Results 161 to 170 of about 107,906 (291)

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

Sustainable Syntheses of p‐Hydroxycinnamic‐Based Macrobisphenols: Progress, Challenges, and Comparative Assessment of Yield and Sustainability

ChemSusChem, Volume 19, Issue 9, 14 May 2026.
The strengths and limitations of sustainable routes to macrobisphenols — safe‐by‐design biomass‐derived bisphenols — were critically evaluated to support informed selection based on sustainability metrics (EcoScale, E‐factor), efficiency, cost, and scalability.
Amandine L. Flourat, Damien Breilly, Floriane Rischard, Aurélien A. M. Péru, Rémi Estorges, Abdouramane Dosso, Sami Fadlallah, Antoine Gallos, Florent Allais   +8 more
wiley   +1 more source

Phenolic Content, Antioxidant Activity, Phytochemical Diversity, and Toxicological Potential of Tetradenia riparia (Hochst.) Codd Leaves

Chemistry &Biodiversity, Volume 23, Issue 5, May 2026.
ABSTRACT Tetradenia riparia (Hochst.) Codd is a medicinal plant widely used in traditional medicine. However, comprehensive studies integrating its chemical composition, antioxidant capacity, and toxicological safety are still limited. This study aimed to characterize the phenolic content, antioxidant activity, phytochemical diversity, and ...
Caroline dos Santos Giuliani, Carla Andressa Almeida Farias, Patrícia Kolling Marquezan, Karoline Longo de Aguiar, Elize Musachio, Andreara Rodrigues dos Reis, Nathália Cardoso de Afonso Bonotto, Fernanda Barbisan, Milene Teixeira Barcia, Ana Lúcia Souza Silva Mateus, Aline Sobreira Bezerra, José Laerte Nörnberg   +11 more
wiley   +1 more source

Bioaccessibility of ferulic acid in barley

, 2023
Whole grain barley contains bioactive compounds including phenolic acids which exhibit antioxidant and anti-inflammatory effects. The major phenolic acid in barley, ferulic acid, is predominately found bonded to arabinoxylans in the cell wall. However, the bound form cannot be absorbed in the small intestine and thus is not bioaccessible.
openaire   +1 more source

Comparative Phytochemical and Fatty Acid Profiling of Flax (Linum usitatissimum L.) Cultivars Across Diverse Geographic Origins

European Journal of Lipid Science and Technology, Volume 128, Issue 5, May 2026.
Flax varieties differ in growth, oil quality, and beneficial compounds, but these differences are not always clear‐cut. In this study, 10 flax types were grown under the same conditions and compared for plant traits, natural compounds, and oil content. Some showed high omega‐3 and lignan levels, making them valuable for healthier foods and future crop ...
Mehmet Zeki Koçak, Sara Zare
wiley   +1 more source

Fungal Polysaccharides as Next‐Generation Bioactive: Advances in Structure–Activity Mapping, Mode of Action, and Biotechnological Horizons

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Fungal polysaccharides (FPs) represent a diverse class of bioactive macromolecules widely studied for their nutritional, therapeutic, and biotechnological value. This review synthesizes recent advances (2020–2025) in the structural characterization, biological functions, and translational potential of FPs.
Muhammad Aaqil, Feng Zhang, Jingchuan Zheng, Muhammad Kamil, Yuwei Guo, Cunchao Zhao, Yang Tian   +6 more
wiley   +1 more source

Noni (Morinda citrifolia L.) Fermented Juice Inhibits Tumor Progression of Breast Cancer Angiogenesis Through Suppressing NF‐κB Signaling

Food Frontiers, Volume 7, Issue 3, May 2026.
Noni fermented juice (NFJ) suppresses breast cancer progression by inhibiting angiogenesis via the Ikkβ/NF‐κB/VEGF pathway. This study demonstrates the potent antitumor effects of NFJ through the inhibition on the function of endothelial cells, identifying it as a safe therapeutic agent for breast cancer treatment. ABSTRACT Angiogenesis plays a crucial
Baijian Wu, Xiaoyu Xu, Zhihong Zhu, Yau‐Tuen Chan, Shaozhong Peng, Yanping Liu, Cheng Zhang, Ming Zhou, Xiaodan Huang, Yibin Feng   +9 more
wiley   +1 more source

Curcumin Nanoformulations for Dermatological Applications: From Nutraceuticals to Nanocarriers

Food Frontiers, Volume 7, Issue 3, May 2026.
Nanotechnology‐based delivery platforms enhance the cutaneous administration of curcumin. Loading free curcumin into polymeric micelles, metal‐based nanoparticles, nanogels/hydrogels, liposomes, polymeric nanoparticles, or nanoemulsions/nanocrystals helps address its low solubility, poor stability and limited skin permeation. As a result, these systems
Stephany Celeste Gutiérrez‐Ruiz, Alejandra Romero‐Montero, Hector Hernández‐Parra, Sheila I. Peña‐Corona, Héctor Adrián García‐Gasca, Katya Carbone, Fabio Gervasi, Shivaprasad Shetty Mangalpady, Rajesh Kaverikana, Mariia Shanaida, Volodymyr Shanaida, Daniela Calina, Javad Sharifi‐Rad, Gerardo Leyva‐Gómez   +13 more
wiley   +1 more source

Characterization of Hemp Seed Cake and Its Use as a Functional Ingredient for Bakery Application

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Hemp seed cake, a by‐product of cold‐pressing hemp for oil extraction, was characterized for its nutritional composition and content of antioxidant compounds and then was used as a functional ingredient for the fortification of bread and as a model system for bakery application. The whole ground hemp cake (WHC) exhibits high nutritional value,
Francesca Carrà, Vincenzo Disca, Fabiano Travaglia, Monica Locatelli, Jean Daniel Coïsson   +4 more
wiley   +1 more source

Salicylic Acid Delays Grape Softening by Regulating Cell Wall, Cuticular Wax, and Phenylpropanoid Metabolism

Food Frontiers, Volume 7, Issue 3, May 2026.
This study investigated the effects of salicylic acid (SA) application on the softening of grapes (Vitis vinifera L. ‘Red Globe’) during cold storage. The results demonstrated that SA treatment effectively delayed softening by regulating cell wall, cuticular wax, and phenylpropanoid metabolism.
Guihua Zeng, Haiyan Liu, Yuyun He, Jianming Niu, Ping Wang, Qinming Sun, Feifei Gao   +6 more
wiley   +1 more source