Results 191 to 200 of about 72,319 (349)

Production of Shelf‐Stable Fermented Maize Starch Flour for Akpan: Effects of Fermentation and Drying Conditions on Flour Characteristics and Final Product Quality

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Optimization of fermented maize starch production through controlled fermentation and drying (60–72 h fermentation; ~55°C drying) yields a stable flour capable of producing akpan with quality attributes comparable to commercial products. ABSTRACT Akpan is a Beninese yogurt‐like product whose quality and usability depend on fermented maize starch (FMS),
Laurent Adinsi, Fernande G. Honfo, Agnes Mehoba   +2 more
wiley   +1 more source

Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality. [PDF]

J Texture Stud
Ding J, Cui X, Xia Y, Lv Y, Zhang J, Li Z, Li N.   +6 more
europepmc   +1 more source

Investigating the Preservative Effect of Edible Coating Based on Chitosan‐Gelatin Containing Satureja bachtiarica and Nepeta binaludensis Essential Oils Nanoemulsions on the Physicochemical, Microbial and Sensory Properties of Burger During Cold Storage

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
A chitosan–gelatin edible coating containing nanoemulsions of Satureja bachtiarica and Nepeta binaludensis essential oils was developed and applied to burgers during refrigerated storage. The active coating improved microbial stability and helped maintain the physicochemical and sensory quality of burgers, demonstrating its potential for extending ...
Mahsa Nakhaei, Homa Baghaei, Fariborz Nahidi, Parnian Pezeshki, Ahmadreza Abedinia   +4 more
wiley   +1 more source

Fermentation Strategy and Non-<i>Saccharomyces</i> Yeast Strain Identity Jointly Shape Volatile Profiles in Chinese Steamed Bread Produced with Defined Composite Sourdoughs. [PDF]

Foods
Hu X, Yang Y, Li Y, Zhao R, Tian S, Liu Z.   +5 more
europepmc   +1 more source

Encapsulation of Pomegranate Peel Phenolic Extract Using Orange Peel and Pectin: Stability Evaluation in Baked Products

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Raw materials: Natural wall materials. Extraction: Pomegranate in ethanol (80%), 1:10 ratio, 2 days, 4°C, Phenolic extract preparation. Encapsulation: Two‐Stage Lyophilization (Orange Peel), Stage 1: Mix extract + orange peel (4:1); −40°C, 24 h, Stage 2: Re‐mix (3:1); −40°C, 24 h, 7:1, Single‐stage lyophilization (Commercial Pectin), Mix extract ...
Marwa Ezz El‐Din Ibrahim, Randah M. Alqurashi   +1 more
wiley   +1 more source

The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread. [PDF]

Foods
Akshorayeva G, Ospankulova G, Gökmen V, Kamanova S, Murat L, Shaimenova B, Aitmukhanbetov D, Tazhina S, Kakimov M.   +8 more
europepmc   +1 more source

Development of Biodegradable Chewing Gum Using Plasticized Poly(Lactic Acid)/Pistacia atlantica Gum Blend: A Novel Gum Base Elastomer for Sustainable Formulation

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Eco‐friendly Chewing Gum: A Novel Formulation Based on Biodegradable PLA/Pistacia atlantica Blend. ABSTRACT Environmental concerns necessitate the exploration of novel biodegradable alternatives in chewing gum formulations. This study focused on developing a biodegradable chewing gum based on a plasticized poly(lactic acid)/Pistacia atlantica gum blend,
Mona Kaveh, Samira Yeganehzad, Mohammad Ali Hesarinejad   +2 more
wiley   +1 more source

From raw material to functional food: Effect of dry-heat treatment on whole quinoa flour structure and dough rheology, with in vivo hypoglycemic validation at the optimal temperature. [PDF]

Food Chem X
Zhou YL, Li XL, You XY, Wang XY.
europepmc   +1 more source

Nanoencapsulation of Basil (Ocimum basilicum L.) and Echinophora platyloba DC. Essential Oils in Chitosan Nanoparticles: Characterization and Efficacy in Burger Preservation

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Nanoencapsulation of the essential oils produced nanocapsules with small particle sizes and high encapsulation efficiency. Nanoencapsulation of the essential oils reduced microbial counts in the burger samples. The chitosan nanocapsules of essential oils enhanced total phenolic content and antioxidant properties in the burger samples.
Samira Malekiazar, Alireza Rahman, Mohammadreza Khani, Toktam Mostaghim, Abdolah Ghasemi Pirbalouti   +4 more
wiley   +1 more source

Unraveling the Molecular Interactions Between Ferulic Acid and Wheat Glutenin/Gliadin in Different Systems. [PDF]

Foods
Chen C, Ding M, Li R, Wang C.
europepmc   +1 more source