Results 131 to 140 of about 137,460 (303)

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

SMITH’S POTATO CRISPS LD.V. PAIGE’S POTATO CRISPS LD. [PDF]

Reports of Patent, Design and Trade Mark Cases, 1928
openaire   +3 more sources

Seed system innovation to accelerate access to robust potato varieties

, 2022
This video describes the International Potato Center’s work in Uganda to build more effective seed systems for delivering more robust potato varieties to smallholder farmers.
International Potato Center
core   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Effect of frying temperature and slice thickness on sensory attributes and acrylamide content in potato crisps of selected Kenyan varieties

, 2023
George Ooko Abong, Jackline Akinyi Ogolla, Okoth Michael, Kabira Jackson, Karanja Paul   +4 more
openalex   +2 more sources

Profiling of Dietary Fiber From Pumpkin (Cucurbita moschata) Seed Hulls Pertaining to Monosaccharide Composition, Structural, Thermal, and Functional Properties

Food Chemistry International, EarlyView.
Dietary fiber (soluble/insoluble) was recovered from pumpkin seed hulls using hydrothermal extraction. Process parameters were optimized, and a comprehensive profiling of recovered fiber fractions was performed. ABSTRACT Insoluble (IDF) and soluble dietary fiber (SDF) were recovered from pumpkin seed hulls (PSHs) using hydrothermal treatment ...
Rishabh Thakur, H. K. Sharma
wiley   +1 more source

Boosting potato production to enhance rural livelihoods—Georgia. Project profile.

, 2020
This project aims to improve the livelihoods of Georgian farmers and rural communities by increasing the profitability and sustainability of potato crops and building the capacity of national stakeholders in the seed potato value ...
International Potato Center
core   +1 more source

Effect of post-harvest anti-sprouting treatment with spearmint essential oil on acrylamide formation in potato crisps

, 2023
Francesca Bruno, Moira Ledbetter, Ben Davies, Keith R. Sturrock, Ged McNamara, Gary A. Montague, Alberto Fiore   +6 more
openalex   +1 more source

The matrilineal Turn: Wiradjuri matrilineal leadership, colonial disruption, and the work of cultural return

Feminist Anthropology, EarlyView.
Abstract This article advances three claims regarding the matrilineal organization of Wiradjuri society in central New South Wales. Drawing on the late nineteenth and early twentieth century ethnographic record, it demonstrates that Wiradjuri descent, totem, moiety identity, and ceremonial authority were and are matrilineally organized, despite ...
Jessa Rogers
wiley   +1 more source

Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya [PDF]

, 2021
Marliyn Wangui Muthee, Joseph O. Anyango, Joseph Wafula Matofari   +2 more
openalex   +1 more source