Results 121 to 130 of about 424 (200)

Plant‐Derived Byproducts for Probiotic Encapsulation: A Composition–Microstructure–Function Review

Food Frontiers, Volume 7, Issue 5, September 2026.
Plant‐derived byproducts may function as matrix‐active probiotic carriers, but interpretation requires matched comparators, matrix descriptors, and stress‐specific evaluation. ABSTRACT Probiotic delivery in foods is limited by viability losses during processing, storage, and gastrointestinal (GI) transit.
Khadijat Oladayo Ganiyu, Jian Zhao
wiley   +1 more source

Integrated pretreatment and fermentation strategies for L‐lactic acid production from brewers' spent grain using native Streptococcus infantarius and Bacillus coagulans

Journal of Chemical Technology &Biotechnology, Volume 101, Issue 9, Page 1869-1876, September 2026.
Abstract BACKGROUND Brewers' spent grain (BSG) is an abundant lignocellulosic byproduct of the brewing industry with strong potential as a renewable substrate for biotechnological production of lactic acid (LA). This study evaluated integrated pretreatment, enzymatic hydrolysis, and fermentation strategies to enable efficient production of optically ...
Mónica Olvera, Carmen G. Hernández‐Valencia, Carmina Montiel, Agata Olszewska‐Widdrat, Joachim Venus, Miquel Gimeno   +5 more
wiley   +1 more source

Turmeric essential oil‐loaded wheat starch cryogels as superabsorbent pads for active packaging of fish fillets

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7300-7314, September 2026.
Abstract BACKGROUND This study aimed to create a cryogel with water‐absorbing and antioxidant properties. Wheat starch (10%, w/v) was used to produce cryogels, which were then incorporated with turmeric essential oil (TEO) at two concentrations: 20% and 30% (w/w of starch).
Elder Pacheco da Cruz, Laura Martins Fonseca, Cristina Jansen, Rosane Lopes Crizel, Gabriel Lucas Pail, Camila de Oliveira Pacheco, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze   +7 more
wiley   +1 more source

Molecular Mechanisms of Food Bioactive Constituents in the Management of Obesity and Hypertension: A Critical Review

Phytochemicals in Food and Medicine, Volume 1, Issue 3, September 2026.
Obesity and hypertension co‐exist and share molecular mechanisms in terms of dietary therapy, modulated by food bioactive constituents. ABSTRACT Obesity and hypertension are among the most pressing global public health challenges. They frequently co‐exist, with obesity‐related hypertension accounting for an estimated 75% of the hypertension burden ...
Samuel Oluwasegun Maccarthy, Emmanuel Anyachukwu Irondi, Abdulazeez Olamilekan Elemosho, Emmanuel Oladipo Ajani   +3 more
wiley   +1 more source

Disulfide engineering of the FANCM–MHF complex reveals constraints on crosslink design in symmetric oligomers

Protein Science, Volume 35, Issue 9, September 2026.
Abstract The Fanconi anemia complementation group M protein (FANCM)–MHF complex is required for branched DNA recognition in the Fanconi anemia pathway, but structural analysis of the intact complex has been hindered by dissociation of FANCM from the FANCM‐associated histone fold (MHF) heterotetramer under crystallization conditions.
Sho Ito, Tatsuya Nishino
wiley   +1 more source

Genetic analyses of leaf traits in an interspecific Zoysia japonica × Zoysia matrella F2 population

The Plant Genome, Volume 19, Issue 3, September 2026.
Abstract Zoysiagrass (Zoysia spp.) is an important warm‐season turfgrass cultivated across tropical, subtropical, and temperate regions of the world. The genus is characterized by the presence of salt‐secreting glands on the adaxial leaf surface, which contribute to its high salt tolerance.
Shreena Pradhan, Thomas H. Pendergast IV, John J. Spiekerman, John H. Lagergren, Daniel A. Jacobson, Katrien M. Devos   +5 more
wiley   +1 more source

Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao, Belay Tilahun Tadesse, Christian Solem   +2 more
wiley   +1 more source

The molecular regulation of axillary bud fate determination and outgrowth into branch crown in strawberry involves BRC1

New Phytologist, Volume 251, Issue 5, Page 3021-3038, September 2026.
Proposed regulatory model for the axillary bud (AXB) fate determination of outgrowth into stolon and branch crown (BC) in strawberry. Summary In strawberry, the axillary bud (AXB) can produce either an elongated stem called stolon giving a daughter‐plant (asexual reproduction) or an inflorescence‐bearing branch crown (BC; sexual reproduction).
Marie Alonso, Pierre Prévost, Aline Potier, Pascal GP Martin, Yves Caraglio, Michael Nicolas, Michel Hernould, Christophe Rothan, Béatrice Denoyes, Amèlia Gaston   +9 more
wiley   +1 more source

Attitudes and behaviours of consumers towards plant‐based yoghurt alternatives: a cross‐cultural study

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6326-6336, 30 August 2026.
Abstract BACKGROUND Increased awareness of sustainable food production and vegan, vegetarian and flexitarian diets are driving the growth in dairy substitutes, particularly plant‐based yoghurts. To understand consumer perception or mind‐set and facilitate adoption of plant‐based yoghurt products, a multi‐phase study using both qualitative and ...
Mitali K Gupta, Jeremy J Cottrell, Damir D Torrico, Melindee Hastie, Sally L Gras, Frank R Dunshea, Jing Lei   +6 more
wiley   +1 more source

UTILISATION DIGESTIVE DES ACIDES GRAS [PDF]

Annales de Biologie Animale Biochimie Biophysique, 1971
openaire   +2 more sources