Results 71 to 80 of about 55,953 (214)
, 2010 Welcome! Herein you will find the recipes from the CAFE 2010 evening classes and a little bit more. Mexican soul food (Gloria Fernandez), Philippine cuisine (Betsy Engle), German pastries (Angela Dirks-Eicken), zucchini and chicken in all forms and ...
Munsell, Marsha, Ulz, June
core
Journal of Food Science, Volume 91, Issue 4, April 2026.ABSTRACT Mead is a fermented alcoholic beverage traditionally produced with honey, water, and yeast, with possible variations through the addition of fruits or spices. Butia catarinensis is a native Brazilian fruit with high sensory appeal, traditionally used in cachaça but underexplored in fermented beverages.
Rodrigo Ribeiro Arnt Sant'Ana +9 more
wiley +1 more source
Lactobacillus HNC7-YLC92 Improves the Fermentation Quality of Cassava–Acerola Cherry Beverage
FermentationIn order to promote the consumption and application of cassava in the food industry, the cassava–acerola cherry juice beverage was developed using lactic acid bacteria fermentation, which improved the flavor attraction and nutritional value, increased ...
Tianyu Lu +7 more
doaj +1 more source
Grasas y Aceites, 2008 Plant foods contain different classes and types of antioxidants and knowledge of their total antioxidant potential (TAP), which is the cumulative capacity of food components to scavenge free radicals, would be useful for epidemiological purposes.To ...
Mohamed Fawzy Ramadan-Hassanien
doaj +1 more source
Stability of alternariol and alternariol monomethyl ether during food processing of tomato products [PDF]
, 2018 Short communicationThe stability of two Alternaria mycotoxins, alternariol (AOH) and alternariol monomethyl ether (AME), has been investigated during the food processing of tomato products simulating commercial processing conditions.
Crespo Sempere, Ana +4 more
core +2 more sources
The Neural and Perceptual Effects of Stevia During Retronasal Occlusion
European Journal of Neuroscience, Volume 63, Issue 7, April 2026.Neural activity to stevia decreases with retronasal occlusion via nose clip. Insula tracks pleasantness but not with the nose clip on. In conclusion, blocking retronasal pathways reduces stevia taste responses, supporting their role in taste perception and enhancing stevia product palatability.
Hee‐kyoung Ko +4 more
wiley +1 more source
Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes [PDF]
, 2018 The effect of pulsed light (PL) treatments at fluences of 4, 6 or 8 J·cm-2 on microbial growth, weight loss, pectinmethyl esterase (PME) and polygalacturonase (PG) activities of fresh-cut tomatoes was evaluated through 20 days of storage at 5 ºC ...
Martín Belloso, Olga +2 more
core +2 more sources
Advanced Science, Volume 13, Issue 16, 18 March 2026.ABSTRACT Immune homeostasis is indispensable for preserving organismal integrity, orchestrated through complex molecular networks encompassing immune cell dynamics, microbial cues, and epigenetic regulation. Among these, the gut microbiota‐non‐coding RNA (ncRNA) axis has recently garnered substantial attention as a multifaceted modulator of host ...
Bonan Chen +12 more
wiley +1 more source
Health Benefits of Polysaccharides in Red Algae: A Comprehensive Review
Food Frontiers, Volume 7, Issue 2, March 2026.Graphical abstract showing the health benefits of red algal polysaccharides. ABSTRACT Humans have long consumed red algae (especially by the Asian community), and their polysaccharide extracts (carrageenan, agar) are extensively used in the food industry as gel thickeners.
Sammueal Jun Kai Ong +10 more
wiley +1 more source
Evaluation of Antioxidant and Antiproliferative Properties of Cornus mas L. Fruit Juice
Antioxidants, 2019 Cornus mas L. (Cornelian cherry) is a flowering plant indigenous to Europe and parts of Asia, mostly studied for the antimicrobial activity of its juice.
Angeliki Tiptiri-Kourpeti +8 more
doaj +1 more source