Results 121 to 130 of about 3,652 (236)

Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking. [PDF]

Foods, 2020
Nisov A, Aisala H, Holopainen-Mantila U, Alakomi HL, Nordlund E, Honkapää K.   +5 more
europepmc   +1 more source

Global Data From Great Ape Zoo Populations Confirm a High Prevalence of Overweight Individuals

American Journal of Primatology, Volume 88, Issue 7, July 2026.
A global database reveals that a majority of great apes kept in zoos are overweight, likely as a result of the mismatch between their biology and their zoo diets. Corrective measures are necessary to reverse the situation and further improve the health and welfare of great apes in zoos.
João Pedro Meireles, Sarah Byrne, Paul W. Dierkes, Miriam Göbel, Max Hahn‐Klimroth, Arun Idoe, Dennis W. H. Müller, Zjef Pereboom, Jana Pluháčková, Sandra Reichler, Claudia Rudolf von Rohr, Simone Schehka, Jeroen M. G. Stevens, Jonas Verspeek, Marcus Clauss   +14 more
wiley   +1 more source

Food Safety and Nutritional Aspects of Plant‐Based Dairy and Meat Alternatives: A Review

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Plant‐based dairy and meat alternatives (PBDA and PBMA) offer sustainability benefits but also introduce chemical and microbiological hazards to the diet. Key concerns include emerging mycotoxins, heavy metals, process contaminants, and heat‐resistant spore‐forming bacteria.
Elina Sohlberg, Petra Pasonen, Hanna‐Leena Alakomi, Johanna Suomi   +3 more
wiley   +1 more source

Influence of Extrusion Cooking Parameters on Antioxidant Activity and Physical Properties of Potato-Based Snack Pellets Enriched with Cricket Powder. [PDF]

Molecules
Combrzyński M, Soja J, Staniak M, Biernacka B, Wojtunik-Kulesza K, Gancarz M, Oniszczuk T, Kręcisz M, Szponar J, Oniszczuk A.   +9 more
europepmc   +1 more source

Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology. [PDF]

J Food Sci Technol, 2020
Lotfi Shirazi S, Koocheki A, Milani E, Mohebbi M.   +3 more
europepmc   +1 more source

From Composition to Function: Defining Functional Equivalence in Plant‐Based Meat Analogs

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Akila Srinivasagam Ramasamy Venkateswaran, Ciara K. McDonnell   +1 more
wiley   +1 more source

Ulva lactuca Extract in Confectionery Systems: A Sustainable Approach to Natural Pigmentation, Antioxidant Enrichment, and Sensory Optimization in Fondant and Meringue Matrices

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study evaluated the functional potential of Ulva lactuca extract as a natural colorant and antioxidant incorporated into sugar‐based (fondant) and aerated (meringue) confectionery matrices. Extract incorporation significantly enriched total phenolic content—achieving up to 150.95 mg GAE/100 g dry matter in meringues—and surged antioxidant ...
Elvan Gizem Gursoy, Buse Ozdere Yilmaz, Aysegul Erdogan, Meltem Conk Dalay, Sebnem Tavman   +4 more
wiley   +1 more source

A Preliminary Study on Active Chitosan‐Based Edible Films Enriched With Microencapsulated Probiotics for Set‐Type Yogurt Preservation

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Chitosan‐based edible films incorporating microencapsulated Bifidobacterium animalis subsp. lactis B94 and Lacticaseibacillus rhamnosus GG were successfully developed and applied as surface coatings for set‐type yogurt. The films maintained high probiotic viability after drying and showed suitable physicochemical and antimicrobial properties.
Selin Kalkan, Emine Kirkoçoğlu, Mustafa Remzi Otağ, Mehmet Soner Engin   +3 more
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

Feeding the Future: Next‐Generation Nutritional Frontiers—Innovations, Technologies, and Transformative Pathways for Sustainable Global Food Systems

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Next‐generation food technologies—precision fermentation, cultivated (cell‐based) meat and seafood, plant‐based and mycoprotein innovations, biofortification and functional food engineering, and three‐dimensional (3D) food printing—are converging to address rising global food demand, persistent micronutrient deficiencies affecting approximately 2 ...
Zakari Adeiza David, Kareem Sarafadeen Olateju, Audu Godwin Amoka, Mustapha Omenesa Idris, Adefila Adebimpe Moyosore   +4 more
wiley   +1 more source