Results 51 to 60 of about 4,308 (242)
Food Biomacromolecules, EarlyView.Addition of old green tea leaves, soursop flowers and ginger root extract at concentrations 1000, 1400, and 1800 ppm in palm olein significantly extend its shelf‐life during frying of plantain chips. These plants' extracts are potential alternative to the use of synthetic antioxidants in preserving oil quality. Abstract This work was designed to assess
Valerie Demgne Loungaing +4 more
wiley +1 more source
Ultrasound in Chips Production: Enhancing Tuber Quality via Pre-Planting Seed Treatment
Applied SciencesModern agriculture is seeking methods that reduce pesticide use while simultaneously providing high-quality raw materials. The aim of this innovative study was to determine how treating potato planting tubers with ultrasound in an aqueous medium (pre ...
Piotr Pszczółkowski +2 more
doaj +1 more source
We examine qubit states under symmetric informationally-complete measurements, representing state vectors as probability 4-vectors within a 3-simplex in $bb(R)^4$. Using geometric transformations, this 3-simplex is mapped to a tetrahedron in $bb(R)^3$. A specific surface within this tetrahedron allows for the separation of probability vectors into two ...
Murzin, Nikolay +4 more
openaire +2 more sources
Future Postharvest and Food, EarlyView.Strategic optimization of potato variety selection and storage conditions to control harmful compounds in French fries. Through systematic evaluation of three potato varieties stored under conditions upto 45 days, which demonstrated that Kufri Frysona variety stored for 15 days provides the best balance between minimizing health‐risk compounds and ...
Vandana Verma +3 more
wiley +1 more source
FoodsThe effect of temperature reconditioning on cold-stored potato tubers was investigated for three popularly consumed potato varieties (Shangi, Unica, and Dutch robjin) grown in Kenya.
Evelyne Nkirote Gikundi +3 more
doaj +1 more source
Future Postharvest and Food, EarlyView.Control of brown rot (Monilinia laxa) in nectarines using eco‐friendly alternatives. Bacillus amyloliquefaciens (B10W10) and Pseudomonas sp. (B11W11), alone or with copper sulfate, significantly reduced fungal growth in vitro and disease severity in vivo.
Kenza Bouzoubaa +4 more
wiley +1 more source
Food Safety and Health, EarlyView.A conceptual framework of virtual water showing its sources, major applications, components of the virtual water footprint, and emerging future directions. The diagram emphasizes the growing role of virtual water in global sustainability and resource planning.
Priti Bhowmik +2 more
wiley +1 more source
Acting authentically: Using play to cultivate authentic interrelating in role performance
Journal of Organizational Behavior, EarlyView.Summary Research is increasingly demonstrating that authenticity and human connection are fundamental and interrelated human needs. However, organizational roles often constrain authenticity and connection in workplace interactions, especially roles that are highly scripted.
Lyndon E. Garrett
wiley +1 more source
Journal of Food Quality, 2017 Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this study, the effects of SAS,
Yajing Xie +5 more
doaj +1 more source
Selection and Evaluation of 21 Potato (Solanum Tuberosum) Breeding Clones for Cold Chip Processing
Foods, 2019 Quality evaluations in potatoes are of necessity to meet the strict demands of the chip processing industry. Important parameters assessed include specific gravity, dry matter content, chip color, reducing sugars, and glycoalkaloids.
Benjamin Opuko Wayumba +2 more
doaj +1 more source