Results 61 to 70 of about 3,816 (191)

Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality [PDF]

International Journal of Nutrition and Food Sciences, 2017
The study investigated the combined effects of different levels of green pulp banana and flaxseed flour on the technological properties of pound cake. The effect of these ingredients was observed on the physical properties of the pound cakes (specific volume, symmetry, moisture and weight loss).
openaire   +1 more source

Have the environmental benefits of insect farming been overstated? A critical review

Biological Reviews, Volume 101, Issue 1, Page 163-194, February 2026.
ABSTRACT Insect farming is frequently promoted as a sustainable food solution, yet current evidence challenges many environmental benefits claimed by industry proponents. This review critically examines the scientific foundation for assessing the environmental impacts of insect farming in both human food and animal feed applications.
Corentin Biteau, Tom Bry‐Chevalier, Dustin Crummett, Katrina Loewy, Ren Ryba, Michael St. Jules   +5 more
wiley   +1 more source

Mechanical and thermal properties of oil palm wood sawdust reinforced post-consumer polyethylene composites [PDF]

, 2012
Post-consumer recycled high-density polyethylene (PCR-HDPE) composites reinforced with 30, 40, and 50% of oil palm wood sawdust (OWS) were prepared by compression moulding. The effects of the OWS content and the moulding temperature on the flexural and
Thanate, Ratanawilai
core   +1 more source

From Local Biodiversity to Global Food Security: Antioxidant Evidence of Unconventional Edible Plants (2020–2025)

Journal of Food Process Engineering, Volume 49, Issue 2, February 2026.
This scoping review (2020–2025) compiles validated evidence on the antioxidant potential of unconventional edible plants (PANCs). Thirty species showed high phenolic content and strong radical‐scavenging activity, reinforcing their role as natural antioxidants and sustainable alternatives to synthetic additives within biodiversity‐based food systems ...
Nathália Letícia Hernandez Brito, Gustavo Barreto Costa, Karina Pinheiro Martins, Jhony Silva Ramos, Ana Caroline Silvestre Barbosa Alessi, Thais Aparecida Santos, Ana Elisa Melo da Silva, Adriana Aparecida Droval Arcain, Flávia Aparecida Reitz Cardoso   +8 more
wiley   +1 more source

The Content of Dietary Melatonin in 119 Food Items and Its Relationship With Chronic Diseases: Results of the CUME+ Study

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
ABSTRACT Background Dietary melatonin, naturally occurring in plant‐ and animal‐based foods, has been linked to beneficial effects on sleep, mood and metabolic health. Although evidence suggests that food‐derived melatonin may elevate circulating levels, few studies have assessed its intake through habitual diets or explored associations with chronic ...
Gilmara Alves Zanirate, Josefina Bressan, Arieta Carla Gualandi Leal, Adriano Marçal Pimenta, Helen Hermana Miranda Hermsdorff   +4 more
wiley   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

Propiedades físico-químicas y funcionales de los bananos de postres, plátanos de cocción y FHIA híbridos : Preferencia varietal de los consumidores en Colombia [PDF]

, 2008
23 Variétés de Musa sp. de différents groupes génétiques (banane dessert et bananes à cuire, hybrides FHIA) consommées en Colombie on été décrites. Les caractéristiques physiques et morphologiques des fruits entiers ou pelés (Poids du régime, du raquis ...
Diaz, Alberto, Dufour, Dominique, Gibert, Olivier, Giraldo, Andrés, Gonzalez, A., Reynes, Max, Sanchez, Teresa   +6 more
core  

A Review on Potentially Probiotic Yeasts From Traditional Fermented Products in Sub‐Saharan Africa for Sustainable Food Systems and Improved Health

Food Safety and Health, Volume 4, Issue 1, Page 4-30, January 2026.
This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley   +1 more source

Methods for assessing quality characteristics of non-grain starch staples. (Part 2. Field Methods.) [PDF]

, 1996
This manual sets out in a four-part publication the main methods necessary to evaluate the quality characteristics of nongrain starch staple (NGSS) food crops (cassava, sweet potato, banana, plantain, yam and cocoyam) and their processed products.
Bainbridge, Z., Tomlins, K., Wellings, K., Westby, A.   +3 more
core  

Complementary feeding practices of children aged 6-23 months in rural area, Southern-Benin: challenges and opportunities [PDF]

, 2017
Aims: This study aims to provide in-depth knowledge of current infant feeding practices in order to create an evidence base and develop well-targeted strategies to reduce the prevalence of child malnutrition.
Hounhouigan, D.J., Hounkpatin, W.A., Kennedy, G., Mitchodigni, I.M., Ntandou-Bouzitou, G.D., Termote, Céline   +5 more
core   +2 more sources