Zeitschriftenartikel: „Edibile“

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Ventura, Alessandro. „La pagina gialla“. Medico e Bambino 41, Nr. 7 (08.09.2022): 419–20. http://dx.doi.org/10.53126/meb41419.

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Dermatite atopica: andiamo al sodo - C’è nausea e nausea (funzionale) - PASC: poca cosa nei bambini! - Celiachia nella pratica (1) - Celiachia nella pratica (2) - Risonanza magnetica e sedazione del bambino piccolo: dexmedetomidina - Più Cannabis (edibile) gira, più i bambini si avvelenano (accidentalmente)

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Cordero, Sebastián, Francisca Galvez und Gastón O. Carvallo. „Biodiversity-productivity relationship in urban vascular flora: a comparison between wild edible and non-edible plants“. Botanical Sciences 100, Nr. 1 (01.10.2021): 107–19. http://dx.doi.org/10.17129/botsci.2892.

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Background: Wild edible plants are species that are not cultivated but can be consumed as food. These plants may exhibit the highest taxonomic and phylogenetic diversity within urban floras, since they have a longer history of use associated with humans than non-edible plants. Also, because biodiversity is strongly associated with biomass, edible plants plant might show higher productivity (biomass per site) than non-edible plants. Questions: Is taxonomic and phylogenetic diversity of wild edible plants higher than non-edibles within urban areas? Is the alpha-biodiversity of wild edible plants positively related to biomass productivity in urban areas? Study sites and years of study: Cities of the coastal Mediterranean-type ecosystem, central Chile, 2015 and 2016. Methods: We characterized the taxonomic and phylogenetic diversity of urban flora differentiating wild edible and non-edible plants. Then, we assessed whether alpha-diversity of assemblages is related to their biomass productivity. Results: Both taxonomic and phylogenetic diversity were higher for edibles than non-edible plants. For edible plants, biomass was positively related to species richness and negatively with the mean phylogenetic diversity (MPD, a measure of evolutionary relationship among plants within an assemblage). Conclusions: Species richness is a suitable proxy to estimate wild edible plant diversity and their biomass in cities surpassing other proxies, such as phylogenetic diversity. Negative effect of MPD on biomass suggests that only a subgroup of related plants, possibly highly adapted to urban conditions, contribute to edible plant production. The distinction between wild edible and non-edible plants offers a better understanding of the assembly rules and biodiversity-biomass relationship within urban floras.

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Doran, Nicole, und Andrew Papadopoulos. „Cannabis edibles: Behaviours, attitudes, and reasons for use“. Environmental Health Review 62, Nr. 2 (Juni 2019): 44–52. http://dx.doi.org/10.5864/d2019-011.

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Legalization of cannabis may correspond with increased prevalence of use of cannabis-infused edibles. The purpose of this literature review was to search the literature and summarize edible-related behaviours, perceptions and reasons for use. The main findings indicate that edibles are potentially being used more frequently and that there is a general lack of understanding on how to safely use them. The information from this review can be used to help direct future areas of research and to inform future health promotion initiatives on safe edible use.

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Gianti, Lismis, Irsyad Andi Wardana und Retno Dewati. „Pembuatan Edible Film Berbahan Isolat Protein Kacang Kedelai dan Kitosan Cangkang Kerang Hijau“. ChemPro 2, Nr. 01 (02.04.2021): 44–47. http://dx.doi.org/10.33005/chempro.v2i01.88.

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Edibel film merupakan kemasan plastik ramah lingkungan yang berbentuk lembaran tipis dibuat dari bahan yang dapat dimakan, bersifat transparan. Penelitian imi untuk membuat edibel film berbahan isolat protein kacang kedelai dan kitosan cangkang kerang hijau, mengetahui pengaruh suhu pengadukan, isolat protein dan kitosan serta gliserol terhadap karakteristik edible film. Edibel film dibuat dengan menambahkan isolat protein kacang kedelai 1,4 gram dan kitosan cangkang kerang hijau 0,6 gram dengan penambahna variasi gliserol dan suhu pengadukan. Nilai kuat tarik edible yang dihasilkan lebih dari 3,92 Mpa dan elongasi lebih dari 70%. Semakin tinggi suhu pengadukan pada campuran kitosan dan protein akan meningkatkan kuat tarik dan menurunkan elongasi. Penambahan gliserol akan menurunkan kuat tarik, namun meningkatkan elongasi.

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I Nyoman Bagus Aji Kresnapati, Muhammad Eka Putra Ramandha und Nurul Indriani. „Familiar Edible Flowers in Indonesia“. PCJN Pharmaceutical and Clinical Journal of Nusantara 1, Nr. 01 (30.11.2022): 63–70. http://dx.doi.org/10.58549/pcjn.v1i01.7.

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Flowers besides being used as ornamental plants, they can also be consumed. Flowers that can be consumed are called Edible Flowers. Edible flowers in general can be consumed directly, usually in tea or can be served in the form of processed food. Edible flowers contain phytochemical compounds such as anthocyanins, flavonoids, phenolics, carotenoids which are useful as antioxidants. Indonesia is rich in biodiversity with a variety of plant species that can grow, including edible flowers. There is diversity, but only a few edibles that can grow and are familiar to Indonesian people will be reviewed in this article.

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Paul, Shiv. „Diversity, distribution and conservation status of raw edible plant resources of the Madgram Watershed, Lahaul Valley, Himachal Pradesh, India“. Journal of Non-Timber Forest Products 28, Nr. 4 (31.05.2022): 150–56. http://dx.doi.org/10.54207/bsmps2000-2022-0w0dq1.

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The paper records the occurrence of 34 raw edible plants collected from the Madgram Watershed in the Lahaul Valley, Himachal Pradesh, India. Of the total 34 raw edible plants recorded, 12 species were native to the Himalayan Region and 7 species were native to the Himalayan and other biogeographical regions together. Ephedra gerardiana, Rheum australe and Sinopodophyllum hexandrum are endangered. Bunium persicum, Hippophae rhamnoides ssp. turkestanica and Rheum webbianum are vulnerable. Leaves and fruits were utilized in majority cases. Due to habitat degradation, overexploitation and changing environmental conditions, the populations of these wild edibles are facing high pressure. Therefore, frequent monitoring of habitats, populations, mass multiplication, education and awareness for the local inhabitants and people’s participation in conservation of wild edibles have been suggested.

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White, Alice E., Christine Van Tubbergen, Brianna Raymes, Alexandra Elyse Contreras und Elaine J. Scallan Walter. „Cannabis-Infused Edible Products in Colorado: Food Safety and Public Health Implications“. American Journal of Public Health 110, Nr. 6 (Juni 2020): 790–95. http://dx.doi.org/10.2105/ajph.2020.305601.

