Results 21 to 30 of about 433 (142)

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, Volume 7, Issue 2, March 2026.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Textural characterization of agar–agar and guar gum‐based hydrocolloids in vegan gummies: Effects of acid and sugar

Food Biomacromolecules, Volume 3, Issue 1, Page 37-46, March 2026.
Abstract This study explores the potential of replacing gelatin with vegan hydrocolloids as gelling agents in gummies. The goal was to create a gelatin‐free, vegan gummy using natural plant‐based hydrocolloids such as agar–agar and guar gum, which provide a chewy texture similar to gelatin.
Santoshi Rawat, Sweta Rai, Sabbu Sangeeta, Preethi Ramachandran, Anil Kumar, Satish Kumar Sharma, Akash Deep Shukla   +6 more
wiley   +1 more source

Dietary Patterns and Their Association With Body Fat Percentage Among Ready‐Made Garment Workers in Dhaka and Chattogram, Bangladesh

Public Health Challenges, Volume 5, Issue 1, March 2026.
Ready‐made garment workers in Bangladesh show high rates of overweight, elevated body fat, and micronutrient deficiencies, linked to carbohydrate‐ and festive food–rich diets, highlighting the need for targeted workplace nutrition interventions to improve diet quality and reduce obesity‐related health risks.
Md. Shahadoth Hossain, Md. Hafizul Islam, Rafid Hassan, Md. Mahbub Alam, G. M. Reza Sumon, Md. Ruhul Amin   +5 more
wiley   +1 more source

Une entreprise ordinaire de confection au temps de l’essor du prêt-à-porter [PDF]

Restées dans l’ombre des grandes maisons de couture, les petites entreprises de confection ont fermé dans l’indifférence à la fin du xxe siècle.
Assegond, Céline, Assegond, Christèle, Christèle Assegond, Céline Assegond   +3 more
core   +1 more source

The “Butter Tree” (Diploknema butyracea) for Sustainable Food Systems and Functional Applications

Plant-Environment Interactions, Volume 7, Issue 1, February 2026.
The graphical abstract figure highlights Diploknema butyracea, its production as well as its industrial application, traditional use, and pharmacological properties. ABSTRACT Diploknema butyracea, also known as the Himalayan butter tree, is mainly valued for its butter‐producing seeds and ecological significance.
Prekshya Timsina, Diksha Timsina, Navin Gautam, Ashma Subedi, Kishor Rai, Sangam Dahal   +5 more
wiley   +1 more source

From Sea to Sweet: Seaweed's Role in Nutritious and Sustainable Confectionery

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Seaweed is increasingly recognized as a multifunctional ingredient in confectionery products, owing to its exceptional nutritional profile, functional properties, and environmental sustainability. This review highlights the integration of seaweed and seaweed‐derived compounds into a wide range of confectioneries, including chocolates, puddings,
Nima Mohammadi, Nikoo Ostovar
wiley   +1 more source

Indigenous Natures and the Anthropocene: Racial Capitalism, Violent Materialities, and the Colonial Politics of Representation

Antipode, Volume 58, Issue 1, January 2026.
Abstract Indigenous Peoples are gaining renewed attention within both policy and academia, as examples of “resilience” and of non‐humanist, non‐modern ways of relating to nature, which might, it is hoped, provide tools to withstand the socio‐ecological crises associated with “the Anthropocene”.
Penelope Anthias, Kiran Asher
wiley   +1 more source

DIAGNÓSTICO SISTÉMICO Y PROPUESTAS ESTRATÉGICAS PARA EL MEJORAMIENTO COMPETITIVO DEL SECTOR TEXTIL – CONFECCIONES EN LA PROVINCIA DE HUANCAYO

, 2022
The present work had as purpose to evaluate the current situation of Textil and Confection industry in Huancayo. This research defined the industry identity, Internal and External Analysis of Textile Sector and Michael Porter’s Competitive Diamond, and ...
Inga Ávila, Miguel, Inga Ávila , José Luis, Olivera Meza , José Luis   +2 more
core   +2 more sources

Green and Efficient Extraction Strategies for Anthocyanins From Purple Plant Sources: Advances, Challenges, and Functional Potential

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Anthocyanins are water‐soluble flavonoid pigments that contribute to the red, purple, and blue hues of many fruits, vegetables, and cereals. Beyond their esthetic function, they exhibit potent antioxidant, anti‐inflammatory, cardioprotective, and neuroprotective properties, making them valuable bioactive compounds for food, cosmetic, and pharmaceutical
Malvika Dutt, Magdalena Zalewska, Małgorzata Moczkowska-Wyrwisz, Jarosław Wyrwisz, Marcin A. Kurek, Monique Strieder   +5 more
wiley   +1 more source

Heavy Metal Contamination in Chocolates and Candies: Sources, Health Risks, and Analytical Insights

Journal of Chemistry, Volume 2026, Issue 1, 2026.
The presence of heavy metals in chocolates and candies poses growing public health concerns, particularly for children who are frequent consumers. This review consolidates evidence on the occurrence, sources, toxicological impacts, and analytical monitoring of metals, including Pb, Cd, Hg, As, Cr, Ni, and Al, in confectionery products.
Mahmood Ahmed, Maryam, Ali Abbas Aslam, Fatima Aftab, Ahmad Saeed, Mudassar Sanaullah, Muhammad Hassan, Riaz Hussain, Eisha Eiman, Masooma Irfan, Muhammad Yaseen, Muhammad Zaeem Mehdi, Sohini Basu Roy   +12 more
wiley   +1 more source