Results 181 to 190 of about 2,570,761 (287)

Correction to "Utilization of Fish Byproduct in Edible Films: A Sustainable Approach to Improving Fillet Shelf Life". [PDF]

Food Sci Nutr
europepmc   +1 more source

Pregelatinized Starch-Based Edible Films as Effective Carriers for <i>Bacillus coagulans</i>: Influence of Starch Type on Film Properties and Probiotic Viability. [PDF]

Foods
Rahma LD, Srisa A, Wongphan P, Nakphaichit M, Sablani SS, Harnkarnsujarit N.   +5 more
europepmc   +1 more source

Ultrasound‐Assisted Extraction of Mucilage: An Approach for the Full Utilization of Ora‐Pro‐Nóbis Leaves

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Ora‐pro‐nóbis (OPN) leaves are remarkably high in mucilage content. Sustainable processing methods, such as ultrasound‐assisted extraction (UAE), can enhance the yield and functionality of OPN mucilage (OPNM). The resulting residue (OPNR) can be utilized to support circular economy approaches.
Larissa Millena Girotto, Dayane Lilian Gallani Silva, Anderson Reginaldo Sampaio, Barbara Daniele Almeida Porciuncula, Beatriz Cervejeira Bolanho Barros   +4 more
wiley   +1 more source

Development and Characterization of κ-Carrageenan-Based Edible Films Enriched With Resveratrol or Quercetin for Shelf-Life Extension of Goat Meat Burger Patties. [PDF]

J Food Sci
Şengül E, Şen DB.
europepmc   +1 more source

Effect of Thermal and Freeze‐Drying on the Volatile Composition of Mountain Horopito (Pseudowintera colorata) and Kawakawa (Piper excelsum)

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Mountain horopito (Pseudowintera colorata) and kawakawa (Piper excelsum) are plants endemic to Aotearoa|New Zealand with cultural and medicinal importance for Indigenous Māori. These plants have also become popular in food applications. Drying is an important preservation technique for extending the shelf life of herbs, which alters the ...
Elizabeth Eilidh Ham, Arvind Subbaraj, Santanu Deb‐Choudhury, Keegan Burrow, James David Morton, Damir D. Torrico, Chrystal O'Connor, Kyla Smith, Carolina E. Realini   +8 more
wiley   +1 more source

Global Change Reshapes Biosynthesis of LC‐PUFA in Northern Lake Food Webs

Global Change Biology, Volume 32, Issue 8, August 2026.
Global change reshapes northern lake conditions, reducing edible phytoplankton LC‐PUFA production. Across 643 lakes, warming, eutrophication, and browning limit dietary LC‐PUFA, forcing zooplankton and fish to rely more on endogenous bioconversion.
Matthias Pilecky, Kristiina Vuorio, Cyril Rigaud, Marco Calderini, Kimmo K. Kahilainen, Timo J. Ruokonen, Martin J. Kainz, Jussi Vesterinen, Sami J. Taipale   +8 more
wiley   +1 more source

Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films. [PDF]

Foods
Chen Y, Wang J, Xu L, Nie Y, Ye Y, Qian J, Liu F, Zhang L.   +7 more
europepmc   +1 more source

Towards Sustainable Waste Valorization: A Techno‐Economic Analysis and Life Cycle Assessment for HMF Production From Potato Residues Based on Process Simulation

GCB Bioenergy, Volume 18, Issue 8, August 2026.
Potato processing residues are valorized into the platform chemical 5‐hydroxymethylfurfural (HMF) using an integrated biorefinery concept. Process simulation, techno‐economic analysis, and life cycle assessment show that scaling and modularity significantly reduce costs and environmental impacts, highlighting waste‐based HMF as a promising route for a ...
Maximilian Bolz, Kanakasree Shivaprasad, Philipp Konnerth, Leiddi Laura Maria Leal, Jan Weik, Andrea Kruse   +5 more
wiley   +1 more source

Preparation and characterization of edible films from gelatin and hydroxypropyl methyl cellulose/sodium carboxymethyl cellulose. [PDF]

Heliyon
Du J, Zhu Q, Guo J, Gu J, Guo J, Wu Y, Ren L, Yang S, Jiang J.   +8 more
europepmc   +1 more source

Starch‐Based Packaging for Effective Fungal Growth Control in Bread Preservation

Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.
Bioactive starch‐based packaging enriched with rosemary flour reduced fungal growth on bread and extended shelf life compared to conventional EPS packaging. The formulation containing 25% rosemary flour showed the best antifungal performance, demonstrating its potential as a sustainable alternative for bread preservation.
Ana Carolina Agne Ferreira Zão, Lílian Borges Teixeira, Roberta Cruz Silveira Thys, Patrícia Benelli, Alessandro de Oliveira Rios, Simone Hickmann Flôres   +5 more
wiley   +1 more source