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Cannabis-infused “edibles” are a popular means of cannabis use, and the variety of edible food products available to consumers continues to grow. Although there has been much discussion on dose standardization, childproof packaging, and the prevention of overconsumption, the important topic of food safety has received less attention. We discuss potential food safety hazards associated with cannabis-infused edible food products, drawing on examples from Colorado, and describe edible-associated foodborne illness outbreaks and other contamination events. It is important for public health agencies, particularly environmental health and enteric disease programs, to be familiar with the cannabis industry, including regulatory partners, signs and symptoms of cannabis ingestion, the scope of edible products sold and consumed, and the food safety risks unique to cannabis products.

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Mudaffar, Rahmi A. „KARAKTERISTIK EDIBLE FILM DARI LIMBAH KULIT SINGKONG DENGAN PENAMBAHAN KOMBINASI PLASTICIZER SERTA APLIKASINYA PADA BUAH NANAS TEROLAH MINIMAL“. Journal TABARO Agriculture Science 4, Nr. 2 (25.02.2021): 473. http://dx.doi.org/10.35914/tabaro.v4i2.669.

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Edible film yang terbuat dari pati relatif mudah sobek, sehingga perlu penambahan plasticizer agar lebih lentur. Karakteristik edible film akan menentukan kualitas akhir terhadap aplikasinya pada produk pangan. Tujuan dari penelitian ini yaitu ; (1) mengetahui karakteristik edible film dari limbah kulit singkong dengan kombinasi perlakuan penambahan plasticizer, (2) mengetahui pengaruh aplikasi pengemasan dengan metode coating dan wrapping pada buah nanas terolah minimal. Penelitian ini dilaksanakan dalam tiga tahapan. Tahap pertama yaitu ekstraksi pati kulit singkong. Pati hasil ektraksi kemudian dianalisis; (1) kadar air, (2) kadar pati, (3) kadar amilosa, dan (4) suhu gelatinisasi. Pada tahap ini akan diperoleh pati kulit singkong yang terbaik sebagai bahan dasar edibel film. Tahap kedua yaitu pembuatan edible film pati kulit singkong, dengan menggunakan kombinasi plasticizer dalam berbagai konsentrasi yaitu gliserol (2%, 4%, 6%) dan propilen glikol (2%, 4%, 6%). Edible film yang diperoleh kemudian dianalisis; (1) ketebalan, (2) kuat tarik, (3) persen pemanjangan dan (4) laju transmisi uap air. Analisis data yang digunakan adalah rancangan acak lengkap dua faktorial dengan dua kali ulangan. Tahap ketiga yaitu aplikasi edible film pada buah nanas terolah minimal, dengan metode; (1) Kontrol (tanpa perendaman dan pelapisan), (2) Perendaman (coating), dan (3) Pelapisan (wrapping). Tahap aplikasi ini akan dilakukan selama 3 hari dan setiap harinya akan dilakukan pengamatan terhadap susut berat dan warna. Hasil yang diperoleh dari penelitian ini memperlihatkan suhu gelatinisasi pati ubi kayu 63oC, kadar air pati ubi kayu 10,14%, kadar pati ubi kayu 97,35% dan kadar amilosa 9,584%. Sedangkan pada sifat fisik dan mekanis edibel film menunjukkan ketebalan yang terbaik yaitu penambahan gliserol 2%, propilen glikol 2%. Kuat tarik yang terbaik penambahan gliserol 2%, propilen glikol 2%. Persen pemanjangan yang terbaik yaitu penambahan gliserol 6%, gliserol 2%. Sedangkan untuk laju transmisi uap air yaitu penambahan gliserol 2%, propilen glikol 2%. Selanjutnya hasil pengamatan aplikasi dari edibel film memperlihatkan susut bobot yang terbaik pada perlakuan wrapping yaitu 26,41%. Sedangkan untuk parameter warna yang terbaik pada perlakuan coating dengan nilai rata–rata panelis ialah 3,34.

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Çelik, Filiz. „The Importance of Edible Landscape in the Cities“. Turkish Journal of Agriculture - Food Science and Technology 5, Nr. 2 (28.02.2017): 118. http://dx.doi.org/10.24925/turjaf.v5i2.118-124.957.

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The 21st century sustainable city requires the merging of urbanism with sustainable food systems. The challenges industrial food system separates people from their food sources. The design strategies for edible landscape are about re-inviting food back into the city and re-connecting people with their local/regional food system to promote a healthier lifestyle. Edible landscapes are a movement in transition and sprouting up as a response to the slow food movement and living a greener lifestyle. These urban agricultural landscapes are fast becoming iconic media darlings and are demonstrating that they are far more than growing vegetables and fruits on abandoned lots. Edible landscaping is the use of food plants as design features in a landscape. These plants are used both for aesthetic value as well as consumption. Edible landscapes encompass a variety of garden types and scales but do not include food items produced for sale. Edible landscaping is the practical integration of food plants within an ornamental or decorative setting. Using edibles in landscape design can enhance a garden by providing a unique ornamental component with additional health, aesthetic, and economic benefits. In this study; emergence of edible landscape, edible landscape design and maintenance, samples of edible landscape, productive plants, importance of edible landscaping for urban environments have been explained.

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Susila, Wayan Reda. „Dampak Putaran Uruguay terhadap Industri Minyak Nabati“. Forum penelitian Agro Ekonomi 15, Nr. 1-2 (07.09.2016): 35. http://dx.doi.org/10.21082/fae.v15n1-2.1997.35-43.

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The succes of the Uruguay Round was projected to have positive impacts on the edible oil industries although the impacts are not proportionally distributed. Edible oil procedures in Asia Pasific countries were projected to enjoy most of the gains,while most African countries which are net importers will suffer form prices increase. Commitments related to edibe oil trade in Uruguay Round will induce the incerase in price, production , consumption , and trade of edible oils 4.0 , 3.4 , 3.8 , and 11.6 percent , respectively. Moreover,palm oil producers such as Indonesia, was projected to be most beneficial from the trade liberalization of the edible oils.

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Ashraf, K., und A. Santhoshkumar. „Ecological status of Wild Edibles consumed by Cholanaickens, a primitive tribe of Western Ghats, India“. Journal of Non-Timber Forest Products 18, Nr. 1 (01.03.2011): 71–76. http://dx.doi.org/10.54207/bsmps2000-2011-uw1n1a.

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A study was undertaken to document the ecological status of wild edibles consumed among the Cholanaickens tribe of Western Ghat in India. It was found that they consume a number of wild edible plants. It was observed that the people are less dependent on their traditional foods owing to the availability of subsidized food from the cooperative stores. A total of fifty six species of wild edible plants were documented which are consumed by the Cholanaickens. Among those species, twenty four species were leafy vegetables, followed by twelve fruit yielding species, nine species, which produce edible seeds, and eleven species producing tubers and rhizomes. The phytosociological study showed that only thirteen species of edible plants are available at present in the study area. It was also found that regeneration of most of the tuber species is not taking place probably because of higher exploitation in the previous period.

