Results 201 to 210 of about 118,203 (301)

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Food Biomacromolecules, Volume 3, Issue 3, Page 554-583, September 2026.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye, Blessing Rachael Adeyeye   +1 more
wiley   +1 more source

Evaluation of chitosan as clarification aid in production of sour cherry juice and its effect on quality during storage. [PDF]

J Food Sci Technol
Yıldız AB, Tokatlı K.
europepmc   +1 more source

From Temperature Fluctuations to Precise Control: Biochemical Techniques Integrated Digital‐Intelligent Technology for Vegetable Preservation

Future Postharvest and Food, Volume 3, Issue 3, Page 296-319, September 2026.
The physiological effects and molecular responses of postharvest vegetables to temperature fluctuations, and multi‐technology integration strategies for maintaining postharvest vegetable quality. ABSTRACT Vegetables are indispensable agricultural products in the human diet. With the continuous growth of vegetable production and consumption, postharvest
Shuaishuai Dai, Kuo Chen, Xing Xing, Liqun Ma, Hongliang Zhu   +4 more
wiley   +1 more source

Genetic factors acting prior to dormancy in sour cherry influence bloom time the following spring. [PDF]

J Exp Bot
Goeckeritz CZ, Grabb C, Grumet R, Iezzoni AF, Hollender CA.   +4 more
europepmc   +1 more source

Hydrogen Sulfide Application Reduces Postharvest Weight Loss in Tomato Fruit by Promoting Cuticular Wax Accumulation

Future Postharvest and Food, Volume 3, Issue 3, Page 361-370, September 2026.
NaHS‐derived H2S enhances postharvest tomato fruit storability by reducing weight loss, delaying peel wrinkling, and maintaining peel firmness. This response is associated with increased cuticular wax deposition and upregulation of wax biosynthetic and regulatory genes, without marked changes in PME or PG activities. ABSTRACT During postharvest storage,
Yuting Liang, Yi Chen, Zhiman Xu, Manling Wang, Yingying Wei, Shu Jiang, Jianfen Ye, Feng Xu, Jiahui Chen, Christian Chervin, Phebe Ding, Xingfeng Shao   +11 more
wiley   +1 more source

Exploring ultrasound-induced free radical formation: A comparative study in water and sour cherry juice using glutathione and terephthalic acid indicators. [PDF]

Ultrason Sonochem
Aktı N, Yildiz S.
europepmc   +1 more source

A Comprehensive Review on Seaweed Preservation Techniques: Impacts on Nutritional Quality, Safety and Shelf Life

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This review demonstrates essential quality assessment metrics for monitoring product stability and identifying the major causes of post‐harvest deterioration of seaweed. It evaluates common and advanced preservation techniques for their ability to extend shelf life while maintaining nutritional value, microbiological safety, and sensory quality.
Shanjida Islam Shikha, Hrishika Barua, Md. Faisal   +2 more
wiley   +1 more source

Molecular Mechanisms and Regulation of Anthocyanin Biosynthesis in Rosaceae Fruits: A Review

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Five‐tiered regulatory network governing anthocyanin biosynthesis in Rosaceae fruits, integrating environmental signals, epigenetic/transcriptional control, flavonoid metabolism, pigment trafficking and breeding translation. This review elaborates layered regulatory networks underlying anthocyanin production in core Rosaceae crops (Malus, Pyrus ...
Menghua Luo, Wanjia Tang, Xiaoqing Yuan, Can Hu   +3 more
wiley   +1 more source

Valorization of Sour Cherry Kernels: Extraction of Polyphenols Using Natural Deep Eutectic Solvents (NADESs). [PDF]

Molecules
Božović D, Dimić I, Teslić N, Mišan A, Pojić M, Stupar A, Mandić A, Milošević S, Zeković Z, Pavlić B.   +9 more
europepmc   +1 more source

Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Oleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
İrem Uzunsoy, Fundagül Erem, Elif Ayşe Anli   +2 more
wiley   +1 more source