Results 141 to 150 of about 26,883 (272)

Quality in the pepper under different fertigation managements and levels of nitrogen and potassium

Revista Ciência Agronômica
The rational use of nutrients is of fundamental importance for obtaining high productivity of high nutritional quality. This work was developed with the aim of evaluating the quality of pepper fruit grown under different fertigation managements and ...
Francisco de Assis de Oliveira, Sergio Nascimento Duarte, José Francismar de Medeiros, Edna Maria Mendes Aroucha, Nildo da Silva Dias   +4 more
doaj   +1 more source

Influence of Date of Planting on Total Sugars and Titratable Acidity of Strawberry Varieties in Vertical Farming

The research using vertical towers was carried out at Centre of Excellence (COE) for vegetables and flowers, Jeedimetla, Medchal Malkajgiri district of Telangana during Rabi 2022-23 and 2023-24 in Factorial Completely Randomized Design (FCRD) evaluating ...
Reddy, L.Shruthi, M.Rajasekhar, Kumar, B.Naveen, Suchitra, V., Jyothi, G.   +4 more
core   +1 more source

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, Volume 2, Issue 2, June 2026.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Improving kinetic model fitting for total titratable acidity in bananas using genetic algorithms

Tecnociencia Chihuahua
This research aimed to automate the fitting of kinetic models using genetic algorithms (GAs) to optimize the estimation of kinetic parameters—the reaction rate constant (k) and the initial value of total titratable acidity (TTA, C₀)—and enhance ...
Alejandro Kevin Méndez Castillo, Elizabeth Contreras López, Jesús Guadalupe Pérez Flores, Laura García Curiel, Emmanuel Pérez Escalante, Karla Soto Vega, Carlos Ángel-Jijón, Alicia Cervantes Elizarrarás   +7 more
doaj   +1 more source

Nano‐Engineered Yogurt as a Functional Delivery Platform: From Encapsulation Technologies to Personalized Nutrition

eFood, Volume 7, Issue 3, June 2026.
Graphical abstract showing nanoencapsulation‐based yogurt fortification, highlighting nanocarrier incorporation, improved storage stability, enhanced bioaccessibility, targeted gastrointestinal release, nutrient absorption, and gut microbiota modulation.
Farhang Hameed Awlqadr, Mohammed N. Saeed, Ammar B. Altemimi, Ahmad F. Hama Sdiq, Othman Abdulrahman Mohammed, Sonia Morya, Syamand Ahmed Qadir, Tablo H. Salih, Khaled Arab   +8 more
wiley   +1 more source

Ameliorating Shelf Life and Physicochemical Characteristics of UF White Soft Cheese Using Free or Microencapsulated Lb. rhamnosus and Lb. paracasei as a Sustainable Food System

Food Chemistry International, Volume 2, Issue 2, Page 274-284, June 2026.
This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif, Ahmed Moawad Mabrouk, Sherein Ismail Abd El‐Moez   +2 more
wiley   +1 more source

Edible Antifungal Coatings Based on Litchi Chinensis Seed Starch Enriched With Pericarp Procyanidins for the Postharvest Preservation of Strawberries

Food Chemistry International, Volume 2, Issue 2, Page 200-210, June 2026.
Lychee starch coatings enriched with procyanidins showed strong antifungal activity and effectively preserved strawberry quality postharvest, reducing weight loss, decay, and senescence. This highlights their potential as a sustainable natural alternative for shelf‐life extension and fungal control in fresh produce.
Guillermo Castillo‐Olvera, José Sandoval‐Cortes, Juan A. Ascacio‐Valdes, Olga B. Álvarez‐Pérez, Jorge E. Wong‐Paz, María L. Flores López, Ahmet Yemenicioğlu, Cristóbal N. Aguilar   +7 more
wiley   +1 more source

Effect of Acacia nilotica Gum on the Physicochemical and Sensory Characteristics of Sterilised Flavoured Milk

Food Chemistry International, Volume 2, Issue 2, Page 155-163, June 2026.
Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil, Nikul Chaudhary, Sheweta Mudgil   +2 more
wiley   +1 more source

Carbohydrate and acid composition of some apple varieties

Agricultural and Food Science, 1972
Sugars, starch, hemicellulose polysaccharides, cellulose, crude lignin, titratable and total acidity and organic salts, crude protein and ash in five Finnish-grown and four imported apple varieties were determined. The main group of apple flesh proved to
Maija-Liisa Salo, Irmeli Korhonen
doaj  

Determination of Titratable Acidity in Amazonian Citrus Fruits: Correlation with Maturity and Susceptibility to Rot

En la investigacion, se aborda detalladamente la importancia de la determinación de la acidez titulable en los cítricos amazónicos y su relevancia en la industria citrícola.
Villacres Parco, Silvia Paola, Jimenez Jumbo , Luis David, Cujilema Tenezaca, Catherine Mishell, Chuin Vargas, Gabriela Mishell   +3 more
core   +1 more source