Results 161 to 170 of about 13,033 (248)

Valorisation of jackfruit seed flour in extrusion and bakery products: a review. [PDF]

Food Sci Biotechnol
Mohammed S, Dubey PK, Mishra AA, Rahman S.   +3 more
europepmc   +1 more source

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

Peptide-Rich Yeast Fractions from Brewer's Spent Yeast: A Scalable Fractionation Approach and Their Functional Application in Bakery Products. [PDF]

Foods
Brassesco ME, Paupério A, Pereira CD, Ferreira JP, Pintado M.   +4 more
europepmc   +1 more source

Essential Oil Oleogels—Part II: Oleogels Containing Vanilla (Vanilla planifolia) Essential Oil

European Journal of Lipid Science and Technology, Volume 128, Issue 8, August 2026.
Vanilla essential oil‐containing oleogels reduced oil leakage while forming a weak gel‐like structure that partially stabilized liquid oils. The oleogels exhibited a soft, cohesive network suitable for semisolid food applications such as spreads and fillings.
Buket Aydeniz‐Guneser, Seda Kucuk
wiley   +1 more source

Comparative Study of Oxygen Vacancy Engineering in NiMn Electrocatalysts via H2O2 and NaBH4 Treatments for Paired 5‐Hydroxymethylfurfural Oxidation and Hydrogen Production

Electrochemical Science Advances, Volume 6, Issue 4, August 2026.
ABSTRACT Hydrogen is widely recognized as a carbon‐free energy carrier, yet its large‐scale production still faces sustainability challenges due to the high energy demand of conventional water electrolysis. The sluggish kinetics and high potential requirement of the oxygen evolution reaction significantly limit overall efficiency.
Nadia Mumtazah, Muhammad Fahmi Hakim, Nurfadlih Syahlani, Slamet, Mohammad Nasikin, Haslinda Zabiri, Muhammad Ibadurrohman   +6 more
wiley   +1 more source

Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review. [PDF]

Foods
Ahanchi M, Sugianto EC, Chau A, Khoddami A.   +3 more
europepmc   +1 more source

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source

Brassica oleracea var italica and Their By-Products as Source of Bioactive Compounds and Food Applications in Bakery Products. [PDF]

Foods
Quizhpe J, Ayuso P, Rosell MLÁ, Peñalver R, Nieto G.   +4 more
europepmc   +1 more source

From Fish Waste to Stable Omega‐3 Bioactive Lipids: Encapsulation Strategies and a Conceptual Framework for Antioxidant and Antimicrobial Functional Food Fortification

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Fish waste is valorized into omega‐3‐rich bioactive lipids (EPA and DHA), followed by stabilization through advanced encapsulation technologies to prevent oxidation and improve storage stability. Encapsulation protects polyunsaturated fatty acids from oxidation, improves storage stability, enables controlled gastrointestinal release, and enhances ...
Abebe Desalegn, Habtamu Admassu, Gadissa Mosisa, Gebeyehu Ayele, Molla Abeje, Tanaji Kudre   +5 more
wiley   +1 more source

Effects of derivatization coupled with GC-FID analysis of cholesterol in some bakery products. [PDF]

Heliyon
Islam MA, Chun J.
europepmc   +1 more source