Results 141 to 150 of about 27,689 (270)
Journal of Sustainable Agriculture and Environment, Volume 5, Issue 2, June 2026.ABSTRACT The use of wheat bran (WB) as a supplement in mushroom cultivation presents economic and sustainability concerns due to its competition with human food and livestock feed. This reliance increases production costs and limits accessibility for small‐scale growers.
Nkese S. Udombang +3 more
wiley +1 more source
Journal of Sustainable Agriculture and Environment, Volume 5, Issue 2, June 2026.ABSTRACT Introduction Sustainable practices are increasingly recognised for benefiting soil biodiversity, health, and overall grain quality. This study examined a unique rice agroecosystem adopting fully organic practices and agroforestry through a seasonal characterisation of soil bacterial microbiota and physicochemical parameters.
Martina Nasuelli +8 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
Rice Bran : Chemistry, Production and Applications - A Review
, 2012 The rice milling industry produces two co-products, viz., rice hulf and rice bran (comprising of bran, germ and rice brokens) apart from the main product, polished rice or white rice.
Gopalakrishna, A. G. +2 more
core
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Defatted white and blue lupin seed flours were each sequentially fractionated into albumin, globulin, and glutelin followed by structure and function evaluation. The albumins had the best solubility profile, globulins produced emulsions with smallest oil droplet sizes, while glutelins had the highest foaming capacity.
Stanley Chukwuejim, Rotimi E. Aluko
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2001 An autoclaving procedure was developed to produce stable rice bran from two local paddy varieties IR 64 and Cisadane Muncul. The stable rice bran showed no significant increase in free fatty acid content for 144 hours at 37oC.
Evy Damayanthi
doaj
Sorghum Protein: Ethanol‐Based Extraction to Improve Yield and Properties
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.A key barrier to expanding the use of sorghum‐based proteins is the challenge related to protein extraction and utilization via conventional methods. This work evaluated a blended solvent approach (ethanol:alkali) for protein extraction from ground, pearled sorghum and wet‐milled sorghum protein meal to improve yield and properties.
Milagros P. Hojilla‐Evangelista +1 more
wiley +1 more source
Metal Chelating Activity Of Rice Bran And Rice Husk
, 2011 Free radical-induced oxidative stress is the root cause for many human diseases. Naturally occurring antioxidant supplements from plants are vital to counter the oxidative damage in cells.
Djoenedi, Rosi Yunita +2 more
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Journal of the Royal Anthropological Institute, Volume 32, Issue 2, Page 434-455, June 2026.This article explores the activities of daily life in a village neighbouring the TEPCO nuclear power plant in Fukushima. It argues that one of the potentials of taking a dwelling perspective – a phenomenological approach to living within the ecological and social environments – emerges most compellingly within a polluted landscape.
Tomoko Sakai
wiley +1 more source
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT Peanuts are among the most widely produced nuts globally, generating greater quantities of shell residues than other nut by‐products, thereby representing a highly abundant source of lignocellulosic fiber and phenolic compounds. This study examined the effect of peanut shell ground to different sizes (212, 500, and 800 µm) on the physical ...
Ülgen İlknur Konak Alkış +2 more
wiley +1 more source