Results 101 to 110 of about 92,614 (315)

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Research Progress on Shrimp Allergens and Allergenicity Reduction Methods

Foods
Shrimp are highly favored by consumers for their delicious taste and rich nutritional value. However, reports of allergic reactions caused by shrimp and its derivatives have been increasing, significantly impacting consumer health and posing a growing ...
Bingjie Chen, Hui He, Xiao Wang, Songheng Wu, Qiankun Wang, Jinglin Zhang, Yongjin Qiao, Hongru Liu   +7 more
doaj   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat

Foods
The plant-based meat alternative (PBMA) market and consumer base on the island of Ireland (IOI) has grown rapidly in recent years. Therefore, this study compared the changes in PBMAs available on the IOI over time and the nutritional profiles of PBMAs ...
Leona Lindberg, Jayne V. Woodside, Hannah Fitzgerald, Niamh Campbell, Hannah Vogan, Ciara Kelly, Mehrnoush Robinson, Anne P. Nugent   +7 more
doaj   +1 more source

Resveratrol Ameliorates Allergic Rhinitis by Activating SIRT1 to Disrupt the Mitochondrial ROS‐Inflammation Vicious Cycle

Flavour and Fragrance Journal, EarlyView.
This study demonstrates that resveratrol alleviates allergic rhinitis by activating SIRT1, thereby disrupting the mitochondrial ROS‐inflammatory cycle, improving mitochondrial function, promoting anti‐inflammatory M2 macrophage polarisation, and reducing epithelial oxidative damage.
Xinyu Zhou, Yi Yue, Wenwen Qi, Wenqing Zhu, Xinran Liu, Rongcui Sui, Xuanchen Zhou   +6 more
wiley   +1 more source

Inflammatory Factors in Allergic Rhinitis: A 20‐Year Bibliometric Mapping and Emerging Trends

Flavour and Fragrance Journal, EarlyView.
This figure illustrates the bibliometric process and results of research on inflammatory factors of allergic rhinitis from 2004 to 2024 including data screening, global distribution, collaborative networks and the evolution of research hotspots. ABSTRACT Allergic rhinitis (AR) is driven by a network of inflammatory mediators released by mast cells ...
Shanshan Jing, Fengying Zhang, Qiqi Liu
wiley   +1 more source

The Pattern of Sensitisation to Inhalant Allergens in Omani Patients with Asthma, Allergic Rhinitis and Rhinoconjunctivitis

Sultan Qaboos University Medical Journal, 2008
Objective: Identification of relevant allergens that are prevalent in each environment which may have diagnostic and therapeutic implications in allergic diseases.
Salem H Al-Tamemi, Azza N Al-Shidhani, Rashid K Al-Abri, Balaji Jothi, Omar A Al-Rawas, Bazdawi M Al-Riyami   +5 more
doaj  

Effects of high‐moisture extrusion processing on reducing anti‐nutritional factors and allergenicity in plant‐based materials—A mini review

Food Biomacromolecules, EarlyView.
Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan, Yuzhu Mao, Juan Du   +2 more
wiley   +1 more source

Investigation of Halal Status and Permitted Industrial Utilization of Carmine Dye in Iran [PDF]

Journal of Food Quality and Hazards Control
Background: The limited arable land for producing animal and plant-based foods has compelled governments to explore foods and additives from uncommon sources such as insects.
M. Moslemi, H. Rastegar, L. Khaghani, N. Shahbazpour, A. Abedi   +4 more
doaj  

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Food Biomacromolecules, EarlyView.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye, Blessing Rachael Adeyeye   +1 more
wiley   +1 more source