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Getachew, Addis G., Z. Asfaw, V. Singh, Z. Woldu, JJ Baidu-Forson und S. Bhattacharya. „Dietary values of wild and semi-wild edible plants in southern Ethiopia“. African Journal of Food, Agriculture, Nutrition and Development 13, Nr. 57 (25.04.2013): 7486–503. http://dx.doi.org/10.18697/ajfand.57.11125.

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Ethnobotanical studies have shown that many wild plant species are sporadically consumed alongside regular food sources in developing countries. Many plants of wild and semi-wild origin are consumed in the remote parts of southern Ethiopia. Dietetic values of Ethiopia’s non-crop food plants, though important in prevention of malnutrition and contribution to food security, remains shrouded for lack of chemical information. The chemical composition of popularly used wild edibles in Hamar and Konso (Xonso) of southern Ethiopia was examined. The most preferred 15 semi-wild and wild edible plants were selected using a mix of standard ethnobotanical field methods. Edible parts of target plants were collected with local participants, lyophilized and analyzed for proximate composition, amino acids, minerals and antinutritional factors. The wild edibles constituted good amounts of nutrients essential in human diet. Green leafy vegetables (GLVs) gave 1.5-5.8% ether extractives and total mineral composition of 12.5%-25.6%; Ca being highest (1100 - 3419 mg %) and exceptionally high for Justicia ladanoides (6177 mg %). Fe, Mg, Mn and Zn ranged from 11.7-23.14, 175-2049, 3.4-9.9 and 1.2-3.3 mg %, respectively. All GLVs contained ≥20% protein, highest in Coccinia grandis (36.3%). The latter species and Trigonella foenum-graecum yielded high lysine level. Anti-nutrients of concern include phenolics (158-1564 mg %) and tannins (448-2254 mg %) in GLVs and phenolics (1997mg %) and tannins (6314 mg %) in Ximenia caffra fruits. Total oxalates in mg % were high in Amaranthus graecizans (14067), Celosia argentea (12706) and Portulaca quadrifida (10162). Bulk consumption of monotype edible plant part in one meal may lead to nutritional and health impairment. However, traditional processing methods lower most of the anti-nutritionals and their respective risks. New food composition tables that integrate indigenous knowledge and nutritional content of the semi-wild and wild edibles are recommended. Wild edibles can be considered to improve livelihood security and reduce malnutrition in tune with the Millennium Development Goals aimed at reducing poverty and hunger.

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Wasistha, Ahmad Wira, Muhammad Reza Sukma Dika, Annisa’ Sakina Aulia, Norazkya Mutiara Samudra und Desiana Nuriza Putri. „PHYSICAL AND MECHANICAL CHARACTERISTICS OF EDIBLE FILM BASED ON CASSAVA PEEL STARCH“. AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian 5, Nr. 2 (23.12.2021): 149. http://dx.doi.org/10.32585/ags.v5i2.1877.

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Cassava peel is an agro-industrial waste that is not used or not recycled. Based on the carbohydrate content of cassava peel, which is 50% of the weight of the peel, so that the cassava peel can be used as an ingredient for making edible films. Edible film is a thin layer made of natural ingredients that are safe for consumption. The biodegradable nature and can be used in this edible makes edibles used because they can be an alternative to synthetic plastics and are environmentally friendly. The purpose of this study was to determine the physical properties and mechanisms of the edible film of cassava peel starch. This study used a simple randomized block design (RBD) with 3 levels, namely A1(2%), A2(4%), A3(6%) with 3 replications. Research data on cassava peel characteristics showed water content (14.62%), starch content (73.29%), amylose content (21.02%), amylopectin content (52.27%), and HCN content (7.01%). %). The results of the edible physical and mechanical properties showed the value of tensile strength 0.08 – 0.37 Mpa, thickness 0.09 – 0.17 mm, WVTR 0.26 – 0.39 g/m2/Day, and elongation 31, 86 – 56.43%.

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Pandey, Kailash, und Neeta Pande. „Ethnobotanical Documentation of Wild Edible Plants Used by Gujjar Community of Tarai West Forest Division Ramnagar, Nainital, India“. Current World Environment 11, Nr. 3 (25.12.2016): 808–18. http://dx.doi.org/10.12944/cwe.11.3.16.

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The present investigation highlights the identification and documentation of wild edible plants used by Gujjar community in foothills of Shiwalik range ofKumaun Himalaya. Survey method by using semi structured interview schedule with the Gujjar community was used to collect the information. During the survey, a total of 51 plants belong to 33 families and 46 genera were listed as edible, out of which 39% trees, 25% shrubs, 22% herbs and 14% were climbers. Various parts of the plant were used as food, of which fruits and leaves were extensively used. The study also deals with the availability status of listed plants,about 13 plants found abundantly, 09 were common and 29 plants placed in rare category. The results emerge from this study suggested that exploration and documentation of wild edibles plants offer new variety of food to be added in the healthy diet but their survival in near future is threatened due to lack of awareness and documentation. Therefore, both wild edibles plants as well as traditional knowledge need priority action for conservation.

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Chakravarty, Sumit, Karma D. Bhutia, C. P. Suresh, Gopal Shukla und Nazir A. Pala. „A review on diversity, conservation and nutrition of wild edible fruits“. Journal of Applied and Natural Science 8, Nr. 4 (01.12.2016): 2346–53. http://dx.doi.org/10.31018/jans.v8i4.1135.

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The United Nations adopted the Millennium Declaration of September 2009 to improve the global living conditions through reducing poverty and hunger. However, considerable numbers of people are still living in utter penury and are deprived of a dignified living. In such tough circumstances natureâ€™s free gift in the form of wild edible foods are benefiting the vulnerable and dependent communities. Wild edible plants (WEPs) are the species those are neither cultivated nor domesticated however are available in their wild natural habitat and used as sources of these plants have played a significant role in the development and civilization of human history throughout the ages and globe. These wild edible plants have played a significant role in supplying food and nutritional requirements of poor communities in many rural parts of the world. These wild edibles can be popularized only when they are comparedfor their nutritional and health benefits with major or widely used cultivated plants. The social, cultural, religious, and belief system of the rural communities are incomplete without these wild edible plants. Domestication of these wild edible plants can increase their use and their conservation as well. The present review paper has described the wild edible plants in context of their diversity, traditional knowledge, conservation practices and nutritional composition from the available secondary literature. Authors feel there is still scope to incorporate more contextual variables for explaining more variations embedded with local peopleâ€™s perception on values and usage of these wild edible fruits.

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Cavazos-Rehg, Patricia A., Kidist Zewdie, Melissa J. Krauss und Shaina J. Sowles. „“No High Like a Brownie High”: A Content Analysis of Edible Marijuana Tweets“. American Journal of Health Promotion 32, Nr. 4 (22.01.2017): 880–86. http://dx.doi.org/10.1177/0890117116686574.

