Results 1 to 10 of about 173,111 (177)

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials

Foods, 2021
The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds).
Gonçalo Oliveira, Cláudia P. Passos, Paula Ferreira, Manuel A. Coimbra, Idalina Gonçalves   +4 more
doaj   +1 more source

Metabolic Fingerprints of High‐Risk Individuals for Pancreatic Cancer: A Multibiospecimen Investigation

Analysis &Sensing, Volume 6, Issue 4, July 2026.
This study presents a multimatrix untargeted metabolomics analysis of fecal, plasma, and urine samples from individuals at high risk for pancreatic cancer development. Integrated multivariate and cofactor‐adjusted models were applied to characterize cross‐matrix metabolomic associations, incorporating pancreatic magnetic resonance imaging data, sex ...
Vladyslav Dovhalyuk, Quang‐Dong Bui, Vincent Ripoll, Wiktor Rutkowski, Miroslav Vujasinovic, J.‐Matthias Löhr, Daniel Globisch   +6 more
wiley   +1 more source

Preliminary Analysis on Bio-Acidification Using Coffee Torrefaction Waste and Acetic Acid on Animal Manure from a Dairy Farm

Agriculture
This study investigates bio-acidification as a method to decrease the pH of animal manure in dairy farms through the application of coffee silverskin (i.e., a coffee torrefaction waste) and acetic acid.
Grazia Cinardi, Serena Vitaliano, Alessandro Fasciana, Ferdinando Fragalà, Emanuele La Bella, Luciano Manuel Santoro, Provvidenza Rita D’Urso, Andrea Baglieri, Giovanni Cascone, Claudia Arcidiacono   +9 more
doaj   +1 more source

“Zero Waste” and “Green” Approaches towards Valorisation of Vegetable Residues

Chemical Engineering Transactions, 2022
Among the waste valorisation strategies, particular attention is given to plant and agri-food biomasses. They are particularly valuable since they are produced in large amounts worldwide and have been widely studied since ancient times for the richness ...
Stefania Marzorati, Alessio Massironi, Rita Nasti, Amparo Jimenez Quero, Luisella Verotta   +4 more
doaj   +1 more source

Freeze‐Drying Chlorella vulgaris by Using Aquafaba, Deactivated Yeast, Inulin and Maltodextrin

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study investigates the freeze‐drying efficiency of Chlorella vulgaris cultivated in a photobioreactor, utilizing novel and traditional carrier agents including aquafaba, deactivated yeast, inulin, and maltodextrin. The findings highlight the comparative effects of these matrices on the structural integrity and physical properties of the microalgae
Faruk Tamtürk, Başak Gürbüz, Sevim Dalabasmaz, Yaşar Durmaz, Nevzat Konar, Ömer Said Toker, Atefeh Karimidastjerd   +6 more
wiley   +1 more source

Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten‐Free Cakes: Effects on Quality Characteristics

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study aimed to develop gluten‐free cakes with spent coffee grounds as fat and flour substitutes using RSM. The optimum values for the use of spent coffee grounds were found to be 36.75% fat substitute and 12.38% rice flour substitute. In the optimum formulation of gluten‐free cake substituted with SCGs, the baking loss was determined as 9.37%, L ...
Gizem Tiryaki, Emine Nakilcioğlu
wiley   +1 more source

Relationship of the Phytochemicals from Coffee and Cocoa By-Products with their Potential to Modulate Biomarkers of Metabolic Syndrome In Vitro

Antioxidants, 2019
This study aimed to compare the phytochemicals from coffee and cocoa by-products and their relationship with the potential for reducing markers of inflammation, oxidative stress, adipogenesis, and insulin resistance in vitro.
Miguel Rebollo-Hernanz, Qiaozhi Zhang, Yolanda Aguilera, Maria A. Martín-Cabrejas, Elvira Gonzalez de Mejia   +4 more
doaj   +1 more source

Natural‐based antioxidants in cosmeceuticals: Extraction, bioavailability and skin ageing applications

International Journal of Cosmetic Science, Volume 48, Issue 2, Page 394-427, April 2026.
Natural antioxidants from plants, fruits, seeds and fungi combat ageing by neutralizing free radicals, boosting collagen and protecting against UV damage. Enhanced by green extraction and smart delivery systems, they offer powerful anti‐inflammatory and antimicrobial benefits.
Hossein Omidian, Arnavaz Akhzarmehr, Charise Dallazem Bertol   +2 more
wiley   +1 more source

Balancing Functionality and Quality in Beverages From Cocoa and Coffee By‐Products

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Cocoa bean shell (CB) and coffee cherry husk (CH) are underutilized agro‐industrial by‐products with strong potential as sustainable ingredients for beverages. Despite their potential as functional ingredients, systematic studies evaluating how compositional variation in CB–CH beverages influences the balance between functionality and quality in milk ...
Rossi Indiarto, Priscilla Christhianthi, Edy Subroto, Aldila Din Pangawikan, Bambang Nurhadi   +4 more
wiley   +1 more source