Results 51 to 60 of about 4,278 (221)

Bioactive compounds in insects—Composition, extraction, functionality, food applications, and safety concerns

Food Biomacromolecules, EarlyView.
This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

ACCEPTABILITY AND PALATABILITY OF SABA  PEELS ( Musa acuminata x balbisiana) AS A  PLANT-BASED MEAT SUBSTITUTE

, 2023
This study investigated the acceptability and palatability of Saba Peels ( Musa acuminate x balbisiana) as a plant-based meat substitute along phytochemical, food safety (E. coli and Salmonella Detection Tests), Food Quality (Spoilage Investigation), and Palatability Testing in terms of Appearance, Aroma, Taste, and Texture ...
Nardito Jr. Mediana, Erika Czarina Jamisola, Angelica Dagñalan, Janice Jeniebre, Félipe Suarez, Kendrick Lagadia   +5 more
openaire   +1 more source

Nutrient composition and heavy metal accumulation in water hyacinth [Eichhornia crassipes (Mart.) Solms] and water lettuce (Pistia stratiotes L.) from the Dande River, Nepal: Implications for use as alternative feed resources

JSFA reports, EarlyView.
Abstract Background The proliferation of invasive aquatic macrophytes poses a significant ecological challenge globally, while many tropical regions face chronic shortages of affordable livestock feed. This study addresses this dual problem by assessing two invasive species, water hyacinth (Eichhornia crassipes) and water lettuce (Pistia stratiotes ...
Anish Balchhaudi, Aanchal Shrestha, Akash Adhikari, Sujan Adhikari, Abhishek Adhikari, Rabin Acharya   +5 more
wiley   +1 more source

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Palatability and physical properties of potassium-binding resin RDX7675: comparison with sodium polystyrene sulfonate

Drug Design, Development and Therapy, 2017
Vanessa Zann,1 John McDermott,1 Jeffrey W Jacobs,2 James P Davidson,2 Fangling Lin,2 Paul Korner,2 Robert C Blanks,2 David P Rosenbaum2 1Quotient Clinical, Nottingham, UK; 2Ardelyx Inc., Fremont, CA, USA Background: Hyperkalemia is a potentially life ...
Zann V, McDermott J, Jacobs JW, Davidson JP, Lin F, Korner P, Blanks RC, Rosenbaum DP   +7 more
doaj  

The Effects of Enhancement Strategies of Beef Flanks on Composition and Consumer Palatability Characteristics

Meat and Muscle Biology, 2019
Beef rectus abdominis muscles (n = 100; 20/treatment) were assigned randomly to 1 of 5 treatments: untreated control (Control, No Treatment; CNT), vacuum tumbled control without marinade (Tumbled Control, No Treatment; TCNT), vacuum tumbled with marinade
Andrea J. Garmyn, J. Chance Brooks, Markus F. Miller, Nicholas C. Hardcastle, Sean J. Morrow   +4 more
doaj   +2 more sources

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source

Using facial reaction analysis and machine learning to objectively assess the taste of medicines in children.

PLOS Digital Health
For orally administered drugs, palatability is key in ensuring patient acceptability and treatment compliance. Therefore, understanding children's taste sensitivity and preferences can support formulators in making paediatric medicines more acceptable ...
Rabia Aziza, Elisa Alessandrini, Clare Matthews, Sejal R Ranmal, Ziyu Zhou, Elin Haf Davies, Catherine Tuleu   +6 more
doaj   +1 more source

Effects of different essential oils on the acceptability and palatability of cereal-based baits for laboratory mice

Pesticidi i fitomedicina, 2013
The aim of our study was to investigate the possibility of application of essential oils as additives in cereal-based rodenticide baits, at rates which prevent mould development and are applicable in humane medicine. Also, the purpose of these oils would be to extend the utility value of baits and reduce the use of antifungal ingredients ...
Jokić, Goran, Vukša, Marina, Djedović, Suzana, Stojnić, Bojan, Kataranovski, Dragan, Šćepović, Tanja   +5 more
openaire   +3 more sources