Results 161 to 170 of about 3,379,752 (263)

Exploration of Milk and Dairy Products: Sensory, Physicochemical Characteristics and Processing Technologies. [PDF]

Foods
Natrella G, Faccia M.
europepmc   +1 more source

DETERMINATION OF THE SURCHARGE THAT CONSUMERS ARE WILLING TO PAY FOR AN ORGANIC CHEESE IN SPAIN [PDF]

Consumer requirements for preferably new, quality products with health guarantees are causing competitive adaptation by agro-food businesses. In this sense, cheese-producing enterprises are immersed in restructuring to adapt to the new scene.
Diaz, Monica, Olivasq, R., Bernabeu, Rodolfo, Olmeda, Miguel   +3 more
core  

Increasing Eating Rate in a Young Adult With a Developmental Disorder

Behavioral Interventions, Volume 41, Issue 4, November 2026.
ABSTRACT Research on behavioral feeding interventions for adults with developmental disorders is limited. We applied differential reinforcement of high rates (DRH) in combination with contingency‐specifying rules to increase the eating rate of a young adult.
Petur Ingi Petursson, Sigmund Eldevik, Svein Eikeseth   +2 more
wiley   +1 more source

Plant‐Derived Probiotics From Fermented Foods: Current Evidence on Antiviral Mechanisms and Gut–Lung Axis Modulation

Food Frontiers, Volume 7, Issue 6, November 2026.
Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing, Yaoyuan Hu, Yingying Ma, Peng Yao, Jingjing Jiang, Jiao Guo, Shuangmei Liu   +6 more
wiley   +1 more source

Microalgae Proteins for Sustainable Food Systems: A Comprehensive Review of Advanced Extraction Technologies, Functional Performance, Bioactivity, and Industrial Translation

Food Frontiers, Volume 7, Issue 6, November 2026.
Microalgae proteins combine high nutritional value with low environmental impact. Advanced extraction technologies, integrated biorefineries, and AI‐driven optimization enhance protein recovery, functionality, and bioactivity, enabling applications in foods, nutraceuticals, feed, and sustainable circular bioeconomy systems.
Shuvojit Roy, Durjoy Das, Md. Hassan Bin Nabi, Animesh Sarkar, Mahabub Alam, Mukta Roy   +5 more
wiley   +1 more source

Bacterial Nanocellulose as a Functional Ingredient for Texture Modification and Physicochemical Improvement of Goat Cheese During Refrigerated Storage. [PDF]

Molecules
Palacios-Hinestroza H, López-Jaramillo MC, Martínez-Galán JP, Molina-Ramírez C, Sánchez-Osorno DM.   +4 more
europepmc   +1 more source

Tropical Plantains, Tubers, and Roots: Advancing Food Quality, Safety, and Processing Innovations for Global Nutritional Equity

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence, Veeranna Hitlamani, Njintang Yanou Nicolas, Aashitosh A. Inamdar   +3 more
wiley   +1 more source

Ultrafiltration matrix modulates metabolism and flavor profiles in natural cheese: Insights from microbial and metabolomic profiling. [PDF]

Food Chem X
Cai X, Zheng Y, Su M, Ma S, Zhang X, Liu Z.   +5 more
europepmc   +1 more source

Food Properties, Bioactive Components, and Human Factors as Determinants of Low Nutrient Supply From Foods Can Be Improved With Adequate Nutritional Strategies

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Nutrient adequacy depends on food composition, bioaccessibility, absorption, physiological utilization, dietary access, supply stability, etc. Food properties, human health, agricultural conditions, and socioeconomic barriers influence nutrient delivery.
Chinaza Godswill Awuchi
wiley   +1 more source

Microbiota and Cheese Quality. [PDF]

Foods
Centeno JA, Carballo J.
europepmc   +1 more source