Results 131 to 140 of about 230,670 (252)

Dietary Polyphenols in Non‐Communicable Chronic Diseases: Neuro–Enteric Mechanisms, Multi‐Omics Biomarkers and Translational Opportunities

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This illustration highlights how dietary polyphenols from foods like berries, grapes, and green tea travel through the gut, where microbiota transform them into bioactive metabolites. These metabolites pass into the bloodstream, strengthen the gut barrier, and ultimately reach the brain, supporting neuroprotection through antioxidative and anti ...
Adnan Akif, Jannatul Wahid Munami, Rajib Das, Nusrat Jahan Shawon   +3 more
wiley   +1 more source

Synergistic Effects of Alkali, Salt, and Thickness Reduction on the Preparation and Properties of Low‐Protein Noodles

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Based on a three‐step noodle fabrication process, the effects of low‐protein source, designated noodle width, drying condition, cooking time, alkali and salt addition, and dough sheet thickness on the properties of LPNs were explored to obtain ideal noodles.
Ye Zi, Cuiping Shi, Zhenfeng Liu, Wei Cai, Jian Zhong   +4 more
wiley   +1 more source

Effects of Guar Bean, Guar Meal and Guar Gum on Productive Performance of Broiler Chicks

Asian Journal of Poultry Science, 2012
S.M. Hassan, Y.M. Al-Yousef, C.A. Bailey
openaire   +1 more source

Co‐Encapsulation of Curcumin and Fucoxanthin With Multilayer Structural Nanoparticles: In Vitro Programmed Sequential Release Behavior and In Vivo Bioavailability Studies

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Programmed sequential release of MSNPs. ABSTRACT Food‐grade co‐delivery systems with programmed sequential release properties allow for sequential delivery of two bioactives to different sites in the gastrointestinal tract (GIT), improving the bioavailability of the two bioactives in vivo, which has become an emerging field of research.
Luhui Wang, Mingqing Wang, Ling Lv, Changhu Xue   +3 more
wiley   +1 more source

A Review of Metal–Organic Framework (MOF) Based Active Food Packaging: Materials Selection, Cellulose Matrices Current Advances, Synthesis and Characterizations

Packaging Technology and Science, Volume 39, Issue 5, Page 533-572, May 2026.
Active packaging offers an effective approach to extending food shelf life. This review summarizes the past decade of progress in metal‐organic framework (MOF)‐based active food packaging, highlighting material selection, characterization, challenges, and future prospects.
Belladini Lovely, Young‐Teck Kim, Haibo Huang, Novitri Hastuti, Su Jung Hong   +4 more
wiley   +1 more source

Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source

Lipid‐Based Nanoparticles for Time‐Release Delivery of Flavonoids

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
Lipid‐based nanocarriers enhance the stability, bioavailability, and controlled release of flavonoids. These systems improve encapsulation efficiency and protection against degradation, highlighting their potential for food and nutraceutical applications.
Ziane da Conceição das Mercês, Viviani Ruffo de Oliveira, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +3 more
wiley   +1 more source

Production of Low‐Fat Mayonnaise With the Interaction Between Citrus Fiber and Hydrocolloid Gums

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
The combination of citrus fiber with hydrocolloid gum (AG, GG, XG) had a significant positive effect on the rheological properties, emulsion stabilization, and oxidation resistance of low‐fat mayonnaise. This showed that the systems could be successfully used as food additives in healthier foods.
B. Akalin, E. Genç Yilmaz, Z. H. Tekin Çakmak, S. Karasu, Ö. S. Toker, S. Akyil Öztürk   +5 more
wiley   +1 more source

The 2024 European Union report on pesticide residues in food

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract Under European Union legislation (Article 32, Regulation (EC) No 396/2005), the European Food Safety Authority publishes an annual report assessing pesticide residue levels in food. In 2024, 9842 samples were analysed as part of the EU‐coordinated multiannual control programme subset, of which 1.2% were found to be non‐compliant.
European Food Safety Authority (EFSA), Paula Medina Pastor, Luis Carrasco Cabrera, Giulio Di Piazza, Carmen González Ciria   +4 more
wiley   +1 more source

Guar bean (Cyamopsis tetragonoloba): evaluation as an alternative forage source in ruminants. [PDF]

Trop Anim Health Prod
Tunç AE, Ünay E, Özdemir P, Şenyer GY, Erişek A, Kılıç B, Coşkun Mİ, Güven Ö, Maraş H, Cufadar Y.   +9 more
europepmc   +1 more source