Bienes/productos consumo

Potential for the American toad (Anaxyrus americanus) to contribute to biological control in a vegetable agroecosystem
28/02/2026 - The American toad (Anaxyrus americanus) is a native insectivorous amphibian common in agricultural fields in eastern North America. Past research on this and related species suggests potential for...
Edible Potential of Allophylus villosus and Mycetia sinensis for Sustainable Functional Food Development
26/02/2026 - Nutritional assessment and toxicological evaluation of M. sinesis and A. villosus.ABSTRACTThe Chakma indigenous community in Bangladesh traditionally uses Allophylus villosus and Mycetia sinensis as...
Analysis of historical climate change and its impacts on bread wheat (Triticum aestivum L.) production in Central Oromia, Ethiopia
24/02/2026 - This study examines the impact of climate change on bread wheat (Triticum aestivum L.) yield in Central Oromia, Ethiopia, using climate and yield data from the past 32 years. Historical daily climate...
Phytochemical and Antioxidant Profiling of Traditional Fruit Vinegars: A Comparative Study of Fruit Species
17/02/2026 - The graphical abstract illustrates the phytochemical composition and antioxidant capacity of gilaburu (Viburnum opulus), blackberry (Rubus fruticosus), and bitter orange (Citrus aurantium) vinegars,...
Biostimulant effects of Rugulopteryx okamurae aqueous extracts on radish growth
14/02/2026 - In recent years, the invasive algae Rugulopteryx okamurae has spread along the Mediterranean and Atlantic coasts, causing ecological and economic damage. However, upwelling algae could provide a...
Climate‐Smart Bread With Cauliflower Leaf Powder: Enhancing Nutrition and Reducing Food System Waste and Carbon Footprint, Addressing Sensory Trade‐Offs and Improvement Opportunities
13/02/2026 - This study explored the use of fermented cauliflower leaf powder (CLP) as a nutrient‐rich, sustainable wheat flour substitute in bread. Fermentation improved the nutritional value of cauliflower...
Correction to “Eco‐Friendly Innovation: Biodegradable and Oil‐Resistant Bags From Lotus halophilus Extract, Polyvinyl Alcohol, and Guar Gum for Sustainable Food Packaging”
15/02/2026 - Increasing the acid detergent fiber (ADF) content in low‐fiber finishing diets altered the fatty acid composition of South African Mutton Merino lamb meat, mainly by increasing α‐linolenic acid,...
The Effects of Three Modified Whole‐Grain Corn Flours on the Quality of European‐Style Bread
11/02/2026 - The study compared three modification techniques—ultrafine grinding, extrusion puffing, and lactic acid bacteria fermentation—on whole‐grain corn flour for European‐style bread. Modified corn...
Quality Comparison of Apios Starch Gel and Whole Apios Gel and Effect of Oil Addition on Retrogradation Inhibition in Whole Apios Gel
10/02/2026 - Whole Apios gel demonstrated superior quality characteristics compared to Apios starch gel, including lower syneresis and improved sensory preference due to its nutrient‐rich composition. The...
Participatory evaluation of biochar‐based fertilizer application: Effects on soil properties, yield, and yield components of bread wheat in acidic Nitisols
06/02/2026 - A participatory field experiment was conducted during the 2024 main cropping season in collaboration with local farmers who jointly managed and evaluated the trials. The experiment aims to evaluate...
Characterization of Chickpea Seed Oil and Its Structuring Into Oleogels Using Rice Bran Wax: A Study on the Physicochemical, Thermal, Textural, and Antioxidant Properties for Potential Use in Health‐Conscious and Sustainable Food Products
08/02/2026 - Higher rice bran wax ratios produced firmer, more stable oleogels. Lower wax concentrations resulted in weak structuring and phase separation. Oil‐binding capacity increased noticeably with RBW...
Fig Leaf Bioactivity and Safety: Temperature Optimization and FTIR Authentication
04/02/2026 - Optimization of Fig Leaf Processing for Functional Food Applications 60°C represents the optimal drying temperature for preserving bioactive compounds. Among four fig cultivars (BTM, Sultane, Black...
Health Effects of Bee Products: A Comprehensive Review
03/02/2026 - Nutritional composition of bee products and some health effects.ABSTRACTHoney, bee pollen, propolis, bee bread, royal jelly, bee venom, beeswax, and apilarnil are among the bee‐derived products...
Genome‐wide association analyses reveal loci controlling 1000‐kernel weight, harvest index, biological yield, and grain yield in bread wheat
28/01/2026 - Understanding the genetic basis of grain yield and related traits in bread wheat under different water regimes is essential for improving moisture stress tolerance and water‐use efficiency. This...
Nutritional and Health Potential of Edible Seeds: Micronutrient Bioavailability and Mechanistic Insights
28/01/2026 - Their bioactive constituents act through antioxidant, anti‐inflammatory, and metabolic‐regulating mechanisms, validating their classification as functional foods. Evidence from clinical and...
Traditional and Innovative Processing of Georgian Myrobalan Plum (P. cerasifera Ehrh): Effects on Phytochemical Content
26/01/2026 - This study provides the first comprehensive phytochemical characterization of Georgian Prunus cerasifera (tkemali) fruits and compares the effects of traditional high‐heat processing with...
Photosynthetic Performance of Zea mays integrated with Neolamarckia cadamba under climate change condition
23/01/2026 - Anthropogenic activities have increased CO2 emissions, elevating global temperatures and disrupting rainfall patterns, thus affecting crop productivity. This study examines the photosynthetic...
Rice Bran Supplements the Nutritional Density of Ready‐to‐Use Therapeutic Foods: A Targeted Nutrient and Non‐Targeted Metabolomic Analysis
21/01/2026 - Incorporating rice bran in ready‐to‐use therapeutic foods (RUTFs) was used for treatment of childhood malnutrition. RUTF nutrient analysis showed increased dietary fiber and vitamins E and B1....
The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten‐Free Bread: A Study of Physical Characteristics, Texture, and Nutrition
14/01/2026 - This literature review investigates how effectively hydroxypropyl methylcellulose (HPMC) and xanthan gum work to enhance the texture, volume, and sensory characteristics of gluten‐free bread. The...
Plant‐Based Food Preferences Rich in Polyphenols and Their Causal Effects on Inflammatory Bowel Disease
14/01/2026 - This Mendelian randomization study investigated causal relationships between polyphenol‐rich plant food preferences and inflammatory bowel disease (IBD) risk using genome‐wide association study...
Standardization of Solvent Type and Extraction Time for Lipid Extraction From Brewers' Spent Grain (BSG) by Soxhlet Method
12/01/2026 - Impact of solvent type and extraction time on lipid yield from brewers spent grain.ABSTRACTBrewers' spent grain (BSG)'s potential use as a food ingredient is being evaluated, and thus, an accurate...