Results 121 to 130 of about 23,959 (271)
Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies
Food Frontiers, Volume 7, Issue 2, March 2026.Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad +6 more
wiley +1 more source
Journal of Agriculture and Food ResearchFried sweetpotato chips are a snack food made by thinly slicing sweetpotatoes and frying them until they're crispy and golden brown. Dehydrated fried sweetpotato chips are produced mainly by deep-fat frying.
Abebe Teshome Ayele +5 more
doaj +1 more source
DEVELOPMENT OF FROZEN-FRIED YAM SLICES: OPTIMIZATION OF THE PROCESSING CONDITIONS [PDF]
, 2012 The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes.
Amani, N. Georges +4 more
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Sustainable Food Proteins, Volume 4, Issue 1, March 2026.The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk +3 more
wiley +1 more source
Fat Absorption in Commercial French Fries Depending on Oil Type and Coating [PDF]
, 2013 This study examines the effect of edible coatings, type of oil used, and cooking method on the fat content of commercially available French fries.
Nelson, Douglas C., Parikh, Anish A.
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Veterinary Medicine and Science, Volume 12, Issue 2, March 2026.Alfalfa‐based silage pellets (ABSP) showed significant results regarding production performance, yolk colour and ω‐3 (PUFAs), as well as the ratio ω‐6/ω‐3 (p < 0.05). The ABSP group also exhibited a higher abundance of beneficial bacteria and a lower abundance of pathogenic bacteria compared to the control group (p < 0.05).
Abbas Hamim +7 more
wiley +1 more source
Potential Food and Nonfood Utilization of Potatoes and Related Byproducts in North Dakota [PDF]
Demand and Price Analysis,
Krause, Mark A. +2 more
core +1 more source
Pengaruh Metode Pemasakan Terhadap Komposisi Kimia Dan Asam Amino Ikan Seluang (Rasbora Argyrotaenia) [PDF]
, 2016 The purpose this study was to determine the effect of different cooking methods (boiling, steaming, and deep frying) on chemical and amino acids composition of silver rasbora fish (Rasbora argyrotaenia). This method used completely randomized design (CRD)
Lestari, S. (Susi) +2 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson +5 more
wiley +1 more source
Ultra‐processed food addiction in a nationally representative sample of older adults in the USA
Addiction, Volume 121, Issue 3, Page 510-521, March 2026.Abstract Aims Ultra‐processed foods (UPFs; industrially produced foods typically containing unnaturally elevated levels of refined carbohydrates and/or added fats) became more widely introduced into the United States (US) food environment in the 1980s and have proliferated since. UPFs have been shown to trigger an addictive‐like response.
Lucy K. Loch +6 more
wiley +1 more source