Results 91 to 100 of about 15,590 (229)

The psychology of condiments: A review

, 2017
Condiments and sauces constitute a ubiquitous presence on dinner tables the world over. Yet, that said, they have received surprisingly little serious scientific attention from researchers interested in gastronomy and food science.
C. Spence
semanticscholar   +1 more source

Influence of Fermentation and Curing on Residual Nitrite, Physico‐Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The effects of fermentation with and without nitrite on the physicochemical properties, lipid oxidation, volatile compounds, sensory characteristics, and overall quality of ready‐to‐eat sucuk döner kebabs were evaluated, demonstrating that fermentation, particularly without nitrite, improved oxidative stability and sensory quality. ABSTRACT The present
Ayşe Sinan, Birol Kılıç, Azim Şimşek, Melis Yıldız   +3 more
wiley   +1 more source

10‐Gingerol Alleviates Arsenic Trioxide‐Induced Cardiotoxicity: Mechanisms Involving the PI3K/AKT Pathway Revealed by Network Pharmacology and Experimental Validation

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Network pharmacology combined with in vivo and in vitro experiments identified PI3K/AKT signaling as a candidate pathway associated with the protective effects of 10‐Gingerol (10Gin) against arsenic trioxide (ATO)‐induced cardiotoxicity. 10Gin improved myocardial histopathology and cardiac systolic function in ATO‐treated mice, while attenuating ...
Bin Zheng, Hui Yin, Jiabao Chen, Xiaodong Xin, Lan Yan, Chunhua Li, Hefei Wang, Hua Zhou   +7 more
wiley   +1 more source

Visualized detection of quality change of cooked beef with condiments by hyperspectral imaging technique

Food Science and Biotechnology, 2022
Anguo Xie, Jing Sun, Tingmin Wang, Yunhong Liu   +3 more
semanticscholar   +1 more source

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

Food 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

Pretreatment‐Driven Modulation of Green Mango Drying: Kinetics, Energy Consumption, Techno‐Functionality, and Environmental Sustainability

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Hot‐air drying of green mango slices was evaluated following three pretreatments: citric acid (CA), hot water blanching (HWB), and steam blanching (SB). The effects of pretreatment and drying temperature were assessed through drying kinetics, thin‐layer modeling, thermodynamic properties, energy performance, product quality, and environmental impacts ...
S. K. Fahim Tahmid Boni, S. M. Johir Rayhan, Pabitra Chandra Das, Mohammad Nurur Rahman, Farzana Haque Reeti, Md Zahir Mahmud, Md. Sajjad Hossain   +6 more
wiley   +1 more source

Dietary Patterns and Food Choices of Adults With Inflammatory Bowel Disease in New Zealand

JGH Open, Volume 10, Issue 8, August 2026.
ABSTRACT Aims This study aimed to assess current dietary patterns in adults with inflammatory bowel disease (IBD) in New Zealand and to evaluate associations with current self‐reported disease activity and well‐being. Methods A prospective online survey was conducted using validated dietary data collection instruments.
Peter Vivian Acire, Angharad Vernon‐Roberts, Andrew S. Day   +2 more
wiley   +1 more source

Development of Reduced‐Sodium Cooked Ham Using NaCl Substitutes: Impact on Instrumental and Sensory Properties

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT This study aimed to develop cooked ham with less than 600 mg sodium/100 g through partial replacement of NaCl by combinations of potassium chloride (KCl), commercial meat seasoning, and transglutaminase. Eight formulations were produced and evaluated for physicochemical, technological, microbiological, and sensory characteristics.
Simoni Cristina Mendes Cardim, Gilmar Freire da Costa, Marise Aparecida Rodrigues Pollonio, Jorge Herman Behrens, Juliano Lemos Bicas   +4 more
wiley   +1 more source

Food without fire: Environmental and nutritional impacts from a solar stove field experiment

American Journal of Agricultural Economics, Volume 108, Issue 4, Page 1121-1144, August 2026.
Abstract Over 80% of the population in rural Sub‐Saharan Africa relies on biomass cooking fuel, a substantial source of anthropogenic greenhouse gases. We use a field experiment in Zambia to investigate the impact of solar stoves on biomass fuel use and cooking habits.
Laura E. McCann, Jeffrey D. Michler, Maybin Mwangala, Osaretin Olurotimi, Natalia Estrada Carmona   +4 more
wiley   +1 more source

Environmental Performance Indicators Used in Healthcare Foodservices: A Scoping Review

Journal of Human Nutrition and Dietetics, Volume 39, Issue 4, August 2026.
ABSTRACT Background Healthcare foodservices are increasingly recognised as a key contributor to advancing the United Nations Sustainable Development Goals, particularly through reducing greenhouse gas emissions, waste minimisation, and promotion of sustainable diets. This scoping review aimed to identify existing international evidence on environmental
Sharon Ong, Mark Lawrence, Mike Forrester, Judi Porter   +3 more
wiley   +1 more source