Results 111 to 120 of about 73,198 (313)
Electronic Journal of Plant Breeding, 2020 A study was carried out at the Department of Vegetable Science, Horticultural College and Research Institute, Periyakulam, during 2019-20 to assess the genetic variability, heritability and genetic advance of important quantitative and qualitative traits
P. Balaguru, V. A. Sathiyamurthy, G. J. Janavi and S. Santha
doaj +1 more source
Effect of false flax oilcake in thermophilic biogas production [PDF]
, 2009 False flax oilcake has been found to be suitable for anaerobic fermentation in mixtures with cattle slurry and straw. In organic farms, digestion of cattle dung and wheat straw with 8 % dry matter content mixed with 5 % of total material weight false ...
Böhm, Herwart +4 more
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Rheological and Textural Properties of Clean‐Label 3D‐Printed Traditional Thai Dessert
Food Bioengineering, EarlyView.ABSTRACT This study aimed to develop a clean‐label 3D‐printable food ink using a formulation based on Khanom Piak Poon, a traditional Thai dessert, enriched with carrot powder (CP) for enhanced nutritional value. Unlike conventional food printing inks that contain additive hydrocolloids, this ink relies on the natural reactions between starch, sugar ...
Anucha Pramuan +6 more
wiley +1 more source
FoodsThis review highlights the latest research on dietary fibre (DF) applications in meat and meat analogues, providing insights into their role in shaping future food innovations. DFs provide significant long-term health benefits, such as better gut health,
Nikola Stanišić +4 more
doaj +1 more source
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
Food Chemistry International, EarlyView.PBMA products were studied for their lipid stability, texture profiles and physicochemical properties under recommended refrigerated storage conditions. Lipid tests showed no indicators of lipid oxidation in the PBMA products after refrigerated storage; however, significant changes were observed in their textural and physicochemical properties ...
Owen Miller +2 more
wiley +1 more source
Organic Farming and Agricultural Sustainability [PDF]
, 1999 Organic farming is increasingly recognised, by consumers, farmers, environmentalists and policy-makers, as one of a number of possible models for environmental, social and financial sustainability in agriculture. It has taken a long time to get this far.
Lampkin, N H
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Food Chemistry International, EarlyView.Phenolic compounds of sweet potato CIP BRS Nuti were evaluated for the first time. Catechin, epicatechin, and procyanidin B1 exhibited high bioaccessibility. ABSTRACT Sweet potatoes biofortified in carotenoids have been an alternative to combat malnutrition in vulnerable populations. This work is the first comprehensive study of the bioactive potential
Maria Carla Cândido da Silva +7 more
wiley +1 more source
Food Chemistry International, EarlyView.Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi +4 more
wiley +1 more source
Organic tree propagation under Welsh nursery conditions [PDF]
, 2007 The demand for organically raised tree and hedging plants had been reported from organic farmers in Tir Gofal, as well as within the landscaping industry.
Clarke, Aldwyn, Frost, David
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