Results 81 to 90 of about 297 (178)

Synergistic Effects of Microwave and Osmotic Dehydration on Food Processing: A Comprehensive Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT The combination of osmotic dehydration (OD) and microwave radiation (MW), referred to as microwave‐assisted osmotic dehydration (MWOD), has emerged as a promising hybrid strategy for optimizing food processing by enhancing mass transfer and preserving bioactive compounds.
Amanda Aparecida de Lima Santos, Jhenifer Cristina Carvalho Santos, Gabriela Fonsêca Leal, Matheus de Souza Cruz, Guilherme Mathias Lopes, Natália de Oliveira Souza, Jefferson Luiz Gomes Corrêa   +6 more
wiley   +1 more source

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Efecto de astringentes en la resistencia al cizallamiento de resinas compuestas en dentina: estudio in vitro [PDF]

, 2014
54 p.Introducción: Las resinas compuestas, usadas principalmente por sus propiedades físicomecánicas y estética, tienen la necesidad de un campo clínico seco, ya que una de las principales causas de fracaso es la contaminación del sustrato dentario por ...
Bravo Cavicchioli, Daniel (Prof. Guía), Garrido Guerrero, Cristian   +1 more
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Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, Volume 2, Issue 2, June 2026.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

An Experimental and Educational Framework for Nonenzymatic Polyphenol Conversion: Bridging Molecular Food Science and Materials Technology through Organic Chemistry

ChemFoodChem, Volume 2, Issue 2, June 2026.
Gallic acid serves as an ideal bridge between fundamental sciences and gastronomy, as its presence as a plant polyphenol moiety. Its symmetrical, multifunctional phenolic structure makes it a perfect educational building block for linking organic chemistry both to food science and material design.
Antonio Radesco, Matteo Spagnuolo, Maria Calasso, Danilo Vona, Maria De Angelis   +4 more
wiley   +1 more source

Ethnomedicinal Properties and Technological Challenges of Pomegranate Fruit as a Value‐Added Product

eFood, Volume 7, Issue 3, June 2026.
This review aims to provide a comprehensive review of pomegranate (Punica granatum) as a nourishing powerhouse, focusing on its remarkable nutritional conformation, bioactive composites, and substantial health assistance. This emphasizes the adaptableness and developing demand in the functional food market, as it discovers the potential solicitations ...
Muhammad Tayyab Arshad, Farhang Hameed Awlqadr, Sammra Maqsood, Hatem A. Al‐Aoh, Md. Sakhawot Hossain, Ali Ikram   +5 more
wiley   +1 more source

Essais de caractérisation de la typicité des vins de la Moyenne Vallée de la Loire : lien avec les itinéraires techniques

, 2006
Diplôme : Licence ProfessionnelleL'objectif de l'étude sur l'essai de caractérisation des vins de la Moyenne Vallée de la Loire est de traiter le lien entre les itinéraires techniques et données sensorielles.
Georgeon-Chartier, Carole
core   +1 more source

Nano‐Engineered Yogurt as a Functional Delivery Platform: From Encapsulation Technologies to Personalized Nutrition

eFood, Volume 7, Issue 3, June 2026.
Graphical abstract showing nanoencapsulation‐based yogurt fortification, highlighting nanocarrier incorporation, improved storage stability, enhanced bioaccessibility, targeted gastrointestinal release, nutrient absorption, and gut microbiota modulation.
Farhang Hameed Awlqadr, Mohammed N. Saeed, Ammar B. Altemimi, Ahmad F. Hama Sdiq, Othman Abdulrahman Mohammed, Sonia Morya, Syamand Ahmed Qadir, Tablo H. Salih, Khaled Arab   +8 more
wiley   +1 more source

Biološki aktivne tvari vrsta roda Plantago L.

, 2004
Plantago L. is a polymorfic genus of Plantaginaceae family which comprises 265 species and has cosmopolitan distribution. Medicinally, Plantago species are astringents, demulcents, emollients, expectorants, diuretics, antibacterials and antivirals ...
Jurišić Grubešić, Renata, Vladimir-Knežević, Sanda   +1 more
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About the influence of different astringents on setting behaviour of dental impressions [PDF]

, 2013
Eine qualitativ mangelhafte Abformung der Präparation stellt – besonders im Bereich der Präparationsgrenze – ein signifikantes Problem bei der Herstellung von Zahnersatz dar. Mängel der Abformung im Bereich der Präparationsgrenze können u.a.
Schreiber, Thomas
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