Results 121 to 130 of about 180,228 (217)

Multiple disease resistance in snap bean genotypes in Kenya

, 2018
Snap bean (Phaseolus vulgaris L.) is an important export vegetable crop, produced mainly by small to medium scale farmers under various disease constraints.
Wahome, S.W., Kimani, P.M., Buruchara, Robin Arani, Muthomi, J.W., Narla, R.D.   +4 more
core   +1 more source

Diet‐Induced Bloat in Confiscated Capped Langurs (Trachypithecus pileatus): Clinical Management and Conservation Implications

Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.
Inappropriate captive diet can threaten the survival of confiscated primates from illegal trading. Two confiscated juvenile capped langurs developed severe diet‐induced bloat following prolonged fruit‐predominant in captive feeding. A multimodal treatment consisting of simethicone, antimicrobial therapy, supportive abdominal massage and dietary ...
Joytu Kumar Mondal, Mahir Anjum, Arnob Saha, Chanchal Guala, Ibrahim Mia, Moktadir Rahman, Fahimuzzaman Nobel, Shahriar Caesar Rahman, Tanvir Ahmed   +8 more
wiley   +1 more source

The Economic and Ecological Impact of Soy in Brazil: A Synthetic Control Method Approach

Journal of Agricultural Economics, Volume 77, Issue 3, Page 989-1017, September 2026.
ABSTRACT In recent decades, soy expansion in Brazil has generated significant environmental, social and economic impacts. However, there is no consensus about benefits and drawbacks, calling for a more careful account of the economic and ecological diversity of the territories where this phenomenon has been unfolding.
Stefano Ghinoi, Simone Piras, Luca Tasciotti, Valdemar João Wesz Junior   +3 more
wiley   +1 more source

Peter E. Bean Last Will and Testament

Last will and testament of Peter Ellis BeanThe Peter E. Bean Papers (1843-1844; 2 folders) contain a transcription of a certified copy of Bean’s will and testament signed on February 6, 1843.
Bean, Peter E.
core   +3 more sources

A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready‐to‐eat (RTE) and non‐RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products.
Heidy M. W. den Besten, Linda J. Harris, Jennifer C. Acuff, Francois Bourdichon, Rob Limburn, Andreja Rajkovic, Anett Winkler, Polly D. Courtney   +7 more
wiley   +1 more source

Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant‐based and gluten‐free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints ...
Federico Drudi, Silvia Tappi, Urszula Tylewicz   +2 more
wiley   +1 more source

SENSORY AND INSTRUMENTAL ANALYSIS IN SNAP BEAN [PDF]

, 2017
INTRODUCTION Snap Bean (Phaseolus vulgaris L.) belongs to the family of legumes, for the production of this species is important vigor, yield, be resistant to diseases and pests; produce light green pods of shape and size that meet the requirements of ...
Campos de Almeida, Luiz Henrique, Gomes, Guilherme R., de Oliveira, Eli Carlos, Ribeiro Alves, Luiz Abílio, Barbosa, André Prechlak   +4 more
core  

Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao, Belay Tilahun Tadesse, Christian Solem   +2 more
wiley   +1 more source

Mechanistic Basis of Nanobubble Functionality in Food Systems: Linking Electrokinetic Stabilization, Transport Dynamics, and Functional Outcomes

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Recently, there has been a surge in shifting of scientific interest towards the adoption of nonthermal technologies in food processing applications. Nanobubble (NB) technology is one of the emerging green technologies that has gained increased attention over recent years.
Farah Naqash, Miral Javed, Akmal Nazir, Sajid Maqsood   +3 more
wiley   +1 more source

Sugar based legume authentication metod: snap bean vs faba bean

Legumes have a great importance in human diet due to their richness in proteins, fibers, carbohydrates and minerals. Moreover, legumes do not contain gluten, so their application is very wide lately.
Ilić, Aleksandra, Vujić, Đura, Vasić, Mirjana, Pastor, Kristian, Ačanski, Marijana, Ilić, Marko   +5 more
core   +1 more source