Results 201 to 210 of about 299,216 (313)
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar +2 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri +4 more
wiley +1 more source
The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment. [PDF]
PLoS One, 2016 Zeng Z, Liu C, Luo S, Chen J, Gong E.
europepmc +1 more source
Effects of Sodium Reduction on the Physicochemical Characteristics of Pretzel Bites
Journal of Food Science, Volume 91, Issue 5, May 2026.ABSTRACT Excessive sodium intake is a global health concern that is largely driven by processed foods. This study evaluated the effects of sodium chloride (NaCl) reduction on the physicochemical properties of pretzel bites. Samples were formulated with five NaCl levels (T1 [0% reduction], T2 [15.91% reduction], T3 [29.28% reduction], T4 [40.53 ...
Reichell P. Cruz Cabrera +5 more
wiley +1 more source
Effect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder. [PDF]
Molecules, 2015 Ruiz-Gutiérrez MG +6 more
europepmc +1 more source
Journal of Food Science, Volume 91, Issue 5, May 2026.ABSTRACT With increasing mozzarella consumption in the United States, mozzarella innovations are of interest, particularly in functional attributes. One opportunity in mozzarella is the application of Lacticaseibacillus casei adjunct culture to increase desirable flavors and modulate functional properties such as melting.
Katherine Rehberger +4 more
wiley +1 more source
GCB Bioenergy, Volume 18, Issue 5, May 2026.This study highlights developments in cost‐effective fractionation techniques to ensure the sustainability and industrial applicability of biomass. ABSTRACT Given the depletion of fossil fuels and global concerns about environmental protection, lignocellulosic biomass is an excellent alternative candidate due to its unique combination of ...
Sunesh Narayanaperumal +6 more
wiley +1 more source
Things at Work: How Things Contribute to Performing Work
Journal of Management Studies, Volume 63, Issue 3, Page 1155-1191, May 2026.Abstract A crucial question for organizations is what constitutes work performance. While the importance of human competence and motivation to work performance has been established, less well understood is how ‘things’ – such as algorithms, tools, instruments, and raw materials – contribute to work performance.
Jörgen Sandberg +2 more
wiley +1 more source
Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties. [PDF]
RSC Adv, 2018 Liu X +8 more
europepmc +1 more source
The role of substrate materials for the survival and growth of coral micro‐fragment sheets
Restoration Ecology, Volume 34, Issue 4, May 2026.Biofouling can have a negative impact on the survival and growth of corals in aquaculture. For coral aquaculture to support reef restoration, there needs to be a cost‐effective and efficient method that reduces the reliance on labor for coral maintenance.
Muhammad Azmi Abdul Wahab +6 more
wiley +1 more source