Results 71 to 80 of about 3,335 (166)
Divergence analysis of Cucurbita pepo L. population for seed oil production
Notulae Botanicae Horti Agrobotanici Cluj-NapocaThe work aim was to analyze the divergence of the genotypes of common pumpkin (Cucurbita pepo L.) and to select suitable parents for the breeding program to increase the production of cold-pressed oil.
Dalibor TOMIĆ +8 more
doaj +1 more source
Modification of the existing maximum residue levels for propyzamide in oilseeds and honey
EFSA Journal, Volume 24, Issue 10, October 2026.Abstract In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Corteva submitted a request to the competent national authority in Sweden to modify the existing maximum residue levels (MRLs) for the active substance propyzamide in oilseed rape, mustard seeds, gold of pleasure seeds, linseeds, sesame seeds, hemp seeds, borage seeds ...
European Food Safety Authority (EFSA) +25 more
wiley +1 more source
EFSA Journal, Volume 24, Issue 10, October 2026.Abstract The European Commission asked EFSA to provide support in the framework of Article 43 of Regulation (EC) No 396/2005 for the preparation of the EU position for 57th Session of the Codex Committee on Pesticide Residues (CCPR). In the current report, EFSA provided comments and recommendations on the proposed Codex maximum residue limits (CXLs ...
European Food Safety Authority (EFSA)
wiley +1 more source
Changes in pumpkin seed oil during heating
Grasas y Aceites, 1995 Purified pumpkin seed oil was heated either continuously or intermittently for 10 hours at 180±5°C, and occurring changes were evaluated. Free fatty acids (FFA), peroxide value (PV), colour, polar compounds and viscosity increased, while iodine value and unsaturation decreased. Intermittent heating had the more pronounced effect on these changes. Fatty
Evangelos S. Lazos +2 more
openaire +4 more sources
Setting of an import tolerance maximum residue limit for dimethomorph in hops
EFSA Journal, Volume 24, Issue 10, October 2026.Abstract In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant BASF Agro B.V. Arnhem (NL) Freienbach Branch submitted a request to the competent national authority in the Netherlands to set an import tolerance for the active substance dimethomorph in hops imported from the United States. The data submitted in support of the request
EFSA (European Food Safety Authority) +10 more
wiley +1 more source
Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A
Journal of the American Oil Chemists' Society, Volume 103, Issue 9, Page 1079-1097, September 2026.ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana +5 more
wiley +1 more source
Acta Scientiarum Polonorum: Hortorum Cultus, 2020 Water stress is one of the main constraints which could limits crop productivity, especially in arid and semi-arid regions characterized limited water resources.
Musa Seymen +5 more
doaj +1 more source
Food Bioengineering, Volume 5, Issue 3, Page 433-450, September 2026.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
Food Chemistry International, Volume 2, Issue 3, Page 298-315, September 2026.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
Food Chemistry International, Volume 2, Issue 3, Page 420-435, September 2026.This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan +4 more
wiley +1 more source