Results 81 to 90 of about 21,746 (185)
Review on Gelling and Foaming Agents in Food: Mechanism and Applications
Food Science &Nutrition, Volume 14, Issue 10, October 2026.A comprehensive Graphical Abstract to visualize how different food additives act as gelling and foaming agents. It emphasizes their shared origin as hydrocolloids or proteins but distinct operational mechanisms that transform food materials. The diagram provides a clear path from molecular structure and interaction principles to the specific macro ...
Messenbet Geremew Kassa +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 10, October 2026.We prepared ice cream formulations, including a control with a commercial stabilizer–emulsifier blend at 0.3% and four treatments with 0.3% hyaluronic acid (HA) at different molecular weights (320, 980, 1550, and 2550 kDa), and compared them. Increasing HA molecular weight was associated with increased hardness, improved creaming stability, enhanced ...
Rutvi Joshi +2 more
wiley +1 more source
Vitae, 2010 El objetivo del presente trabajo es evaluar la mezcla más adecuada de los estabilizantes goma guar, goma xantan y carragenina iota en la bebida láctea tipo kumis.
Piedad M GAVIRIA T +2 more
doaj
Food Science &Nutrition, Volume 14, Issue 10, October 2026.Fresh‐cut mango cubes were dip‐coated with Aloe vera gel, mixed flower honey, or their blends and stored under refrigeration for 20 days. Among all formulations, the 100% Aloe vera coating formed the most effective protective barrier. Compared with uncoated mango, it reduced moisture loss by approximately 48% and spoilage by 50%, while maintaining ...
Tupura Khatun, Md. Asaduzzaman
wiley +1 more source
, 1968 Photograph of Lloyd Kopecek, chairman of the board of supervisors of the Greer County SWCD and Goodyear outstanding cooperator awardee, Wayne Clark, esamine a crop of guar on the Clark farm.
Croom, Dan F.
core
Food Science &Nutrition, Volume 14, Issue 10, October 2026.Pineapple stem starch (PSS) was incorporated into gluten‐free rice biscuits at 0%, 25%, 50%, 75%, and 100% substitution levels to enhance nutritional value by increasing resistant starch (RS) content and reducing estimated glycemic index (eGI). The 75% PSS formulation was identified as optimal, exhibiting the highest liking scores and a medium eGI (60 ...
Jiratthitikan Sriprablom +8 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 10, October 2026.In the primary analysis, glucomannan supplementation was associated with a significant reduction in fasting blood glucose in adults with insulin resistance‐related conditions; however, this effect was not significant under the alternative correlation assumption.
Mostafa Shahraki Jazinaki +3 more
wiley +1 more source
Dual guar/ionic liquid gels and biohybrid material thereof: Rheological investigation
, 2014 International audiencePolysaccharide-based ion gels were prepared by mixing biosourced guar gums with imidazolium ionic liquid (IL) molecules that act as crosslinking agents.
Charlot, Aurélia +5 more
core +1 more source
Gut Enterococcus faecium derived leucic acid mediates the antiobesity effect of dietary fiber
iMeta, Volume 5, Issue 5, October 2026.This study identified Enterococcus faecium as a gut bacterium with anti‐obesity activity, which alleviated adipocyte hypertrophy, dyslipidemia, and hepatic steatosis by converting leucine into leucic acid (LEA) to regulate mitochondrial oxidative phosphorylation.
Baifei Hu +9 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 10, October 2026.ABSTRACT The growing demand for sustainable and health‐promoting products has increased scientific and industrial interest in edible flowers as functional ingredients. Rose (Rosa spp.) and roselle (Hibiscus sabdariffa L.) have gained attention for their traditional use, diverse phytochemical composition, and emerging applications in functional foods ...
Temilola Dada +2 more
wiley +1 more source