Results 171 to 180 of about 2,241 (215)

Micro‐ and Nanostructured Materials in Edible Coatings for the Preservation of Fruits and Vegetables

open access: yeseFood, Volume 7, Issue 4, August 2026.
Graphical representation of micro‐ and nanostructured materials in edible coatings for the preservation of fruits and vegetables. ABSTRACT Edible coatings based on advanced nanostructured materials have emerged as effective strategies for extending the shelf life and maintaining the quality of fresh fruits and vegetables.
Carlos Méndez‐Durazno   +5 more
wiley   +1 more source

Identification of Volatile Odor Compounds in Extracts of Four Types of Herbaceous Plant Spices via GC × GC–O‐TOF MS

open access: yeseFood, Volume 7, Issue 4, August 2026.
In this study, sensory evaluation, electronic nose, solid‐phase microextraction, and comprehensive two‐dimensional gas chromatography‐olfactometry‐time‐of‐flight mass spectrometry were used to analyze the volatile compounds and key odor‐active components in the extracts of sour horn, alfalfa, chicory, and fenugreek, and a total of 59 odor‐active ...
Suxing Tuo   +11 more
wiley   +1 more source

Plant‐Derived Nanoparticles (PDNPs) in Food Safety and Preservation: Pros and Cons

open access: yeseFood, Volume 7, Issue 4, August 2026.
Plant‐derived nanoparticles (PDNPs) synthesized via green methods demonstrate antimicrobial, antioxidant, barrier, eco‐friendly, and cost‐effective properties, while facing challenges in large‐scale production, synthesis standardization, and absence of specific food safety regulations. ABSTRACT Ensuring food safety and extending shelf life across fresh
Md. Shakil Ahmed   +2 more
wiley   +1 more source

Gluten‐Free Cakes With Locusta migratoria as a Protein Source: Volatile Profile, Quality, Nutritional, and Sensory Attributes

open access: yesFood Science &Nutrition, Volume 14, Issue 8, August 2026.
This study evaluated the effects of locust powder (LP) and defatted locust powder (DFLP), used as rice flour substitutes at 10%, 15%, and 20% levels, on volatile profile, quality, nutritional, microbiological, and sensory properties of gluten‐free (GF) cakes.
Ceyda Dadalı, Yağmur Özcan
wiley   +1 more source

A secreted citrus protease cleaves an outer membrane protein of the Huanglongbing pathogen. [PDF]

open access: yesProc Natl Acad Sci U S A
McClelland AJ   +17 more
europepmc   +1 more source

The Influence of Applied Voltage on Drying Kinetics, Quality, and Mathematical Modeling of Ginger During Electrohydrodynamic (EHD) Drying

open access: yesFood Science &Nutrition, Volume 14, Issue 8, August 2026.
The graphical abstract systematically outlines the experimental design and major findings of this study. On the left is the conventional natural air‐drying method used as the control group; the middle section illustrates the Electrohydrodynamic (EHD) drying process under voltage gradients of 13, 17, and 21 kV, followed by four analytical dimensions ...
Mingyu Ding, Jingli Lu
wiley   +1 more source

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