Results 101 to 110 of about 9,875 (172)
New Zealand Journal of Agricultural Research, Volume 69, Issue 1, February 2026.The article evaluated the effect of different levels of dehydrated cashew pseudofruit (DCP; 0%, 10%, 20%, and 30% based on natural matter) on the ensiling of Cenchrus purpureus BRS Capiaçu (Elephant grass), focusing on fermentative characteristics, nutrient composition, losses, and aerobic stability.
Isadora Osório Maciel Aguiar Freitas +10 more
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Trinité et quaternité chez C.G. Jung : Réflexions sur l'évolution historique du raport à la transcendance [PDF]
, 2001 Farmer, Yanick
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Effect of rice koji levels on the physicochemical and sensory aroma profiles of doenjang
Journal of the Science of Food and Agriculture, Volume 106, Issue 3, Page 1734-1743, February 2026.Abstract BACKGROUND Doenjang, a traditional Korean fermented soybean paste, is often made with rice koji, which provides enzymes and fermentable sugars. However, little is known about how different amounts of rice koji influence fermentation and sensory traits. The present study examined the effects of rice koji levels on the physicochemical, enzymatic
Daeun Kang, Ji‐sun Hwang, Mina K Kim
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Water Relationships of Whey Permeate Powders
Journal of Food Science, Volume 91, Issue 2, February 2026.ABSTRACT Water relationships are developed for whey protein permeate powders based on an analysis of the composition, structural organization, and thermal properties of three commercial whey permeate powders (WPPs). On the basis of microscopic analysis, a two‐phase model of permeate powders with two types of particle morphologies is proposed: (1 ...
Tsung‐Yueh Benjamin Peng +2 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 2, February 2026.ABSTRACT This study investigated the sensory effects of replacing sucrose with blends of xylitol, monk fruit extract (Siraitia grosvenorii, rich in mogrosides), and thaumatin in 16 prototype cookie formulations. A consumer‐based check‐all‐that‐apply (CATA) test (n = 62 regular cookie consumers) was conducted, followed by Cochran's Q test, principal ...
Igor Henrique Oliveira de Lima +3 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 2, February 2026.ABSTRACT Persistent contamination of food‐contact surfaces and leafy greens by Listeria monocytogenes continues to challenge fresh‐produce safety, particularly as the industry seeks effective alternatives to chlorine‐based sanitizers. To address this need, this study developed and evaluated multifunctional antimicrobial nanocomposites composed of ...
Huy Loc Nguyen +2 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 2, February 2026.ABSTRACT Cocoa (Theobroma cacao L.) is a crop of major economic importance, with Brazil ranking sixth in global production and Pará leading national output. Bean quality is strongly influenced by genetic diversity and postharvest processing, particularly fermentation. To minimize batch heterogeneity, this study evaluated 18 Forastero genotypes from the
Giulia Victória Silva Lima +6 more
wiley +1 more source
Environmental Microbiology Reports, Volume 18, Issue 1, February 2026.This work presents the physiological exploration of the halo‐alkaliphilic, carboxydotrophic acetogen bacterium MD4. In contrast to well‐characterised neutrophilic and slightly acidophilic acetogenic carboxydotrophs, this work shows an important role for formate production, instead of ethanol, as a redox exhaust mechanism in alkaline conditions ...
Martijn Diender +5 more
wiley +1 more source
Géographie de l'éphémère et durabilité de l'événement: Une semaine d'avril pour l'éternelle Séville
, 2009 Town and land planning injunction modes of the cultural event on the daily life city are increasing on a scale geography can't ignore. Already looked at from the economical and political point of view, the cultural and artistic activities in an urban ...
Canova, Nicolas
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Journal of Food Process Engineering, Volume 49, Issue 2, February 2026.A mechanistic porous‐medium model of pork loin roasting integrates heat and mass transfer with protein denaturation and anisotropy, predicting temperature, moisture, and swelling pressure. Dripping, rather than evaporation, is identified as the primary cause of weight loss, and the effects of oven humidity and anisotropy on cooking are quantified ...
Jhony T. Teleken +4 more
wiley +1 more source