Results 61 to 70 of about 336,062 (294)

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Orange-Flesh Sweet Potato - Promising Partnerships for Assuring the Integration of Nutritional Concerns into Agricultural Research and Extension [PDF]

Research Results from the Department of Policy Analysis MARD-Directorate of Economicsfood security, food policy, Mozambique, sweet potato, malnutrition, Crop Production/Industries, Food Security and Poverty, Q18,
Andrade, Maria Isabel, Howard, Julie A., Uaiene, Rafael N., Low, Jan W.   +3 more
core  

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Nutrient Disorders of Sweet Potato [PDF]

Crop Production/Industries,
O'Sullivan, J.N., Asher, Colin J., Blarney, F.P.C.   +2 more
core  

Isolation and characterization of cDNAs and genomic DNAs encoding ADP-glucose pyrophosphorylase large and small subunits from sweet potato

, 2016
Sweet potato [Ipomoea batatas (L.) Lam.], the world's seventh most important food crop, is also a major industrial raw material for starch and ethanol production.
Cheng, XJ, Chen, YX, Tao, X, Wang, HY (reprint author), Sichuan Univ, Coll Life Sci, Sichuan Key Lab Mol Biol & Biotechnol, Key Lab Bioresources & Ecoenvironm,Minist Educ, Chengdu 610064, Peoples R China., Zhou, YX, Wang, HY   +5 more
core   +1 more source

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

Food Biomacromolecules, EarlyView.
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan, Narottam Prasad Sahu, Sarvendra Kumar, Ashutosh Dharmendra Deo   +3 more
wiley   +1 more source

Variation in Root System Architecture Response to Arsenic during Establishment and Onset of Storage Root Formation in Two Sweetpotato (Ipomoea batatas L.) Cultivars

HortScience
The primary objective of this work was to generate species-specific information about root architectural adaptations to simulated natural levels of arsenic (As) during the establishment phase and onset of storage root formation in sweetpotato.
Arthur Villordon, Jack Baricuatro
doaj   +1 more source

EFFECT OF FERTILIZERS ON GROWTH AND YIELD OF SWEET POTATO (Ipomoea batatas L.) AT FARMERS’ FIELD OF BOGRA IN BANGLADESH [PDF]

, 2021
A Thesis Submitted to the Department of Agricultural Botany Sher-e-Bangla Agricultural University, Dhaka, in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE IN AGRICULTURAL BOTANYIn Bangladesh sweet potato ...
G.M. MORTUZA
core  

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, EarlyView.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source