In practice, fresh-cut fruit and fruit salads are currently stored submerged in sugar syrup (approx. 20%) to prevent browning, to slow down physiological processes and to extend shelf life. To minimize browning and microbial ...

Nitrogen (N) in soybean (Glycine maxL.) plants derived from biological nitrogen fixationwas shown to be a sustainable N resource to substitute for N fertilizer. However, the limitedwater supply in sandy ...

The study investigated the production of volatile organic compounds during the fermentation of maize containing 26.8% dry matter (DM). Forage was ensiled without additive or treated with 2 ml/kg of a chemical silage additive ...

Global concerns over environmental and social issues in agrifood value chains have increased and are reflected in a number of voluntary sustainability standards and regulatory initiatives. However, these initiatives are ...

Agriculture is embedded in and interacts with both its ecological and social environments. Under the concept of ‘Multifunctional Agriculture’, these interactions receive attention from scientific and political communities ...