Results 111 to 120 of about 175,469 (300)

A Review of Protein-Lipids/Polysaccharides as a Delivery System of Bioactives in Food: Formation Mechanism and Application

Shipin gongye ke-ji
Some bioactive substances are insoluble in water and have low bioavailability, which limits their application. In recent years, how to effectively deliver bioactive substances has attracted wide attention.
Juyang ZHAO, Yiyu CHEN, Shuo XU, Yuqi LI, Huiping YUAN, Feiran YANG   +5 more
doaj   +1 more source

Soybean seed coat properties as determinants of natto and sprout quality

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4994-5011, June 2026.
Abstract BACKGROUND Improving breeding efficiency for superior soybean (Glycine max (L.) Merr.) germplasm used in natto and sprouts requires understanding how seed coat properties relate to quality and functional traits. METHODS We measured seed weight, water uptake, and sprout length and thickness across various genotypes tested at different locations
Mehri Hadinezhad, Simon Lackey, Keith Hubbard, Makayla Giles, Elroy R. Cober   +4 more
wiley   +1 more source

Effect of Soybean Protein Isolate and Tea Polyphenol Stabilized High Interior Phase Pickering Emulsion Replacing Fat on Meatball Quality

Shipin gongye ke-ji
In order to reduce the harm caused by high intake of saturated fat on human health. This study aimed to investigate the effect of high interphase Pickering emulsions (HIPEs) stabilized by soybean protein isolated and soybean oil, and tea polyphenols were
Shuping LIU, Xiuwen PENG, Jiamei ZHANG, Peizhao LI   +3 more
doaj   +1 more source

Phillip DeVito Honors and Awards: Confrere de la Chaine des Rotisseurs [PDF]

, 1979
Phillip DeVito was a charter member of the Oregon chapter of Confrere de la Chaine des Rotisseurs, an international food and wine society dedicated to fine cuisine and table art. The organization was founded in Paris in the 1960s.
DeVito, Phillip
core   +2 more sources

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Optimization of Heat–Moisture Treatment Conditions for High-Amylose Starch and Its Application in High-Resistant Starch Triticale Noodles

Foods
Heat–moisture treatment (HMT) is a widely used method for modifying starch properties with the potential to reduce the digestibility of high-amylose starch (HAS).
Hua Li, Hua Li, Yu Liu, Ruixin Liu, Sirithon Siriamornpun   +4 more
doaj   +1 more source

Perceptions, Knowledge and Culinary Use of Legumes in Australia: A Convenience Sample Analysis

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Background Legumes, a staple food from the Leguminosae family, are widely consumed and deliver key food components and nutrients, including dietary fibre and plant protein. Regular consumption is associated with improved health outcomes such as a reduced risk of cardiovascular disease, better weight management, and enhanced gastrointestinal ...
Cassandra J. Nikodijevic, Theresa Pham, Kathy La Macchia, Anita Stefoska‐Needham   +3 more
wiley   +1 more source

Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy

Molecules
This study aimed to investigate the volatile flavor compounds and tastes of six kinds of sauced pork from the southwest and eastern coastal areas of China using gas chromatography–ion mobility spectroscopy (GC-IMS) combined with an electronic nose (E ...
Haibin Yuan, Huachang Wu, Mingfeng Qiao, Wanting Tang, Ping Dong, Jing Deng   +5 more
doaj   +1 more source

Safe and Sustainable by Design (SSbD) Synthesis of Food and Personal Care Ingredients by Mechanochemistry

ChemSusChem, Volume 19, Issue 9, 14 May 2026.
A Safe and Sustainable by Design (SSbD) mechanochemical approach was used to prepare a marketed sweetener from a biomass derivative used in flavoring industry. A personal care ingredient was also synthesized. The study also evaluated and compared the reactivity in of polymeric jars with that in of common conventional stainless steel or and zirconium ...
Rubén Solórzano‐Rodríguez, Nicolas Fantozzi, Andrea Casagrande, Christos M. Chatzigiannis, Corentin Bordier, Pietro Rando, Evelina Colacino   +6 more
wiley   +1 more source

Influence of Rutin Addition Amount on the Physicochemical Properties, Stability and in Vitro Digestibility of Heat-induced Rutin-Soybean Protein Complex High-phase-inversion Emulsions

Shipin gongye ke-ji
This study involved the thermal-induced covalent conjugation of soy protein isolate (soy protein isolate, SPI, 2%, w/v) with different concentrations of rutin (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, w/v) to prepare rutin-soy protein isolate (rutin-soy protein
Juyang ZHAO, Jing LIU, Changmou LIANG, Can SU, Wei DU, Ying SUN, Xin BIAN   +6 more
doaj   +1 more source