Results 141 to 150 of about 17,588 (262)
Food Science &Nutrition, Volume 14, Issue 5, May 2026.The E‐tongue combined with sensory and chemical analysis effectively discriminated fresh milk and yoghurt based on processing parameters and formulations. Astringency emerged as the key predictor for quality control. ABSTRACT Flavor is a critical determinant of consumer acceptance for dairy products. However, objectively deconvoluting the contributions
Juan Huang +4 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.pH significantly affects the extraction efficiency of TPC TAC and the extracted anthocyanin components. pH 3 and pH 7 yield the highest extraction efficiency and antioxidant activity. Extracts at pH 7 are suitable as blue color additives for neutral pH foods and as good antioxidants for fat‐containing gummies.
Kha Duyen Nguyen +3 more
wiley +1 more source
カキ ヒラタネナシ ト ソノ エダガワリ ワセ 3ヒンシュ ノ カジツ ノ ハツイク ナラビニ ダツジュウ トクセイ ノ ヒカク [PDF]
, 1993 【緒言】わが国にはカキの在来品種が数多くあり，それらの果実の成熟期は9月上旬(極早生品種)から12月上旬(極晩生品種)にまでおよぶ.一般に，モモやブドウなどのように二重S字曲線を描いて肥大する種類の果実では，果実の肥大速度が緩慢となる，いわゆる成長第Ⅱ期の期間が早生品種ほど短かいことが知られているが， カキ果実についてはこれまでのところあまり詳しく調査されていない。また，カキの場合，無核品種にも第Ⅱ期が認められることから,果実発育における成長第Ⅱ期の生理的な意義についても興味が持たれるところである ...
平 智, 渡部 俊三, 阿部 健二
core +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.This study presents the circular valorization pathway from spent millet flour (SMF) generation during traditional pito beverage processing to its incorporation into composite wheat bread. The workflow is presented in four sequential stages: (1) By‐product recovery: SMF is collected from pito residues, oven‐dried at 60°C, milled, and sieved to 250 μm ...
Afia Sakyiwaa Amponsah +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Antennaria dioica (L.) Gaertn. is a perennial herb from the tribe Gnaphalieae of the Asteraceae family. In‐depth phytochemical profiling and in vitro antioxidant and enzyme inhibition assessment of methanol‐aqueous extract from the A. dioica aerial parts were integrated with molecular docking study.
Dimitrina Zheleva‐Dimitrova +7 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Food‐grade processing of Pastinaca sativa (parsnip) converts a nutrient‐rich plant matrix (dietary fiber, fructans, phenolics) through washing/slicing/enzymatic treatment and ingredient preparation into functional food ingredients, including fiber concentrates, antioxidant‐rich fractions, and parsnip powders/extracts.
Somanjana Khatua +7 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.This study employs untargeted metabolomics to investigate how processing methods (green, yellow, and black) reshape the phytochemical profile and bioactivities of hawk tea (Litsea coreana). The results reveal that the degree of fermentation drives a metabolic reprogramming from monomeric flavanols to complex polymeric pigments, with green hawk tea ...
Jie Li +6 more
wiley +1 more source
Physicochemical characterization and phenolic compound content of flour from blended juice residues
Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4331-4340, May 2026.Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa +4 more
wiley +1 more source
Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between
Molecular Nutrition &Food Research, Volume 70, Issue 9, 13 May 2026.This review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms.
Marcela de Sá Barreto da Cunha +5 more
wiley +1 more source