Results 71 to 80 of about 812 (217)

The Effect of Cold‐Temperature Storage on Lipid Stability, Physicochemical Characteristics and Texture Profiles of Plant‐Based Meat Analogues

Food Chemistry International, EarlyView.
PBMA products were studied for their lipid stability, texture profiles and physicochemical properties under recommended refrigerated storage conditions. Lipid tests showed no indicators of lipid oxidation in the PBMA products after refrigerated storage; however, significant changes were observed in their textural and physicochemical properties ...
Owen Miller, Christopher J. Scarlett, Taiwo O. Akanbi   +2 more
wiley   +1 more source

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Hybrid high-moisture meat analogs containing cod side-stream powder – effect of extrusion temperature and addition level on texture properties

LWT
Hybrid high-moisture meat analogs are products combining animal and plant proteins texturized by high-moisture extrusion with the purpose of mimicking meat characteristics. Such products may facilitate a decrease in meat consumption by providing a familiar taste and texture profile.
Kolberg Sickel, Liv Helene, Oterhals, Åge, van der Goot, Atze Jan, Samuelsen, Tor Andreas   +3 more
openaire   +2 more sources

Harnessing deep learning to quantify microstructural complexity in confocal images of plant protein gels

Food Biomacromolecules, EarlyView.
Abstract Understanding plant protein gel microstructure is key to designing functional food systems. This study introduces a deep learning framework using a U‐Net model with a ResNet34 encoder to segment and quantify confocal laser scanning microscopy (CLSM) images of plant protein gels.
Zhi Yang
wiley   +1 more source

Canned Foods: Evolution, Benefits, and Health Implications of Modern Packaging

Food Safety and Health, EarlyView.
This graphical abstract presents a concise visual overview of canned food technology, highlighting its historical evolution, key benefits, and associated health risks. It integrates timelines, icons, and summary points to clearly communicate advancements in preservation, consumer advantages, and potential safety concerns in a single schematic ...
Shaswati Rout, Priyadarsini Sahoo, Anuprita Ray, Shuvendu Shekhar Mohapatra   +3 more
wiley   +1 more source

A Comprehensive Review on the Significance, Sources, and Applications of Virtual Water on Global Platform

Food Safety and Health, EarlyView.
A conceptual framework of virtual water showing its sources, major applications, components of the virtual water footprint, and emerging future directions. The diagram emphasizes the growing role of virtual water in global sustainability and resource planning.
Priti Bhowmik, Charu Rajpal, Vinay Kumar Pandey   +2 more
wiley   +1 more source

Characterization of Fatty Acid Profiles and Nutritional Quality Indices in Commercial Spreadable Processed Cheeses: Comparative Analysis and Health Implications

Food Safety and Health, EarlyView.
Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy, Amr A. Metwally, Mahmoud A. Deghedie, Hani S. Abdelmontaleb   +3 more
wiley   +1 more source

Chondroitin sulfate restores muscle mass via gut–muscle axis remodeling through sugar–bile acid metabolism reprogramming

iMeta, EarlyView.
The graphical abstract illustrates the molecular mechanism by which chondroitin sulfate (DCS) alleviates glucocorticoid‐induced myopathy through the gut–muscle axis. DCS selectively enriches L. johnsonii Z‐RW, enhancing bshA‐encoded BSH activity to promote bile acid deconjugation and reduce the sugar–bile acid ratio, thereby re‐establishing intestinal ...
Ruiyun Wu, Tao Wen, Nan Shang, Penghao Xie, Zhenyu Wang, Hang Li, Shaobo Li, Dequan Zhang   +7 more
wiley   +1 more source

Recent advances in data‐driven and artificial intelligence‐integrated perovskite solar cells: From design to self‐driving laboratories

InfoMat, EarlyView.
To address the limitations of conventional trial‐and‐error approaches, perovskite solar cell research is shifting toward a new paradigm that utilizes datasets and AI. This review examines the fundamental elements of data‐driven and AI‐integrated research: data platforms, AI methodologies, and self‐driving laboratories, demonstrating how their ...
Jaehee Lee, Juhwan Noh, Hyunjun Lee, Yea‐Lee Lee, Jino Im, Jangwon Seo   +5 more
wiley   +1 more source