Results 231 to 240 of about 1,834,588 (314)

Plant‐Derived Probiotics From Fermented Foods: Current Evidence on Antiviral Mechanisms and Gut–Lung Axis Modulation

Food Frontiers, Volume 7, Issue 6, November 2026.
Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing, Yaoyuan Hu, Yingying Ma, Peng Yao, Jingjing Jiang, Jiao Guo, Shuangmei Liu   +6 more
wiley   +1 more source

Effect of Commercial Multi-Emulsifiers on Rheological Properties of Cake Flour

Culinary Science & Hospitality Research, 2007
null jeong hoon lee, null 복진흥, null HWANG SEONG YUN   +2 more
openaire   +1 more source

Development of Innovative Gluten-Free and Egg-Free Pasta from Acorn Flour and Carob-Xanthan Hydrogel. [PDF]

Gels
Vurro F, Ailoaiei AM, Squeo G, Caponio F, Pasqualone A.   +4 more
europepmc   +1 more source

Low‐Field NMR Relaxometry for Elucidating the Effect of Temperature on the Rehydration Kinetics and pH and Ionic Strength on Rehydration Capacity of Texturized Soy Protein

Magnetic Resonance in Chemistry, Volume 64, Issue 11, Page 951-958, November 2026.
NMR T2 relaxation measurements enabled following hydration kinetics of texturized soy protein in real time, and to examine the effects of pH and ionic strength on water mobility in rehydrated, texturized soy protein at equilibrium. ABSTRACT Rehydration of texturized vegetable proteins (TVPs) is decisive for their functional properties, but little is ...
Louise Margrethe Arildsen Jakobsen, Narges Fathali, Heidi Najbjerg, Hanne Christine Bertram   +3 more
wiley   +1 more source

Plant-Based Functional Custard Enriched with Vitamin D₃: Insight into Technological Properties, Nutrition and Bone Tissue Regeneration. [PDF]

Foods
Sheir MA, Ahmed RA, Serrapica F, Elbaz AMF.   +3 more
europepmc   +1 more source

Acute kidney injury in a dog after ingestion of homemade modelling dough containing cream of tartar (potassium bitartrate)

Veterinary Record Case Reports, Volume 14, Issue 4, November 2026.
Summary A 16‐month‐old, male, neutered cocker spaniel developed gastrointestinal signs following ingestion of a homemade modelling dough containing cream of tartar. Blood biochemistry (29 hours post‐ingestion) showed elevated creatinine, urea and symmetric dimethylarginine (SDMA).
Fiona Adam, Nicola Bates
wiley   +1 more source

Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non-Dairy Cream Cheese. [PDF]

Food Sci Nutr
Janpeng H, Banpacha N, Renaldi G, Samakradhamrongthai RS.   +3 more
europepmc   +1 more source

Normative Data and Reliability of the Test of Masticating and Swallowing Solids (TOMASS) in Healthy Brazilian Adults

International Journal of Language &Communication Disorders, Volume 61, Issue 6, November/December 2026.
ABSTRACT Introduction The Test of Masticating and Swallowing Solids (TOMASS) is a standardized clinical assessment designed to quantify oral phase swallowing efficiency during solid food intake. Although TOMASS has been investigated in several countries, normative data for the Brazilian population are still lacking.
Maria Eduarda Soares Arcaro, Amanda Bressanelli, Vanessa Brzoskowski do Santos, Alice Barbosa, Ed Bice, Maira Rozenfeld Olchik   +5 more
wiley   +1 more source

Development of biodegradable bioplastics from pineapple bromelain processing waste: Utilization of decanter and fiber flours. [PDF]

Food Chem X
Nurhadi B, Lestari PE, Hanidah II, Nissa RC, Mahani, Nugroho P, Ermawar RA, Pangawikan AD, Sukri N, Aït-Kaddour A.   +9 more
europepmc   +1 more source

Lachnospiraceae in the Food–Gut Axis: A Critical Review of Dietary Modulation, Immune Regulation, and Translational Barriers

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The interplay between diet, gut microbiota, and host immunity is central to food science. The Lachnospiraceae family ferments dietary fibers to produce short‐chain fatty acids (SCFAs), notably butyrate and propionate, with immunomodulatory potential. This critical review distinguishes established findings from hypotheses.
Ruijun Wang, Zhiqi Li, Lina Zhang, Yuanming Pan, Zhanbiao He   +4 more
wiley   +1 more source