Results 211 to 220 of about 1,467,130 (297)
Unlocking the Potential of Sea Bass Skin: Characterization of Gelatin and Edible Gelatin Films
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Sea bass (Dicentrarchus labrax) skin waste was successfully valorized into high‐purity gelatin. SSG exhibited significantly higher oil binding capacity than commercial bovine and fish gelatins. Edible films developed from sea bass skin displayed a smooth, compact, and ordered matrix morphology.
Mehmet Gokcin +2 more
wiley +1 more source
Effect of edible film prepared with plasma-activated water and olive leaf extract (<i>Olea europaea</i> L.) as a potential packaging in cooked meat product. [PDF]
Food Sci NutrBilecen Şen D, Güleç A.
europepmc +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.A biodegradable HSSM–CMC composite film was developed from Hibiscus sabdariffa sepal mucilage (HSSM, 1.25%) and carboxymethyl cellulose (CMC, 1%), using glycerol at different concentrations (10%–20%) as a plasticizer. The resulting films were evaluated for their mechanical, barrier, thermal, antioxidant, and antimicrobial properties. The developed HSSM–
Maryam Beigomi +3 more
wiley +1 more source
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 +4 more
wiley +1 more source
Aloe vera/Chitosan-Based Edible Film with Enhanced Antioxidant, Antimicrobial, Thermal, and Barrier Properties for Sustainable Food Preservation. [PDF]
Polymers (Basel)Kaur N +5 more
europepmc +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Dietary lily bulb core extract improved feed efficiency, meat quality, and intestinal health in yellow‐feathered broilers. Supplementation at 600 mg/kg produced the most consistent overall benefits, enhancing average daily gain and the feed conversion ratio while reducing cooking loss in both breast and leg muscles.
Jiawei Tan +10 more
wiley +1 more source
From Deep‐Fat Frying to G‐Frying: Exploring Absorption Dynamics of Oil Fractions in Fried Foods
Food Science &Nutrition, Volume 14, Issue 9, September 2026.This review provides a comparative analysis of oil absorption across conventional and emerging frying technologies, including hot‐air, microwave, G‐frying, pressure, vacuum, and infrared frying. It examines the migration of surface oil, structural oil, and penetrated surface oil during frying and cooling, highlighting technology‐specific absorption ...
Arash Ghaitaranpour +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Microbial polysaccharides from fungi, bacteria, and microalgae exhibit diverse structures and biological activities. Their antioxidant, antimicrobial, immunomodulatory, and prebiotic properties highlight their potential as functional ingredients for food applications.
Hye‐Bin Lee +4 more
wiley +1 more source
Edible colorimetric label based on immobilized purple sweet potato anthocyanins onto edible film for packaged mushrooms freshness monitoring. [PDF]
J Food Sci TechnolKuswandi B, Seftyani M, Pratoko DK.
europepmc +1 more source
A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Plant proteins in dairy alternatives. ABSTRACT The increasing global demand for sustainable and health‐promoting foods has positioned plant‐based proteins as key components in the development of dairy alternatives. This review critically examines plant protein sources: legumes, cereals, pseudocereals, oilseeds, and nuts not merely by composition, but ...
Boutheina Ben Akacha +9 more
wiley +1 more source