Results 161 to 170 of about 113,253 (296)

Enhancing functional and nutritional properties of wheat-based bakery products using microbial lipases. [PDF]

Food Chem X
Goswami H, Bishoyi AK, Sanghvi G.
europepmc   +1 more source

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

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, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +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

Maltol-Incorporated Acetylated Cassava Starch Films for Shelf-Life-Extension Packaging of Bakery Products. [PDF]

Polymers (Basel), 2022
Promhuad K, Bumbudsanpharoke N, Wadaugsorn K, Sonchaeng U, Harnkarnsujarit N.   +4 more
europepmc   +1 more source

Global Import Demand for Value-Added Wheat Products [PDF]

International Relations/Trade,
Dooley, Frank J., Krause, Joyce Hall, Wilson, William W.   +2 more
core   +1 more source

Effect of packing conditions on the acrylamide content in black ripe olives

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4635-4642, June 2026.
Abstract BACKGROUND Black ripe olives are considered a ‘low‐acid canned food’ and must be sterilized in order to be safe. Acrylamide, a potential carcinogen, is formed in black olives during the thermal treatment. It is known that the formation of acrylamide is dependent on the pH of the olive flesh. The purpose of this study was designed to assess the
Mercedes Brenes‐Álvarez, Eduardo Medina, Concepción Romero   +2 more
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

Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market. [PDF]

Foods, 2022
Gasparre N, Pasqualone A, Mefleh M, Boukid F.   +3 more
europepmc   +1 more source

Taxing Sweets: Sweetener Input Tax or Final Consumption Tax? [PDF]

In order to reduce obesity and associated costs, policymakers are considering various policies, including taxes, to change consumers’ high-calorie consumption habits. We investigate two tax policies aimed at reducing added sweetener consumption.
Beghin, John C., Jensen, Helen H., Miao, Zhen   +2 more
core  

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source