Results 181 to 190 of about 112,280 (305)

Sweet corn cob as a functional ingredient in bakery products. [PDF]

Food Chem X, 2022
Lau T, Clayton T, Harbourne N, Rodriguez-Garcia J, Oruna-Concha MJ.   +4 more
europepmc   +1 more source

Plant‐Based Biopolymer Composites for Smart and Sustainable Food Packaging: Global Insights, Recent Advances, and Future Research Directions

Food Frontiers, Volume 7, Issue 2, March 2026.
Plant‐based biopolymer composites are promising eco‐friendly solutions for sustainable food packaging. This review explores their development, functionalization, and challenges, highlighting advancements in barrier properties, antimicrobial activity, and UV protection.
Muhammad Bilal, Maratab Ali, Faryal Shaukat, Samee Ullah, Muhammad Arslan, Zhihua Li, Zou Xiaobo, Maryam Wahab, Yemin Guo, Xia Sun, Zienab F. R. Ahmed   +10 more
wiley   +1 more source

Exploring the Effects of Plant-Based Ingredients and Phytochemicals on the Formation of Advanced Glycation End Products in Bakery Products: A Systematic Review. [PDF]

Food Sci Nutr
Turan-Demirci B, Gonen-Colak B, Buyuktuncer Z.   +2 more
europepmc   +1 more source

Multi-Target Detection of Nuts and Peanuts as Hidden Allergens in Bakery Products through Bottom-Up Proteomics and High-Resolution Mass Spectrometry. [PDF]

Foods, 2023
Luparelli A, Losito I, De Angelis E, Pilolli R, Monaci L.   +4 more
europepmc   +1 more source

Differential Safety and Lipid Control Efficacy of β‐1,3/1,6‐Glucan Oligosaccharides and Polysaccharides Derived From Ophiocordyceps dipterigena BCC 2073 in Healthy Volunteers

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This randomized, blinded, placebo‐controlled trial uncovers the novel findings that daily supplementation with 2000 mg of β‐1,3/1,6‐glucan oligosaccharides or polysaccharides for 12 weeks is safe in healthy individuals. The oligosaccharides demonstrated superior lipid‐lowering efficacy with fewer adverse events than the polysaccharides.
Numphung Rungraung, Niramol Muangpracha, Pakkapong Phucharoenrak, Wai Prathumpai, Dunyaporn Trachootham   +4 more
wiley   +1 more source

Authenticity in bakery products: Detection of pistachio fraud using NGS metabarcoding. [PDF]

Food Chem (Oxf)
Rammouz S, Reichstein A, Riehle J, Ferner A, Fischer M, Schäfers C.   +5 more
europepmc   +1 more source

Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products. [PDF]

Plants (Basel), 2021
Milla PG, Peñalver R, Nieto G.
europepmc   +1 more source

Impact of Iron (II) Chloride Treatment on the Physical and Metabolic Changes in Mungbean Sprouts

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
FeCl2 treatment darkened the seed coat color of mungbean sprouts without significantly affecting physical traits compared with the control (CK). In contrast, isoflavone aglycone contents were markedly increased, particularly in the seed coat and cotyledon.
Aerin Park, Byeong Cheol Kim, Sung Don Lim, Sung Hoon Park, Jungmin Ha   +4 more
wiley   +1 more source

Insight into Bioactive Compounds and Antioxidant Activity of Bakery Products Fortified with Fruit Pomace. [PDF]

Foods
Mandache MB, Vijan LE, Cosmulescu S.
europepmc   +1 more source

Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study evaluates the effects of blending teff with maize and potato flours and varying fermentation time on injera quality. The optimal formulation (70% teff, 15% maize, 15% potato) with 72 h fermentation improved nutritional value, fiber content, and sensory and microbial quality, providing a cost‐effective alternative to 100% teff injera ...
Yengus Lake Cherinet, Mesfin Wogayehu Tenagasahw, Birhanu Ayitegeb Ambaw, Aynadis Molla Asemu, Wendu Hilemichael Hilemeskel, Behailu Bisenebit Mossie, Zenamarkos Bantie Sendekie   +6 more
wiley   +1 more source