Results 171 to 180 of about 79,382 (303)

Enhancing Stored Wheat Shelf Life: Advances in Storage Technologies, Integrated Pest Management, and Climate‐Responsive Approaches

Food and Energy Security, Volume 15, Issue 3, May/June 2026.
ABSTRACT Recent advances in agricultural production and storage systems have contributed to a significant enhancement in annual wheat production and preservation, aimed at satisfying increasing consumer demands. Despite such potential developments, there are still significant post‐harvest losses in stored wheat, induced by destructive pests, grain ...
Hafiz Muhammad Bilal Yousuf, Muhammad Yasin, Kurt A. Rosentrater, Muhammad Asif Khan   +3 more
wiley   +1 more source

Ammonia mitigation and welfare enhancement in broilers using zeolite-clay-rice husk ash bedding supplement. [PDF]

Poult Sci
Thao Nguyen NT, Angkanaporn K, Nuengjamnong C, Buggakupta W.   +3 more
europepmc   +1 more source

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

Deep Eutectic Solvents as a Sustainable Approach for Silica Recovery from Rice Husk. [PDF]

Molecules
Faria-Júnior CS, Silva LDS, Cunha ALC, Buarque FS, Ribeiro BD.   +4 more
europepmc   +1 more source

SYNTHESIS AND CHARACTERIZATION FILM POLYPROPYLENE/RICE HUSK AND RICE HUSK ASH NANOCOMPOSITES

Rasayan Journal of Chemistry, 2019
S. Aprilia, B. Arifin, Nasrul Arahman, null Abubakar, Amri Amin, A. V. Wicaksono, D. Bakhtiar   +6 more
openaire   +1 more source

Physicochemical characterization and phenolic compound content of flour from blended juice residues

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4331-4340, May 2026.
Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +4 more
wiley   +1 more source

Strength and cost analysis of geopolymer concrete using rice husk ash and GGBS as sustainable cement alternatives. [PDF]

Sci Rep
Reddy NG, Karikatti VB, Pratap B, Patil SV, Zalar Serjun V.   +4 more
europepmc   +1 more source

Polyamine treatments: an effective strategy to improve crop yield and fruit colour and to preserve quality of ‘Mollar de Elche’ pomegranate fruit during storage at chilling temperatures

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4101-4112, May 2026.
Abstract BACKGROUND Climate change in Spain is altering the optimal conditions for producing high‐quality ‘Mollar de Elche’ pomegranate fruit, due to reduced colour development in husk and arils. In addition, the pomegranate requires storage above 7–10 °C, depending on cultivar, to preserve its quality because it is susceptible to chilling injury (CI ...
Jenifer Puente‐Moreno, Fernando Garrido‐Auñón, María E García‐Pastor, Fabián Guillén, Salvador Castillo, Daniel Valero, María Serrano   +6 more
wiley   +1 more source

Combined Impacts of Nitrogen Forms, Rice Husk Biochar, and Water Regime on Purple Rice Yield and Grain Quality. [PDF]

Biology (Basel)
Limsomnuek R, Yamuangmorn S, Jawana R, Kamthai S, Sanwangsri M, Prom-U-Thai C.   +5 more
europepmc   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source