Unravelling the protective role of soluble soybean polysaccharide in preserving dough gluten structure under acidic conditions. [PDF]
Food Chem XHong T +6 more
europepmc +1 more source
From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami‐active free amino acids and umami‐ or kokumi‐active peptides derived from protein‐rich substrates.
José María Martín‐Miguélez +4 more
wiley +1 more source
Rapeseed Protein-Fiber Concentrate as a Novel Ingredient for Pasta Production: Technological and Quality Characteristics. [PDF]
GelsAxentii M +3 more
europepmc +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Dietary starch varies in digestion rate: Rapidly digestible fractions cause sharp postprandial glucose spikes linked to chronic disease, whereas slowly digestible starch (SDS) breaks down gradually, producing a moderate glycemic response. Increasing SDS content is therefore a key objective in developing carbohydrate‐rich foods with improved ...
Samiah Khalaf Alshammari +5 more
wiley +1 more source
Cranberry Pomace Valorization: Composition, Extraction, Bioactivity, and Food Applications
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Cranberry pomace, the principal solid residue generated during cranberry processing, is increasingly recognized as a compositionally valuable coproduct rather than a waste material. This is particularly relevant in North America, where cranberry production is concentrated in the United States and Canada, the two leading producing countries ...
Ali Ali Redha, Tuba Esatbeyoglu
wiley +1 more source
Optimization of Formulation Parameters for Reduced-Fat Katima with Improved Nutritional Quality Using Response Surface Methodology and Evaluation of Quality Characteristics. [PDF]
FoodsHuang H +8 more
europepmc +1 more source
Recent Advances in Food Allergens and Emerging Biosensing Technologies
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Food allergies have become a worldwide public health issue, highlighting the critical need for rapid, sensitive, and field‐deployable detection strategies. While traditional detection methods offer high accuracy, their high cost, operational complexity, and lengthy analysis time limit their applicability for rapid screening purposes.
Maojie Hu +6 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Amylosucrase (ASase, E.C. 2.4.1.4) is a transglucosidase that catalyzes α‐glucan synthesis and transglycosylation reactions using sucrose as the sole substrate. Unlike Leloir glycosyltransferases requiring expensive nucleotide sugars, ASases utilize readily available sucrose as a cost‐effective glucose donor, offering economic advantages for ...
Dong‐Ho Seo +2 more
wiley +1 more source
Improvement of Rheological, Textural and Sensorial Properties of Dough and Enriched Cakes by Addition of <i>Cucumis melo</i> L. Peels Powder. [PDF]
Food Sci NutrMallek-Ayadi S, Bahloul N.
europepmc +1 more source
The Impact of Brewer's Spent Grain on Noodle Quality and Composition
Journal of Food Science, Volume 91, Issue 9, September 2026.ABSTRACT Brewer's spent grain is a large, highly nutritious fraction remaining after the brewing of beer. Spent grain is usually used as animal feed, when destinations are closely available. It is also discarded in landfills, leading to economic and environmental concerns. This study explored the use of spent grain to enhance the nutritional content of
Gabriely M. Soncin Alfaro +4 more
wiley +1 more source