Results 181 to 190 of about 67,468 (305)

Elimination of acrolein from cider by addition of sulphur dioxide

Journal of Chemical Technology &Biotechnology, Volume 101, Issue 6, Page 1254-1262, June 2026.
Abstract BACKGROUND Acrolein is a toxic substance that sometimes appears in ciders, imparting an unpleasant taste and odour, which spoils the beverage entirely. Based on the reaction between acrolein and sulphur dioxide to form adducts, some oenologists of the Basque Country and Navarre (Northern Spain) use sulphur dioxide to remove acrolein.
Enaitz de las Heras, Andoni Zuriarrain‐Ocio, Juan Zuriarrain, Oier Etxebeste, Iñaki Berregi   +4 more
wiley   +1 more source

Impact of spring rape varieties on protein extraction from press cake, emulsifying properties and antinutrient content

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4613-4622, June 2026.
Abstract BACKGROUND Rapeseed is the second most cultivated oilseed globally after soybean and a protein‐rich press cake is generated after liberation of the oil. However, its use in food applications is limited by high levels of anti‐nutrients such as glucosinolates and phytic acid. Although differences between botanical varieties are known, controlled
Cecilia Ahlström, Evangelia Papagianni, Eu Sheng Wang, Inger‐Cecilia Mayer Labba, Ann‐Sofie Sanberg, Emil Andersson, Johan Thuvander, Karolina Östbring   +7 more
wiley   +1 more source

Gas Chromatography‐Based Methods for Profiling Volatile Off‐Aroma Compounds in Grain Legumes: A Review

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi, K. G. Upul Kumarasinghe, Mauro Mocerino, Ranil Coorey   +3 more
wiley   +1 more source

Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications. [PDF]

J Food Sci
Ramakrishna TRB, Aspevik T, Vang B, Lian K, Jacobsen C, Shapaval V, Puntervoll P, Bjerga GEK.   +7 more
europepmc   +1 more source

Advancing Canning Quality in Common Beans: An Integrated Farm‐to‐Can Framework Combining Breeding, Processing, and Artificial Intelligence

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Common beans (Phaseolus vulgaris L.) are essential raw material for the canning industry. This article reviews recent advances in assessing canning quality and the integration of artificial intelligence (AI) into breeding methodologies aimed at developing genotypes with superior yield and canning‐quality traits.
Arash Ghaitaranpour, Biniam Kebede, Mohsen Yoosefzadeh‐Najafabadi   +2 more
wiley   +1 more source

Impact of Sonication Duration on Oil Yield, Phenolic and Flavonoid Contents, Antioxidant Capacity, Fatty Acid Profile, and Phenolic Composition of Bitter and Sweet Lupine (<i>Lupinus albus</i> L.) Seeds. [PDF]

Foods
Ibrahim MEE, Adır Dİ, Uslu N, Özcan MM, Al-Otaibi HH, Alandanoosi AI.   +5 more
europepmc   +1 more source

Indigenous Farmers' Knowledge and Perceptions of Bitter White Lupine (Lupinus albus L.) for Soil Health and Regenerative Agriculture in Ethiopia

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Bitter white lupine (BWL, Lupinus albus L.) is a protein‐rich, orphan legume in Ethiopia that improves soil health and supports regenerative agriculture. Smallholder farmers in Ethiopia's Amhara Region have long cultivated BWL, with unique traditional knowledge of its use.
Mulugeta Aytenew, Aregu Amsalu Aserse, Kristina Lindström, Melkamu Alemayehu, Enyew Adgo   +4 more
wiley   +1 more source

Metabolomic insights into formation and dynamic changes of taste in semi-dried Silver Carp (<i>Hypophthalmichthys molitrix</i>) throughout the drying process: key roles of metabolites derived from protein and nucleotide degradation. [PDF]

Food Chem X
Peng Y, Ouyang D, Tian M, Li Y, Li S, Wu J, Wang F, Liu Y, Li X.   +8 more
europepmc   +1 more source

Umbelliprenin in Food and Medicinal Plants: Phytochemical Occurrence, Biosynthesis, Analytical Approaches, and Biological Activities

Phytochemicals in Food and Medicine, Volume 1, Issue 2, June 2026.
This review provides an extensive and critical synthesis of current knowledge on umbelliprenin, integrating phytochemical, analytical, biological, ecological, and food science perspectives, and identifies priorities for future research. ABSTRACT Umbelliprenin (7‐farnesyloxycoumarin) is an oxyprenylated coumarin that has gained increasing attention in ...
Chiara Collevecchio, Lorenzo Marchetti, Francesco Epifano, Salvatore Genovese, Serena Fiorito   +4 more
wiley   +1 more source

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source