Results 61 to 70 of about 8,523,283 (266)

Perceptions of Governance (Il)Legitimacy Mediate Climate Change Adaptation in the Lake Victoria Basin, Uganda

Environmental Policy and Governance, EarlyView.
ABSTRACT Governance is a well‐known dimension of adaptive capacity across various frameworks, however specific links between perceptions of governance (il)legitimacy and adaptive capacity remain relatively unexplored. In this study, we investigate connections between climate change adaptation and perceptions of governance (il)legitimacy using focus ...
Emma D. Rice, Jonathan G. Low, Molly Atkins, Bwambale Mbilingi, Veronica Mpomwenda, Laban Musinguzi, Vianny Natugonza, Fiona Nunan, Elizabeth A. Nyboer   +8 more
wiley   +1 more source

Effect of Chitosan Coatings with Cinnamon Essential Oil on Postharvest Quality of Mangoes

Foods, 2021
Mango (Mangifera indica Linn.) is a famous climacteric fruit containing abundant flavor and nutrients in the tropics, but it is prone to decay without suitable postharvest preservation measures.
Kaibo Yu, Jing Xu, Lei Zhou, Li-Qiang Zou, Wei Liu   +4 more
semanticscholar   +1 more source

Optimising the Eco‐Friendly Extraction of Carotenoids From Gac Fruit: A Sustainable Solution for Natural Red Food Colourants

Food Chemistry International, EarlyView.
Gac fruit's high carotenoid content, especially in the aril, makes it an excellent natural red pigment source for food applications, offering a safer alternative to synthetic dyes. Ethanol extraction achieved the highest overall pigment recovery (89.53%), whereas ethyl lactate extraction yielded the highest levels of total carotenoids, β‐carotene ...
N. Netravati, S. Gomez, B. Pathrose, A. Suma, J. Hosamani   +4 more
wiley   +1 more source

Identification and Toxigenic Potential of Fungi Isolated from Capsicum Peppers

Microorganisms, 2019
Capsicum peppers are among the most popular horticultural crops produced and consumed worldwide. This study aimed to assess the occurrence of spoilage fungi responsible for post-harvest losses in the most common varieties of Capsicum peppers collected ...
Gabriel Kojo Frimpong, Adedotun Adeyinka Adekunle, Oluwatoyin Temitayo Ogundipe, Manoj Kumar Solanki, Sudharsan Sadhasivam, Edward Sionov   +5 more
doaj   +1 more source

Chlorophyll fluorescence imaging for process optimisation in horticulture and fresh food production

Photosynthetica, 2021
Chlorophyll a fluorescence analysis (CFA) has been accepted to study postharvest activity and stability of photosynthesis of vegetables and salad greens, and some fruits.
W.B. HERPPICH
doaj   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Maintenance of Postharvest Quality and Reactive Oxygen Species Homeostasis of Pitaya Fruit by Essential Oil p-Anisaldehyde Treatment

Foods, 2021
The performance of p-Anisaldehyde (PAA) for preserving pitaya fruit quality and the underpinning regulatory mechanism were investigated in this study. Results showed that PAA treatment significantly reduced fruit decay, weight loss and loss of firmness ...
Yan-mei Xu, Zhijun Cai, L. Ba, Yong-Hua Qin, Xin-guo Su, Donglan Luo, Shan Wei, Jian-Fei Kuang, Wang-Jin Lu, Liling Li, Jian-ye Chen, Ya-ting Zhao   +11 more
semanticscholar   +1 more source

Effect of Pretreatment Methods on the Proximate Composition, Antinutritional Factors, Antioxidants Properties, and In Vitro Antidiabetic Activities of Hypsizygus ulmarius

Food Chemistry International, EarlyView.
The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade, Saka Olasunkanmi Gbadamosi, Tunde Afolabi Morakinyo, Adedayo Olubunmi Adeboye, Akinsola Albert Famuwagun   +4 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

The Antifungal Potential of Carvacrol against Penicillium Digitatum through ¹H-NMR Based Metabolomics Approach

Applied Sciences, 2019
Carvacrol (5-Isopropyl-2-methylphenol), a volatile oil constituent, mainly exists in Labiaceae family plants. Carvacrol has long been studied for its natural antifungal potential and food preservative potential.
Chunpeng Wan, Yuting Shen, Muhammad Farrukh Nisar, Wenwen Qi, Chuying Chen, Jinyin Chen   +5 more
doaj   +1 more source