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Purpose: To investigate tweets about marijuana edibles for surveillance into the content of edibles-related tweets among individuals socially networking about this topic on Twitter. Design: Cross-sectional analysis of tweets containing edible marijuana-related key words during 1 month. Setting: Twitter. Participants: Tweets sent during January 1 to 31, 2015. Methods: A random sample of 5000 tweets containing edibles-related key words was coded for sentiment (positive, negative, and neutral) by crowdsourced workers. Tweets normalizing or promoting edibles use were further analyzed, and demographic characteristics of the Twitter handles sending these tweets were inferred. Results: Of the 5000 tweets, 4166 (83%) were about marijuana edibles, and of those 75% (3134 of 4166) normalized or encouraged edibles use. Nearly half (48%, 1509 of 3134) of the tweets normalizing edibles mentioned wanting or planning to consume, currently consuming, or recently consuming edibles, and 12% (378 of 3134) described the intense or long-lasting effects following use. Individuals whose tweets promoted/encouraged edibles use were more likely to be young (between 17 and 24 years old) and of a racial/ethnic minority (52% black; 12% Hispanic) when compared to the Twitter average. Conclusion: Tweets that normalize edibles use have the potential to increase their popularity. The prevalence of tweets about edibles’ intense high could have implications for tailoring prevention messages that could be important for youth and young adult minorities who were inferred to be disproportionately socially networking about edibles on Twitter.

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Merry Phawa, Gifty, Eric Kevin Dkhar und Donboklang Marbaniang. „Indigenous Wild Edible Plants of Bataw Village, East Jaintia Hills District, Meghalaya“. Shanlax International Journal of Arts, Science and Humanities 7, Nr. 2 (01.10.2019): 17–23. http://dx.doi.org/10.34293/sijash.v7i2.578.

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The study was carried out as a kind of documentation of the used of wild edibles plants by the people in Bataw village, East Jaintia Hills. The results show that there are 35edible plants and belonging to 26 families being taken by the people of Bataw village as food. The mode of utilisation of wild edible plant includes 12 plant species used as vegetables, 11 species eaten as raw and 12 species consume as raw and as well as vegetable. The vast overexploitation of these indigenous wild edible plants has led to the over decline of these species. Therefore steps should be taken to protect such resources and further inventories need to undertake to understand their nutritional benefits and their long term sustenance.

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Nuraznee Mashodi, Nurul Yani Rahim, Norhayati Muhammad und Saliza Asman. „Evaluation of Extra Virgin Olive Oil Adulteration with Edible Oils using ATR-FTIR Spectroscopy“. Malaysian Journal of Applied Sciences 5, Nr. 1 (30.04.2020): 35–44. http://dx.doi.org/10.37231/myjas.2020.5.1.231.

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Extra virgin olive oil (EVOO) is categorized as expensive oil due to high-quality nutritional value. Unfortunately, EVOO is easily adulterated with other low-quality edible oils. Therefore, this study was done to differentiate and analyze the adulteration of EVOO with other edible oils using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy. The study was used several edible oils included canola oil, corn oil, sunflower oil, and soybean oil as an adulterant for EVOO. The adulterant EVOO samples were prepared by mixing with dissimilar concentrations of the solely edible oils (20 %, 40 %, 60 % and 80 % (v/v)). The main functional groups of EVOO and other edible oils are O-H, C-H, C=C and C=O groups were assigned around 3500 cm-1, 2925 cm-1, 3006 cm-1 and 1745 cm-1 wavenumbers, respectively. From the comparison of EVOO and other adulterant edibles oil spectra, it showed that the EVOO has the lowest absorbance intensity at around 3006 cm-1 represented double bond which is closely related to the composition of oil sample. The adulteration of EVOO was evaluated by analysing the changes in the absorbance based on the linear regression analysis graph of the bands at 3006 and 2925 cm-1 and the limit of detection (LOD) was measured. The graph of A3008/A2925 with good relative coefficients (R2) and lower LOD is more favourable than the linear regression graph of A3006 versus percentage of edible oils added in EVOO. This study showed that ATR-FTIR spectroscopy is a convenient tool for analysing the adulteration of EVOO.

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Kanani, Nufus, Wardalia Wardalia, Endarto Wardhono und Rusdi Rusdi. „PENGARUH TEMPERATUR PENGERINGAN TERHADAP SWELLING DAN TENSILE STRENGTH EDIBLE FILM HASIL PEMANFAATAN PATI LIMBAH KULIT SINGKONG“. JURNAL KONVERSI 6, Nr. 2 (25.10.2017): 75. http://dx.doi.org/10.24853/konversi.6.2.75-82.

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ABSTRAKPengemasan merupakan proses perlindungan suatu produk pangan yang bertujuan menjaga keawetan dan konsistensi mutu. Bahan pengemas dari plastik banyak digunakan dengan pertimbangan ekonomis, namun penggunaan material sintesis tersebut berdampak pada pencemaran lingkungan. Salah satu alternatif untuk menangani permasalahan tersebut dengan menggunakan material ramah lingkungan (biodegradable) seperti edible film. Penelitian ini bertujuan untuk mengkaji pengaruh temperatur pengeringan terhadap swelling dan tensile strength edible film hasil pemanfaatan pati limbah kulit singkong dengan penambahan ekstrak jahe merah. Penelitian ini diawali dengan tahap pembuatan ekstrak jahe merah dan pati dari limbah kulit singkong, setelah itu dilanjutkan dengan pembuatan edible film dengan variasi penambahan ekstrak jahe merah (0.5-1.1% w/v) dan diberi plasticizer berupa gliserol (1% v/v). Selanjutnya dilakukan tahapan pembuatan dan pencetakkan edible film dan pengeringan pada temperatur ( 50;60;700C). Hasil yang diperoleh selanjutnya dilakukan analisa swelling dan tensile strength. Hasil menunjukkan nilai swelling dan tensile strength tertinggi diperoleh pada pada penambahan ekstrak jahe merah 1.1% dan temperatur pengeringan 700C yaitu masing-masing 88.89 % dan 50,66 kg/cm2.Kata Kunci : Kemuluran, Kuat tarik, Lapisan edibel ABSTRACTPackaging is a protection food product to maintain the quality and durability of food. Plastic packaging is widely used for economic consideration, but it leads to environmental pollution. The alternative way to handle this problem is by using biodegradable material such as edible film. This study aims to examine the effect of dying temperature on the swelling and tensile strength of edible cassava peel starch film with the addition of red ginger extract. This research was started with the extraction of red ginger and cassava peel starch, followed by edible film making with variation of red ginger extract addition (0.5-1.1% w/v) and glycerol (1% v/v) as plasticizer. The next stages were production and molding of the edible film. The edible films were then dried at the temperature of (50;60;700C). Furthermore swelling and tensile strength analysis was conducted to the product of edible film. The results showed that the highest swelling and tensile strength values were obtained on the addition of red ginger extract of 1.1% and the drying temperature of 700C which were 88.89% and 50,664 kg / cm2 respectively.Keywords : Edible film, Swelling, Tensile strength

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Charlebois, Sylvain. „Getting Healthy Without Getting High: Lexaria’s Approach to Cannabinoids“. Journal of Food Studies 7, Nr. 1 (23.07.2018): 83. http://dx.doi.org/10.5296/jfs.v7i1.13414.

