Results 121 to 130 of about 521,697 (280)

Numerical Analysis and Optimization of a Continuous‐Flow pH‐TRC for Steady‐State Low‐Grade Waste Heat Recovery

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
A steady‐state numerical model is established for a continuous‐flow pH‐TRC for low‐grade waste heat recovery. Based on carbonate and bicarbonate electrolytes, the influences of operating conditions and electrode structure on pH‐driven power generation are clarified.
Jinpeng Hu, Haotong Cai, Hao Yu, Runchen Zhao, Zhongxin Chen, Meng Ni, Shuaibin Wan, Dongxu Ji   +7 more
wiley   +1 more source

Fermentation‐Induced Modulation of Polyphenolic Contents and Medicinal Activities in Annona squamosa Seeds

Food Chemistry International, EarlyView.
The study compared the medicinal activities of polyphenols from fermented and unfermented seeds of Annona squamosa. The polyphenols were extracted and subjected to standard analysis. The major phenolic components of the fermented polyphenols and the unfermented polyphenols were found to be 4‐hydroxybenzoic and 4‐hydroxyphenylacetic acid, respectively ...
Shola Hezekiah Awojide, Abayomi Gideon Adeyemo, Christianah Dare, Oluseye Oladapo Abiona, Adedayo Olubunmi Adeboye, Omolara Oladipo‐Olalekan, Aminat Adebola Adeyemo, Yemisi Elizabeth Asibor, Emmanuel Oluwafemi Adeniyi, Bunmi Regina Bankole, Ezekiel Olumide Fadunmade   +10 more
wiley   +1 more source

Neglected and Underutilized Seed Crops Applications: A Research Database: Version 1

Neglected and underutilized crops play a vital role in agri-food systems. Numerous types of these crops exist, each used for various purposes. However, the potential of many neglected and underutilized seed crops has not been properly documented.
Wimalasiri, E (via Mendeley Data)
core   +1 more source

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

Mutation breeding in underutilized cereal crops: a review [PDF]

Mutation breeding is a method of plant breeding using physical and chemical mutagenic induction to generate genetic diversity. This approach is taken when the genetic diversity of the desired trait is narrow.
Damayanti, Farida, Rachmadi, Meddy, Kurnia Adhi, Ramadhani, Ali Qosim, Warid   +3 more
core  

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Improving value chains of selected underutilized crops for the economic well-being of smallholder farmers in South-Eastern Sri Lanka [PDF]

Underutilized crops are widely recognized for their socio-economic, nutritional, and agrobiodiversity values. Studies on underutilized crop farming systems and value chains in Sri Lanka are limited.
Bandula, Hambange Don Arosh Chamikara
core   +2 more sources

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

The economics of underutilized crops in Europe: a scoping literature review

Agroecology and Sustainable Food Systems
Underutilized crops (UCs) represent a considerable number of crop varieties. Acknowledged as a source of biodiversity and food security in the global south, they could also contribute to crop diversity in Europe. This paper aims to review the scientific literature on the economic aspects of UCs at farm, value chain, and community levels in Europe.
Marie-Fleur E. Nguyen Brémaud, Yann de Mey, Miranda P.M. Meuwissen   +2 more
openaire   +2 more sources

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

Food Biomacromolecules, EarlyView.
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