Results 41 to 50 of about 116 (87)

Multi‐Response Optimization of Formulation and Processing Parameters for a High‐Protein Beef‐Based Snack to Enhance Mechanical Crispiness, Acoustic Crispiness, and Protein Digestibility

Journal of Food Science, Volume 91, Issue 11, November 2026.
ABSTRACT This study aimed to optimize the formulation and processing parameters of beef‐based chips to maximize textural properties and protein digestibility using response surface methodology (RSM) with a central composite design. Statistical models were developed to predict the effects of beef powder incorporation level (%), extruded sheet thickness (
Sandamini Wickramaarachchi, Mauro Mocerino, Maxim Lebedev, Casiana Blanca J. Villarino, Gary A. Dykes, Ranil Coorey   +5 more
wiley   +1 more source

Climate warming may erode thermal barriers to pest invasion in tropical alpine ecosystems: Evidence from the Andes

Ecosphere, Volume 17, Issue 10, October 2026.
Abstract Climate warming is increasingly enabling species to cross bioclimatic barriers, driving altitudinal range expansions of species and facilitating biological invasions into ecosystems that were historically protected by low temperatures. Among these cold ecosystems are tropical alpine systems—páramos—found in the tropical Andes above 3000 m ...
Paula Torres‐Quintero, Carolina Pardo‐Diaz, Camilo Salazar, Eloisa Lasso   +3 more
wiley   +1 more source

Chemical Composition and In Vitro Bioactive Potential of Dried Honeybee (Apis mellifera L.) Podmore as a Candidate Functional Food Ingredient

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Dried honeybee podmore was evaluated as a sustainable functional food ingredient. The extract showed high protein, lipids, balanced amino acids, chitin, chitosan, minerals, phenolics, and flavonoids. It exhibited antioxidant activity, inhibited pancreatic lipase and alpha glucosidase, and enhanced insulin secretion in MIN6 beta cells, supporting ...
Marwa Rashad Ali, Esraa Naser Mohamed, Hatem Sharaf El‐Din, Rawaa H. Tlay, Tarek Gamal Abedelmaksoud   +4 more
wiley   +1 more source

A review on nutritional quality of animal and plant-based milk alternatives: a focus on protein

Frontiers in Nutrition
In recent years, the demand of consumers for products rich in protein is of significant growth. Due to its structure in tissues, protein is considered an essential nutrient for maintenance and growth.
Romdhane Karoui, Inès Bouaicha
doaj   +1 more source

Insights from three decades of IUCN Red List assessments catalyzing shark, ray, and chimaera conservation

Conservation Biology, Volume 40, Issue 5, October 2026.
Abstract The International Union for Conservation of Nature (IUCN) Red List of Threatened Species is a critical measure of global aquatic and terrestrial biodiversity status. It is also the basis for the Red List Index, which tracks extinction risk over time.
Brittany Finucci, Cassandra L. Rigby, Nicholas K. Dulvy, Rachel D. Cavanagh, Sarah Fowler, Lucy R. Harrison, Julia M. Lawson, Riley Pollom, Colin A. Simpfendorfer, Rachel H. L. Walls, Rima W. Jabado   +10 more
wiley   +1 more source

Introduced dung beetles suppress methane emissions from cattle dung and alter the temporal dynamics of greenhouse gas flux Los escarabajos peloteros introducidos suprimen las emisiones de metano del estiércol de ganado y alteran la dinámica temporal del flujo de gases de efecto invernadero Besouros coprófagos introduzidos suprimem as emissões de metano do esterco bovino e alteram a dinâmica temporal do fluxo de gases de efeito estufa

Ecological Entomology, Volume 51, Issue 5, Page 1025-1035, October 2026.
Dung beetles suppressed cumulative methane flux from cattle dung by 85% and reduced total greenhouse gas emissions by 18%. Beetle activity accelerated initial CO2 release but did not alter total cumulative flux. N2O and NH3 fluxes were transient and not consistently driven by beetle presence.
Jean Holley, Martin Brummell, Nigel R. Andrew   +2 more
wiley   +1 more source

Evaluation of protein quantity and protein nutritional quality of protein bars with different protein sources

Scientific Reports
A comprehensive overview of commercially available protein bars, focusing on their protein content, protein source(s) and nutritional composition. Four protein bars were selected based on the quality of their protein sources; (i) plant only (pea and rice)
Judit Tormási, Eszter Benes, Éva Lengyel Kónya, Mária Berki, László Abrankó   +4 more
doaj   +1 more source

Safety of frozen paste from blanched, whole migratory locust (Locusta migratoria) as a novel food pursuant to Regulation (EU) 2015/2283

EFSA Journal, Volume 24, Issue 10, October 2026.
Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on frozen paste from blanched, whole migratory locusts (Locusta migratoria) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is produced from farmed sub‐adult L. migratoria, which
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan De Henauw, Ángeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Margarita Aguilera Gomez, Thomas Frenzel, Francesca Marcon, Harry McArdle, Peter Moldeus, Monika Neuhäuser Berthol, Salvatore Multari, Domenico Azzollini, Karen Ildico Hirsch‐Ernst   +23 more
wiley   +1 more source

Genome‐Resolved Insights Into Phosphate‐Solubilizing Bacteria From Wild Rice Rhizosphere Reveal Adaptive Strategies for Phosphorus Cycling Under Acid‐Saline Stress in the Mekong Delta, Vietnam

Ecology and Evolution, Volume 16, Issue 9, September 2026.
This study aimed to isolate phosphate‐solubilizing bacteria (PSB) from the rhizosphere of wild rice (Oryza rufipogon) and to investigate their functional traits and genomic basis of adaptation. Genomic analysis of Enterobacter hormaechei GC1.3 identified key genes involved in phosphate mobilization, including gcd and pqqC (organic acid production ...
Xuyen Thi Hong Nguyen, Tan Khang Do, Giang Thi Tran   +2 more
wiley   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, Volume 5, Issue 3, Page 433-450, September 2026.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source