Results 181 to 190 of about 834,376 (241)

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley   +1 more source

Molecular Evolution and Expression Analysis of the ADH Gene Family in Apple Bud Mutants. [PDF]

Biology (Basel)
Ye S, Shao M, Chu M, Chen B, Mao J.
europepmc   +1 more source

Agricultural By‐Products as Secondary Risk Matrices: Hazard Occurrence, Contaminant Fate, Mitigation Strategies, and Regulatory Considerations in Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Agricultural by‐products are increasingly valorized as food ingredients within circular food systems. However, their safety cannot be directly inferred from their corresponding primary commodities. Moreover, agricultural by‐products serve as secondary risk matrices by acting as reservoirs or accumulation points for microbiological hazards ...
Vinothini Boopathi, Jaehyeon Kwon, Jiwoo Jung, Su Been Park, Soyoung Gwon, Hyang Sook Chun, Hyun‐Gyun Yuk   +6 more
wiley   +1 more source

Biomimetic Design of Biopolymer‐Based Water‐Resistant Food Packaging Materials

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT With the growing demand for sustainable and eco‐friendly food packaging, biopolymer‐based materials are emerging as promising candidates due to their recyclability, biodegradability, and food safety. However, in practical applications dealing with high moisture content or perishable foods, their lack of water resistance poses a significant ...
Ajahar Khan, Zohreh Riahi, Ruchir Priyadarshi, Jong‐Whan Rhim   +3 more
wiley   +1 more source

Upcycling waste apples into platform chemicals: pilot-scale production of lactic and succinic acids. [PDF]

Biotechnol Biofuels Bioprod
Portugal Rios da Costa Pereira L, Schneider R, Olszewska-Widdrat A, Sturm B, Kaetzl K.   +4 more
europepmc   +1 more source

Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Latife Betul Gul, Abdullah Akgun, Osman Gul   +2 more
wiley   +1 more source

Damage-Safety Trade-Offs in the Transition of Apple Harvesting Methods: Impacts of Mechanized and Intelligent Harvesting on Fresh-Market Quality and Food Safety. [PDF]

Foods
Li Y, Liu H, Li J, Wang P, Liu L, Yang X.   +5 more
europepmc   +1 more source

Intermittent Drying With Heated Air and Microwaves of Dragon Fruit Foams Formulated With Different Protein Sources

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study aimed to investigate red dragon fruit powder production by foam mat drying, combining a simplex centroid mixture design for foam formulation with intermittent convective drying and intermittent microwave drying. Albumin, pea protein, and soy protein were evaluated as alternative foaming agents to whey protein, and optimization was ...
Matheus de Souza Cruz, Amanda Aparecida De Lima Santos, Gabriela Fonsêca Leal, Jhenifer Cristina Carvalho Santos, Guilherme Mathias Lopes, Leandro Levate Macedo, Irineu Petri Júnior, Jefferson Luiz Gomes Corrêa   +7 more
wiley   +1 more source

Microencapsulated Spent Coffee Grounds Extracts Inhibit Enzymatic Browning In Vitro and In Silico. [PDF]

Foods
Sibisi NM, Vhangani LN, Getachew AT, Jacobsen C, Molelekoa TBJ.   +4 more
europepmc   +1 more source

The Mutable Original: How Chinese Counterfeits Become Nigerian Originals in African Markets

American Anthropologist, Volume 128, Issue 3, Page 581-594, September 2026.
ABSTRACT Affordable Chinese copies of Western brands are ubiquitous in African markets. Despite democratizing consumer access, these goods appear to cement hegemonic value hierarchies that rank Chinese or local products as inferior to Western goods.
Jing Jing Liu
wiley   +1 more source