Results 61 to 70 of about 1,283 (151)

Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security

Food Frontiers, Volume 7, Issue 3, May 2026.
This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman, Muhammad Afzaal, Ali Imran, Ali Ikram, Muhammad Tayyab Arshad, Ayesha Siddiqua, Maryam Bibi, Ayesha Ibrahim, Reuben Acheampong   +8 more
wiley   +1 more source

Synergistic Effects of Alkali, Salt, and Thickness Reduction on the Preparation and Properties of Low‐Protein Noodles

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Based on a three‐step noodle fabrication process, the effects of low‐protein source, designated noodle width, drying condition, cooking time, alkali and salt addition, and dough sheet thickness on the properties of LPNs were explored to obtain ideal noodles.
Ye Zi, Cuiping Shi, Zhenfeng Liu, Wei Cai, Jian Zhong   +4 more
wiley   +1 more source

Temperature‐Assisted Crystallization of Mustard Oil for Erucic Acid Reduction and Its Impact on Phenolic Compounds, Sterols and Oxidative Quality of Oil During Ambient Storage

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Erucic acid (EA) content of mustard oil (MO) was decreased to < 2% level using temperature‐assisted crystallization with no effect on free fatty acids (FFAs), peroxide value (PV), and color of MO and its olein and stearin variant. Olein was rich in phenolic compounds and had higher antioxidant capacity than MO and stearin.
Muhammad Abdul Rahim, Muhammad Nadeem, Mohamed Fawzy Ramadan, Eliasse Zongo, Layla A. Alahmari   +4 more
wiley   +1 more source

Monitoring and Managing of Ergot Alkaloids in Cereal Grains: A Comprehensive Analysis of Analytical Challenges, Sampling Uncertainty, and Processing for Food Safety

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Ergot alkaloids (EAs), toxic secondary metabolites produced by Claviceps purpurea, pose food and feed safety concerns for cereal grains, particularly rye and wheat. While EAs are most frequently associated with rye, their occurrence in other cereals has been increasingly reported across diverse regions.
Chamali Kodikara, Nandika Bandara, Sheryl A. Tittlemier   +2 more
wiley   +1 more source

Valorization of Rice By‐Products Through Conventional and Emerging Extraction Technologies: Trends, Challenges, and Applications

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Rice and by‐products, such as rice bran (RB), defatted RB (DRB), rice husk (RH), rice straw (RS), and broken rice, represent abundant yet underutilized resources within the rice value chain. These fractions are nutritionally dense, containing proteins, lipids, dietary fibers, phenolics, and other bioactives that can be transformed into high ...
Shabnam Haghighat Khajavi, Aidin Taromsari, Kiana Moradi, Maria Concetta Tenuta, Giovanna Ferrentino   +4 more
wiley   +1 more source

Microbiota succession and metabolite changes during the traditional sourdough fermentation of Chinese steamed bread

CyTA - Journal of Food, 2019
This study was conducted to evaluate the changes in microbial communities and metabolites during the Chinese traditional sourdough fermentation. A gradual decrease in pH values was observed throughout the fermentation process.
Guohua Zhang, Weizhen Zhang, Faizan A. Sadiq, Sakandar Hafiz Arbab, Guoqing He   +4 more
doaj   +1 more source

Risk assessment of the production of seaweed in the Netherlands; food safety and nature

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Seaweed is seen as an important source of alternative proteins for a sustainable food system and food security. The cultivation of seaweed is therefore encouraged by the European Union (EU) and also by the Dutch government.In the Netherlands, seaweed is farmed on small scale in the Southwest Delta, the Wadden Sea and the North Sea. Despite the
S. M. Schrap, J.W.H. Biesterbos, M. Bovers, A.E.I. de Jong, S.N. Kuper, D.T.H.M. Sijm   +5 more
wiley   +1 more source

Remain thou as thou art: The bargain of vegetabling

Crop Science, Volume 66, Issue 2, March/April 2026.
Abstract Vegetabling resulted in the development of a unique food source comprised of highly immature plant organs that delivers desirable textures, flavors, and nutritional diversity to human diets. In contrast to some dry‐seeded crops, perishable vegetables require enormous inputs of energy and technology during the postharvest period to preserve ...
Irwin L. Goldman
wiley   +1 more source

Food additives and technologies used in Chinese traditional staple foods

Chemical and Biological Technologies in Agriculture, 2018
Noodles and Chinese steamed bread (CSB) represent 70% wheat flour consumption in China. However, fresh noodles and CSB are much produced in small workshop and on family basis.
Xiaolong Wang, Zhen Ma, Xiaoping Li, Liu Liu, Xiuxiu Yin, Kailong Zhang, Yu Liu, Xinzhong Hu   +7 more
doaj   +1 more source

Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread

Oil Crop Science
Flaxseed milk coproduct (FMC) is a by-product of flaxseed milk. Okara is a by-product of processed soybean products. In this study, we investigated the quality of dough and Chinese steamed bread (CSB) with the addition of FMC and okara.
Yan Tang, Yaqiong Pei, Jiahui Wang, Haichao He, Mingkai Sun, Yashu Chen, He Liu, Hu Tang, Qianchun Deng   +8 more
doaj   +1 more source