Results 111 to 120 of about 7,608 (190)

Optimizing dietary exposure and health risk assessment of polycyclic aromatic hydrocarbon based on bioaccessibility: A case study of Beijing, China

Ecotoxicology and Environmental Safety
Dietary intake is a major pathway of human exposure to polycyclic aromatic hydrocarbons (PAHs), linking environmental contamination to food-chain transfer and health risks. However, conventional dietary exposure assessments often neglect bioaccessibility
Yixi Tan, Zhangwei Wu, Siqi Xing, Zhengjiang Lin, Xuepeng Wang, Yunhe Guo, Yanxin Yu   +6 more
doaj   +1 more source

Encapsulation and Functional Activity of Lactobacillus reuteri Strains: Advances, Challenges, and Perspectives

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Over the past decade, probiotics have gone from been special health supplements to widely incorporated components in many foods and nutrition products. This has led to more careful checks of their safety, viability, and functional performance under realistic processing and consumption conditions.
León‐Espinosa Erika Berenice, Barrios‐Francisco Rigoberto, Colin‐Molina Abraham, Martínez‐Palma Nikte Yoliztli, Rentería‐Ortega Minerva   +4 more
wiley   +1 more source

Effects of Whey Protein Concentrate on the Bioaccessibility and Microstructure of 5-Methyltetrahydrocalcium Folate in Simulated Digestive Environment in Vitro

Shipin gongye ke-ji
Bioaccessibility is a prerequisite for 5-methyltetrahydrocalcium folate (5-MTHF) to perform their health functions and is susceptible to the influence of food components. Through in vitro simulated digestion, the effects of whey protein concentrate (WPC)
Yusong ZHANG, Weiran CUI, Zhenyue TANG, Hongyu BAI, Meili SHAO   +4 more
doaj   +1 more source

High‐Protein Hydrogels Composed of Pea–Collagen Protein and κ‐Carrageenan for the Dysphagia Diet

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT In this study, pea–collagen proteins and κ‐carrageenan were used to create hydrogels with high protein content (20%–27.5%) for dysphagia diets by varying the collagen concentration (7.5%–15%). The effects of collagen concentrations on physical, rheological, and textural properties; microstructure; suitability for a dysphagia diet; and the ...
Deimantė Dagytė, Ieva Bartkuvienė, Milda Keršienė, Sigita Jeznienė, Evren Gölge, Viktorija Eisinaitė, Daiva Leskauskaitė   +6 more
wiley   +1 more source

Developing Indigenous Plant‐Enriched Yogurt to Enhance Iron Solubility—A Collaboration With Senegalese Women Farmers

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT This study utilized collaborations with Senegalese women farmers to investigate the impact of lactic acid bacteria (LAB) fermentation of sorghum, baobab, and milk on nutritional and sensory qualities for plant‐enriched yogurt. Using a simplex lattice mixture design, five samples of varying weight ratios of sorghum/baobab (17.5/32.5–47.5/2.5, w.
Chidimma Ifeh, Edwin Allan, Aliou Ndiaye, Mary P. Miles, Wan‐Yuan Kuo   +4 more
wiley   +1 more source

Evaluation of the Effect of Food and Formulation on the Pharmacokinetics of the SHP2 Inhibitor Migoprotafib Within a Phase I Study in Cancer Patients

Clinical and Translational Science, Volume 19, Issue 3, March 2026.
ABSTRACT Migoprotafib is a potent and selective inhibitor of Src homology‐2 domain‐containing phosphatase 2 (SHP2) under investigation in Phase I (PhI) trials both as monotherapy and in combination with multiple therapies for patients with metastatic solid tumors.
Julia Suchomel, Christine M. Bowman, Po‐Chang Chiang, Mallika Dhawan, Jennifer Eng‐Wong, Paloma Hauser, Ryan Johnson, Ariel R. Muliadi, Swathi Pisupati, Vidya Ramakrishnan, Leonie Wagner, Sandhya V. Mandlekar   +11 more
wiley   +1 more source

Hesperidin Encapsulation for Food, Pharmaceutical, and Chemical Industries: A Bibliometric Review

Journal of Food Process Engineering, Volume 49, Issue 3, March 2026.
The encapsulation of hesperidin in solid matrices is an excellent strategy for overcoming pharmacokinetic limitations while maintaining its antioxidant, antidiabetic, anti‐inflammatory, and neuroprotective properties. This study highlights the multidisciplinary scope of the research as well as the versatility of encapsulated hesperidin in the ...
Thais Fernanda de Marco, Luana Bettanin, Jaqueline Scapinello, Alexandre Tadeu Paulino   +3 more
wiley   +1 more source

Separating Myths From Facts About Bread and Health

Nutrition Bulletin, Volume 51, Issue 1, Page 148-158, March 2026.
ABSTRACT White bread remains a staple food in many countries and global consumption continues to increase. However, there is an increasingly contentious debate, carried out particularly in social media and the popular press, about the adverse effects on health of factory‐produced sliced white bread as opposed to the whole grain breads made with ...
Peter R. Shewry, Alison Lovegrove, Edward J. M. Joy, Lucia Segovia de la Revilla, Gary Frost, Fred Brouns   +5 more
wiley   +1 more source

The Future of Food Processing—A Food Science and Technology Perspective. Proceedings of a Roundtable Event

Nutrition Bulletin, Volume 51, Issue 1, Page 127-147, March 2026.
ABSTRACT Rising interest in the links between processed food consumption and poor health outcomes often overlooks the perspectives of those working in food technology and innovation. To address this, a virtual roundtable was held in October 2024 to provide a setting for a technical discussion among those working in food processing, technology and ...
Stacey Lockyer, Ciarán Forde, Michael Adams, Cathrina Edwards, Timothy Foster, Stephen French, Caroline Millman, Keshavan Niranjan, Yrjö Roos, Anthony Warner, Gleb Yakubov, Christine Williams   +11 more
wiley   +1 more source

Influence of dietary fiber type and concentration on pesticide residue bioaccessibility in natural products consumed with emulsified foods. [PDF]

Food Chem X
Li F, Xing B, McClements DJ, Zhang R.
europepmc   +1 more source