Riparian forests are important ecosystems located along the margins of freshwaters. Riparian zones provide many ecosystem services, such as nutrient modification, erosion and temperature control, leading to improvements in water quality in adjacent water ecosystems. In many areas, riparian forest management is restricted to improve adjacent water quality. The potential influence of forest management on water quality of small streams was assessed by analysing species composition and structural diversity in riparian forests. We collected data in riparian forests along 15 streams in the eastern Baltics (Latvia) with different water quality classes. We used detrended correspondence analysis and indicator species' analysis to determine relationships between woody plants and understory vegetation. We also used ADONIS and ANOSIM analysis to determine possible factors that affect species composition. Our results suggested that water quality is affected by ground vegetation, which in turn was altered by stand density and total yield. Site-specific decision making in management is required in riparian forests to ensure the required conditions in the streams, because species composition differs between sites, dominant tree species and stand parameters (density, total yield, stand age). Introduction of Ehrh. in coniferous stands is favourable to ensure litter fall quality and provide shade for streams during summer.
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http://dx.doi.org/10.3390/plants11101316 | DOI Listing |
J Food Sci Technol
January 2025
Department of Flour Milling Baking and Confectionery Technology, Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Mysore, 570020 India.
To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. Wheat flour was replaced by fractionated quinoa flour in different variations from 0%QF to 20%QF: 0%, 5%, 10%, 15%, and 20% WQF blends, respectively. Physicochemical studies resulted in higher protein and fiber content for the higher blend.
View Article and Find Full Text PDFFront Vet Sci
January 2025
School of Science, STEM College, RMIT University, Melbourne, VIC, Australia.
Sustainability concerns have increased consumer demand for non-animal-derived proteins and the search for novel, alternative protein sources. The nutritional sustainability of the food system without compromising the nutrient quality, composition, digestibility and consumption is pivotal. As with farmed livestock, it is imperative to ensure the well-being and food security of companion animals and to develop sustainable and affordable pet foods.
View Article and Find Full Text PDFInt J Food Sci
January 2025
Food Science and Technology Programme, Faculty of Science and Technology, Phranakhon Rajabhat University, Bangkok, Thailand.
As global demand for plant-based foods increases due to their nutritional and environmental benefits, young jackfruit () is emerging as a promising meat alternative. This study evaluates the effects of heat treatments-specifically blanching for 5 min and boiling for 15, 30, and 45 min-on the quality and sensory attributes of jackfruit-based meatballs. The results indicate consistent color values ( , , and ) across the samples, with values ranging from 53.
View Article and Find Full Text PDFACS Omega
January 2025
Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia.
Carbon dots (CDs) are emerging novel fluorescent sensing nanomaterials owing to their tunable optical properties, biocompatibility, and eco-friendliness. Herein, we report a facile one-pot hydrothermal route for the synthesis of highly green fluorescent CDs using gallic acid (GA) as a single carbon source in ,-dimethylformamide (DMF) solvent, which serves as a nitrogen source and reaction medium. The optical properties of the synthesized GA-DMF CDs were systematically characterized by using UV-vis and photoluminescence spectroscopy, revealing strong green fluorescence.
View Article and Find Full Text PDFHeliyon
January 2025
Instituto Nacional do Semi-árido, Av. Francisco Lopes de Almeida, 4000, Serrotão, Campina Grande, 58434-700, Paraíba, Brazil.
Innovation in the drying process during the roasting of cashew nut almonds has the potential to significantly improve product quality. This study aimed to investigate the drying kinetics of the almond, comparing the experimental data with the mathematical models of Fick, Page, Cavalcanti Mata, and Henderson and Pabis. The research was conducted at the Laboratory of Physical Measurements and Drying of the Academic Unit of Food Engineering at the Federal University of Campina Grande.
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