Results 111 to 120 of about 9,898 (260)
Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
Flavour and Fragrance Journal, EarlyView.Unveiling the potential of Wintergreen (Gaultheria procumbens) essential oil. ABSTRACT This study investigated the antimicrobial, antibiofilm, and insecticidal properties of wintergreen (Gaultheria procumbens L.) essential oil (GPEO). The EO was chemically characterized by GC–MS, confirming methyl salicylate as the predominant compound (99.3%).
Miroslava Kačániová +10 more
wiley +1 more source
Editorial: Post-harvest Diseases of Fruit and Vegetable: Methods and Mechanisms of Action
Frontiers in Microbiology, 2022 Khamis Youssef +3 more
doaj +1 more source
FoodsStrawberries face marketing challenges due to their short post-harvest shelf-life, largely impacted by shrivelling, weight loss, fungal decay, and mechanical damage.
Rahul Islam Barbhuiya +5 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib +3 more
wiley +1 more source
Innovative Post-harvest Treatments to Enhance the Shelf-life and Quality of Carica papaya
Agricultural Science Digest - A Research JournalBackground: Post-harvest losses in Carica papaya are attributed to multiple factors, including suboptimal harvesting practices, improper handling, inadequate storage conditions, inefficient packaging and transportation and the incidence of post-harvest pathogens.
Prakash Kasilingam +4 more
openaire +1 more source
Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract This review evaluates the integrated applications of the Internet of Things (IoT) and blockchain technologies in enhancing food audit systems, authenticity verification, and supply chain traceability, transparency, and data reliability. Following Preferred Reporting Items for Systematic Reviews and Meta‐Analyses guidelines, a systematic review
S. Sriranjani +1 more
wiley +1 more source
Future Postharvest and Food, EarlyView.The physiological effects and molecular responses of postharvest vegetables to temperature fluctuations, and multi‐technology integration strategies for maintaining postharvest vegetable quality. ABSTRACT Vegetables are indispensable agricultural products in the human diet. With the continuous growth of vegetable production and consumption, postharvest
Shuaishuai Dai +4 more
wiley +1 more source
HorticulturaeThe limited cold tolerance of the Jin Huang mango represents a significant impediment to its potential for international trade. Therefore, this study evaluated the quality index changes of green maturity Jin Huang mangoes with different post-ripening ...
Ying-Che Lee +7 more
doaj +1 more source