Results 211 to 220 of about 50,192 (314)

The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread. [PDF]

Foods
Akshorayeva G, Ospankulova G, Gökmen V, Kamanova S, Murat L, Shaimenova B, Aitmukhanbetov D, Tazhina S, Kakimov M.   +8 more
europepmc   +1 more source

Solid‐State Fermentation of Legumes: Multi‐Scale Structural Modifications to Unlock Techno‐Functional Properties

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Legumes are increasingly used as functional ingredients in plant‐based foods. However, their compact endogenous structure restricts techno‐functional properties. Conventional fractionation methods that isolate proteins further impair these properties and generate co‐products.
Deepak Subramani, Nicholas Horlacher, Alice Marciniak, Maria G. Corradini, Iris J. Joye, Biniam Kebede   +5 more
wiley   +1 more source

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties. [PDF]

Food Sci Nutr
Masino F, Lo Faro E, Riggio A, Gammaitoni M, Santunione G, Licciardello F, Antonelli A, Montevecchi G.   +7 more
europepmc   +1 more source

Towards a National Food Pulse Strategy: The role of public policy in unlocking the potential of pulses in England's agri‐food system

Annals of Applied Biology, Volume 189, Issue 3, November 2026.
English food pulse production is constrained by interconnected barriers, including limited farmer know‐how and processing infrastructure, a lack of direct policy support and fragmented research capacity, alongside weak consumer demand. Matrix analysis of academic literature, policy documents and 13 expert interviews synthesised the current policy ...
Lucy Michaels, Rosanne Maguire, David Barling   +2 more
wiley   +1 more source

Artificial intelligence in bread making: Applications in quality control, formulation and sensory prediction. [PDF]

Food Chem X
Marimuthu Murugesan, Prakash Pandurangan, Anitha Murugesan, Halan Senthilkumar, Krishnamurthy K Hegde, Sheela Thangaraj, Meivelu Moovendhan.   +6 more
europepmc   +1 more source

The Accuracy of Equity Analysts’ Earnings Per Share Forecasts of Agribusinesses and Sugar‐Using Firms

Agricultural Economics, Volume 57, Issue 6, November 2026.
ABSTRACT This study evaluates equity analysts’ earnings forecasts, comparing United States (U.S.) sugar‐using firms (SUF), and a selected group of agribusinesses (AGB). Aspects of U.S. sugar policy, reinitiated in 1982, help to ensure a reliable and predictable domestic supply of SUF's primary ingredient, sugar. U.S.
Carlos O. Trejo‐Pech, Karen L. DeLong, Robert Johansson   +2 more
wiley   +1 more source

A multi-city outbreak of Salmonella Enteritidis infections linked to bakery products, Republic of Korea. [PDF]

Osong Public Health Res Perspect
Kim DS, Seo SY, Kim DH, Woo YH, Lee D, Yang SJ, Kim J, Shin E, Jung B, Lee E, Lee MJ, Park YJ.   +11 more
europepmc   +1 more source

Dietary Soybean vs. Palm Oils Differ in Effects on Liver Fat in Adults With MAFLD: A 16‐Week, Double‐Masked, Randomized Controlled Trial

Diabetes, Obesity and Metabolism, Volume 28, Issue 11, Page 10648-10663, November 2026.
ABSTRACT Background Dietary linoleic acid (LA)‐rich oils reduce liver fat in healthy adults who are not otherwise undergoing weight loss strategies. Effects on the liver fat in adults with fatty liver disease are unknown. Objective The objective of this randomized double‐masked controlled trial was to compare the effects of a dietary soybean oil (SO ...
Martha A. Belury, Rachel M. Cole, Ai Ni, Arunark Kolipaka, Manjunathan Nanjappa, Kristin Thompson, Ali Kalhori, Stephan Zarich, Rolando E. Choriego, Rafael Jimenez‐Flores, Na Li   +10 more
wiley   +1 more source

Spirulina as a Multifunctional Ingredient: Challenges, Opportunities, Composition, Techno-Functional Properties, and Food Applications. [PDF]

Compr Rev Food Sci Food Saf
Yurdagul Y, Ozturk OK.
europepmc   +1 more source

Access to Finance and Innovation in the Canadian Food Processing

Agribusiness, Volume 42, Issue 4, Page 2101-2116, Autumn 2026.
ABSTRACT Innovation is a presumed channel through which finance affects productivity, yet there is limited research testing the relationship between finance and innovation in the food manufacturing sector. The purpose of the paper is to explore the determinants (e.g., financing, R&D, firm size, expenditure on innovation) of the adoption of innovation ...
Getu Hailu, Deepananda Herath
wiley   +1 more source