Results 171 to 180 of about 55,640 (299)

The Future of Food Processing—A Food Science and Technology Perspective. Proceedings of a Roundtable Event

Nutrition Bulletin, EarlyView.
ABSTRACT Rising interest in the links between processed food consumption and poor health outcomes often overlooks the perspectives of those working in food technology and innovation. To address this, a virtual roundtable was held in October 2024 to provide a setting for a technical discussion among those working in food processing, technology and ...
Stacey Lockyer, Ciarán Forde, Michael Adams, Cathrina Edwards, Timothy Foster, Stephen French, Caroline Millman, Keshavan Niranjan, Yrjö Roos, Anthony Warner, Gleb Yakubov, Christine Williams   +11 more
wiley   +1 more source

Impacts of Lifestyle and Microbiota‐Targeted Interventions for Overweight and Obesity on the Human Gut Microbiome: A Systematic Review

Obesity Reviews, EarlyView.
Dietary interventions showed the strongest evidence for improving microbiome composition. Probiotics and prebiotics consistently increased beneficial bacteria. Exercise and fecal microbiota transplantation had limited evidence but showed potential for microbiome modulation.
Yee Teng Lee, Ayça Akan, Dilara Beyza Önel, Evelyn Medawar, Daria E. A. Jensen, Arno Villringer, A. Veronica Witte   +6 more
wiley   +1 more source

Effects and mechanisms of various distiller's grains on volatile organic compounds in fermented pigeon meat. [PDF]

Food Chem X
Tong X, Wu S, Wang L, Zheng Q, Liu H, Liu X, Zhang M, Qiao Y, Zhang Y.   +8 more
europepmc   +1 more source

Living in the Mycelial World

Topics in Cognitive Science, EarlyView.
Abstract This manuscript documents a systematic ethnomycological analysis of ethnographic archives. Focusing on texts describing human–fungi interactions, I conduct a global, cross‐cultural review of mushroom use, covering 193 societies worldwide. The study reveals diverse mushroom‐related cultural practices, emphasizing the significance of fungi ...
Roope O. Kaaronen
wiley   +1 more source

Conventional and Emerging Meat Processing Techniques for Improved Shelf Life and Quality. [PDF]

Foods
Lapčík L, Lapčíková B, Gál R.
europepmc   +1 more source

Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2231-2241, 15 March 2026.
Abstract BACKGROUND The objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: one Control (100% pork fat) and five treatments (G1:1, G1:2, G1:3, G1:4, and G1:5), in which 50% of the fat
Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, Géssica Hollweg, Milena Padilha, Priscila Rossato Fracari, Sarita Correa Rosa, Alexandre José Cichoski, José Manuel Lorenzo, Paulo Ricardo de Matos, Márcio Vargas‐Ramella, Paulo Cezar Bastianello Campagnol   +10 more
wiley   +1 more source

Exploring in vitro protein digestion of dry fermented sausage under different thermal processing methods: Peptidomics and molecular simulation. [PDF]

Food Chem X
Wang H, Yu C, Wang Z, Zhao L, Zhang X, Zhu M, Ma H.   +6 more
europepmc   +1 more source

Recent Insights on Synthesis, Stability, and Complexities of Water‐in‐Oil Pickering Emulsion: From Theory to Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley   +1 more source

Genetic Modulation of ATF1 in Saccharomyces cerevisiae for Enhanced Acetate Ester Production and Flavor Profile in a Sour Meat Model System. [PDF]

Foods
Zhao N, Yue Y, Yin S, Liu H, Jia X, Wang N, Ji C, Dai Y, Yin L, Liang H, Lin X.   +10 more
europepmc   +1 more source

Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization

Food Frontiers, Volume 7, Issue 2, March 2026.
Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng, Caili Zhang, Shuying Li, Yayuan Xu, Yaqiong Wan, Hansong Yu, Fengzhong Wang, Jianghua Cheng   +7 more
wiley   +1 more source