Results 151 to 160 of about 827,643 (333)
AgriFood: Journal of Agricultural Products for Food, EarlyView.A jackfruit‐based meat analog enriched with legumes and spirulina was developed, optimized, and evaluated for sensory, nutritional, and shelf‐life qualities. The best formulation offered superior taste, texture, nutrient density, and maintained safety and quality for up to 60 days under frozen storage. ABSTRACT This study focuses on the development and
Hannah Mary Thomas +1 more
wiley +1 more source
Opening the black box of spring water microbiology from alpine karst aquifers to support proactive drinking water resource management. [PDF]
WIREs Water, 2018 Savio D +12 more
europepmc +1 more source
Generative Artificial Intelligence Shaping the Future of Agri‐Food Innovation
AgriFood: Journal of Agricultural Products for Food, EarlyView.Emerging use cases of generative artificial intelligence in agri‐food innovation. ABSTRACT The recent surge in generative artificial intelligence (AI), typified by models such as GPT, diffusion models, and large vision‐language architectures, has begun to influence the agri‐food sector.
Jun‐Li Xu +2 more
wiley +1 more source
A Noncovalent Click‐to‐Release Strategy to Control Bond Cleavage and Prodrug Activation
Angewandte Chemie, EarlyView.Extending the click‐to‐release concept beyond covalent ligation, we introduce a noncovalent click‐to‐release strategy based on cucurbituril‐adamantane (CB‐Ad) association. A supramolecular preassembly encapsulating a self‐immolative guest (SIG) is rationally designed to prevent premature release, while adding a high‐affinity Ad guest initiates the CB ...
Xuancheng Fu +9 more
wiley +2 more sources
Fermentation Of Multigrain Dough – An Approach To Reduce Glycemic Index For Healthy Bread [PDF]
, 2019 The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads.
Gupta, S. (Sangeeta) +4 more
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Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach
AgriFood: Journal of Agricultural Products for Food, EarlyView.Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley +1 more source
50 Years of Giese Reaction – a Personal View
Angewandte Chemie, EarlyView.The Giese‐Reaction celebrates its 50. Birthday, it is a cyclic radical chain reaction centered around C,C‐bond formation in a three component synthesis. This minireview speaks about the birth of the name‐reaction, explains how the complete understanding of its reaction mechanism stimulates new methods in organic synthesis, and why it can proceed in ...
Martin Spichty +4 more
wiley +2 more sources