Results 161 to 170 of about 21,297 (296)

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Antioxidant and Cytotoxic Properties of Piper spp. Volatile Oils That Inhibit Pathogenic Microorganisms

Flavour and Fragrance Journal, Volume 41, Issue 4, Page 935-942, July 2026.
The samples were fungicidal against Candida, with MICs ranging from 62.5 to 250 μg/mL, and fungistatic against Penicillium adametzii, Aspergillus flavus and A. niger, with MICs of 1000 μg/mL. The volatile oils of Piper aduncum and Piper marginatum reduced the viability of MDA‐MB231 cells.
Midiã R. Oliveira, Ely D. Alfaia Neto, Carlos Eduardo C. Alves, Renata Galvão de Azevedo, Alice F. Gomes, Flávia Juliana Reis de Sousa, Juan Campos de Oliveira, Larissa Raquel S. Maciel, Gemilson S. Pontes, Ari F. Hidalgo, Antonia Q. L. Souza, Rita C. Saraiva Nunomura   +11 more
wiley   +1 more source

A Holistic Approach to Enhancing Bakery Products' Quality and Health Benefits with Saffron Petals-A Review. [PDF]

Foods
Gheorghiu DA, Tudoreanu L, Gaceu L, Peticilă A, Tăpăloagă D, Hădărugă N, Neacșu A.   +6 more
europepmc   +1 more source

Cake Box Bakery and Singer Products

, 1995
Photograph of Cake Box Bakery and Singer Products, Ada, OK. Photo by C. R.
Cowen, C. R.
core  

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

Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications. [PDF]

Foods
Atudorei O, Atudorei D, Codină GG.
europepmc   +1 more source

The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products. [PDF]

Foods, 2022
Lebert L, Buche F, Sorin A, Aussenac T.
europepmc   +1 more source

Using of white food lupin products in technology of functional bakery products

, 2013
The expediency and the possibility of using protein plant raw material in technology of functional bakery products have been proven. The results of studying white food lupine products influence on nutritional and biological value of bakery products have ...
Bondar, Natalia, Tyshchenko (Usatiuk), Olena, Dotsenko, Viktor, Pavliuchenko, Elena, Arsenieva, Larisa, Sharan, Larisa   +5 more
core  

Avoiding Corporate Greenwashing? Sustainability Silence Narratives in the Agri‐Food Industry

Business Ethics, the Environment &Responsibility, Volume 35, Issue 3, Page 1361-1376, July 2026.
ABSTRACT The aim of this article is to shed more light on the reasons underlying companies' under‐communication or lack of communication to stakeholders about sustainability achievements in the agri‐food sector. A qualitative study based on 34 semi‐structured interviews with respondents from this sector shows the predominance of a rationale of ...
Olivier Boiral, Marie‐Christine Brotherton, David Talbot, Laurence Guillaumie   +3 more
wiley   +1 more source

Valorization of Olive Milling By-Products: Development and Application of an Antioxidant-Enriched Leavening Powder for Bakery Products. [PDF]

Foods
Spizzirri UG, Esposito L, Restuccia D, Crupi P, Fosco D, Desideri G, Vescovo D, Clodoveo ML, Martuscelli M, Aiello F.   +9 more
europepmc   +1 more source