Results 131 to 140 of about 17,449 (255)

Substitution of Salt with Choline Chloride in Double-Layer Flatbreads: Impact on Technological Properties and Starch Digestibility. [PDF]

Plant Foods Hum Nutr
Santamaria M, Leguet C, Doumani N, Le-Bail P, Rosell CM.   +4 more
europepmc   +1 more source

In‐situ Analysis of Paste Properties in Resonant Acoustic Mixers for Quality Monitoring

Propellants, Explosives, Pyrotechnics, Volume 51, Issue 3, Page 404-413, March 2026.
Quality monitoring is important to ensure manufacturing robustness and achieve consistent properties. For the emerging technology resonant acoustic mixing, this work uses motor data to detect differences in particle content in formulations and variations in powder feedstock properties.
Alexandra Dobbs, Mitchell Messer, Zac Doorenbos, Blair Brettmann   +3 more
wiley   +1 more source

Natural Bio-Sourced Additives for Bread Technology Improvement and Highly Nutritive Products. [PDF]

Foods
Platon N, Pârvulescu OC, Aruș VA, Georgescu AM, Silion M, Miron A, Muntianu G, Roșu AM, Iancu P, Azzouz A.   +9 more
europepmc   +1 more source

Towards Sustainable and Ethical Food Systems: Exploring Consumer Motivations and Strategies for Plant‐Based Eating

Sustainable Development, Volume 34, Issue S2, Page 204-221, March 2026.
ABSTRACT Transforming global food systems is crucial for mitigating environmental degradation, reducing the global disease burden and protecting sentient individuals from harm. Despite overwhelming evidence linking animal‐sourced foods to ecological damage, resource depletion and public health challenges, gaps remain in promoting sustainable ...
Camila Augusto Perussello, Silvia Caprioglio Panizza, Ana Herrero‐Langreo   +2 more
wiley   +1 more source

Insights into the textural characteristics and <i>in-vitro</i> digestibility of bread influenced by structures and properties of high-amylose corn starches. [PDF]

Food Chem X
Mahmood N, Li X, Ali S, Yang Y, Wang L, Liang Q, Li Z, Song X, Jiang H.   +8 more
europepmc   +1 more source

Sustainable Production of Peanut Protein Isolate: Optimization, Functional Characterization, and Comparison With Soy Protein

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Process of obtaining peanut protein isolate from South American peanuts, highlighting extraction optimization and its potential as a sustainable functional food ingredient. ABSTRACT The agri‐food industry seeks sustainable and plant‐based protein sources that valorize industrial by‐products to meet the nutritional demands of the growing population and ...
Amadeo O. Martín Costa, Carla Aminahuel, Antonella Centomo, Ana Paula Vico, Yanina E. Rossi, Adriana N. Mauri, Mariana A. Montenegro   +6 more
wiley   +1 more source

Designing the Future of Food: Challenges to Innovation in Microalgae‐Derived Blue Protein Systems

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This image illustrates the key factors in protein extraction from microalgae, along with the main sustainability opportunities and associated risks. ABSTRACT Microalgae are emerging as promising sources of “blue proteins,” a term used to categorize aquatic proteins derived from marine and freshwater organisms.
Luisa Chitolina Schetinger, Tatiele Casagrande do Nascimento, Marcele Leal Nörnberg, Christian Rodrigues Lugcheer, Duane Soares Vieira, Leila Queiroz Zepka, Eduardo Jacob‐Lopes   +6 more
wiley   +1 more source

Comparative Analysis of Physicochemical and Functional Properties in Commercial Protein Concentrates and Isolates From Pulses

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This study evaluated the physicochemical and functional properties of commercially produced protein concentrates and isolates from pea, lentil, faba bean, and soybean, using air‐classification and wet fractionation. Protein concentrates showed significant differences in physicochemical and functional characteristics compared with isolates.
Dora Fenn, Ning Wang, Janelle Carlin, Mohsen Kompany‐Zareh, Anusha Samaranayaka, Praiya Asavajaru, Brittany Polley, Pankaj Bhowmik, Fabrice Berrué   +8 more
wiley   +1 more source

The Combination of Enzymes in the Enhancement of Fibre-Enriched Product Quality: Effects of the Interactions of Dietary Fibre, Gluten Proteins, and Starch Granules on Dough Rheological Properties and Bubble Dynamics. [PDF]

Foods
Zhou X, Wu S, Sun X.
europepmc   +1 more source

Genomics in wheat improvement: Progress and perspectives

The Plant Genome, Volume 19, Issue 1, March 2026.
Abstract Bread wheat (Triticum aestivum) remains a major source of food and calories globally, yet its vast genome, polyploidy, and high number of repetitive sequences make genomic research challenging in this crop. In this review, we discuss the progress and future perspectives of genome research in wheat. Current efforts focus on the establishment of
Shaoshuai Liu, Shuaifeng Geng, Susanne Dreisigacker   +2 more
wiley   +1 more source