Results 261 to 270 of about 24,363 (330)

Characterization of Functional Properties and Organic Acids in <i>Vangueria infausta</i> Burch. (Wild Medlar/Nzvirumombe/Umviyo) Fruit(s) Found in Zimbabwe. [PDF]

Int J Food Sci
Nemapare P, Mugadza DT, Gadaga TH.
europepmc   +1 more source

Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies

Food Frontiers, EarlyView.
Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad, Syamlal Sasi, Nina Recek, Janith Weerasinghe, Elena P. Ivanova, Igor Levchenko, Katia Alexander   +6 more
wiley   +1 more source

Microbiota-Influenced Toxicological Responses in <i>Caenorhabditis elegans</i> Exposed to Strawberry and Menthol E-Liquids. [PDF]

MicroPubl Biol
Quinones Tavarez Z, Ossip DJ, Li D, Croft DP, Rahman I, Wojtovich AP.   +5 more
europepmc   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Clinical Impact of Vaping. [PDF]

Toxics
Petrella F, Faverio P, Cara A, Cassina EM, Libretti L, Torto SL, Pirondini E, Raveglia F, Spinelli F, Tuoro A, Perger E, Luppi F.   +11 more
europepmc   +1 more source

Textural characterization of agar–agar and guar gum‐based hydrocolloids in vegan gummies: Effects of acid and sugar

Food Biomacromolecules, EarlyView.
Abstract This study explores the potential of replacing gelatin with vegan hydrocolloids as gelling agents in gummies. The goal was to create a gelatin‐free, vegan gummy using natural plant‐based hydrocolloids such as agar–agar and guar gum, which provide a chewy texture similar to gelatin.
Santoshi Rawat, Sweta Rai, Sabbu Sangeeta, Preethi Ramachandran, Anil Kumar, Satish Kumar Sharma, Akash Deep Shukla   +6 more
wiley   +1 more source

Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method. [PDF]

Foods
Sarkisyan V, Bilyalova A, Vorobyeva V, Vorobyeva I, Malinkin A, Zotov V, Kochetkova A.   +6 more
europepmc   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Federal tax arrears in Russia: liquidity problems, federal redistribution, or regional resistance? [PDF]

, 2000
Ponomareva, Maria, Zhuravskaya, Ekaterina   +1 more
core  

Optimizing the encapsulation of Lactiplantibacillus plantarum and Lactobacillus acidophilus for enhanced storage stability and gut viability using spray drying

Food Biomacromolecules, EarlyView.
Abstract This research aimed to enhance the storage stability and functional potential of Lactobacillus acidophilus and Lactiplantibacillus plantarum through encapsulation using the spray drying technique. The probiotics were encapsulated with 10% carrier materials—corn starch, maltodextrin, and Acacia gum—combined with the prebiotic fructo ...
Kanimozhi Viswanathan, Sukumar Muthusamy
wiley   +1 more source