Results 151 to 160 of about 17,449 (255)

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

Pea Starch and Pea Fiber—A Review of Functional Properties, Sensory Characteristics, and Value‐Added Uses

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, Klara Nilsson, Madeleine Jönsson, Karin Wendin, Anna Ström, Maud Langton   +5 more
wiley   +1 more source

Impact of Different Types of Lipids on the Quality of Frozen Dough and Bread. [PDF]

Foods
Gao R, Yan K, Xia J, Yang Z, Wang Z.
europepmc   +1 more source

Elevated soak resistance of ready-to-eat cooked noodles: Protein network enhancement mediated by accelerated post-ripening of wheat grains. [PDF]

Food Chem X
Bai YP, Wan M, Sun XH, Guo XN, Zhu KX.
europepmc   +1 more source

Prediction of SCA Scores in Specialty Coffee Using Machine Learning

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT Coffee is a major global commodity, with specialty coffees valued for their quality, assessed through standardized sensory protocols. The SCA (Specialty Coffee Association) score is a key indicator of commercial value, but sensory evaluation is resource‐intensive and subject to variability.
Gabriel Rezende Ferraz, Felipe André Oliveira Freitas, Harim H. Baldi, Natally Ferreira Lima, Gabriela Maria Rodrigues   +4 more
wiley   +1 more source

Processing-Induced Changes in Phenolic Composition and Dough Properties of Grape Pomace-Enriched Wheat Buns. [PDF]

Foods
Dvořáček V, Jágr M, Jelínek M, Jurkaninová L, Fraňková A.   +4 more
europepmc   +1 more source

Predicting End‐Use Quality in Russet Potatoes Through Biochemical and Starch Analysis

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT Potato is a globally important crop with a wide range of applications in fresh consumption and industrial processing. Potato quality depends on a complex interplay of biochemical and physical attributes. This study evaluates diverse potato cultivars through integrated biochemical, thermal, and elemental profiling, aiming to establish selection
Santosh G. Lavhale, Esam Emragi, Mansor Hamed, Larry Kramer, Jacob M. Blauer, Michael Thornton, Vidyasagar Sathuvalli, Sastry S. Jayanty   +7 more
wiley   +1 more source

Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten Proteins. [PDF]

Compr Rev Food Sci Food Saf
Yazar G, Kokini JL.
europepmc   +1 more source

In‐Field Evaluation of Triticum spelta and Triticum aestivum Performance Under Contrasting Irrigation Regimes and Farming Systems: Impact on Yield, Grain Quality and Soil Microbiota

Journal of Agronomy and Crop Science, Volume 212, Issue 2, March 2026.
ABSTRACT Drought is a major abiotic stress affecting crop yields worldwide. Similarly, organic practices have been reported to enhance soil health and microbial diversity, influencing crop growth and yield. Given its drought tolerance, spelt (Triticum spelta) has been proposed as a resilient alternative to wheat (Triticum aestivum).
Xabier Simón Martínez‐Goñi, Asier Cámara, Jon Miranda‐Apodaca, Iratxe Zarraonaindia, Usue Pérez‐López   +4 more
wiley   +1 more source