Results 151 to 160 of about 250,651 (209)

Variations in dv/v Susceptibility to Earthquake Shaking Along the Alaska Subduction Zone

Geophysical Research Letters, Volume 53, Issue 21, 16 November 2026.
Abstract Earthquake‐triggered decreases in relative seismic velocity (dv/v) of the crust have been reported for many events, but regional variations in dv/v susceptibility to shaking are not well understood. Here, 14 Alaskan earthquakes with Mw 6.8–8.2 are consistently analyzed with single‐station coda‐wave interferometry.
Thomas J. Lee, Brandon Schmandt
wiley   +1 more source

Formulation and Evaluation of a Nutritionally Enriched Plant Protein-Based Matrix Using Low Temperature Extrusion Cooking-Air Drying Technology. [PDF]

Foods
Alharaty G, Ramaswamy HS.
europepmc   +1 more source

Novel Microparticulation of Pea Protein: Structural Transformation, Enhanced Gelation, Dispersion Stability, and Off‐Taste Masking

Food Frontiers, Volume 7, Issue 6, November 2026.
Alkaline treatment followed by thermal processing, high‐pressure homogenization, and spray drying for the preparation of microparticulated pea protein isolate (MPPI) powder. ABSTRACT Pea protein isolate (PPI) suffers from poor solubility, weak gel‐forming ability, and undesirable sensory attributes that limit its wider adoption in plant‐based food ...
Bandita Bagchi Banerjee, Osama Maklad, Parag Acharya   +2 more
wiley   +1 more source

Combination of Different Methods, Including Image Analysis, to Define the Fibrous Structure of High-Moisture Extrusion-Cooking Extrudates. [PDF]

J Texture Stud
Bondu C, Rouilly A, Labonne L, Evon P.
europepmc   +1 more source

Microalgae Proteins for Sustainable Food Systems: A Comprehensive Review of Advanced Extraction Technologies, Functional Performance, Bioactivity, and Industrial Translation

Food Frontiers, Volume 7, Issue 6, November 2026.
Microalgae proteins combine high nutritional value with low environmental impact. Advanced extraction technologies, integrated biorefineries, and AI‐driven optimization enhance protein recovery, functionality, and bioactivity, enabling applications in foods, nutraceuticals, feed, and sustainable circular bioeconomy systems.
Shuvojit Roy, Durjoy Das, Md. Hassan Bin Nabi, Animesh Sarkar, Mahabub Alam, Mukta Roy   +5 more
wiley   +1 more source

New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties. [PDF]

Molecules
Ciudad-Mulero M, Vega EN, García-Herrera P, Fernández-Tomé S, Pedrosa MM, Arribas C, Berrios JJ, Pan J, Leal P, Cámara M, Fernández-Ruiz V, Morales P.   +11 more
europepmc   +1 more source

Tropical Plantains, Tubers, and Roots: Advancing Food Quality, Safety, and Processing Innovations for Global Nutritional Equity

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence, Veeranna Hitlamani, Njintang Yanou Nicolas, Aashitosh A. Inamdar   +3 more
wiley   +1 more source

Growth, Carcass Quality and Gut Microbiota Responses to Extruded Rapeseed Meal With Protease in Broiler Chickens

Veterinary Medicine and Science, Volume 12, Issue 6, November 2026.
The 5%–7.5% extruded rapeseed meal improved broiler growth, nutrient digestibility, carcass traits, intestinal morphology and gut microbial balance. ABSTRACT Background Soybean meal (SBM) is a major protein source in broiler diets, but its cost and dependence on a limited number of protein sources have increased interest in alternative feed ingredients.
Rohban Hameed, Muhammad Tahir, Rifat Ullah Khan, Sohail Ahmad, Luciana Rossi, Rasha K. Al‐Akeel   +5 more
wiley   +1 more source

Lachnospiraceae in the Food–Gut Axis: A Critical Review of Dietary Modulation, Immune Regulation, and Translational Barriers

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The interplay between diet, gut microbiota, and host immunity is central to food science. The Lachnospiraceae family ferments dietary fibers to produce short‐chain fatty acids (SCFAs), notably butyrate and propionate, with immunomodulatory potential. This critical review distinguishes established findings from hypotheses.
Ruijun Wang, Zhiqi Li, Lina Zhang, Yuanming Pan, Zhanbiao He   +4 more
wiley   +1 more source

Cereal Biomass Valorization for Functional Food Ingredients: Fractionation and Circular Biorefinery Strategies

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Food processing must transition toward resource‐efficient systems that operate within planetary boundaries. Cereals, as climate‐resilient staples, offer strong potential to valorize nutrient‐rich fractions. Zero‐waste biorefinery concepts and green fractionation technologies, integrated with structure–function principles, enable the conversion
Rahul Biswas, Marjo Pöysä, Samson Adeoye Oyeyinka, Abayneh Getachew Demesa, Savindi Wanninayake, Samuel Perez‐Vega   +5 more
wiley   +1 more source