Results 51 to 60 of about 1,044 (135)

Instrumental and Sensory Texture Characterization of Plant‐Based Salmon Sashimi Analogs Formulated With Konjac Glucomannan and Agar

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT While plant‐based analogs for cooked seafood are increasingly common, replicating the soft, moist, and oily texture of raw salmon sashimi remains challenging. This study developed a plant‐based salmon sashimi analog structured with hydrocolloid‐oil gels (konjac glucomannan, agar, and palm oil).
Hwabin Jung, Jungmin Oh
wiley   +1 more source

Development, Characterization, and Stability of Burgers With Partial or Total Replacement of Beef by Vegetable Ingredients

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT This study evaluated the partial or total replacement of beef (0%, 25%, 50%, 75%, and 100%) with plant‐based ingredients (risotto rice, textured soy protein, and cassava starch) in burgers, combined with the incorporation of freeze‐dried açaí pulp as an antioxidant and natural colorant, and sesame oil as a substitute for beef fat.
Sheyla Maria Barreto Amaral, Silmara de Fátima Silva Cavalcante, Janevane Silva de Castro, Luiz Alves Bitu, Felipe Sousa da Silva, Mairlane Silva de Alencar, Adriano Lincoln Albuquerque Mattos, Ana Erbênia Pereira Mendes, Paulo Henrique Machado de Sousa, Elisabeth Mary Cunha da Silva   +9 more
wiley   +1 more source

Use of industrial hemp byproducts in ruminants: a review of the nutritional profile, animal response, constraints, and global regulatory environment

Journal of Cannabis Research
Background The legalization of industrial hemp, Cannabis sativa L., which contains 
Agung Irawan, Hunter Buffington, Serkan Ates, Massimo Bionaz   +3 more
doaj   +1 more source

Microemulsion-based oil extraction from canola press cake: Applicability of lecithin, Tween 80, and Span 80

Explora: Environment and Resource
The present study aimed to explore the potential of bio-surfactant-based microemulsions (MEs) for extracting canola oil from canola press cake (CPC), a by-product of the oil industry. Lecithin, Tween 20, Tween 80, and Span 80, both with and without co-surfactants, were utilized to formulate ME premixes.
Soleiman Abbasi, Claire Signatovich, Martin G. Scanlon   +2 more
openaire   +1 more source

Canola seed cake extracts for the control of Pratylenchus brachyurus

Chilean journal of agricultural research
Giovane P. Notarantonio, Simone M. Santana-Gomes, Beatriz C. B. Barros, Frank W. Ferreira, Claudia R. Dias-Arieira   +4 more
openaire   +1 more source

Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed, whole-foods and resilient food systems-a narrative review. [PDF]

Front Nutr
Gerber S, Frost SC, Walker AM, Kaplan DL.   +3 more
europepmc   +1 more source

Application of Microorganisms for the Valorization of Side-Products of Rapeseed De-Oiling. [PDF]

Biomolecules
Binczarski MJ, Zuberek J, Fraczyk J, Kolesinska B, Radojčin M, Pavkov I, Wiktorowska-Sowa E, Piotrowski J, Kaminski ZJ, Witonska IA.   +9 more
europepmc   +1 more source

A Review of the Utilization of Canola Protein as an Emulsifier in the Development of Food Emulsions. [PDF]

Molecules, 2023
Tang YR, Ghosh S.
europepmc   +1 more source

Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality. [PDF]

Plant Foods Hum Nutr
Tomassini E, Gasparre N, Duncan R, Piga A, Rosell CM.   +4 more
europepmc   +1 more source

Canola Meal in Poultry Diet: Impact on pH, Color, Drip Loss, Nutritional Composition and Oxidative Status of Fresh and Stored Meat. [PDF]

Animals (Basel)
Del Puerto M, Cabrera MC, da Silva A, Olivero R, Terevinto A, Saadoun A.   +5 more
europepmc   +1 more source