Results 31 to 40 of about 224 (131)

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

Safety of roasted seeds from Plukenetia volubilis L. as a traditional food from a third country pursuant to Regulation (EU) No 2015/2283

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on roasted seeds from Plukenetia volubilis L. as a Traditional Food from a third country (TF) pursuant to Regulation (EU) 2015/2283. Roasted seeds from Plukenetia volubilis L.
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan De Henauw, Ángeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Margarita Aguilera‐Gómez, Thomas Frenzel, Francesca Marcon, Harry J. McArdle, Peter Moldeus, Monika Neuhäuser‐Berthold, Marcello Laganaro, Emanuela Turla, Karen Ildico Hirsch‐Ernst   +23 more
wiley   +1 more source

Understanding the effects of pre-treatment and extraction methods on lipid fingerprint of cashew nut shell liquid (CNSL) by non-targeted lipidomics analysis

Scientific Reports
Cashew nut shell liquid (CNSL) is a brown liquid obtained from cashew nut waste, with several applications as a renewable feedstock for polymeric industries.
Johan León, Gabriela Ortiz, Andrés Fernando González Barrios, Oscar Álvarez, Alejandro Maranon, Camilo Hernandez, Camilo Ayala-Garcia, Alicia Porras   +7 more
doaj   +1 more source

Contra‐Thermodynamic Chain‐Walking Isomerization: A Sustainable Tool for Selective Molecular Editing in Green Chemistry

ChemSusChem, Volume 19, Issue 10, 27 May 2026.
Contra‐thermodynamic chain‐walking isomerization enables selective migration of alkenes to less stable yet synthetically valuable terminal position under mild, catalytic conditions. By integrating tailored metal catalysis, photochemical, and redox strategies, this approach affords efficient access to terminal and remote functionalized products with ...
Gábor Turczel, Ádám Erdélyi, Márton Nagyházi, Robert Tuba   +3 more
wiley   +1 more source

The potential of cashew by-product processing for a more sustainable agri-food system

Discover Sustainability
In most cashew-producing countries, cashew apples, by-products of cashew nut production, remain largely unused despite their nutritional value. Similarly, cashew nut shells, a by-product of nut processing, are often wasted, even though they contain a ...
Agossoussi Thierry Kinkpe, Harald Grethe, Jonas Luckmann   +2 more
doaj   +1 more source

Characterization of Chemically Modified Cashew Nut Shell Liquid

Journal of Engineering Research and Reports, 2019
The need to convert waste-to-wealth motivated this research. Huge amount of by-products generated in the processing stage of cashew nut is treated as waste and dumped in the environment. The waste contains a dark liquid rich in natural and renewable phenolic material known as cashew nut shell liquid (CNSL).
O. Akaranta, B. Kinigoma, A. Dosunmu, H. N. Dike   +3 more
openaire   +2 more sources

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

Pemanfaatan minyak kulit biji mete sebagai plasticizer dalam pembuatan sol sepatu

Majalah Kulit, Karet, dan Plastik, 2004
The objective of the research was to study cashew nut shell liquid (CNSL) utilized as rubber plasticizer in shoe soles preparation. CNSL found from pressed cashew nut shells. CNSL consists of anacardict acid (90%) and cardol (10%).
Herminiwati Herminiwati, Dwi Wahini Nurhajati, Sri Brataningsih Puji Lestari   +2 more
doaj   +1 more source

Preparation of cashew nut shell liquid based hypercrosslinked polymers and VOCs adsorption performance

Cailiao gongcheng, 2023
Hypercrosslinked polymers(HCPs) were prepared by cashew nut shell liquid(CNSL), an agricultural by-product, as a raw material, using external cross-linker method and solvent cross-linker method, and named F-HCP and C-HCP, respectively.
LIU Zixin, LIU Huan, YU Haoran, WANG Yan, WANG Jianying   +4 more
doaj   +1 more source

Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Herbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Farhang Hameed Awlqadr, Syamand Ahmed Qadir, Ammar B. Altemimi, Rawaa H. Tlay, Mohammed N. Saeed, Othman Abdulrahman Mohammed, Tarek Gamal Abedelmaksoud   +6 more
wiley   +1 more source