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The legalization of cannabis in Canada has been a controversial issue. Over the last few years most of the attention has been on the production and distribution of cannabis. As the public discourse on cannabis matured, the drug and inherent benefits remained misunderstood by industry, policymakers, and consumers alike. Lexaria Bioscience, a British Columbia-based licensing company in Canada, is attempting to change how we market edibles in Canada and elsewhere. This case study first looks at the market of cannabis in general. It then describes how the company began to investigate cannabinoids. Based on interviews conducted with key informants in the company, some key elements of Lexaria’s business model were isolated, including their challenges. The company argues that many people want to consume edibles without the psychoactive effects of THC. This case study attempts to conceptualize what the state of the market should look like to accommodate Lexaria’s technologies and the commercialization of edibles. A discussion on the case is presented and future research paths on edible research are suggested

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Tharmabalan, Rachel Thomas. „Nutritional Analysis of Five Wild Edible Vegetables Traditionally Consumed by the Orang Asli in Perak“. International Journal of Food Science 2021 (08.06.2021): 1–7. http://dx.doi.org/10.1155/2021/8823565.

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The significance of wild edible plants may be traced back to antiquity, and methodological studies are the focus of present food movements to restore culinary traditions. Ethnobotanical appraisal was first done to determine the names and the significance of the five wild edibles used by the Orang Asli, which were Erechtites valerianiaeolia (Link ex Spring) DC, Dendrocalamus asper (Schult.) Backer, Solanum nigrum L., Gomphandra quadrifida (Blume) Sleumer, and Pleocnemia irregularis (C. Presl) Holttum collected from Sungkai, Perak in Malaysia. These wild edibles were then assessed for their proximate and mineral compositions. The present study revealed that the fiber content present in these wild edibles ranged from 2.7 to 12.5 g/100 g, whereas the protein content ranged from 1.8 to 6.8 g/100 g with Gomphandra quadrifida containing the highest amount of fiber and Solanum nigrum recording the highest protein content among the 5 wild edibles. In regard to the micronutreint content, iron was the highest in Gomphandra quadrifida, followed by Pleocnemia irregularis. Calcium and magnesium contents were the highest in Solanum nigrum. The results obtained in this study echo the urgency to conserve these plants in order to promote consumption as well as to improve the health and nutritional status of the Orang Asli.

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Singh*, Geetanjali, und Jyoti Kumar. „Diversity and traditional knowledge on some less known edible wild herbaceous plant resource from district Khunti, Jharkhand, India.“ International Journal of Bioassays 5, Nr. 05 (03.05.2016): 4557. http://dx.doi.org/10.21746/ijbio.2016.05.005.

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The studies on the importance of wild edible herbaceous species to combat food insecurity and to resource poor household in most of the rural economies of the State Jharkhand had been almost neglected. This is because most of the wild herbaceous species grows in forests, marginal lands or in barren fields, and are considered of no use. The aim of this research paper is to prepare an inventory of some less known wild herbs which are used as edibles by the indigenous Munda tribe of district Khunti. As a result of ethnobotanical study about thirty-two less known edible herbaceous species were recorded. The local people had noted a decline in the availability of these wild herbs and related traditional knowledge, although not much had been done to cultivate them. However, these underutilized wild growing herbs if popularized and cultivated in large scale have the potentiality to combat food scarcity, food insecurity and malnutrition and could eventually raise the socio-economic status of rural households.

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Schlosser, William E., Keith A. Blatner, Ervin G. Schuster und Matthew S. Carroll. „Potential for Expansion of the Special Forest Products Industry in the Northern Rockies“. Western Journal of Applied Forestry 10, Nr. 4 (01.10.1995): 138–43. http://dx.doi.org/10.1093/wjaf/10.4.138.

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Abstract The special forest products industry has the potential of making substantial contributions to the troubled forest-based economies of the Northern Rockies. Comprised of floral greens, Christmas ornamentals, wild edible mushrooms, other edibles and medicinals, and Pacific yew segments, the industry has the potential to provide both full-time and part-time employment on a nearly year-round basis. The region's natural resource base and available labor supply seem well-suited to developing special forest products firms. The existing transportation system and business environment is also well suited to expansion of this industry. West. J. Appl. For. 10(4):138-143.

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Yuniwarti, Enny Yusuf Wachidah, Tyas Rini Saraswati und Endang Kusdiyantini. „Aktivitas Antioksidan Berbagai Minyak Edible Menggunakan Metode DPPH“. Buletin Anatomi dan Fisiologi 3, Nr. 1 (26.02.2018): 85. http://dx.doi.org/10.14710/baf.3.1.2018.85-88.

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Natural antioksidan secara tradisonal sudah digunakan untuk mencegah terjadinya penyakit dan juga digunakan untuk mengobati berbagai penyakit, terutama penyakit degeneratif. Indonesia mempunyai bahan alami yaitu berbagai minyak edible yang digunakan sebagai nutraceutical atau natural antioksidan. Penelitian ini bertujuan untuk mengkaji aktivitas antioksidan dari minyak buah merah, olive oil, vco dan minyak wijen, menggunakan metode 1,1-diphenyl-2-picrylhydrazyl (DPPH), sehingga didapatkan jenis minyak edibel yang dapat digunakan sebagai natural antioksidan. Radikal bebas 1,1-diphenyl-2-picrylhydrazyl (DPPH) digunakan sebagai salah satu metode dalam pengukuran aktivitas antioksidan. Aktivitas scavenging DPPH melalui delokalisasi elektron yang akan mengubah larutan dari kuning menjadi ungu. Metode DPPH ini merupakan metode yang sensitif untuk menguji aktivitas antioksidan Penelitian ini menggunakan empat jenis minyak edible dengan lima kali ulangan pengukuruan. Berdasarkan hasil ANOVA dan uji lanjut BNT pada taraf kepercayaan 95% maka didapatkan bahwa olive oil merupakan antioksidan yang paling kuat. Kata kunci : olive oil, vco, red fruit oil, natural antioksidan

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Eberhardt, Ursula, Alejandro Kong, Adriana Montoya, Nicole Schütz, Peter Bartlett und Henry J. Beker. „Not (only) poison pies – Hebeloma (Agaricales, Hymenogastraceae) in Mexico“. MycoKeys 90 (30.06.2022): 163–202. http://dx.doi.org/10.3897/mycokeys.90.85267.

