Results 181 to 190 of about 15,947 (264)

Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High‐Pressure Homogenization Treatments

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Flavor profiles of untreated pea protein isolate (light green, solid line) compared to High Pressure Homogenization (HPH) treated (dark blue, dash‐dot line) and High Hydrostatic Pressure (HHP) treated pea protein isolates (dark green, dashed line). Samples were described as mainly pea‐like/bean‐like, flour‐like/cereal‐like, bitter, fatty, and sour ...
Lea Friedrich, Christina Hopf, Laura Scheuer, Pauline Fauquet, Gina Zeh   +4 more
wiley   +1 more source

Patterns of flavored e-cigarette use at the time of quitting smoking: comparison between American young adults (18-24 years old) and older adults (> 24 years old). [PDF]

Harm Reduct J
Farsalinos K, Russell C, Polosa R, Poulas K, Lagoumintzis G, Barbouni A.   +5 more
europepmc   +1 more source

Freeze‐Drying Chlorella vulgaris by Using Aquafaba, Deactivated Yeast, Inulin and Maltodextrin

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study investigates the freeze‐drying efficiency of Chlorella vulgaris cultivated in a photobioreactor, utilizing novel and traditional carrier agents including aquafaba, deactivated yeast, inulin, and maltodextrin. The findings highlight the comparative effects of these matrices on the structural integrity and physical properties of the microalgae
Faruk Tamtürk, Başak Gürbüz, Sevim Dalabasmaz, Yaşar Durmaz, Nevzat Konar, Ömer Said Toker, Atefeh Karimidastjerd   +6 more
wiley   +1 more source

The prevalence and co-occurrence of emulsifiers, thickeners and stabilizers in food products on the Norwegian market. [PDF]

Food Nutr Res
Trømborg ÅS, Vik JO, Carlsen MH, Carlsen H.   +3 more
europepmc   +1 more source

Biopolymer‐Based Food Packaging: Functional Properties, Enhancement Strategies, and Future Perspectives

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Biopolymer‐based food packaging offers a sustainable alternative to conventional petroleum‐derived plastics. Functional enhancement through nanocomposites, active packaging systems, and polymer modification significantly improves barrier performance, mechanical strength, and food preservation.
Songul Bayrak, Mehmet Akif Omeroglu
wiley   +1 more source

Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten‐Free Pizza

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
A new method of producing pregelatinized flours (AF) was developed, using a Shear Heat Milling Machine (SHMM). SHMM diminishes or even eliminates crystallinity, achieving pregelatinization. AF was incorporated into a GF pizza dough in 0%, 10%, and 20%, where it increases the viscosity and manageability of GF doughs.
Ana Ligia Vargas, Reimi Sato, Hiroko Yano, Tomonori Koda, Akihiro Nishioka, Tetsuya Araki   +5 more
wiley   +1 more source

Monthly basket costs for healthy and sustainable diets in Italian provinces: A seasonal dataset by demographic profile (2021-2024). [PDF]

Data Brief
Yang H, Benedetti I, Marchetti S.
europepmc   +1 more source

From Waste to Functional Snack: Drying Kinetics, Neural Network Modeling, and Utilization of Tomato Pomace in Cracker Formulation

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study explores a zero‐waste circular economy approach by utilizing industrial tomato pomace as a functional ingredient in cracker production. To prepare the raw material, the drying kinetics of tomato pomace were thoroughly investigated using convective oven drying (50°C–70°C) and microwave drying (240–400 W).
Tolga Kağan Tepe, Fadime Begüm Tepe
wiley   +1 more source

Nutritional, antioxidant, and sensory properties of Ziziphus spina-christi fruit powder and its application in bakery products. [PDF]

Sci Rep
Hassan NAA, Elkhouly AW, Ali MIK.
europepmc   +1 more source