Results 181 to 190 of about 299,216 (313)
Combination of Different Methods, Including Image Analysis, to Define the Fibrous Structure of High-Moisture Extrusion-Cooking Extrudates. [PDF]
J Texture StudBondu C, Rouilly A, Labonne L, Evon P.
europepmc +1 more source
Curcumin Nanoformulations for Dermatological Applications: From Nutraceuticals to Nanocarriers
Food Frontiers, Volume 7, Issue 3, May 2026.Nanotechnology‐based delivery platforms enhance the cutaneous administration of curcumin. Loading free curcumin into polymeric micelles, metal‐based nanoparticles, nanogels/hydrogels, liposomes, polymeric nanoparticles, or nanoemulsions/nanocrystals helps address its low solubility, poor stability and limited skin permeation. As a result, these systems
Stephany Celeste Gutiérrez‐Ruiz +13 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]
MoleculesCiudad-Mulero M +11 more
europepmc +1 more source
Soya/alginate interactions in extrusion cooking [PDF]
Previous work has shown that following the inclusion of alginate high in mannuronic acid there is a reduction in the viscosity of soya melt during extrusion, this work attempts to identify the mechanism for this effect. The effect of water content and hydrocolloid inclusion on the denaturation behaviour and water binding properties of soya protein has ...
openaire +1 more source
Food Frontiers, Volume 7, Issue 3, May 2026.This graphical abstract summarizes the comprehensive framework of mutton quality, including evaluation indices, influencing factors, and improvement strategies. Meat quality is systematically assessed through multiple dimensions, including flavor, color, pH, tenderness, water‐holding capacity, intramuscular fat, and nutritional composition.
Man‐yu Liu +6 more
wiley +1 more source
Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security
Food Frontiers, Volume 7, Issue 3, May 2026.This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman +8 more
wiley +1 more source
Extrusion cooking : craft or science?
It is not longer ago than the seventies when a food extruder was described as a piece of equipment, consisting out of a barrel and one or two screws. The function of the extruder was believed to receive an agricultural product, to transport it from a feed section to a screw metering section over a compression section.
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Food Science &Nutrition, Volume 14, Issue 5, May 2026.Pigmented wheat was processed into pasta and bread and subjected to in vitro digestion. The resulting bioaccessible fractions were characterized for antioxidant capacity and used to treat Caco‐2 epithelial monolayers under inflammatory conditions. Compared with control wheat, pigmented pasta retained higher antioxidant activity and improved intestinal ...
Giulia Feliziani +6 more
wiley +1 more source
High‐Velocity Ballistic Impact Performance of FFF Printed PEEK With Different Infill Patterns
Macromolecular Materials and Engineering, Volume 311, Issue 5, May 2026.This study examines 3D printed PEEK under Izod, quasi‐static, and high‐velocity impact. Hexagonal infill shows the highest Izod impact strength and superior quasi‐static energy absorption. However, under ballistic impact, all patterns behave similarly, indicating performance depends on infill at low velocity, but on intrinsic material properties at ...
Rajeshkumar Dhanapal +7 more
wiley +1 more source