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The species of Hebeloma have been little studied in Mexico, but have received attention as edibles and in trials to enhance production of edible fungi and tree growth through inoculation of seedlings with ectomycorrhizal fungi. Here we describe three new species of Hebeloma that are currently known only from Mexico. These species belong to separate sections of the genus: H. ambustiterranum is a member of H. sect. Hebeloma, H. cohaerens belongs to H. sect. Theobromina, while H. magnicystidiatum belongs to H. sect. Denudata. All three species were collected from subtropical pine-oak woodland; all records of H. cohaerens came from altitudes above 2500 m. Hebeloma ambustiterranum is commonly sold in the local markets of Tlaxcala as a prized edible mushroom. An additional nine species are reported from Mexico, of which eight are new records for the country: H. aanenii, H. eburneum, H. excedens, H. ingratum, H. neurophyllum, H. sordidulum, H. subaustrale and H. velutipes. First modern descriptions of H. neurophyllum and H. subaustrale, originally described from the USA, are given here.

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Yanti, Sahri. „ANALISIS EDIBLE FILM DARI TEPUNG JAGUNG PUTIH (Zea mays L.) TERMODIFIKASI GLISEROL DAN KARAGENEN“. Jurnal TAMBORA 4, Nr. 1 (21.02.2020): 1–13. http://dx.doi.org/10.36761/jt.v4i1.562.

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Edible film berbahan dasar tebung jagung putih dimodifikasi dengan karagianan dan gliserol. Gel dari karagenan dapat meningkatkan kekuatan dan homogenitas suspensi edible film. Sementara gliserol dapat meningkatkan permeabilitas film, selain itu menjadikan film lebih halus dan tidak mudah retak. Tujuan penelitian antara lain mengetahui Kualitas edible film dari tepung jagung putih diketahui dengan cara: karakterisasi dan uji proksimat tepung jagung sebagai bahan baku, analisis sifat fisik dan mekanik edible film, optimasi konsentrasi optimal gliserol dan karagenan. Optimasi konsentrasi dilakukan dengan melakuakan variasi konsentrasi gliserol (5%, 10%, dan 15%) dan konsentrasi karagenan (1%, 2% dan 3%). Karaktistik dan kualitas tepung jagung putih dari Kabupaten Sumbawa menggunakan FTIR dan uji proksimat serta uji warna. Spektra IR menunjukkan bahwa tepung jagung Sumbawa tersusun dari gugus fungsi alkana, alkohol, keton/aldehid, hemiaketal dan hemiasetal yang merupakan gugus fungsi dari molekul karbohidrat. Sementara hasil uji proksimat menunjukkan bahwa tepung jagung Sumbawa memiliki kadar air, abu, lemak, protein, karbohidrat, amilosa, amilopektin serta pati berurut – turut: 12,61%; 0,72%; 0,08% ;0,41% ;86,17% ;55,40%; 19,84% ;77,30%. Hasil uji warna tepung jagung menunjukkan bahwa tepung jagung tanpa perlakukan memiliki warna putih tulang dan gelap, sehingga dalam penggunaanya sebagai bahan edile film perlu dimodifikasi dengan cara perendaman dalam natrium metabisulfit kemudian difermentasi untuk mengurangi kadar asam fitat yang bersifat antinutrisi dalam tepung jagung. Sifat fisik dan mekanik dari edible film berbahan dasar tepung jagung putih diketahui menggunakan uji warna, kuat tarik dan persen pemanjangan film didukung oleh FTIR. Hasil FTIR menunjukkan pengaruh gliserol dan karagenan terlihat dari vibrasi ikatan O–H (3400-3300 cm-1), vibrasi ikatan CH2 (1465 ) overlap dengan vibrasi ikatan S–O, S═O pada karagenan, vibrasi ikatan C–O, C═O (1600 cm-1, 1200-1020 cm-1) yang terlihat pada spektra IR edibe film G5%K2%. Konsentrasi optimal gliserol dan karagenan dalam pembuatan edible film tepung jagung putih yakni: gliserol 5-10% dan karagenan 3% sebab memiliki elongasi dan kuat tarik optimum serta warna edible film yang cerah. Elongasi dan kuat tarik optimum berturut - turut : 40 – 43.33%; 2,4 – 3,6 N. Hasil uji warna sampel edible film dengan kandungan gliserol 5-10% dan karagenan 3% menunjukkan index keputihan 54-58.

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Martirosyan, Hosam El din Aboul Anean, Dina M. D. Bader, M. Al-Dossari, N. S. Abd EL-Gawaad, Heba A. Shaat und L. O. Mallasy. „Nano edible coatings and films combined with zinc oxide and pomegranate peel active phenol compounds to prolong shelf life of minimally processed pomegranates“. Dietary Supplements and Nutraceuticals 2, Nr. 3 (03.03.2023): 1. http://dx.doi.org/10.31989/dsn.v2i3.1087.

