Results 191 to 200 of about 52,834 (256)

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Strategies for Identification and Mitigation of Sanguinarine in Mustard Oil Adulterated by Argemone—A Comprehensive Review

Food Chemistry International, EarlyView.
Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana, Subhangi Panigrahi, Suresh Kumar Kalakandan, Hema Vincent, Ashish Rawson   +4 more
wiley   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Effect of milk and dairy intake on cognitive function in older adults: a systematic review and meta-analysis. [PDF]

Front Aging
Giraldo-Castrillon Y, Mendoza JD, Lopez-Cabrera M, Lopez-Lopez JP, Lopez-Jaramillo P.   +4 more
europepmc   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Microplastic contamination in commercial and traditional dairy products: occurrence, characteristics, and potential risk. [PDF]

Curr Res Food Sci
Mitu SS, Ghosh GC, Chakraborty TK, Zaman S, Hanamoto S, Yang Y, AbWahid M, Rahman IM, Hasibuzzaman M, Asha JT, Islam S, Sultana D, Ahmmed M.   +12 more
europepmc   +1 more source

Editorial: Rheological properties of functional and future foods. [PDF]

Front Nutr
Yazar G, Demirkesen I, Duvarci OC, Rosell CM.   +3 more
europepmc   +1 more source

Alkylphenols (4-n-Nonylphenol and 4-n-Octylphenol) in Milk and Dairy Products, Beverages, and Vegetable Oils: Occurrence and Dietary Exposure in Türkiye. [PDF]

Foods
Canlı O, Güzel B, Basaran B.
europepmc   +1 more source

From Farm to Retail: Decoding the Elemental Landscape of Milk and Dairy Products Across Organic and Conventional Production Systems Using ICP-MS. [PDF]

Toxics
Marcus OI, Tabaran A, Crișan Reget OL, Dan SD, Panait LC, Lăcătuș CM, Popescu M, Codea AR, Purdoiu RC, Lăcătuș R, Petrescu-Mag IV, Nicolescu A, Bora FD.   +12 more
europepmc   +1 more source