Results 31 to 40 of about 570 (133)
International Journal of Food Properties, 2022 This study identified the quality, physicochemical properties, and oxidation stability of tengkawang butter (TB) from indigenous plants in various areas of Kalimantan, Indonesia. The fatty acid profile was dominated by palmitic acid, stearic acid, and oleic acid. Acidity ranged from 6.88 to 15.94%, while the peroxide number was 0.41 and 8.27 meq O2/kg.
Muhammad Arif Darmawan +8 more
openaire +2 more sources
Protein Decoys, Alcohol, and Energy Intake: Testing a Mechanistic‐Ecological Model
Obesity Reviews, EarlyView.ABSTRACT Ultra‐processed diets are associated with excessive energy intake, but studies examining the role of alcohol have produced conflicting results, despite the high energy density of ethanol. We constructed a mechanistic‐ecological model to explain this inconsistency and tested its predictions using population dietary data.
Amanda Grech +2 more
wiley +1 more source
The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities
Applied Economic Perspectives and Policy, Volume 48, Issue 4, Page 1214-1226, September 2026.ABSTRACT Providing nutritious meals in institutional settings with financial constraints, such as military dining facilities, is challenging. The US Department of War (DoW) and US Department of Agriculture (USDA) collaborated to modernize the Basic Daily Food Allowance (BDFA) using an optimization model that incorporates service members' consumption ...
Linlin Fan +8 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Overview of MSG‐assisted GABA enrichment and associated changes in amino acid, fatty acid, and volatile metabolite profiles in germinated black highland barley. ABSTRACT γ‐Aminobutyric acid (GABA) is a functional amino acid with multiple health benefits; however, the mechanism of its enrichment in black highland barley, particularly through precursor ...
Xiaohang Lu, Nana Ma, Yuan Wang
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley +1 more source
Impact of the addition of cocoa butter equivalent on the volatile compounds profile of dark chocolate [PDF]
Journal of Food Science and Technology, 2017 The effect of the partial replacement of cocoa butter (CB) by cocoa butter equivalent (CBE) in the release of volatile compounds in dark chocolate was studied. The fatty acid profile, triacylglyceride composition, solid fat content (SFC) and melting point were determined in CB and CBE. Chocolate with CB (F1) and with different content of CBE (5 and 10%-
Cristiano, de Silva Souza +1 more
openaire +2 more sources
Exploring the potential of ucuúba (Virola surinamensis) seed fat
Biofuels, Bioproducts and Biorefining, Volume 20, Issue 4, Page 1950-1962, July/August 2026.Abstract Ucuúba (Virola surinamensis) fat is an important income source for Amazonian communities. Local businesses typically process whole seeds for fat extraction; however, seed structural integrity may influence extraction efficiency and fat quality.
Juan David Marmolejo Tascón +4 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Plant proteins provide nutritional value and techno‐functional performance, yet their predominantly globular structures often form isotropic gels that lack the fibrous, anisotropic, and water‐retaining network of animal muscle. This review examines plant‐protein meat analogue design as a multi‐objective challenge requiring the simultaneous ...
Amir Amiri +5 more
wiley +1 more source
Agricultural Economics, Volume 57, Issue 4, July 2026.ABSTRACT Cocoa production forms the backbone of West Africa's agricultural economy, sustaining smallholder farmers whose livelihoods depend on stable yields. Critical to these yields is the provision of pollination services by a few key species, notably, the minuscule Forcipomyia spp.
Falk Krumbe +2 more
wiley +1 more source
EFSA Journal, Volume 24, Issue 7, July 2026.Abstract The EFSA Panel on Food Additives and Flavourings (FAF) evaluated the genotoxic potential of two flavouring substances, 2‐phenylcrotonaldehyde [FL‐no: 05.062] and 5‐methyl‐2‐phenylhex‐2‐enal [FL‐no: 05.099] from subgroup 3.3 of FGE.19, in the Flavouring Group Evaluation 216 revision 3 (FGE.216Rev3).
EFSA Panel on Food Additives and Flavourings (FAF) +23 more
wiley +1 more source