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ABSTRACTEdible coating and film from chitosan and incorporating it with the action of ZnONPs on active phenol compounds from extracts of pomegranate peel (PPE). The physical and chemical properties of edible films made with zinc oxide ZnONPs and active phenol compounds extracted from pomegranate peel (PPE) were studied. Adding ZnONPs with active phenol compounds from extracted pomegranate peel (PPE) to chitosan films can provide safe edible films, decrease microbial growth, consequently, prolong the shelf life of pomegranates, and improve the physiochemical stability of the pomegranate. The substances used in this experiment were film with a (A) extract of pomegranate peels (PPE), 5% (0.1%), (B)ZnONPs 1% (0.02%), (C) ZnONPs 2% (0.04%), (D) ZnONPs 3% (0.06%), (E) ZnONPs 1%/PPE1% (0.02%), (F) ZnONPs 2%/PPE2% (0.04%), (G) ZnONPs 3%/PPE3% (0.06%) wt% of chitosan on quality attributes and prolonging the shelf life of pomegranates were stored in edible film containers at 2 °C and 90–95% relative humidity for 20 days. The treatments of (G) ZnONPs 3%/PPE3% (0.06%) loaded on chitosan as well as chitosan and (D) ZnONPs 3% (0.06%) reduced the weight loss, had excellent microbial counts until 20 days of storage, and recorded the lowest microbial count and mold & yeast colonies. Other chemical properties studied included total soluble solids content, acidity, anthocyanin content, firmness, and ascorbic acid. Results indicated that ZnONPs 3%/PPE3% (0.06%) loaded on chitosan or ZnONPs 3% (0.06%) were the best treatments for preserving pomegranate arils. It was found that the best measurements were that the film-forming nano emulsion solutions decreased by E = 110 nm and B = 134 nm. Nano-edibles followed treatment, at F% 188.7 nm, compared to nano-edible films, which were A0% 1312 nm. Background:The substances used in this experiment were film with a (A) extract of pomegranate peels (PPE), 5% (0.1%), (B) ZnONPs 1% (0.02%), (C) ZnONPs 2% (0.04%), (D) ZnONPs 3% (0.06%), (E) ZnONPs 1%/PPE1% (0.02%), (F) ZnONPs 2%/PPE2% (0.04%), (G) ZnONPs 3%/PPE3% (0.06%) wt% of chitosan on quality attributes and prolonging the shelf life of pomegranates were stored in plastic containers at 2 °C and 90–95% relative humidity for 20 days.Objectives: to produce nano-edible films from zinc oxide and active phenol compounds of PPE nanoparticles loaded on chitosan films. The physical and mechanical properties, including viscosity, vapor, zeta particle size emulsion, color, light transmittance, and SEM, were studied to select the best edible coating for improving pomegranate fruit storability under cold storage, as well as minimizing decay and microbial growth during the storage period.Methods:The physical and chemical properties of edible films made with zinc oxide ZnONPs and active phenol compounds extracted from pomegranate peel (PPE) were studied.(A) = PPE extracts, 5% (0.1%) wt% chitosan (B) = ZnONPs, 1% (0.02%) wt% chitosan (C) = ZnONPs, 2% (0.04%) chitosan (D) weight percent = ZnONPs, 3% (0.06%) wt% chitosan weight (E) = ZnONPs 1%/PPE1% (0.02%) 2% ZnONPs/2% PPE (0.04%) Chitosan weight (F) Chitosan weight (G) = ZnONPs 3%/PPE3% (0.06%) Chitosan weight n.s. stands for "not significantly."Results: The treatments of (G) ZnONPs 3%/PPE3% (0.06%) loaded on chitosan as well as chitosan and (D) ZnONPs 3% (0.06%) reduced the weight loss, had excellent microbial counts until 20 days of storage, and recorded the lowest microbial count and mould & yeast colonies. Other chemical properties studied included total soluble solids content, acidity, anthocyanin content, firmness, and ascorbic acid. Results indicated that ZnONPs 3%/PPE3% (0.06%) loaded on chitosan or ZnONPs 3% (0.06%) were the best treatments for preserving pomegranate arils. It was found that the best measurements were that the film-forming nano emulsion solutions decreased by E = 110 nm and B = 134 nm. Nano-edibles followed treatment, at F% 188.7 nm, compared to nano-edible films, which were A0% 1312 nm.Conclusion:Physical and chemical properties were studied, e.g., rheological properties and parathyroid size distribution, zeta potential, and scanning electron microscopy films. Adding nanomaterials to edible coatings prolongs product shelf life, reduces the risk of pathogen growth, and improves the quality of fruit and vegetable surfaces by using low-cost substrates for nano-polymer production to produce edible coatings and film solutions. As this substance inhibits microbial growth and oxidation and improves the quality of the film to preserve the film from oxidation and microbial contamination, maintain the stability of the film, and extend the shelf life of food; acceptable sensory characteristics; appropriate barrier properties (CO2, O2, and water); microbial biochemical and physico-chemical stability; safety and health; and an effective carrier for antioxidants.Keywords: chitosan; ZnONP; pomegranate; mechanical; viscosity; vapor; zeta particle size; color; light transmittance; scanning electron microscopy and Nano-edible Coatings and Films.

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Shengbo Zhang, Shengbo Zhang, Guozhong Zhao Guozhong Zhao und Xinying Zhao Xinying Zhao. „Terahertz spectra of edible pigments“. Chinese Optics Letters 9, s1 (2011): s10502–310504. http://dx.doi.org/10.3788/col201109.s10502.

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Myran, Daniel T., Peter Tanuseputro, Nathalie Auger, Lauren Konikoff, Robert Talarico und Yaron Finkelstein. „Pediatric Hospitalizations for Unintentional Cannabis Poisonings and All-Cause Poisonings Associated With Edible Cannabis Product Legalization and Sales in Canada“. JAMA Health Forum 4, Nr. 1 (13.01.2023): e225041. http://dx.doi.org/10.1001/jamahealthforum.2022.5041.

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ImportanceCanada legalized cannabis in October 2018 but initially prohibited the sale of edibles (eg, prepackaged candies). Starting in January 2020, some provinces permitted the sale of commercial cannabis edibles. The association of legalizing cannabis edibles with unintentional pediatric poisonings is uncertain.ObjectiveTo evaluate changes in proportions of all-cause hospitalizations for poisoning due to cannabis in children during 3 legalization policy periods in Canada’s 4 most populous provinces (including 3.4 million children aged 0-9 years).Design, Setting, and ParticipantsThis repeated cross-sectional study included all hospitalizations in children aged 0 to 9 years in Ontario, Alberta, British Columbia, and Quebec between January 1, 2015, and September 30, 2021.ExposuresPrelegalization (January 2015 to September 2018); period 1, in which dried flower only was legalized in all provinces (October 2018 to December 2019); and period 2, in which edibles were legalized in 3 provinces (exposed provinces) and restricted in 1 province (control province) (January 2020 to September 2021).Main Outcomes and MeasuresThe primary outcome was the proportion of hospitalizations due to cannabis poisoning out of all-cause poisoning hospitalizations. Data analysis was performed using descriptive statistics and Poisson regression models.ResultsDuring the 7-year study period, there were 581 pediatric hospitalizations for cannabis poisoning (313 [53.9%] boys; 268 [46.1%] girls; mean [SD] age, 3.6 [2.5] years) and 4406 hospitalizations for all-cause poisonings. Of all-cause poisoning hospitalizations, the rate per 1000 due to cannabis poisoning before legalization was 57.42 in the exposed provinces and 38.50 in the control province. During period 1, the rate per 1000 poisoning hospitalizations increased to 149.71 in the exposed provinces (incidence rate ratio [IRR], 2.55; 95% CI, 1.88-3.46) and to 117.52 in the control province (IRR, 3.05; 95% CI, 1.82-5.11). During period 2, the rate per 1000 poisoning hospitalizations due to cannabis more than doubled to 318.04 in the exposed provinces (IRR, 2.16; 95% CI, 1.68-2.80) but remained similar at 137.93 in the control province (IRR, 1.18; 95% CI, 0.71-1.97).Conclusions and RelevanceThis cross-sectional study found that following cannabis legalization, provinces that permitted edible cannabis sales experienced much larger increases in hospitalizations for unintentional pediatric poisonings than the province that prohibited cannabis edibles. In provinces with legal edibles, approximately one-third of pediatric hospitalizations for poisonings were due to cannabis. These findings suggest that restricting the sale of legal commercial edibles may be key to preventing pediatric poisonings after recreational cannabis legalization.

