Results 241 to 250 of about 614,273 (365)

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

open access: yesFood Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain   +6 more
wiley   +1 more source

Brain-wide pleiotropy investigation of alcohol drinking and tobacco smoking behaviors. [PDF]

open access: yesTransl Psychiatry
Deiana G   +5 more
europepmc   +1 more source

Adolescent Alcohol Usage in Vermont State: A Review of Underage Drinking and its Associations with Suicidality

open access: green, 2019
Cecilia Idman-Rait   +5 more
openalex   +1 more source

Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies

open access: yesFood Frontiers, EarlyView.
Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad   +6 more
wiley   +1 more source

Mechanism of Alfalfa in Enhancing Goose Egg Yolk Flavor: An Analysis Based on Metabolomics and Quantitative Lipidomics

open access: yesFood Frontiers, EarlyView.
ABSTRACT Organic egg production requires daily provision of coarse feed, fresh or dried forage, and silage to poultry. This study employed flavoromics, metabolomics, and quantitative lipidomics to investigate the effects of replacing 0% (CK), 10% (T10), and 20% (T20) of the basal diet of laying geese with alfalfa (Medicago sativa L.) on the sensory ...
Baochao Bai   +9 more
wiley   +1 more source

Does Reducing Drinking in Patients with Unhealthy Alcohol Use Improve Pain Interference, Use of Other Substances, and Psychiatric Symptoms?

open access: green, 2020
Ellen C. Caniglia   +15 more
openalex   +2 more sources

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

open access: yesFood Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma   +2 more
wiley   +1 more source

Home - About - Disclaimer - Privacy