Results 151 to 160 of about 58,352 (243)

Effects of Probiotic Supplementation on Symptoms and Microbiome Characteristics in Patients With Non‐Celiac Gluten/Wheat Sensitivity: A Randomized Controlled Double‐Blind Trial

Food Frontiers, Volume 7, Issue 2, March 2026.
This randomized, double‐blind, placebo‐controlled trial demonstrated that probiotic supplementation in individuals with non‐celiac gluten/wheat sensitivity improved tolerance to gluten reintroduction in nearly half of participants. The effect was associated with beneficial shifts in gut microbiome composition and function, including enhanced microbial ...
Ilario Ferrocino, Valentina Ponzo, Ilaria Goitre, Fulvia Trapani, Chiara Emilia Cordero, Enrica Favaro, Sergio Riso, Fabio Dario Merlo, Lucia Fransos, Fulvia Marengo, Mauro Bruno, Andrea Evangelista, Luca Cocolin, Ezio Ghigo, Simona Bo   +14 more
wiley   +1 more source

The Crohn's Disease Exclusion Diet Across the Lifespan, Indications and the Globe: An Expert Review Towards Personalized Therapy in Crohn's Disease

JCC Plus, Volume 1, Issue 2, March 2026.
ABSTRACT Background and Aims The Crohn's disease (CD) exclusion diet (CDED) is an established treatment for active CD with a growing body of evidence supporting its use across diverse populations and disease phenotypes. Particularly effective in mild‐to‐moderate cases, CDED is recognized by clinical guidelines including ESPEN, AGA and ECCO nutritional ...
Rotem Sigall Boneh, Elena Banci, Luca Scarallo, Marta Herrador‐López, Emma P. Halmos, Dror S. Shouval, Nicolette Wierdsma, Chen Sarbagili‐Shabat, Víctor Manuel Navas‐López, Javier Martín‐de‐Carpi, Yulia Ron, Lindsey Albenberg, Henit Yanai, Franck Carbonnel, Johan Van Limbergen, Nitsan Maharshak, Paolo Lionetti, Eytan Wine   +17 more
wiley   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

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, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This review provides a comprehensive overvgabiew of pulsgre protein processing, highlighting innovations at each step: pretreatments, extraction, precipitation, separation, and post‐production. We emphasize advancements in less‐discussed methods such as fermentation‐assisted techniques, reverse micellar extraction, and post‐fraction washing and drying.
Nikitha Modupalli, Sukanya Poddar, Md Mahfuzur Rahman   +2 more
wiley   +1 more source

Unlocking the Potential of Adzuki Bean: A Sustainable Red Protein With Techno‐Functional and Antioxidant Properties for Plant‐Based Meat

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Systematic evaluation of sustainable adzuki bean protein extraction revealed a multi‐functional ingredient with nutritional, antioxidant, and techno‐functional properties, enabling its direct use in a clean‐label jerky style prototype delivering a comparable protein level to meat jerky but with reduced sodium, sugar, cholesterol, at high dietary fiber ...
Gomathy Sandhya Subramanian, Jordy Ling, Ryan Soh, Qinghao Ning, Xin Yi See, Shu Mei Man, Jin Wen Aw, Keng Guan Lim, Daryl Lee, Sergey Gorelik, Rong Ying Megan Teo, Yoganathan Kanagasundaram, Siew Bee Ng, Khin Yin Win, Maria N. Antipina   +14 more
wiley   +1 more source

The Prebiotic and Techno‐Functional Potential of Microbial Exopolysaccharides for Human Health and Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak, Hye Kim, Md. Ariful Haque, Min Ji Jang, Sehyeon Song, Anishka Talari, Lakshmi Devi Chittepu, Seockmo Ku   +7 more
wiley   +1 more source

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, Volume 103, Issue 2, Page 99-121, February 2026.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

Influence of Culinary Practices on the Physicochemical, Rheological, and Functional Properties of Irvingia gabonensis Kernels Harvested in the East Cameroon Region

eFood, Volume 7, Issue 1, February 2026.
Physicochemical, rheological, and functional properties of treated Irvingia gabonensis kernels from Eastern Cameroon. ABSTRACT This study aimed to investigate and assess the effects of cooking treatments on the techno‐functional properties of Irvingia gabonensis kernels. Roasting, smoking, and solar drying were the main processing methods used.
Ulrich Landry Kamdem Bemmo, Serge Cyrille Houketchang Ndomou, Stephano Tene Tambo, Jean Marcel Bindzi, Sharon Greer Abio Bando, Hilaire Macaire Womeni, François Ngoufack Zambou   +6 more
wiley   +1 more source

Health Effects of Bee Products: A Comprehensive Review

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Nutritional composition of bee products and some health effects. ABSTRACT Honey, bee pollen, propolis, bee bread, royal jelly, bee venom, beeswax, and apilarnil are among the bee‐derived products that may serve health‐related purposes, as they exhibit various biological activities such as antibacterial, antiviral, antifungal, antioxidant, anti ...
Nevin Sanlier, Elif Yildiz Kaya, Ikbal Irem Yucel   +2 more
wiley   +1 more source

Nutritional and Health Potential of Edible Seeds: Micronutrient Bioavailability and Mechanistic Insights

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Their bioactive constituents act through antioxidant, anti‐inflammatory, and metabolic‐regulating mechanisms, validating their classification as functional foods. Evidence from clinical and biochemical studies largely supports these benefits, although some claims stem from preliminary or in vitro findings.
Nighat Raza, Alina Sadaf, Reeha Mushtaq, Mirza Abid Mehmood, Luqman Amrao, Fakhar Islam, Muhammad Afzaal, Mohd Asif Shah   +7 more
wiley   +1 more source