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Winiger, Evan, Ming Ma und Ashley Brooks-Russell. „Novel Methods of Cannabis Use and Lower Sleep Duration Among High School Students“. Cannabis 5, Nr. 2 (11.07.2022): 66–73. http://dx.doi.org/10.26828/cannabis/2022.02.006.

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Background. The general use of cannabis in adolescence is associated with various sleep deficits. While traditional smoking remains the most common form of cannabis consumption amongst adolescents, novel methods of administration are becoming more popular and available due to legalization. The association of these novel methods of use with sleep in adolescence has yet to be studied and research is needed to inform public health initiatives. Methods. High school (9th-12th grade) students from the Healthy Kids Colorado Survey with current cannabis use (n= 4,637) reported on numerous demographic variables, method of cannabis use (flower, edibles, dabs, and vaporizers) and average sleep duration on weeknights. Logistic regression assessed the relationship between novel methods of use (edibles, dabs, and vaporizers) and sleep duration in comparison to cannabis flower. Results. Use of any edible, dab, or vaporizer product in the past 30-days was associated with being male and current tobacco use. Reporting a novel method of use as the most common mode of cannabis use was associated with current tobacco use and higher mothers’ education. Students who used any novel method products in the past 30 days or reported these products as the usual mode of cannabis use, were more likely to sleep 7 hours or fewer a night. Conclusions. Novel methods of cannabis administration such as edibles, dabs, and vaporizers are associated with getting less sleep than recommended (7 or less hours), in comparison to those who smoked flower. Sleep outcomes should be a focus of study for novel cannabis products amongst high school adolescents.

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M, Sandhya, und Saradha M. „Biochemical Characterisation of Selected Edible Nut Seeds“. International Journal Of Pharmaceutical And Bio-Medical Science 02, Nr. 11 (23.11.2022): 524–28. http://dx.doi.org/10.47191/ijpbms/v2-i11-09.

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The present study was focused to evaluate the phytochemical screening and biochemical estimation of ethanolic and aqueous extracts of edible nuts of Arachis hypogea, Anacardium occidentale, Prunus dulcis and Juglans regia. The phytochemical screening showed the presence of carbohydrate, protein, phenol and tannin, flavonoid, glycoside, steroid, alkaloid in all the studied nuts. The quantification of A. hypogeae, A. occidentale, P. dulcis and J. regia were performed to determine the total amount of carbohydrate, protein and phenol. The highest amount of Carbohydrate was present in A. occidentale (244.7 ± 6.3 mg GLC/g), The Protein content was highly present in J. regia (455.14 ± 3.7 mg BSA/g) and the highest amount of Phenol was present in P. dulcis (355.78 ± 7.2 mg GAE/g).

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KOCA ÇALIŞKAN, Ufuk, Ceylan AKA und Emrah BOR. „Melatonin in Edible and Non-Edible Plants“. Turkish Journal of Pharmaceutical Sciences 14, Nr. 1 (01.04.2017): 75–83. http://dx.doi.org/10.4274/tjps.33043.

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Oku, Hiromasa, Takahiro Uji, Yiting Zhang und Kumi Shibahara. „Edible fiducial marker made of edible retroreflector“. Computers & Graphics 77 (Dezember 2018): 156–65. http://dx.doi.org/10.1016/j.cag.2018.10.002.

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Mecca, Christyna E. „Edible Metrics“. American Biology Teacher 60, Nr. 5 (01.05.1998): 368. http://dx.doi.org/10.2307/4450497.

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Acikgoz, Funda. „Edible Flowers“. Journal of Experimental Agriculture International 17, Nr. 1 (10.01.2017): 1–5. http://dx.doi.org/10.9734/jeai/2017/34564.

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Klein, Shana, und Leonard Schmieding. „Edible Matters“. Southern California Quarterly 100, Nr. 2 (2018): 121–23. http://dx.doi.org/10.1525/scq.2018.100.2.121.

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Concordia, Charles. „Edible Plants“. Science 233, Nr. 4763 (August 1986): 510. http://dx.doi.org/10.1126/science.233.4763.510.d.

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Lord, Richard. „Edible Series“. American Biology Teacher 80, Nr. 9 (01.11.2018): 690–91. http://dx.doi.org/10.1525/abt.2018.80.9.690b.

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Meloen, R. H., W. D. O. Hamilton, J. I. Casal, K. Dalsgaard und J. P. M. Langeveld. „Edible vaccines“. Veterinary Quarterly 20, sup3 (Juni 1998): 92–95. http://dx.doi.org/10.1080/01652176.1998.9694980.

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R. Langridge, William H. „Edible Vaccines“. Scientific American 283, Nr. 3 (September 2000): 66–71. http://dx.doi.org/10.1038/scientificamerican0900-66.

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Jebb, Matthew. „EDIBLE BARRINGTONIAS“. Curtis's Botanical Magazine 9, Nr. 4 (November 1992): 164–72. http://dx.doi.org/10.1111/j.1467-8748.1992.tb00092.x.

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Langridge, William H. R. „Edible Vaccines“. Scientific American sp 16, Nr. 4 (Dezember 2006): 46–53. http://dx.doi.org/10.1038/scientificamerican1206-46sp.

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James, Bernard. „Edible Parts“. Callaloo 40, Nr. 3 (2017): 27–33. http://dx.doi.org/10.1353/cal.2017.0116.

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Jordan, Jennifer A. „Edible Sociology“. Contexts 7, Nr. 2 (Mai 2008): 72–73. http://dx.doi.org/10.1525/ctx.2008.7.2.72.

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Sargent, Marianne. „Edible art“. Nursery World 2016, Nr. 16 (08.08.2016): 14–15. http://dx.doi.org/10.12968/nuwa.2016.16.14.

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Wilk, Stephen R. „Edible Optics“. Optics and Photonics News 25, Nr. 12 (01.12.2014): 25. http://dx.doi.org/10.1364/opn.25.12.000025.

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KOMATSU, Hirone, Masahiro FUJITA, Eri TAKANE, Akito NOMURA, Kenjiro TADAKUMA, Masashi KONYO und Satoshi TADOKORO. „Edible Actuator“. Proceedings of JSME annual Conference on Robotics and Mechatronics (Robomec) 2017 (2017): 2A2—A05. http://dx.doi.org/10.1299/jsmermd.2017.2a2-a05.

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Patel, Prachi. „Edible Packaging“. ACS Central Science 5, Nr. 12 (18.12.2019): 1907–10. http://dx.doi.org/10.1021/acscentsci.9b01251.

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rííos, alicia. „Edible Hats“. Gastronomica 5, Nr. 1 (2005): 115–16. http://dx.doi.org/10.1525/gfc.2005.5.1.115.

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Boa, E. „Edible stinkhorns?“ Mycologist 2, Nr. 3 (Juli 1988): 107–8. http://dx.doi.org/10.1016/s0269-915x(88)80072-7.

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