Search Results - "Journal of the science of food and agriculture"

Plant antimicrobial polyphenols as potential natural food preservatives by Bouarab Chibane, Lynda, Degraeve, Pascal, Ferhout, Hicham, Bouajila, Jalloul, Oulahal, Nadia

“…BACKGROUND The growing demand for natural food preservatives in the last decade has promoted investigations on their application for preserving perishable…”
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Effect of rearing substrate on growth performance, waste reduction efficiency and chemical composition of black soldier fly (Hermetia illucens) larvae by Meneguz, Marco, Schiavone, Achille, Gai, Francesco, Dama, Andrea, Lussiana, Carola, Renna, Manuela, Gasco, Laura

“…BACKGROUND Wastes can be used as rearing substrate by black soldier fly (BSF) larvae, the latter being exploitable as a protein source in animal feed. This…”
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Marine macroalgae as sources of protein and bioactive compounds in feed for monogastric animals by Øverland, Margareth, Mydland, Liv T, Skrede, Anders

“…Marine macroalgae are considered as promising sustainable alternatives to conventional terrestrial animal feed resources. The advantages include high growth…”
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Priorities for science to overcome hurdles thwarting the full promise of the ‘digital agriculture’ revolution by Shepherd, Mark, Turner, James A, Small, Bruce, Wheeler, David

“…The world needs to produce more food, more sustainably, on a planet with scarce resources and under changing climate. The advancement of technologies,…”
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Phytase in non-ruminant animal nutrition: a critical review on phytase activities in the gastrointestinal tract and influencing factors by Dersjant-Li, Yueming, Awati, Ajay, Schulze, Hagen, Partridge, Gary

“…This review focuses on phytase functionality in the digestive tract of farmed non‐ruminant animals and the factors influencing in vivo phytase enzyme activity…”
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Life cycle assessment of animal‐based foods and plant‐based protein‐rich alternatives: an environmental perspective by Detzel, Andreas, Krüger, Martina, Busch, Mirjam, Blanco‐Gutiérrez, Irene, Varela, Consuelo, Manners, Rhys, Bez, Jürgen, Zannini, Emanuele

“…BACKGROUND In the European Union proteins for food are largely animal based, consisting of meat and dairy products. Almost all soy but also a larger part of…”
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On the benefits and challenges of blockchains for managing food supply chains by Katsikouli, Panagiota, Wilde, Amelie Sina, Dragoni, Nicola, Høgh‐Jensen, Henning

“…The expansion of the food industry, within and beyond national borders, has resulted in complex collaborative networks and supply chains. The management…”
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Enhanced efficiency fertilisers: a review of formulation and nutrient release patterns by Timilsena, Yakindra Prasad, Adhikari, Raju, Casey, Phil, Muster, Tim, Gill, Harsharn, Adhikari, Benu

“…Fertilisers are one of the most important elements of modern agriculture. The application of fertilisers in agricultural practices has markedly increased the…”
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role of soil microbes in the global carbon cycle: tracking the below‐ground microbial processing of plant‐derived carbon for manipulating carbon dynamics in agricultural systems by Gougoulias, Christos, Clark, Joanna M, Shaw, Liz J

“…It is well known that atmospheric concentrations of carbon dioxide (CO₂) (and other greenhouse gases) have increased markedly as a result of human activity…”
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Olive tree (Olea europaea L.) leaf as a waste by‐product of table olive and olive oil industry: a review by Şahin, Selin, Bilgin, Mehmet

“…Research into finding new uses for by‐products of table olive and olive oil industry are of great value not only to the economy but also to the environment…”
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Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages by Franco, Daniel, Martins, Artur J., López-Pedrouso, María, Cerqueira, Miguel A., Purriños, Laura, Pastrana, Lorenzo M., Vicente, A. A., Zapata, Carlos, Lorenzo, José M.

“…"Published online in Wiley Online Library: 29 October 2019" BACKGROUND Nowadays, fat replacement in meat products is the general concern in meat industry. The…”
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Recent developments in nanotechnology transforming the agricultural sector: a transition replete with opportunities by Kim, Dae‐Young, Kadam, Avinash, Shinde, Surendra, Saratale, Rijuta Ganesh, Patra, Jayanta, Ghodake, Gajanan

“…The applications and benefits of nanotechnology in the agricultural sector have attracted considerable attention, particularly in the invention of unique…”
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Association between the gut microbiota and mineral metabolism by Skrypnik, Katarzyna, Suliburska, Joanna

“…The aim of this review is to present the most recent scientific evidence of interactions between the intestinal microbiota and minerals, and the effect of this…”
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Phospholipids in foods: prooxidants or antioxidants? by Cui, Leqi, Decker, Eric A

“…Lipid oxidation is one of the major causes of quality deterioration in natural and processed foods and thus a large economic concern in the food industry…”
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Anti‐inflammatory effects of polyphenols in arthritis by Oliviero, Francesca, Scanu, Anna, Zamudio‐Cuevas, Yessica, Punzi, Leonardo, Spinella, Paolo

“…Polyphenols have been extensively investigated with regard to their antioxidant, anti‐inflammatory, and immunomodulant properties in many inflammatory chronic…”
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Prospects for sustainability of pig production in relation to climate change and novel feed resources by Rauw, Wendy M, Rydhmer, Lotta, Kyriazakis, Ilias, Øverland, Margareth, Gilbert, Hélène, Dekkers, Jack CM, Hermesch, Susanne, Bouquet, Alban, Gómez Izquierdo, Emilio, Louveau, Isabelle, Gomez‐Raya, Luis

“…Pig production systems provide multiple benefits to humans. However, the global increase in meat consumption has profound consequences for our earth. This…”
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Composition and physicochemical properties of dried berry pomace by Reißner, Anne‐Marie, Al‐Hamimi, Said, Quiles, Amparo, Schmidt, Carolin, Struck, Susanne, Hernando, Isabel, Turner, Charlotta, Rohm, Harald

“…BACKGROUND Berry pomace is a valuable but little used by‐product of juice manufacturing. When processed to a stable fruit powder, the composition differs from…”
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Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review by Mefleh, Marina, Pasqualone, Antonella, Caponio, Francesco, Faccia, Michele

“…Research into dairy‐free alternative products, whether plant‐based or cell‐based, is growing fast and the food industry is facing a new challenge of creating…”
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Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties by Rainero, Giada, Bianchi, Federico, Rizzi, Corrado, Cervini, Mariasole, Giuberti, Gianluca, Simonato, Barbara

“…BACKGROUND Grape pomace (GP), a wine‐making by‐product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient in…”
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The use of essential oils in chitosan or cellulose‐based materials for the production of active food packaging solutions: a review by Casalini, Sara, Giacinti Baschetti, Marco

“…In recent decades, interest in sustainable food packaging systems with additional functionality, able to increase the shelf life of products, has grown…”
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