Results 131 to 140 of about 4,742 (206)

Fermented Dairy Products as Modulators of the Gut Microbiome: Greek Yogurt as a Model System

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Greek yogurt containing five defined bacterial strains (L. bulgaricus, S. thermophilus, L. acidophilus, B. lactis, and L. rhamnosus) delivers live cultures to the intestinal epithelium, where they interact with tight junctions, mucus, and villi. These microbes produce short‐chain fatty acids (SCFAs), acetate, propionate, and butyrate that contribute to
Jason Dichter
wiley   +1 more source

COMPARATIVE PRODUCER COSTS OF GAP AND GHP STANDARDS: CAN THE PLAYING FIELD BE MADE LEVEL? [PDF]

A number of microbial contamination incidents have continued to raise questions regarding the safety of the U.S. food supply with calls for improved food safety control initiatives and standards by both the private and public sectors.
Anciso, Juan, Knutson, Ronald D., Noel, Jay E., Paggi, Mechel S., Palma, Marco A., Ribera, Luis A., Yamazaki, Fumiko   +6 more
core   +1 more source

TH dairy company (Vietnam): Is such a large-scale investment sustainable? [PDF]

, 2015
The TH dairy farm raises 44 000 cows of which 22 000 cows are in la ctation in June 2015. This is the biggest dairy farm of this kind in Asia. It produces around 500 tons of milk per day.
Cesaro, Jean-Daniel, Duteurtre, Guillaume, Nguyen Ngoc Luan,, Nguyen, Mai Huong, Pham Duy Khanh,   +4 more
core  

Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between

Molecular Nutrition &Food Research, Volume 70, Issue 9, 13 May 2026.
This review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms.
Marcela de Sá Barreto da Cunha, Cristina Maria Turim Santos Miguel, Emília Maria França Lima, Uelinton Manoel Pinto, Cláudia Vieira Prudêncio, Svetoslav Dimitrov Todorov   +5 more
wiley   +1 more source

Investigation of Potential Risks in Bio‐Based Food Contact Materials (FCMs) From Microbial Exploitation of Agricultural Wastes: Case Studies of Bacterial Cellulose and Nisin

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT In the context of the circular economy and the increasing demand for safe and sustainable packaging, this work addresses the safety assessment of food contact materials (FCMs) derived from agro‐industrial by‐products. Despite growing interest in these bio‐based materials, the literature still lacks a structured safety‐assessment framework able
Marianna Ciccone, Emmanouil Tsochatzis, Joel Armando Njieukam, Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Francesca Patrignani   +6 more
wiley   +1 more source

Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar, Dibyakanta Seth, V. M. Balasubramaniam   +2 more
wiley   +1 more source

A Scoping Review of Thermal and Nonthermal Technologies for Listeria monocytogenes Inactivation in Ready‐to‐Eat Meats

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Listeria monocytogenes continues to present a significant food safety challenge in ready‐to‐eat (RTE) products, despite existing regulatory standards and antimicrobial intervention strategies. To manage the risk of L. monocytogenes in RTE meats, food producers and researchers have explored a range of intervention strategies, broadly ...
Mustafa Guzel, Ilhami Okur
wiley   +1 more source

Sensory, Physical, and Functional Properties of Part‐Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT With increasing mozzarella consumption in the United States, mozzarella innovations are of interest, particularly in functional attributes. One opportunity in mozzarella is the application of Lacticaseibacillus casei adjunct culture to increase desirable flavors and modulate functional properties such as melting.
Katherine Rehberger, Stephanie Clark, Gülhan Ünlü, Helen Joyner, Carolyn F. Ross   +4 more
wiley   +1 more source

A study to analyze and develop design criteria for a flight-concept prototype vapor diffusion water reclamation unit Final report, Apr. 1967 - Apr. 1968 [PDF]

Design criteria and mathematical model for vapor diffusion water reclamation ...
Kolnsberg, H., Stoltz, M.
core   +1 more source

Sensory and Physicochemical Evaluation of Dairy‐Like Plant‐Based Milk Formulations Predicted by Machine Learning

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Plant‐based milk alternatives (PBMAs) are now increasingly used by some consumers in similar ways to cow milk. However, they differ in their physicochemical and sensory properties. Improving PBMAs to better mimic dairy is limited by the time and cost of development trials.
Anesu A. Magwere, Russell Keast, Joanna M. Gambetta, Nelum Pematilleke, Sonja Kukuljan, Amy Logan   +5 more
wiley   +1 more source