Results 151 to 160 of about 15,947 (264)
Advanced Sustainable Systems, Volume 10, Issue 6, June 2026.Global annual consumption of single‐use beverage cups exceeds 500 billion, with many of them bypassing circular‐economy pathways, highlighting the need to evaluate practical reusable alternatives. This study evaluates the environmental impacts of various beverage consumption scenarios, including refill‐on‐the‐go (RFG) tumblers washed either manually or
Samhita Ankareddy +4 more
wiley +1 more source
Journal of the American Oil Chemists' Society, Volume 103, Issue 6, Page 609-622, June 2026.Cerrado oil is richer in MUFA and antioxidant compounds, while Xingu oil shows higher SFA and enhanced oxidative stability, reinforcing the potential of pequi oil as a sustainable bioactive ingredient. ABSTRACT Pequi ( Caryocar brasiliense ) is a native fruit widely distributed in Brazilian biomes, specially in Cerrado, known for its high oil yield and
Dhayna O. Sobral +8 more
wiley +1 more source
Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. [PDF]
MoleculesBiney E, Wang M, Cheong KL.
europepmc +1 more source
Journal of Chemometrics, Volume 40, Issue 6, June 2026.ABSTRACT Near‐infrared (NIR) spectroscopy combined with ANOVA–simultaneous component analysis (ASCA) provides a powerful approach for investigating sourdough fermentation. Two complementary longitudinal experiments (repeated four times) were conducted to evaluate the influence of key design factors on sourdough development over a 28‐day refreshment ...
Mari van Wyk +2 more
wiley +1 more source
Genome-resolved tracking of <i>Penicillium commune</i> in a bakery facility highlights long-term environmental persistence. [PDF]
Front Fungal BiolFagerlund A +3 more
europepmc +1 more source
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
Evaluating Trans-Fatty Acids Labelling in Packaged Foods Sold in Brazil Before and After National Policy Changes. [PDF]
J Hum Nutr DietBarros BV +9 more
europepmc +1 more source
The Longevity of Hybrid Identity Family Businesses
Canadian Journal of Administrative Sciences / Revue Canadienne des Sciences de l'Administration, Volume 43, Issue 2, June 2026.ABSTRACT This paper examines family firms that have endured for more than 100 years, focusing on how their hybrid identities, combining the normative values of the family with the utilitarian goals of the business, contribute to their longevity. We address two research questions: How do family firms achieve longevity beyond 100 years? How do long‐lived
Börje Boers, Andrea Calabrò
wiley +1 more source
Bioprocessing of Grape Pomace for Value Added Ingredients with Utilization in Baked Products. [PDF]
FoodsZmuncilă A +6 more
europepmc +1 more source
eFood, Volume 7, Issue 3, June 2026.This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy +4 more
wiley +1 more source