Results 81 to 90 of about 18,657 (214)

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González, Nuria Muñoz‐Tébar, Gema Martínez‐Navarrete, José Ángel Pérez‐Álvarez, Eduardo Fernández, José Manuel Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos   +7 more
wiley   +1 more source

Integrated omics approaches with non-thermal food fortification: pathways to personalized nutrition solutions. [PDF]

Front Nutr
Alsanie SA.
europepmc   +1 more source

Improving Dietary Zinc Bioavailability Using New Food Fortification Approaches: A Promising Tool to Boost Immunity in the Light of COVID-19. [PDF]

Biology (Basel), 2023
Chemek M, Kadi A, Merenkova S, Potoroko I, Messaoudi I.   +4 more
europepmc   +1 more source

Mycotoxin management in the cereal supply chain: Advanced detection, detoxification, and smart packaging strategies

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi, Dipendra Kumar Mahato, Jafar Mohammadzadeh Milani   +2 more
wiley   +1 more source

The critical role of food fortification in combatting malnutrition and disease susceptibility in Africa. [PDF]

Commun Med (Lond)
Yang X, Zhang L, MacDonald S, Langer R, Jaklenec A.   +4 more
europepmc   +1 more source

Ultraprocessed Products as Food Fortification Alternatives: A Critical Appraisal from Latin America. [PDF]

Nutrients, 2022
Kroker-Lobos MF, Mazariegos M, Guamuch M, Ramirez-Zea M.   +3 more
europepmc   +1 more source

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

Best Practice Recommendations for the Assessment, Prevention and Treatment of Vitamin D Deficiency in Türkiye: A 2026 Update in a Setting with Limited Mandatory Food Fortification. [PDF]

Nutrients
Gogas Yavuz D, Topaloğlu Ö, Güneş M, Gürlek A, Kubat Üzüm A, Pekkolay Z, Cantürk Z, Hekimsoy Z, Öz Gül Ö, Tanakol R.   +9 more
europepmc   +1 more source

Potential of Vitamin D Food Fortification in Prevention of Cancer Deaths-A Modeling Study. [PDF]

Nutrients, 2021
Niedermaier T, Gredner T, Kuznia S, Schöttker B, Mons U, Brenner H.   +5 more
europepmc   +1 more source

God's Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods

Psychology &Marketing, EarlyView.
ABSTRACT God‐related cues are pervasive in consumers' daily lives, yet little research has examined how God salience shapes consumer food choices. Drawing on compensatory control theory and the literature on symbolic healing, we present findings from six studies, including a field experiment, demonstrating that high (vs.
Ali Gohary, Hean Tat Keh
wiley   +1 more source