Results 161 to 170 of about 11,966 (219)
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT The current trend of individualized food items (nutrient content and flavor) can be particularly valuable to support people's health and well‐being in isolated environments where access to fresh foods and diverse nutrition is difficult. At the same time, bioactive compounds and micronutrients can be employed to countermeasure any health ...
Svenja Schmidt +4 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Entomophagy is increasingly recognized as a sustainable alternative to conventional protein sources due to its low environmental impact. However, ensuring its safety requires careful evaluation of chemical contaminants of food safety concern.
Marta Esgalhado +9 more
wiley +1 more source
Natural Pigments and Cyclodextrins: Overview on a Synergistic Approach to Encapsulation
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT The growing demand for natural dyes in the food industry has stimulated research into strategies aimed at improving their stability, solubility, and bioavailability. This review examines the synergistic use of cyclodextrins (CDs) as encapsulating agents for natural pigments, highlighting their ability to form inclusion complexes that protect ...
Chiara Pippolini +3 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Agricultural by‐products are increasingly valorized as food ingredients within circular food systems. However, their safety cannot be directly inferred from their corresponding primary commodities. Moreover, agricultural by‐products serve as secondary risk matrices by acting as reservoirs or accumulation points for microbiological hazards ...
Vinothini Boopathi +6 more
wiley +1 more source
Cranberry Pomace Valorization: Composition, Extraction, Bioactivity, and Food Applications
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Cranberry pomace, the principal solid residue generated during cranberry processing, is increasingly recognized as a compositionally valuable coproduct rather than a waste material. This is particularly relevant in North America, where cranberry production is concentrated in the United States and Canada, the two leading producing countries ...
Ali Ali Redha, Tuba Esatbeyoglu
wiley +1 more source
Journal of Food Science, Volume 91, Issue 9, September 2026.ABSTRACT Spray drying is widely employed to produce stable fruit powders and may facilitate the utilization of highly perishable raw materials rich in bioactive compounds. However, processing conditions, carrier selection, and feed preparation are critical factors governing powder quality, bioactive compound stability, and gastrointestinal release ...
Jhenifer Cristina Carvalho Santos +7 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 9, September 2026.ABSTRACT Cocoa bean shells (CBSs), a by‐product of cocoa processing, are an underutilized source of bioactive polyphenols with strong potential for functional food applications. Although several studies and reviews have investigated polyphenol extraction techniques, gaps remain in consolidating findings, optimizing extraction conditions, and ...
Joy Chinenye Mba +4 more
wiley +1 more source
From Composition to Function: Defining Functional Equivalence in Plant‐Based Meat Analogs
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Akila Srinivasagam Ramasamy Venkateswaran +1 more
wiley +1 more source
Chromium and Cobalt in Used Leather Items: A Danish Market Survey
Contact Dermatitis, Volume 95, Issue 3, Page 328-333, September 2026.Used leather items from the Danish second‐hand market frequently release chromium(VI) and, in some cases, cobalt. Some items exceed current EU limits, highlighting a persistent but underrecognised source of exposure in the circular economy that may contribute to ongoing contact allergy despite existing regulations.
Mikkel Bak Jensen +6 more
wiley +1 more source
Journal of Food Process Engineering, Volume 49, Issue 9, September 2026.Inulin‐based microencapsulation markedly improved anthocyanin stability against light and room‐temperature storage, enabling longer‐lasting functional foods and nutraceuticals. The technology supports the development of stable drink mixes, yogurts, baked goods, and supplements with sustained color, antioxidant activity, enhanced gut‐health benefits ...
Damith Costa, H. P. Vasantha Rupasinghe
wiley +1 more source