Results 61 to 70 of about 4,308 (242)

Compound Hot‐Dry Days (CHDDs) and Their Implications on Maize Yields in the Free State Province, South Africa

International Journal of Climatology, EarlyView.
Compound hot‐dry events occurring during the maize growing period are increasing significantly (p < 0.05) with time, with the median values ranging from 93 to 120 days. El Niño Southern Oscillation (ENSO) influences the variability of compound hot‐dry events with high significance (p < 0.05) positive Pearson correlation.
Mokhele Moeletsi, Mitsuru Tsubo
wiley   +1 more source

Residues of diazinon and chlorpyrifos in potato tuber and their chips

Journal of Crop Protection, 2021
Pesticides improve crop yields, but misuse imposes environmental problems and diseases or abnormalities in humans. Based on food security definition, balanced attention to healthy and sufficient products, there is a growing need to pay attention to ...
Mahdiyar Saraji, Khalil Talebi-Jahromi, Mahdi Balali Mood, Sohrab Imani   +3 more
doaj  

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

KANDUNGAN ANTOSIANIN DAN AKTIVITAS ANTIOKSIDAN UBI JALAR UNGU SEGAR DAN PRODUK OLAHANNYA (Anthocyanins Content and Antioxidant Activity of Fresh Purple Fleshed Sweet Potato and Selected Products)

Agritech, 2013
Purple fleshed sweet potato is a potential source of anthocyanins which is as an antioxidant, antimutagenic, and anticarcinogenic. Anthocyanins can be damaged by high temperatures.
Nida El Husna, Melly Novita, Syarifah Rohaya   +2 more
doaj   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Cardioprotective effect of spirulina on cafeteria diet‐induced cardiac injury in silico and in vivo study

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Obesity is a major risk factor for cardiovascular disease, primarily due to its effects on lipid metabolism, oxidative stress, and inflammation. The aim of this study was to evaluate the effects of spirulina (SP) on cafeteria diet (CD)‐induced myocardial oxidative stress and inflammation using biochemical, histological, and in ...
Fatma Arrari, Mohamed‐Amine Jabri, Imen Hammami, Hichem Sebai   +3 more
wiley   +1 more source

Role of glutathione and cysteine in acrylamide metabolism during in vitro and in vivo digestion

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Acrylamide, a probable human carcinogen found in thermally processed potato products, is reactive towards amino and thiol compounds. This reactivity suggests acrylamide might react with them in the gastrointestinal tract resulting in mitigation of associated risk with acrylamide.
Burçe Ataç Mogol, Choong‐In Yun, Aytül Hamzalıoğlu, Selin Çakmak, Yeşim Şensoy, Nazmiye Çitler, Eunjung Lee, Shin Young Park, Junwon Byun, Young‐Jun Kim, Sanguine Byun, Vural Gökmen   +11 more
wiley   +1 more source

ANALISA ZAT PEWARNA RODHAMIN B PADA KERUPUK KENTANG DIJUAL DI KENJERAN

Journal of Muhammadiyah Medical Laboratory Technologist, 2016
ANALISA ZAT PEWARNA RODHAMIN B PADA KERUPUK KENTANG DIJUAL DI KENJERAN Mala Hayati, S.TP., M.Kes. Prodi D3 Analis Kesehatan UM Surabaya   Abstract Dyes are dyes food that can improve or members of colors in food. With the addition of color to the food,
Mala Hayati
doaj  

Influence of source of nutrition on potato (Solanum tuberosum) tuber quality in elevated temperature storage

The Indian Journal of Agricultural Sciences, 2018
Field experiment was conducted for two years at Central Potato Research Institute Campus, Modipuram to study the effect of organic+homeopathic and inorganic treatments on potato.
BANDANA BANDANA, DINESH KUMAR, PARVEEN KUMAR, SANJAY RAWAL, NEERAJ SAINI, VINEET SHARMA   +5 more
doaj   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source