Results 181 to 190 of about 813,019 (233)
Food Biomacromolecules, Volume 3, Issue 3, Page 499-514, September 2026.Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam +7 more
wiley +1 more source
Food Biomacromolecules, Volume 3, Issue 3, Page 515-531, September 2026.Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li +7 more
wiley +1 more source
A1 beta-casein milk protein and other environmental pre-disposing factors for type 1 diabetes. [PDF]
Nutr Diabetes, 2017 Chia JSJ +6 more
europepmc +1 more source
Food Biomacromolecules, Volume 3, Issue 3, Page 554-583, September 2026.Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye +1 more
wiley +1 more source
Production of Cow's Milk Free from Beta-Casein A1 and Its Application in the Manufacturing of Specialized Foods for Early Infant Nutrition. [PDF]
Foods, 2017 Duarte-Vázquez MÁ +4 more
europepmc +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Systematic comparison of dairy cream cheese, commercial non‐dairy cheese, and plant‐based prototypes (P1–P3). The optimized formulation (P3) exhibited a compact microstructure (SEM), reduced beany off‐flavors (PCA), balanced taste attributes, and improved overall acceptability approaching commercial dairy standards.
Hiran Janpeng +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Gochujang, a traditional Korean fermented food, reduced lipid accumulation and inflammatory responses in HK‐2 cells and attenuated kidney injury‐related changes in high‐fat diet‐induced obese mice. These effects were accompanied by modulation of the gut microbiota, supporting the potential renoprotective effects of Gochujang despite its high salt ...
So‐Min Oh +4 more
wiley +1 more source
A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Plant proteins in dairy alternatives. ABSTRACT The increasing global demand for sustainable and health‐promoting foods has positioned plant‐based proteins as key components in the development of dairy alternatives. This review critically examines plant protein sources: legumes, cereals, pseudocereals, oilseeds, and nuts not merely by composition, but ...
Boutheina Ben Akacha +9 more
wiley +1 more source
Effects of milk containing only A2 beta casein versus milk containing both A1 and A2 beta casein proteins on gastrointestinal physiology, symptoms of discomfort, and cognitive behavior of people with self-reported intolerance to traditional cows' milk. [PDF]
Nutr J, 2016 Jianqin S +5 more
europepmc +1 more source