Results 191 to 200 of about 1,220,439 (309)

Identification of Lactic Acid Bacteria From the Crust and Inner Part of Artisanally Produced Mihaliç Cheese Sold With Salty and Low Salty Label by Using MALDI‐TOF‐MS and 16S rDNA Sequencing

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Our results indicate that streptococci were predominant, particularly in the crust, and that Lacticaseibacillus paracasei/casei and Limosilactobacillus fermentum were the most common lactobacilli, with notable differences between SMC and LSMC samples. Furthermore, the presence of Streptococcus gallolyticus ssp. macedonicus and Str.
Ergün Ayanoğlu, Hakan Tavşanlı, Recep Cibik   +2 more
wiley   +1 more source

Impact of Formulation on the Rheological, Textural, and Sensory Properties of Pistachio Spread. [PDF]

Foods
Kılıç NF, Şekeroğlu G, Kaya A.
europepmc   +1 more source

Sustainable Pretreatment of Food Waste for Enhanced Bioethanol Production and Improved Waste Management: A Review

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
The graphical abstract illustrates the conversion of food waste biomass into bioethanol through integrated pretreatment strategies. Physical (mechanical, thermal, sonication), chemical (alkali, acidic, oxidative/ROS), and biological (fungal, bacterial, enzymatic) pretreatments enhance biomass breakdown.
Shaina Sharma, Sudarshan Sahu, Gursharan Singh, Shailendra Kumar Arya, Arulazhagan Pugazhendi, Ratih Setyaningrum, Karthikeyan Ravi, Sasikala Chinnappan, Ravishankar Ram Mani, Soon Woong Chang, Balasubramani Ravindran   +10 more
wiley   +1 more source

Characterization of Chickpea Seed Oil and Its Structuring Into Oleogels Using Rice Bran Wax: A Study on the Physicochemical, Thermal, Textural, and Antioxidant Properties for Potential Use in Health‐Conscious and Sustainable Food Products

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Higher rice bran wax ratios produced firmer, more stable oleogels. Lower wax concentrations resulted in weak structuring and phase separation. Oil‐binding capacity increased noticeably with RBW content. Thermal and textural properties improved in proportion to wax concentration.
Farhang Hameed Awlqadr, Othman Abdulrahman Mohammed, Syamand Ahmed Qadir, Ako Mahmood Qadir, Aryan Mahmood Faraj, Khaled Arab   +5 more
wiley   +1 more source

Polymorphic Structures and Transitions of Triglycerides and Complex Fats: A Guide to X-Ray Scattering Approaches. [PDF]

Compr Rev Food Sci Food Saf
Seilert J, Holdstock M, Pratama Y, Sadeghpour A, Flöter E, Rappolt M.   +5 more
europepmc   +1 more source

Fat crystal networks – structure and properties [PDF]

Microscopy and Microanalysis, 2002
openaire   +1 more source

Physicochemical property and in vivo prebiotic function of α‐(1 → 2) and α‐(1 → 3)‐branched dextran derived from Leuconostoc citreum KD3

JSFA reports, Volume 6, Issue 2, Page 39-49, February 2026.
Abstract Background We isolated lactic acid bacteria (LAB) from Japanese traditional fermented foods and vegetables, and screened for exopolysaccharide (EPS)‐producing strains. The Leuconostoc citreum KD3 was isolated as a strain that produces an α‐glucan (KD3‐dextran) with α‐(1 → 6)‐linked main chain with a considerable amount of α‐(1 → 2) branches ...
Kentaro Yoshida, Shiori Shibata, Shuto Abe, Chiaki Matsuzaki, Yuji Honda, Kenji Matsumoto, Takashi Koyanagi   +6 more
wiley   +1 more source

Ultrasound-Assisted Processing for Improved Texture and Nutrient Retention in Dragon Fruit and Banana Ice Cream. [PDF]

Int J Food Sci
Van Thinh P, Vu ND, Nguyen TTNH, Thu NTA, Tien VBC, Nguyen NQ, Nguyen MT, Pham BA.   +7 more
europepmc   +1 more source

High Pressure Technology for Fat Crystallization

Oleoscience, 2007
Yasuharu NOSHO, Jun NAKAJIMA
openaire   +2 more sources

Bio‐Based Citrate Plasticizers as Nucleating Agents for PLA Fibers: Unlocking Antioxidant and Antimicrobial Potential

Macromolecular Chemistry and Physics, Volume 227, Issue 3, 16 February 2026.
Uniform and bead‐free PLA fibers containing functional biobased plasticizers for potential application in food packaging are prepared by force‐spinning technique. ACETEM and CITREM commonly used as food additives are employed within the fibers to provide such functional properties to the fiber mats.
Ignacio Mena‐Prado, Marta Fernández‐García, Daniel López, Sara Limbo, Manuela Rollini, Daniele Maria Martins, Adolfo del Campo, Alexandra Muñoz Bonilla   +7 more
wiley   +1 more source