Zobrazeno 1 - 10
of 207
pro vyhledávání: '"Mary-Ann Augustin"'
Publikováno v:
Journal of Cannabis Research, Vol 4, Iss 1, Pp 1-13 (2022)
Abstract Industrial hemp, with low levels of the intoxicating cannabinoid tetrahydrocannabinol (THC), is grown for fibre and seeds. The industrial hemp industry is poised for expansion. The legalisation of industrial hemp as an agricultural commodity
Externí odkaz:
https://doaj.org/article/b43105c3f1514f90865d1c89879e84b2
Autor:
Sajad Shokri, Hema Jegasothy, Mya Myintzu Hliang, Mary Ann Augustin, Netsanet Shiferaw Terefe
Publikováno v:
Fermentation, Vol 8, Iss 5, p 236 (2022)
The aim of this study was to compare the effects of thermosonication (18 kHz at 60 °C for 7 min) pre-treatment with thermal treatment alone (60 °C for 7 min) of broccoli florets prior to pureeing and fermentation on selected bioactive components of
Externí odkaz:
https://doaj.org/article/74517ffbf6444b69ba30789a475c9339
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5e5328b9a8068778ae21c3b32902d9c
https://doi.org/10.1080/10408398.2023.2166014
https://doi.org/10.1080/10408398.2023.2166014
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
Food scientists need to work together with agriculturists, nutritionists, civil society, and governments to develop an integrative approach to feed a growing population sustainably. Current attention on food sustainability mainly concentrates on prod
Externí odkaz:
https://doaj.org/article/eda1fb94e9b04971b11d08e45de2276c
Publikováno v:
Molecules, Vol 27, Iss 3, p 656 (2022)
(-)-Epigallocatechin gallate (EGCG) and tuna oil (TO) are beneficial bioactive compounds. EGCG, TO or a combination of, delivered by broccoli by-products (BBP), were added to an in vitro anaerobic fermentation system containing human fecal inocula to
Externí odkaz:
https://doaj.org/article/9c7f08a8d04d48f285f9a58f818a622d
Autor:
Dietrich, Knorr, Mary Ann, Augustin
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-19
The present global food waste problem threatens food systems sustainability and our planet. The generation of food waste stems from the interacting factors of the need for food production, food access and availability, motivations and ignorance aroun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2538f65fb6c7ebffbf805cfae2d2a46e
https://doi.org/10.1080/10408398.2022.2153795
https://doi.org/10.1080/10408398.2022.2153795
Publikováno v:
Foods, Vol 10, Iss 10, p 2298 (2021)
Perishable fresh vegetables that do not meet cosmetic standards and by-products of processing are currently wasted. Broccoli and carrots were selected as model vegetables to demonstrate that they can be converted into nutrient-dense and shelf-stable
Externí odkaz:
https://doaj.org/article/6e0826318a20435aa9ffb87098c7db45
Autor:
Lindsay W. Bell, Andrew T. James, Mary Ann Augustin, Artur Rombenso, David Blyth, Cedric Simon, Thomas J. V. Higgins, Jose M. Barrero
Publikováno v:
Agronomy, Vol 11, Iss 8, p 1654 (2021)
Pulses have emerged as important rotation crops in Australia. Some are in demand in agricultural production systems due to their high potential market value, because of their roles as grain or forage crops, their nitrogen fixation capability, and bec
Externí odkaz:
https://doaj.org/article/b6ee6199c5374cfa9932edf258c7f389
Publikováno v:
Frontiers of Agricultural Science and Engineering, Vol 4, Iss 1, Pp 1-4 (2017)
A delegation from the Australian Academy of Technological Sciences and Engineering traveled to Beijing in April 2016 to jointly run a workshop on technology advances in food safety with the Chinese Academy of Engineering. This brief summary from the
Externí odkaz:
https://doaj.org/article/1d38629883724b828f495d62394dad22
Autor:
Simone M, Tyndall, Gregory R, Maloney, Martin B, Cole, Nicholas G, Hazell, Mary Ann, Augustin
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-16
A reduced reliance on animal-based diets with a move towards a more plant-based diet has driven the market demand for new generation sustainable plant-based meat alternatives. This review covers science and business perspectives relating to the devel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3831e55a9fb7b28fbddc84923bc89b4f
https://doi.org/10.1080/10408398.2022.2107994
https://doi.org/10.1080/10408398.2022.2107994