Results 71 to 80 of about 45,611 (300)
Six new strawberry varieties released
California Agriculture, 1980 The six newly developed strawberry varieties recently announced by University of California researchers are described in detail. Three are “day-neutral” types suitable for cultivation by home gardeners and three are “short-day” types intended for commercial growers seeking to supply early markets.
R Bringhurst, V Voth
openaire +1 more source
Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
Economics of organic fruit production (OF0151) [PDF]
, 1999 This is the final report of Defra project OF0151 Despite a very strong consumer demand for organic fruit, it is the least developed sector of the UK organic industry.
Firth, Chris, Lennartsson, Margi
core
Food Safety and Health, EarlyView.Although fresh produce is extremely perishable and contaminated, it is essential for good health. To eliminate important foodborne pathogens, this paper investigates UV‐C irradiation as a safe, nonthermal technique. UV dose, exposure duration, and product characteristics all affect effectiveness.
Krish Rauniyar, Ruplal Choudhary
wiley +1 more source
Organic fruit production: Review of current practice and knowledge (OF0150) [PDF]
, 1999 This is the final report of Defra project OF0150 REASONS FOR STUDY AND KEY OBJECTIVES. There is a strong demand for organic fruit in the UK but the majority of this is met by imports.
Anon
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Harnessing Free Radical Scavenging Potential of Caffeic Acid as a Nutraceutical—A Review
Food Safety and Health, EarlyView.Caffeic acid has emerged as a promising bioactive molecule with multiple pharmacological properties, including antioxidant, antimicrobial, anti‐inflammatory, organ protective properties and metal‐chelating ability. This review emphasizes the dietary sources, structural characteristic, molecular mechanism underlying health promoting effects of caffeic ...
Pavitra Behra +2 more
wiley +1 more source
Foods, 2020 Volatile compounds are essential for food organoleptic characteristics and of great utility for the food industry as potential markers for authenticity purposes (e.g., variety, geographical origin, adulteration).
Raúl González-Domínguez +3 more
doaj +1 more source
Food Safety and Health, EarlyView.Aloe vera‐derived biopolymers and nanoformulations enhance antimicrobial, antioxidant, and barrier functions in clean‐label edible coatings and films, whereas safety‐critical anthraquinone thresholds and regulatory constraints shape their translational potential.
Acharya Balkrishna +6 more
wiley +1 more source
Food Safety and Health, EarlyView.A protocol for converting Citrus aurantium peel—from both fresh fruit and dried Zhike—into a curated endophytic microbial library through standardized surface sterilization, tissue homogenization, and multi‐medium culturing, followed by 16S/ITS‐based identification and −80°C cryopreservation, enabling reproducible exploration of citrus peel microbiota ...
Hujing Cao +6 more
wiley +1 more source