aidyn Igenbayev +7 more
doaj +1 more source
Овощи России, 2019 Relevance. Fermentation of cabbage is a common way of processing, which allows to preserve and strengthen its useful qualities. To date, breeders have proposed a significant number of varieties and hybrids of cabbage, each of which has its own individual
V. I. Tereshonok +4 more
doaj +1 more source
International Journal of Cosmetic Science, EarlyView.This study models real‐life UVB and UVA exposure across latitudes and seasons using an extended Diffey framework with behavioural corrections. Findings reveal predictable dose patterns and support pragmatic SPF and UVA‐PF caps, offering a quantitative basis for realistic photoprotection and regulatory discussion.
Marc Pissavini
wiley +1 more source
FoodsBakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates.
Mariana Mesta-Corral +4 more
doaj +1 more source
Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes
Acta Scientiarum: Technology, 2016 The present study deals with dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and 15%
Elenice Souza dos Reis Goes +5 more
doaj +1 more source
Sorption Isotherm Curves in Dry Extruded Pet Foods: Evaluation and Comparison With the Drying Curve
Journal of Animal Physiology and Animal Nutrition, EarlyView.ABSTRACT Sorption isotherms evaluate water exchange between food and environments with different water activities (aw), providing valuable information on physical changes and susceptibility of deterioration due to lipid oxidation and microbial growth.
Mayara Uana da Silva +4 more
wiley +1 more source