Results 211 to 220 of about 3,130,765 (289)

Exploring medical food supplementation as an adjunct strategy for microbiota restoration and seizure reduction in CDKL5 deficiency disorder

open access: yesEpilepsia Open, EarlyView.
Abstract Objectives CDKL5 deficiency disorder (CDD) is a developmental and epileptic encephalopathy characterized by early‐onset, treatment‐resistant seizures and severe neurodevelopmental impairment. Increasing evidence suggests that alterations in the gut–brain axis may contribute to disease pathophysiology, raising interest in microbiota‐targeted ...
Elisa Borghi   +7 more
wiley   +1 more source

Prevalence of Medical and Psychiatric Comorbidities in Paediatric ARFID: A Meta‐Analysis

open access: yesEuropean Eating Disorders Review, EarlyView.
ABSTRACT Background Avoidant/Restrictive Food Intake Disorder (ARFID) is increasingly recognized as a complex paediatric feeding and eating disorder associated with significant medical and psychiatric burden. Methods This systematic review and meta‐analysis followed PRISMA guidelines and was prospectively registered in PROSPERO (CRD420251241490 ...
Nuria Blay Borch   +8 more
wiley   +1 more source

Precision Fermentation for Next Generation Food Ingredients: Technological Foundations, Food Applications, Sustainability, and Regulatory Challenges

open access: yesFood Bioengineering, EarlyView.
Precision fermentation uses engineered microorganisms to produce targeted food ingredients, including proteins, enzymes, lipids, flavors, vitamins, and bioactives. This review examines its technological foundations, food applications, safety, sustainability, economics, regulation, and consumer acceptance, emphasizing that performance depends on host ...
Nora Ali Hassan   +2 more
wiley   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

open access: yesFood Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad   +4 more
wiley   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

open access: yesFood Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh   +4 more
wiley   +1 more source

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