Results 141 to 150 of about 35,290 (268)
Aquaculture, Fish and Fisheries, Volume 6, Issue 4, August 2026.ABSTRACT Reducing fishmeal (FM) use in aquafeeds is essential for sustainable aquaculture, but excessive replacement with alternative proteins may impair fish growth and physiological performance. This study evaluated the performance thresholds of graded FM replacement in probiotic‐supplemented alternative protein diets for climbing perch (Anabas ...
Farjana Khanam Chadnee +5 more
wiley +1 more source
eFood, Volume 7, Issue 4, August 2026.Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene +7 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.The effects of fermentation with and without nitrite on the physicochemical properties, lipid oxidation, volatile compounds, sensory characteristics, and overall quality of ready‐to‐eat sucuk döner kebabs were evaluated, demonstrating that fermentation, particularly without nitrite, improved oxidative stability and sensory quality. ABSTRACT The present
Ayşe Sinan +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Araticum (Annona crassiflora Mart.) by‐product supplementation at 200 or 400 mg/kg for 30 days did not improve body weight, glucose tolerance, or obesity‐related metabolic markers in high‐fat diet‐fed mice. However, it increased fecal moisture and intestinal mucus, reduced fecal pH, and promoted changes in gut bacterial richness, indicating potential ...
Thamara Rosa de Souza +9 more
wiley +1 more source
, 1944 Part of the Kiyoko Takahara collection. The man on the left is holding a large mallet above the dough and the man on the right is kneading the dough with his right ...
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Food Science &Nutrition, Volume 14, Issue 8, August 2026.This study evaluated the effects of locust powder (LP) and defatted locust powder (DFLP), used as rice flour substitutes at 10%, 15%, and 20% levels, on volatile profile, quality, nutritional, microbiological, and sensory properties of gluten‐free (GF) cakes.
Ceyda Dadalı, Yağmur Özcan
wiley +1 more source
God's Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods
Psychology &Marketing, Volume 43, Issue 8, Page 1859-1877, August 2026.ABSTRACT God‐related cues are pervasive in consumers' daily lives, yet little research has examined how God salience shapes consumer food choices. Drawing on compensatory control theory and the literature on symbolic healing, we present findings from six studies, including a field experiment, demonstrating that high (vs.
Ali Gohary, Hean Tat Keh
wiley +1 more source
Journal of Texture Studies, Volume 57, Issue 4, August 2026.The independent variables influenced the oral processing of corn snacks, and temporality had a low importance in characterizing them. The sunflower oil content had little impact on their sensory profile, suggesting that low sunflower oil content may be sensorially acceptable, contributing to improved nutritional value of corn snacks.
Juliana de Carvalho Marchesin +2 more
wiley +1 more source