Results 171 to 180 of about 40,260 (311)
JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti +3 more
wiley +1 more source
Production of Biosurfactant Produced from Used Cooking Oil by Bacillus sp. HIP3 for Heavy Metals Removal. [PDF]
Molecules, 2019 Md Badrul Hisham NH +3 more
europepmc +1 more source
Microbial communities and functional diversity in seafood
JSFA reports, EarlyView.Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi +3 more
wiley +1 more source
THE AWARENESS OF RECYCLING THE USED OF COOKING OIL
Journal of critical reviews, 2020 openaire +1 more source
Bio-diesel, derived from the transesterification of vegetable oils or animal fats with simple alcohols, has attracted more and more attention recently. As a cleaner burning diesel alternative, bio-diesel claims to have many attractive features including:
Abuhabaya, Abdullah
core
Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products
Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa +5 more
wiley +1 more source
Increased advanced glycation end product specific fluorescence in repeatedly heated used cooking oil. [PDF]
J Food Sci Technol, 2017 Chhabra A, Bhatia A, Ram AK, Goel S.
europepmc +1 more source
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 +9 more
wiley +1 more source
Initial design of semi auto soap making device from used cooking oil for home appliances
, 2018 This paper presents the comprehensive soap making device that can make soap from used cooking oil. The cooking oil can be converted to soap by using the mixture of used cooking oil, sodium hydroxide (NaOH) pellets, water and scented oil.
Amirah Afiqah binti Jin Azman
core +1 more source
Synthesis Of Biodiesel From Waste Cooking Oil By Two Steps Process Transesterification And Ozonation
, 2015 The synthesis of biodiesel has been widely studied. There are many raw materials used for the synthesis either from edible or non-edible oil. In this study, we investigated the synthesis of biodiesel using two steps process.
Purwanto, Edy +4 more
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