Results 211 to 220 of about 65,078 (299)

Lupin (Lupinus angustifolius) as a Protein‐Rich Emerging Crop Adapted to Uruguay: Nutritional and Functional Potential

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Characterization of Lupinus angustifolius cultivated in Uruguay. The figure summarizes the experimental workflow applied to six Lupinus angustifolius samples cultivated in Uruguay. After sample preparation, different analytical approaches were performed: Proximate composition determination of moisture, ash, crude protein, and crude fat by standard AOAC
Matías Rodríguez‐Elhordoy, Jessica Báez, Victoria Olt, Adriana Maite Fernández‐Fernández, Natalia Martínez, Bruno Irigaray, Javier Silva, Mariela Pistón, Daniel Vázquez, Alejandra Medrano   +9 more
wiley   +1 more source

Evaluation of Quinoa (Chenopodium quinoa Willd) Protein Isolate and Hydrolysate as Alternative Nitrogen Source for Growth of Lactiplantibacillus plantarum WCFS1

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Quinoa protein hydrolysate (QpH) serves as both a nitrogen source and a functional ingredient for L. plantarum. Bacteria grown in QpH achieved high biomass production and demonstrated significantly enhanced cell membrane integrity, positioning QpH as a key component for robust, plant‐based probiotics.
Nelson Romano, Leonardo Sciammaro, Alejandra Quiroga, María Cecilia Puppo, Andrea Gómez‐Zavaglia   +4 more
wiley   +1 more source

Comparative microbial and metabolite profiles of air-dried beef jerky and air-dried mutton jerky under identical natural drying conditions. [PDF]

Food Chem (Oxf)
Zhang J, Wu J, Xia Y, Yang X.
europepmc   +1 more source

Fermentation and Enzymatic Pre‐Treatments to Modulate Sensory Properties of Extruded Plant‐Based Meat Alternatives

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh, Michel Aliani, Warren Blunt, Filiz Koksel   +3 more
wiley   +1 more source

Enhancing Fermented Sausage Quality with <i>Weissella hellenica</i>, <i>Lactobacillus sakei</i>, and <i>Pediococcus pentosaceus</i>. [PDF]

Gels
Fu Y, Zhang L, Long H, Yin Z, Sun X, Nie W, Zhuo Q, Lin C, Zhu S, Du Y, Jiang L.   +10 more
europepmc   +1 more source

Wheat's war against stripe rust: Integrating host immunity, genomics and breeding for durable resistance

The Plant Genome, Volume 19, Issue 2, June 2026.
Abstract Wheat (Triticum aestivum L.), a foundation of global food security, faces persistent threats from stripe rust caused by Puccinia striiformis f. sp. tritici (Pst). The pathogen thrives in cool and humid environments and regularly causes epidemics that lead to severe yield losses.
Farkhandah Jan, Mukesh Rathore, Dinesh Kumar Saini, Ayushi Singh, Naeela Qureshi, Nikita Aggarwal, Mahpara Bashir, Mehnaz Shakeel, Vikas Gupta, Sundeep Kumar, Rajeev Kumar Varshney, Reyazul Rouf Mir   +11 more
wiley   +1 more source

Effects of Enzymes or Fermented Feed on Nitrogen Balance, Meat Quality, Intestinal Microbiota Profile and Barrier Functions of Landrace × Rongchang Pigs Fed with a Diversified Low-Protein Diet. [PDF]

Vet Sci
Shui C, Liao J, Wang J, Tang Z, Qi R, Wang Q, Wang S, Xu Y, Sun Z.   +8 more
europepmc   +1 more source

Genetic control of wheat flour end‐use quality and rheology by genome‐wide association studies

The Plant Genome, Volume 19, Issue 2, June 2026.
Abstract Improving end‐use quality in bread wheat (Triticum aestivum) requires dissecting the genetic basis of complex processing traits and deploying robust prediction pipelines in breeding. We performed genome‐wide association studies (GWASs) using 1767 high‐quality single‐nucleotide polymorphisms generated by genotyping‐by‐sequencing in a diverse ...
Juan Menor de Gaspar, Richard D. Cuthbert, Ruan Yuefeng, Ron Knox, BinXiao Fu, Kun Wang, Jatinder S. Sangah, Samia Berraies, Brad Meyer, Firdissa E. Bokore, Julio Isidro y Sánchez   +10 more
wiley   +1 more source

The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality. [PDF]

AIMS Microbiol
Nikitina E, Khrundin D.
europepmc   +1 more source

An introduction to food safety issues in Vietnam [PDF]

, 2008
Le Bas, Cédric, Tran Thi Hanh,
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