Results 201 to 210 of about 96,214 (255)

Effect of Ultrasonic Waves and Other Technological Treatments on the Reduction of Acrylamide and Glycoalkaloids in Frozen Prefried Potatoes. [PDF]

Int J Food Sci
Vargas-Finaflor PG, Obispo-Gavino EO, Contreras-Liza SE, Acha DMH, Macavilca EA, Cruz AGYS, Lozada-Urbano M.   +6 more
europepmc   +1 more source

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Gene Flow and Hybridization Potential Between GM/NGT Crops and Conventional Varieties or Wild Relatives: A Scoping Literature Review with Emphasis on Oilseed Rape (<i>Brassica napus</i> L.) and Potato (<i>Solanum tuberosum</i> L.). [PDF]

BioTech (Basel)
Grantina-Ievina L, Rostoks N.
europepmc   +1 more source

From niche to scale: enabling factors for saline agriculture in the North Sea and Mediterranean regions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Salinisation is one of the most pressing environmental challenges affecting agricultural land and food production worldwide. Although the challenge is substantial, saline agriculture represents a promising approach that integrates soil, water and crop management practices tailored to salt‐affected lands, enabling both adaptation to ...
Pim van Tongeren, Katarzyna Negacz
wiley   +1 more source

Niacin Alleviates Browning in Fresh-Cut Potatoes: Regulation of NADPH/NADH Levels Mediates ROS-Redox Homeostasis and the Ascorbate-Glutathione Cycle. [PDF]

Foods
Zheng J, Zhang M, Zhao Z, Li M, Kang J, Lu L, Qiao L, Liu X.   +7 more
europepmc   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Hot-water immersion against Paracoccus marginatus: disinfestation efficacy on sprouting potato and effects on papaya fruit quality. [PDF]

Pest Manag Sci
Zhao QY, Han X, Zha T, Yu DJ, Ma YL, Li YF, Zhao JP, Zhan GP.   +7 more
europepmc   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Integrated analysis of transcriptome sequencing and metabolomics provides insights into the molecular response of <i>Solanum tuberosum</i> cv. Cooperation 88 to Potato virus S. [PDF]

Front Microbiol
Wu K, Liu X, Li Y, Chen Y, Zhao Q, Zhang Z, Yang Y.   +6 more
europepmc   +1 more source

Disclosing the production of fungal chitinases and proteases using insect by‐products as substrates in solid‐state fermentation

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The world population is projected to reach nearly 9.7 billion by 2050, significantly increasing the demand for novel and sustainable protein sources. Edible insects, such as Tenebrio molitor, emerge as promising alternatives due to their high nutritional value, but adult insects and frass are direct and abundant by‐products of this ...
Borja Fernández, Helena Fernandes, Nuno Muñoz‐Seijas, Francisco Soto‐Beltrán, José Manuel Domínguez, Helena Peres, José Manuel Salgado   +6 more
wiley   +1 more source