Results 111 to 120 of about 26,779 (211)

How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents

Cereal Chemistry, Volume 103, Issue 3, Page 253-266, May/June 2026.
ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley   +1 more source

Radio frequency-assisted hot air drying of pacific white shrimp (Litopenaeus vannamei): drying kinetics, product quality and composition evaluation

CyTA - Journal of Food
The influence of radio frequency-assisted hot air drying (RFHAD) on the drying kinetics, product quality and composition of Pacific white shrimp was evaluated and compared with radio frequency drying (RFD) and hot air drying (HAD).
Xiao-Ting Xuan, Ning Yu, Tian Ding, Hai-Tao Shang, Yan Cui, Xu-Dong Lin, Lin Zhu   +6 more
doaj   +1 more source

Major Components of Epicuticular Wax From Fruit of the Canadian Prairies: Saskatoon Berry (Amelanchier alnifolia), Canadian Dwarf Sour Cherry (Prunus × kerrasis), Haskap (Lonicera caerulea), and Red Twinberry (Lonicera utahensis)

European Journal of Lipid Science and Technology, Volume 128, Issue 5, May 2026.
Composition of chloroform extractable surface wax from fruit was determined by GC and GC/MS. The major components of Saskatoon berry wax were nonacosan‐10‐ol and nonacosane. Canadian sour cherry wax was enriched in the pentacyclic triterpenoids and haskap in nonacosan‐10‐ol and nonacosan‐5,10,‐diol. Red twinberry wax contained triterpenoids.
Daniel Hupka, Haixia Zhang, Mark A. Smith   +2 more
wiley   +1 more source

GC × GC‐TOF MS and Sensory Profiling of Aroma Compounds in Magnolia Species: Effects of Processing Methods on Volatile Retention in M. wufengensis

Flavour and Fragrance Journal, Volume 41, Issue 3, Page 487-503, May 2026.
The first comparative analysis of Magnolia scents reveals that M. wufengensis is characterised by a high aldehyde content, exhibiting a fresh, sweet, and fruity fragrance profile. Furthermore, freeze‐drying preserves 6.7 times more 2‐nonenal compared to shade‐drying, highlighting its superior efficacy in retaining key volatile compounds.
Xiaole Wang, Zhonghua Du, Lei Xu, Junjie Hu, Tao Xiong, Chiqing Chen, Lichun Ye, Zhaohua Shi   +7 more
wiley   +1 more source

Integrative Insights Into Bioactive Peptides in Milk Fermented With Autochthonous and Commercial Cultures Using High‐Throughput Peptidomics and Machine Learning

Food Frontiers, Volume 7, Issue 3, May 2026.
This article highlights the crucial role of starter culture selection in shaping the peptide profile of fermented dairy drinks. Using high‐throughput peptidome profiling, the study demonstrates that different starter cultures yield distinct quantities and types of bioactive peptides, with excessive microbial combinations potentially reducing peptide ...
Martina Banić, Ana Butorac, Katarina Butorac, Blaženka Kos, Andreja Leboš Pavunc, Jagoda Šušković, Jasna Novak   +6 more
wiley   +1 more source

Dynamic Characterization of Antioxidant-Related, Non-Volatile, and Volatile Metabolite Profiles of Cherry Tomato During Ripening

Antioxidants
Cherry tomato is a notable dietary source of metabolites associated with antioxidant functions. However, how ripening reshapes primary, specialized, and volatile metabolites remains incompletely resolved. Green-ripe and red-ripe fruits were comparatively
Zhimiao Li, Sihui Guan, Rongqing Wang, Meiying Ruan, Qingjing Ye, Zhuping Yao, Chenxu Liu, Hongjian Wan, Guozhi Zhou, Yuan Cheng   +9 more
doaj   +1 more source

Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Herbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Farhang Hameed Awlqadr, Syamand Ahmed Qadir, Ammar B. Altemimi, Rawaa H. Tlay, Mohammed N. Saeed, Othman Abdulrahman Mohammed, Tarek Gamal Abedelmaksoud   +6 more
wiley   +1 more source

Comprehensive Flavor Profiling of Dairy Products Using Electronic Tongue: Discrimination Based on Processing Parameters and Formulations

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The E‐tongue combined with sensory and chemical analysis effectively discriminated fresh milk and yoghurt based on processing parameters and formulations. Astringency emerged as the key predictor for quality control. ABSTRACT Flavor is a critical determinant of consumer acceptance for dairy products. However, objectively deconvoluting the contributions
Juan Huang, Jing‐wei Zhong, Li‐guang Jiang, Yan‐yan Huang, Dong‐mei Liu   +4 more
wiley   +1 more source

Formation of different flavor characteristics of raw- and boiled-dried oysters

Food Chemistry: X
The release of flavor compounds in dried oysters, particularly umami amino acids, is highly dependent on the proteolytic degradation efficiency of specific targeted proteins, which is critically influenced by processing techniques.
Duanquan Lin, Yu-Lei Chen, Wei-Sen Huo, Jing-Yi Wang, Ling-Jing Zhang, Jia-Yin Huang, Le-Chang Sun   +6 more
doaj   +1 more source

Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi‐Objective Optimization for Nutritional Enhancement

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study presents the circular valorization pathway from spent millet flour (SMF) generation during traditional pito beverage processing to its incorporation into composite wheat bread. The workflow is presented in four sequential stages: (1) By‐product recovery: SMF is collected from pito residues, oven‐dried at 60°C, milled, and sieved to 250 μm ...
Afia Sakyiwaa Amponsah, Gladys Kyere, Kwadwo Boateng Prempeh, Kwadwo Adinkrah‐Appiah   +3 more
wiley   +1 more source