Results 71 to 80 of about 18,129 (200)

MICROBIAL DIVERSITY OF TRADITIONAL FERMENTED DAIRY PRODUCTS: SPECIES CHARACTERIZATION AND BIOTECHNOLOGICAL PROSPECTS FOR LAMB FERMENTATION

Шәкәрім университетінің хабаршысы: Техника ғылымдар
The use of starter cultures with active metabolic activity during fermentation represents an effective biotechnological method for processing meat products, ensuring their safety, enhancing microbiological stability, and extending shelf life.
M. Sharapatova, Z. Kapshakbayeva, K. Issayeva   +2 more
doaj   +1 more source

Organoleptic Characteristics of Cookies from Sorghum Composites Flour

KnE Life Sciences, 2017
Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies.
Wulandari E., Sukarminah E., Lanti I., Sufmawati F.   +3 more
openaire   +2 more sources

Agricultural and environmental drivers of variation in the composition of food crops: A scoping review

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, Teresa Warne, Sahar Toulabi, Fangzhou Li, Amanda Birnbaum, Shawn Ehlers Cheang, Cheng‐Yu Weng, Warangkana Srichamnong, Simab Kanwal, Linda Nana Esi Aduku, Charles Apprey, Kifle Habte Balcha, Herman Erick Lutterodt, Madeleine McGuinness, Bo Wallace, Layla Manoochehri, Alex C. McAlvay, Mary Ann Nunoo, Pearl Boamah Agyekum, Reginald A. Annan, Charlene van Buiten, Mariana Barboza, John de la Parra, Selena Ahmed, Sarah Brinkley   +24 more
wiley   +1 more source

From traditional practice to unsustainable exploitation: Fruit overharvesting on the endangered relict palm Jubaea chilensis

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, Francisca Gálvez, Marisol Arriagada‐Honores, Andrés Jesús Garrido, Daniela Paredes‐Muñoz, Bastián Fuentes‐Valdés, Fernanda Torres‐Cifuentes, Francisco E. Fontúrbel   +7 more
wiley   +1 more source

Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties

Foods
This study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel.
Aidyn Igenbayev, Mukhtarbek Kakimov, Maigul Mursalykova, Bartosz Wieczorek, Bożena Gajdzik, Radosław Wolniak, Damian Dzienniak, Michał Bembenek   +7 more
doaj   +1 more source

Precision agriculture for water saving: The case of processing tomato and table grape

PLANTS, PEOPLE, PLANET, EarlyView.
Agriculture faces increasing pressure to produce high‐quality food while reducing water use under intensifying climate change and water scarcity. This study compared sensor‐based precision irrigation, drone monitoring, and near‐infrared spectroscopy with conventional farmer management in table grape and processing tomato production systems.
Giuseppe Ferrara, Alessandro Pesole, Rita De Marco, Sara Bisceglie, Giovanni Popeo, Simone Pascuzzi, Luigi Tedone   +6 more
wiley   +1 more source

Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges

Foods
Bakery 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, Ricardo Gómez-García, Nagamani Balagurusamy, Cristian Torres-León, Ayerim Y. Hernández-Almanza   +4 more
doaj   +1 more source

Influence of varietal characteristics the cabbage in the quality of the products used for pickling after a long storage period

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, M. Yu. Markarova, N. E. Posokina, L. L. Bondareva, S. M. Nadezhkin   +4 more
doaj   +1 more source

Unveiling the Impact of Digitized Supply Chains on Reducing Food Loss and Waste: A Multiple Case Study of Italian Agri‐Food Firms

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