Results 141 to 150 of about 3,745,042 (240)

Lachnospiraceae in the Food–Gut Axis: A Critical Review of Dietary Modulation, Immune Regulation, and Translational Barriers

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The interplay between diet, gut microbiota, and host immunity is central to food science. The Lachnospiraceae family ferments dietary fibers to produce short‐chain fatty acids (SCFAs), notably butyrate and propionate, with immunomodulatory potential. This critical review distinguishes established findings from hypotheses.
Ruijun Wang, Zhiqi Li, Lina Zhang, Yuanming Pan, Zhanbiao He   +4 more
wiley   +1 more source

Ligonių, sergančių išemine kardiomiopatija, gyvenimo kokybės ir fizinio pajėgumo palyginimas

Lietuvos Chirurgija, 2007
Julius Treideris1, Rimantas Karalius1, Raimondas Širmenis2, Gražina Lukšaitė2, Vytautas Lastas2, Eugenijus Kosinskas1, Arnoldas Pranckietis2, Vytautas Sirvydis1 1 Vilniaus universiteto Širdies chirurgijos centras, Santariškių g.
Julius Treideris, Rimantas Karalius, Raimondas Širmenis, Gražina Lukšaitė, Vytautas Lastas, Eugenijus Kosinskas, Arnoldas Pranckietis, Vytautas Sirvydis   +7 more
doaj  

Estrategia de mercadeo fundamentada en etnomarketing para aumentar el consumo percápita de pastas alimenticias en Barranquilla [PDF]

, 2012
Con el paso del tiempo, el mercadeo en su desarrollo ha cambiado su enfoque cuantitativo a un enfoque cualitativo, al entender que los gustos y tendencias de consumo dependen de cada uno de los entornos en el que el ser humano se desenvuelve.
Cure Cordero, Juan Elías, Ladeus Reyes, Wilfrido   +1 more
core  

Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga, M. A. Lazo‐Vélez, L. Mateo Cordero‐Clavijo, S. Paterson   +3 more
wiley   +1 more source

Pastas Doria

, 2017
En 1952 Don Arturo Sesana Vitali y su familia procedentes de Italia, decidieron radicarse en la ciudad de Bogotá y crearon la primera fábrica de Pastas Doria.
Posada, Andrés, Londoño, Pedro, Salcedo, Catalina   +2 more
core  

Multi‐Response Optimization of Formulation and Processing Parameters for a High‐Protein Beef‐Based Snack to Enhance Mechanical Crispiness, Acoustic Crispiness, and Protein Digestibility

Journal of Food Science, Volume 91, Issue 11, November 2026.
ABSTRACT This study aimed to optimize the formulation and processing parameters of beef‐based chips to maximize textural properties and protein digestibility using response surface methodology (RSM) with a central composite design. Statistical models were developed to predict the effects of beef powder incorporation level (%), extruded sheet thickness (
Sandamini Wickramaarachchi, Mauro Mocerino, Maxim Lebedev, Casiana Blanca J. Villarino, Gary A. Dykes, Ranil Coorey   +5 more
wiley   +1 more source

The More, the Merrier? Effects of the Joint Presence of Eco‐Score, Nutri‐Score and Binary Eco‐Labels on Consumer Food Choices Across Two Countries

International Journal of Consumer Studies, Volume 50, Issue 6, November 2026.
ABSTRACT In a novel attempt to specify the implications of the joint presence of nutrition and eco‐labels, this study undertakes a cross‐country, cross‐product choice experiment that reveals how consumers respond when they encounter binary eco‐labels, Eco‐Score labels and Nutri‐Score labels, together with price information, in two product categories ...
Klaus G. Grunert, Benedikt M. Brand, Edvina Hafner, Malene Brion Lund, Igor Pravst   +4 more
wiley   +1 more source

Optimization of Roasting Enhances Bioactive Profiles, Antioxidant Activity, and Reduces Lectin Content in Bean Flours: Implications for Functional Plant‐Based Ingredients

Journal of Food Process Engineering, Volume 49, Issue 11, November 2026.
Graphical representation of the response surface methodology (RSM) framework applied to optimize roasting temperature (150°C–220°C) and time (10–20 min) in pulses. Optimized processing and subsequent milling produce roasted bean flour with significantly reduced lectin content and improved phytochemical profiles and antioxidant activity.
Olumide O. Fashakin, Karen Cichy, Ilce G. Medina‐Meza   +2 more
wiley   +1 more source

Prevalence and Burden of Disorders of Gut–Brain Interaction in Nigeria: Results From the Rome Foundation Global Epidemiology Study

Neurogastroenterology &Motility, Volume 38, Issue 11, November 2026.
The study provides the first comprehensive national population‐based prevalence of disorders of gut–brain interaction (DGBI) for Nigeria. We demonstrated that DGBI are prevalent and impactful in the Nigerian adult population and the northern region showed a higher burden of the DGBI. ABSTRACT Background Data on the prevalence and impact of disorders of
Abdulsalam I. Aliyu, Tom van Gils, Jóhann P. Hreinsson, Mary Duguru, Pantong Davwar, Michael Okorie, David Nyam, Patience Omaiye, Crystal Umejiaku, Olive Obienu, Uchenna Ijoma, Mbang Kooffreh‐Ada, Kefas Zawaya, Charles Onyekwere, Adegboyega Akere, Shrikant I. Bangdiwala, Hans Törnblom, Olafur S. Palsson, Ami D. Sperber, Edith Okeke, Magnus Simrén   +20 more
wiley   +1 more source

Updated Scientific Opinion on the risks for animal and human health related to the presence of phomopsins in feed and food

EFSA Journal, Volume 24, Issue 11, November 2026.
Abstract The EFSA CONTAM Panel assessed the risks for animal and human health related to the presence of phomopsins in feed and food. Lupins are considered the main source of phomopsins. Since the previous CONTAM Panel 2012 Opinion on phomopsins, new studies investigated the structural diversity of phomopsins.
EFSA Panel on Contaminants in the Food Chain (CONTAM), Helle Katrine Knutsen, Agneta Åkesson, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Evangelia Ntzani, Isabelle P. Oswald, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Vasileios Bampidis, Guido Rychen, Ronald Maul, Edoardo Carnesecchi, Jean‐Lou Dorne, Petra Gergelová, Eirini Kouloura, Elena Rovesti, Lydia Alarcón Asensio, Sofie Schryvers, Chantra Eskes   +28 more
wiley   +1 more source