Results 71 to 80 of about 10,500 (177)

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, Volume 2, Issue 2, Page 136-154, June 2026.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source

Effects of yeast polysaccharides on the quality of wheat dough and toast

Food Biomacromolecules, Volume 3, Issue 2, Page 306-317, June 2026.
Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang, Siyu Wang, Bo Liu, Xianhui Chang, Wenping Ding, Weizhu Yu   +5 more
wiley   +1 more source

Steaming time effects on the moisture migration and structural properties of Chinese Northern-style steamed bread

Journal of Food Measurement and Characterization, 2018
The aim of this study was to investigate the steaming time effects on proton transverse relaxation behavior with low field 1H nuclear magnetic resonance and structural properties of Chinese Northern-style steamed bread (CNSB). Three proton populations could be distinguished at the first 4 min: T2b (0.1–1 ms) corresponded to rigid and exchangeable ...
Yong Li, Wentao Shi
openaire   +3 more sources

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

Engineering Thermochemistry and Process Technologies to Enable Gigaton‐Scale Sustainable Biochar Production

SusMat, Volume 6, Issue 3, June 2026.
This review examines large‐scale biochar production technologies and process engineering from an engineering thermochemistry perspective. At the level of thermochemical fundamentals, we discuss thermochemical techniques, pyrolysis mechanisms, and key parameters governing biochar formation.
Dengguo Lai, Xiaoxiao Chen, Zhaohui Chen, Xingfei Song, Zhennan Han, Xin Jia, Jiacheng Sun, Wolfram Buss, Mingyu Hu, Christian Wurzer, Ondřej Mašek, Shurong Wang, Guangwen Xu   +12 more
wiley   +1 more source

Food System Change, Development, and Vulnerability in Semi‐Agricultural Areas of Tibet

Culture, Agriculture, Food and Environment, Volume 48, Issue 1, June 2026.
ABSTRACT With social and economic development, food systems have significantly changed on the Tibetan plateau over the last two decades. However, the impact of dietary change on Tibetans and their communities remains less well known. This article examines how food change happens in semi‐agricultural areas of eastern Tibet within the context of ...
Cairang Gezang
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

How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents

Cereal Chemistry, Volume 103, Issue 3, Page 253-266, May/June 2026.
ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley   +1 more source

Enhancing Chinese steamed bread: a comprehensive review of food ingredients and their impact on physical characteristics, rheological properties, and nutritional composition

Food Research
Chinese steamed bread is made from wheat flour and water as the main ingredients and fermented with yeast. In recent years, significant progress has been made in incorporating innovative food additives into Chinese steamed bread (CSB) to improve its ...
A. H. Abdul Aziz, M. K. Zainol, N. Putra, H. Mamat   +3 more
semanticscholar   +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