Results 111 to 120 of about 14,703 (211)
eFood, Volume 7, Issue 1, February 2026.The article underscores the promising future perspectives of utilizing agro‐industrial waste, envisioning sustainable production processes, and meeting the increasing demand for environmentally friendly and health‐promoting products. ABSTRACT The growing imperative for increased food production has propelled an example alteration in the perception of ...
Fakhar Islam +9 more
wiley +1 more source
Biotech Innovation in Europe's Food and Drink Processing Industry: Promise, Barriers and Exploitation [PDF]
Early optimism about the potential of biotechnology to contribute to "the production of food with improved quality and nutritional content" (ACOST, 1990) has waned in the face of consumer resistance to the use of genetically modified organisms in food ...
Jacqueline Senker, Vincent Mangematin
core
Spectroscopic Methods of Edible Flower Authentication and Quality Control for Food Applications
eFood, Volume 7, Issue 1, February 2026.The global demand for edible flowers has increased. Issues such as incorrect species identification, flower product adulteration, contamination, and quality degradation necessitate the application of proper methods for authenticating and controlling the product's quality.
Fidele Benimana +3 more
wiley +1 more source
Production of xylitol by candida krusei using xylose from oil palm empty fruit bunch (opefb) as a substrate [PDF]
, 2013 The most important application of xylitol is its use as an alternative sweetener in foods for diabetic patients. Besides that, xylitol also important are as an anticariogenic agent in tooth paste formulations, as thin coatings on chewing vitamin tablets,
Nur Putih Ikhram Ilani, Alias
core
Food Science &Nutrition, Volume 14, Issue 2, February 2026.Functional and organic foods contain effective and bioactive compositions. Organic foods and foods enriched with phytochemicals provide promising oral health. Functional foods and beverages in the diet can control and treat oral illnesses ABSTRACT Maintaining oral and dental hygiene, it is significantly related to individuals' quality of life as well ...
Elahe Aleebrahim‐Dehkordi +2 more
wiley +1 more source
Effect of the vintage year on strontium isotopic ratio (87Sr/86Sr) of wines: a Portuguese case study
Journal of the Science of Food and Agriculture, Volume 106, Issue 3, Page 1940-1947, February 2026.Abstract BACKGROUND Currently, there is a growing need for wine authenticity tools to face the global wine market and deal with adulteration cases. Stable isotope analyses, recognized by the Organization of Vine and Wine as a tool for detecting authenticity fraud, form the basis of the European Wine Databank, which faces limitations concerning the ...
Vasiliki Thanasi +5 more
wiley +1 more source
Effect of rice koji levels on the physicochemical and sensory aroma profiles of doenjang
Journal of the Science of Food and Agriculture, Volume 106, Issue 3, Page 1734-1743, February 2026.Abstract BACKGROUND Doenjang, a traditional Korean fermented soybean paste, is often made with rice koji, which provides enzymes and fermentable sugars. However, little is known about how different amounts of rice koji influence fermentation and sensory traits. The present study examined the effects of rice koji levels on the physicochemical, enzymatic
Daeun Kang, Ji‐sun Hwang, Mina K Kim
wiley +1 more source
Yeast‐Based Biotechnology for Civilian Security
Environmental Microbiology Reports, Volume 18, Issue 1, February 2026.Yeasts constitute robust and versatile eukaryotic platforms for biotechnological applications relevant to civilian security. Both native and genetically engineered yeast systems enable sensitive detection of chemical and biological hazards, effective removal of metals and organic pollutants, and detoxification of mycotoxins.
Justyna Ruchała +2 more
wiley +1 more source
Red, white and 'green': the cost of carbon in the global wine trade [PDF]
Climate change is altering a wide range of human activities, including wine making. While wine may appear to be one of the most natural alcoholic beverages, it is not without carbon inputs and emissions, which contribute to the very change in climate ...
Colman, Tyler, Paster, Pablo
core +1 more source
Trophic relationships between Saccharomyces cerevisiae and Lactobacillus plantarum and their metabolism of glucose and citrate [PDF]
, 1991 Glucose and citrate are two major carbon sources in fruits or fruit juices such as orange juice. Their metabolism and the microorganisms involved in their degradation were studied by inoculating with an aliquot of fermented orange juice a synthetic model
Albagnac, G. +6 more
core +2 more sources