Results 231 to 240 of about 113,253 (296)

Investigation of Potential Risks in Bio‐Based Food Contact Materials (FCMs) From Microbial Exploitation of Agricultural Wastes: Case Studies of Bacterial Cellulose and Nisin

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT In the context of the circular economy and the increasing demand for safe and sustainable packaging, this work addresses the safety assessment of food contact materials (FCMs) derived from agro‐industrial by‐products. Despite growing interest in these bio‐based materials, the literature still lacks a structured safety‐assessment framework able
Marianna Ciccone, Emmanouil Tsochatzis, Joel Armando Njieukam, Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Francesca Patrignani   +6 more
wiley   +1 more source

Effects of Sodium Reduction on the Physicochemical Characteristics of Pretzel Bites

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Excessive sodium intake is a global health concern that is largely driven by processed foods. This study evaluated the effects of sodium chloride (NaCl) reduction on the physicochemical properties of pretzel bites. Samples were formulated with five NaCl levels (T1 [0% reduction], T2 [15.91% reduction], T3 [29.28% reduction], T4 [40.53 ...
Reichell P. Cruz Cabrera, Pablo Torres Aguilar, Oguz Kaan Ozturk, Naiman Khan, Florin Dolcos, Damir D. Torrico   +5 more
wiley   +1 more source

Crustacean and Mollusc Shell Proteins: Origin, Structure, and Functionality

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Crustacean and molluscan processing as seafood generates a significant amount of shell waste annually, owing to the dense, mineral‐rich composition of the exoskeleton. Although valorization efforts have mostly focused on chitin and chitosan, the protein fraction remains underutilized despite its prominent nutritional, functional, and sensory ...
Tharuka Wijesekara, Idaresit Ekaette
wiley   +1 more source

From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products. [PDF]

Foods, 2019
Peris M, Rubio-Arraez S, Castelló ML, Ortolá MD.   +3 more
europepmc   +1 more source

The Risk of Mycotoxin Contamination and Delay Harvesting on Quality and Technological Parameters of Spring Cereals

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT This study aimed to assess the risk of mycotoxin contamination and delayed harvesting on the quality and technological parameters of spring oats and triticale. Seventy‐two grain samples were collected at three stages from four randomized field replots.
Yuliia Kochiieru, Audronė Mankevičienė, Akvilė Jonavičienė, Lauksmė Merkevičiūtė‐Venslovė, Eimantas Venslovas, Roma Semaškienė, Jūratė Ramanauskienė, Karolina Lavrukaitė, Mykola Kochiieru, Jurgita Cesevičienė   +9 more
wiley   +1 more source

Lily Transcription Factors LlPLATZ1 and LlMYB4 Orchestrate the Homeostasis of Heat Stress Responses via Antagonistic Regulation of LlHSF24

Plant Biotechnology Journal, Volume 24, Issue 5, Page 3407-3425, May 2026.
ABSTRACT Heat stress significantly damages crop yield and quality. PLATZ (PLANT A/T‐RICH SEQUENCE‐AND ZINC‐BINDING PROTEIN) transcription factors play pivotal roles in plant growth, development, and environmental stress responses. While the functions of PLATZ members in response to drought and salt stress are well characterised, their roles in heat ...
Xue Gong, Jun Xiang, Ziwei Liao, Tian Zhang, Liping Ding, Qianqian Fang, Nianjun Teng, Ze Wu   +7 more
wiley   +1 more source

Safety of acute exposure to the food additive glycerol (E 422) from beverages

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract The European Commission requested EFSA to assess the acute exposure to glycerol (E 422) from slush ice drinks and de‐alcoholised wine. The acute exposure assessment was conducted on a single‑consumption‑event basis considering the reported use levels and analytical data of glycerol in slush ice drinks and the proposed maximum level of 50,000 ...
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Dominique Turk, Matthew Wright, Consuelo Civitella, Petra Gergelova, Alessandra Tosato, Ana Maria Rincon   +22 more
wiley   +1 more source

MERCHANDISING OF BAKERY PRODUCTS

Vestnik Permskogo nacional’nogo issledovatel’skogo politehničeskogo universiteta. Social’no-èkonomičeskie nauki, 2018
openaire   +1 more source