Results 61 to 70 of about 375,010 (203)

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Characterization of the dough rheological and steamed bread fortified with extruded purple sweet potato flour

International Journal of Food Properties, 2020
Addition of purple sweet potato flour has a negative effect on the technological characteristics of steamed bread. The present study researches the potential of extruded purple sweet potato flour (EP) in improving the quality of composite dough and ...
Xingli Liu, Longsong Yang, Shuangli Zhao, Hua Zhang   +3 more
doaj   +1 more source

Mycotoxin management in the cereal supply chain: Advanced detection, detoxification, and smart packaging strategies

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi, Dipendra Kumar Mahato, Jafar Mohammadzadeh Milani   +2 more
wiley   +1 more source

Optimization of processing technology of sweet potato puree steamed bread by response surface method

Liang you shipin ke-ji, 2020
With 20% sweet potato puree and wheat flour as raw materials, the effects of knead times,fermentation time and fermentation temperature on the quality of sweet potato puree steamed bread were studied.On the basis of single factor test, sensory evaluation
ZHANG Feng-jie, ZHANG Tian-yu, CAO Yan-fei, YANG Zhe, ZHANG Hai-jing, LI Hong-jun   +5 more
doaj   +1 more source

Development and adoption of Kernza—A perennial grain crop for sustainable agriculture

PLANTS, PEOPLE, PLANET, EarlyView.
Annual cereal grains account for ~50% of human food calories, but cultivation of these crops has resulted in major environmental and social issues worldwide. For nearly three decades, researchers have been breeding intermediate wheatgrass—a perennial cool‐season grass—to serve as the world's first commercial‐scale perennial grain crop to improve ...
Jessica L. Gutknecht, James A. Anderson, George Annor, Prabin Bajgain, Timothy E. Crews, Colin Cureton, Lee DeHaan, Erin Meier, Tessa Peters, Valentín Picasso, Evelyn C. Reilly, Aaron Reser, Tara Ritter, Aubrey Streit Krug, Nicole Tautges, Jacob M. Jungers   +15 more
wiley   +1 more source

Characteristics of Doughs Fermented by Different Yeasts and Their Effects on the Quality of Steamed Bread [PDF]

Shipin Kexue
In order to enhance the flavor and texture of sourdough steamed bread, this study analyzed the growth, fermentation and aroma production characteristics of Saccharomyces cerevisiae XTC-y11 and XTC-m13, Cyberlindnera jadinii HSO-y3, which had been ...
QI Meng, WEI Guanmian, LI Lina, XU Chao, WANG Xianghong, SANG Yaxin
doaj   +1 more source

Using art history to explore society's changing connections with agriculture

PLANTS, PEOPLE, PLANET, EarlyView.
Food insecurity is a looming challenge that especially affects those least fortunate. Consumer food choices have a substantial impact on the sustainability of current food systems. Here, we use art as a lens through which to consider our contemporary and historical relationship to one of the world's most crucial crops, the potato, in the context of the
Edward F. Hill‐King, Martin R. McAinsh, Michael R. Roberts   +2 more
wiley   +1 more source

The Problem With Efficiency as a Pervasive Principle in Business School Academia, and What a Sufficiency‐Based Approach Can Do Better

British Journal of Management, EarlyView.
Abstract Efficiency is a pervasive yet insufficiently challenged managerial principle and an integral part of business school academia. However, while there is compelling evidence that efficiency gains can have severe undesirable social and ecological consequences that reduce overall welfare both in terms of well‐being and natural resources, business ...
Stephan M. Schaefer, Christopher Wickert
wiley   +1 more source

Market Integration and Nonlinear Price Transmission in 19th‐Century British Wheat Markets

Journal of Agricultural Economics, EarlyView.
ABSTRACT Important developments in infrastructure and institutions characterized 19th‐Century wheat markets in Great Britain. Among these developments was the construction of the national rail system which enabled cheaper and more efficient transport of grain and other bulky cargoes between inland towns and ports.
Barry K. Goodwin, A. Ford Ramsey
wiley   +1 more source

Migraine in the cradle of civilization: Evaluating ancient Mesopotamian texts through the lens of ICHD‐3

Headache: The Journal of Head and Face Pain, EarlyView.
Abstract Background Migraine is a neurological disorder with well‐established diagnostic criteria. In its current formulation, migraine is a modern‐day diagnosis, whereas descriptions consistent with migraine may date back to ancient civilizations. Objective This study aimed to investigate whether symptoms consistent with migraine without aura, as ...
Bulent Diri, Bilge Piri Cinar, Zeynep Sena Diri, Okan Bolukbasi, Peter J. Goadsby, Aynur Ozge   +5 more
wiley   +1 more source