Results 131 to 140 of about 15,947 (264)

Performance, Body Development, and Diarrhoea Incidence in Sannen Goat Kids Fed Milk Replacer Supplemented With Bakery Yeast. [PDF]

Vet Med Sci
Nasrollahi SM, Ashkvari A, Jamali-Fallah A.   +2 more
europepmc   +1 more source

Steviol Glycosides (E960) From Stevia rebaudiana: Technological Innovations, Safety Assessment, Regulatory Aspects and Their Role in Sustainable Food Systems

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Steviol Glycosides (E960) from Stevia rebaudiana: Technological Innovations, Safety Assessment, Regulatory Aspects and their Role in Sustainable Food Systems. ABSTRACT Stevia (Stevia rebaudiana Bertoni) is a small perennial herb widely recognized as a natural sweetener.
Aswin Sakthivel Manoharan, Ramesh Kumar Selvan   +1 more
wiley   +1 more source

Identification and determination of synthetic colors in fine bakery wares (cakes) sold in Riyadh City, Saudi Arabia: a comparative study of the specifications set by the Gulf standardization organization and the European Union. [PDF]

Front Nutr
Al Fayez MM, Alyousef KI, Al Tamran BI, Abu-Khalil FN, Alruways FH, Almubayedh SK.   +5 more
europepmc   +1 more source

From Green Extraction to Gut Bioaccessibility: Synergistic Potential of Ginkgo biloba, Astragalus membranaceus, and Salvia miltiorrhiza Phytochemicals for Functional Food Applications

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study optimized green extraction of a synergistic tri‐herbal blend of Ginkgo biloba, Astragalus membranaceus, and Salvia miltiorrhiza. The 1:1:2 blend showed the highest TPC synergy, with probe ultrasound giving maximal phenolic recovery. The extract, rich in rosmarinic acid, chlorogenic acid, and catechin, exhibited antioxidant, antimicrobial ...
Mohamed Ibrahim Younis, Yahia Ibrahim Sallam, Khaled Fahmy Mahmoud, Rawaa H. Tlay, M. Ali Aboudzadeh, Tarek Gamal Abedelmaksoud   +5 more
wiley   +1 more source

<i>Alternaria</i> Mycotoxins in the Hemp (<i>Cannabis sativa</i> L.) Food Chain. [PDF]

Toxins (Basel)
Bertuzzi T, Schiavi L, Siboni F, Battaglia R, Giorni P, Capuccinello DI, Montanari M.   +6 more
europepmc   +1 more source

Effects of Composition and Baking Temperature on the Properties of Low‐Protein Cookies

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This work focused on fabricating low‐protein cookies (LPCs) from low‐protein steamed bun flour via baking and elucidating the influence of both formulation variables and baking temperature on their physicochemical properties through single‐factor analysis.
Cuiping Shi, Ye Zi, Zhenfeng Liu, Wei Cai, Jian Zhong   +4 more
wiley   +1 more source

Exploration of the chemical composition and physical properties of dried bakery products from six different processing plants in the United States. [PDF]

Transl Anim Sci
Koulicoff LA, Rivera J, Siliveru K, Aldrich CG, Pezzali JG.   +4 more
europepmc   +1 more source

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

Increasing the Acceptability of Insect‐Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez, Andrea M. Liceaga   +1 more
wiley   +1 more source

Environmental Evaluation in Bakery and Brewing Sectors in a Circular Economy Context. [PDF]

Foods
Drăgan I, Korbel E, Petit G, Aissani L, Jury V.   +4 more
europepmc   +1 more source