Results 161 to 170 of about 9,334 (251)

Micro‐ and Nanostructured Materials in Edible Coatings for the Preservation of Fruits and Vegetables

eFood, Volume 7, Issue 4, August 2026.
Graphical representation of micro‐ and nanostructured materials in edible coatings for the preservation of fruits and vegetables. ABSTRACT Edible coatings based on advanced nanostructured materials have emerged as effective strategies for extending the shelf life and maintaining the quality of fresh fruits and vegetables.
Carlos Méndez‐Durazno, Katherine Vaca‐Escobar, Fernanda Landeta‐Constante, Santiago Guerrero‐Jaramillo, Milton Villacís‐García, Patricio J. Espinoza‐Montero   +5 more
wiley   +1 more source

A Rapid Method for the Simultaneous Analysis of Tocopherols and Tocopherol Quinones in Edible Oils Using Normal-Phase High-Performance Liquid Chromatography. [PDF]

Foods
Guo H, Zhang Z, Korma SA, Mehany T, Zhang T, Zheng L.   +5 more
europepmc   +1 more source

Linking Palm Oil Quality Evolution During Frying to the Shelf‐Life of Low‐Temperature Vacuum‐Fried Whole Okra Crisps

eFood, Volume 7, Issue 4, August 2026.
This work establishes a direct link between the degradation of palm oil over repeated frying cycles and the subsequent shelf‐life of vacuum‐fried okra crisps. Controlling the number of frying cycles is identified as a critical point for ensuring long‐term product stability and quality. ABSTRACT The quality of frying oil is a critical determinant of the
Mengjie Yang, Yusha Liu, Junzheng Sun, Zheng Xiao, Qiting Li, Shaoxiong Zhou, Chunmei Lai, Baosha Tang, Li Wu, Junchen Chen, Pufu Lai   +10 more
wiley   +1 more source

Wild Edible Plants in Angola: Diversity, Traditional Uses, Phytochemical Properties, and Socio‐Economic Potential

eFood, Volume 7, Issue 4, August 2026.
Wild edible plants (WEP) in Angola: number of species recorded by family and their distribution ranges; four of the most used WEP: Tamarindus indica (Fabaceae), Carissa spinarum (Apocynaceae), Adansonia digitata (Malvaceae), and Vitex doniana (Lamiaceae).
Claudete Bastos, Ângela Liberal, Margarida Moldão, Lillian Barros, Luís Catarino   +4 more
wiley   +1 more source

Physicochemical Properties, Bioactive Components and Volatile Compounds of Dietary Fatty Acid Balanced Blend Oil. [PDF]

Foods
Liu E, Niu Q, Lu L, Geng L, Yang J, Yao H, Zhao Z.   +6 more
europepmc   +1 more source

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

Exploring Ozonated Vegetable Oils as Antimicrobial and Functional Agents in Food Systems: A Systematic Narrative Review. [PDF]

Foods
Dominguez-Lacueva P, Corella-Guillamón P, Cantalejo-Díez MJ.   +2 more
europepmc   +1 more source

Optimizing the Anti‐Inflammatory Efficacy of Pakistani Spice Blends: A Farm‐to‐Fork Analysis of Phytochemical Synergy and Processing Stability

eFood, Volume 7, Issue 4, August 2026.
This review aims to evaluate the anti‐inflammatory potential of these spice blends, emphasizing their synergistic mechanisms, and to investigate how cultivation practices, post‐harvest processing, and environmental stressors shape their medicinal efficacy. By addressing this gap, it seeks to provide a comprehensive framework for integrating traditional
Qudrat Ullah, Waqas Haider, Farhang Hameed Awlqadr, Ahmed Bilal, Muhammad Tayyab Arshad, Emmanuel Laryea   +5 more
wiley   +1 more source

Plant‐Derived Nanoparticles (PDNPs) in Food Safety and Preservation: Pros and Cons

eFood, Volume 7, Issue 4, August 2026.
Plant‐derived nanoparticles (PDNPs) synthesized via green methods demonstrate antimicrobial, antioxidant, barrier, eco‐friendly, and cost‐effective properties, while facing challenges in large‐scale production, synthesis standardization, and absence of specific food safety regulations. ABSTRACT Ensuring food safety and extending shelf life across fresh
Md. Shakil Ahmed, M. Mahadi Hasan, Most. Zakia Yeasmin   +2 more
wiley   +1 more source

Quantitative comparison of food-based dietary guidelines: alignment with the Slovenian nutrition guidelines 2025 and Slovenian intake. [PDF]

Eur J Nutr
Kreft S, Tavčar E, Schäfer AC, Sivec N, Fras Z, Jakše B, Mis NF.   +6 more
europepmc   +1 more source