Results 121 to 130 of about 175,035 (237)

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

Bread & Cheese Nut Branch

, 1966
bread-and-cheese nThis branch was sent in to me, by my father, from Hr. Grace. It came from the Symonds property, on the north side of Water Street, East, Hr. Grace. It also grows on what used to be the Thompson property, now the Saltman property

core  

Strategic Design of Public Food Procurement to Leverage Positive Food Systems Outcomes: A Framework of Actions

Sustainable Development, Volume 34, Issue 3, Page 3880-3898, June 2026.
ABSTRACT There is substantial potential for the procurement of food by public institutions to contribute to Sustainable Development across multiple environmental, social, and economic outcomes. In this study we used theories of policy instrumentation and learning to analyse global guidance for designing public food procurement instruments to leverage ...
Erica Reeve, Carolina Venegas Hargous, Penny Farrell, Dori Patay, Holly Rippin, Anna Roesler, Anna Peeters, Anne Marie Thow   +7 more
wiley   +1 more source

Towards an anthropology of acquisition: ‘How did you get that?’ Vers une anthropologie de l'acquisition : « Où as‐tu trouvé ça ? »

Journal of the Royal Anthropological Institute, Volume 32, Issue 2, Page 620-637, June 2026.
The production‐distribution‐consumption triad has structured how anthropologists understand exchange for roughly a century. This article argues for expanding this triad to include an explicit focus on acquisition – the systems, processes, and practices of acquiring.
Hanna Garth
wiley   +1 more source

Evaluating Trans‐Fatty Acids Labelling in Packaged Foods Sold in Brazil Before and After National Policy Changes

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Introduction The elimination of industrial trans‐fatty acids (i‐TFA) is a global public health priority. In Brazil, food regulatory changes were implemented in 2012, limiting the use of TFA‐free claims and in 2019, restricting i‐TFA content in food. This study analysed i‐TFA declarations on labels of packaged foods sold in Brazil in 2010, 2013
Beatriz Vasconcellos de Barros, Mariana Vieira dos Santos Kraemer, Lana Vanderlee, Elisa Milano, Tailane Scapin, Greyce Luci Bernardo, Maria Cecília Cury Chaddad, Paula Lazzarin Uggioni, Rossana Pacheco da Costa Proença, Ana Carolina Fernandes   +9 more
wiley   +1 more source

Kitchens and Communion

Ex Fonte
Early Christian Eucharists were meals that consisted not only of the token bits of bread and wine that we normally associate with the Christian Eucharist, but also other food stuffs like cheese, olives, milk, honey, etc.
Nathan Chase
doaj   +1 more source

Investigating Dietary Polyphenol Intake in the Australian Population: Results From the 2011–12 National Nutrition and Physical Activity Survey

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Introduction There is a lack of detailed polyphenol intake data collected at the national level, both in Australia and globally. Hence, the aim of this study was to estimate the intake of total polyphenols, polyphenol classes, and polyphenol subclasses in a nationally representative sample of Australians across the lifespan. Methods Polyphenol
Elizabeth Gamage, Mohammadreza Mohebbi, Mojtaba Lotfaliany, Deborah N. Ashtree, Melissa M. Lane, Rebecca Orr, Felice N. Jacka, Wolfgang Marx   +7 more
wiley   +1 more source

Impact of second cheese whey on technological properties, microbial profile, volatile compounds, and consumers’ acceptance of sourdough bread made with traditional Italian flours

Applied Food Research
The impact of second cheese whey (SCW) from buffalo milk on the sensory, chemical, microbial, and technological properties of sourdough bread was evaluated.
Michele Ricci, Stefano D’Aversa, Marta Bertolino, Chiara Nervo, Irene Franciosa, Nazarena Cela, Luca Cocolin, Luisa Torri   +7 more
doaj   +1 more source

Impact of Soy–Cow's mixed milk enzyme modified cheese on bread aroma

LWT, 2021
B. Ali, K. Khan, Hamid Majeed, Yamei Jin, Dan Xu, Zhigang Rao, Xueming Xu   +6 more
semanticscholar   +1 more source