Results 101 to 110 of about 3,652 (236)

Fortification of Cereal-Based Food with Lactobacillus rhamnosus GG and Bacillus coagulans GBI-30 and Their Survival During Processing

Foods
Functional foods are evolving beyond basic nutrition to address nutrition-related diseases and enhance well-being. While probiotic-fortified products dominate this sector, most remain dairy-based.
Junyan Wang, Peng Wu, Xiao Dong Chen, Aibing Yu, Sushil Dhital   +4 more
doaj   +1 more source

Co‐Benefits of Nutrition Interventions: A Systematic Review

Obesity Reviews, EarlyView.
ABSTRACT Introduction Nutrition interventions aim to improve dietary quality and enhance health. They can also result in broader co‐benefits, including social, educational, and environmental outcomes. However, these co‐benefits remain under‐quantified.
Phuong Nguyen, Siti Khadijah binti Mohamad Asfia, Vicki Brown, Nicole Ward, Moosa AlSubhi, Marufa Sultana, Lennert Veerman, Andrew Milat, Belen Zapata‐Diomedi, Jaithri Ananthapavan   +9 more
wiley   +1 more source

Even a slight temperature increase triggers the inhibition of Symbiodiniaceae cell division and promotes cell expulsion in the coral Acropora selago

Phycological Research, EarlyView.
SUMMARY Coral bleaching, characterized by the loss of Symbiodiniaceae symbionts from corals, is promoted both by acute high‐temperature events and by prolonged moderate thermal stress. However, the mechanisms responsible for decreases in Symbiodiniaceae cell densities within corals remain unclear. Symbiodiniaceae cells within corals proliferate through
Hiroshi Yamashita, Masami Umeki, Go Suzuki, Kazuhiko Koike   +3 more
wiley   +1 more source

Integration of Plant Pomace into Extruded Products: Analysis of Process Conditions, Post-Production Waste Properties and Biogas Potential

Energies
Waste streams from cereal-based food production processes, rich in organic matter and carbohydrates, have untapped potential for biogas production. This study uniquely investigated the extrusion-cooking process conditions, physical properties and biogas ...
Jakub Soja, Tomasz Oniszczuk, Iryna Vaskina, Maciej Combrzyński, Agnieszka Wójtowicz   +4 more
doaj   +1 more source

Deep learning and computer vision for image‐based high‐throughput phenotyping of canning quality traits in dry beans

The Plant Phenome Journal, Volume 9, Issue 1, December 2026.
Abstract Canning color retention is a key quality trait in dry bean (Phaseolus vulgaris L.) breeding, influencing consumer acceptance and commercial value. Public breeding programs maintain canning quality as a selection trait of importance, but existing color evaluation methods such as visual rating are subjective, while instrument colorimetry is ...
Lovepreet Singh, Om Sai Krishna Madhav Lella, Evan M. Wright, Karen Cichy, Valerio Hoyos‐Villegas   +4 more
wiley   +1 more source

Extrusion Cooking

Mycotoxins, 1986
openaire   +4 more sources

Phenotypic expression of the gene‐for‐gene interaction in plant pathogenic bacteria: An implication for resistance to bacterial diseases by plants

Agrosystems, Geosciences &Environment, Volume 9, Issue 3, September 2026.
Abstract Plant pathogenic bacteria cause massive losses in agriculture and damage to natural plant habitats. Bacterial pathogens not only reduce crop production, but they also reduce crop quality by releasing toxins into the environment. Pathogenic bacteria that invade plant tissues must overcome the plant's defense mechanisms. Plants possess an innate
Muluken Getahun, Zelalem Bekeko
wiley   +1 more source

Application of extrusion-cooking technology in hatchery waste management. [PDF]

Open Life Sci, 2020
Sobota A, Zarzycki P, Wirkijowska A, Rzedzicki Z, Pawlas A.   +4 more
europepmc   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source