Results 61 to 70 of about 40,143 (193)

Starch Selection in Sweet Food Systems: A Texture‐Driven Framework Across Confectionery and Dessert Matrices

Journal of Texture Studies, Volume 57, Issue 5, October 2026.
Starch functions as a key hydrocolloid shaping texture and stability in the formulation engineering of sweet foods. Sugar‐starch hydration interactions control gelatinization and rheological behavior. Modified starches enhance tolerance to heat, shear, acidity, and low moisture, and starch‐hydrocolloid blends enable tailored textures and improved shelf
Nazanin Pournemati, Benedicta Biyimba, Ariel Buzera, Idaresit Ekaette   +3 more
wiley   +1 more source

Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk

Molecules, 2023
The effects of variations in the heat treatment process of milk on its quality and flavor are inevitable. This study investigated the effect of direct steam injection and instantaneous ultra-high-temperature (DSI-IUHT, 143 °C, 1–2 s) sterilization on the
Hao Ding, Zhaosheng Han, Bei Wang, Yadong Wang, Yawen Ran, Liebing Zhang, Yan Li, Chun Lu, Xiaoli Lu, Ligang Ma   +9 more
doaj   +1 more source

Effects of Direct Steam Injection and Spray‐Drying on the Physicochemical, Nutritional, and Functional Properties of Black Bean Protein Concentrates

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Effects of direct steam injection and spray‐drying on the physicochemical, nutritional, and functional properties of black bean protein concentrates. ABSTRACT Direct steam injection (DSI) and spray‐drying are key unit operations in the industrial production of pulse protein ingredients that are often overlooked in laboratory‐scale studies.
Jasmin S. Yang, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +2 more
wiley   +1 more source

Experimental validation of a multiphysics model for the microwave-assisted pasteurization of apple juice

Digital Chemical Engineering, 2022
A microwave cavity designed for continuous flow thermal processing of liquid foods was evaluated for the pasteurization of fresh apple juice. A three-dimensional model was built based on the assembly of the MicroThermics Lab25-UHT/HTST EHVH unit (2450 ...
Tamires K. Oishi, Eduardo V.S. Pouzada, Jorge A.W. Gut   +2 more
doaj   +1 more source

Effects of Direct Steam Injection Conditions on the Physicochemical and Bioactive Properties of Enzymatically Extracted Black Bean Proteins

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Impact of commercial thermal treatments on structure, physicochemical, and bioactive properties of black bean protein hydrolysates. ABSTRACT While the bioactivity of pulse protein hydrolysates is widely studied, the holistic impact of unit operations from flour to final powder remains unexamined. This study produced black bean hydrolysate powders using
Jasmin S. Yang, Mayara Kuasnei, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +3 more
wiley   +1 more source

Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage

, 2018
This study presents the emerging high-intensity ultrasound (HIUS) processing as a non-thermal alternative to high-temperature short-time pasteurization (HTST).
Adriano G. Cruz, Sara Hadass Moreira da Costa Monteiro, Eric Keven Silva, Mônica Q. Freitas, Renata S.L. Raices, Jeremias Moraes, Mônica Queiroz de Freitas, Anderson de Souza Sant'Ana, Renata Santana Lorenzo Raices, Adriano Gomes da Cruz, Verônica Ortiz Alvarenga, M. Angela A. Meireles, Márcia Cristina da Silva, Maria Angela de Almeida Meireles, Sara H.M.C. Monteiro, Anderson S. Sant'Ana, Verônica O. Alvarenga, Márcia C. Silva   +17 more
core   +2 more sources

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Polyphenol Release and Antioxidant Activity of the Encapsulated Antioxidant Crude Extract from Cold Brew Spent Coffee Grounds under Simulated Food Processes and an In Vitro Static Gastrointestinal Model

Foods, 2023
An ionic gelation technique based on an alginate-calcium-based encapsulation process was prepared as the delivery matrix for antioxidant crude extracts from cold brew spent coffee grounds (350 mg/mL).
Onamon Chongsrimsirisakhol, Tantawan Pirak   +1 more
doaj   +1 more source

High-Temperature Short-Time and Ultra-High-Temperature Processing of Juices, Nectars and Beverages: Influences on Enzyme, Microbial Inactivation and Retention of Bioactive Compounds

Applied Sciences
HTST (high-temperature short-time) pasteurization and UHT (ultra-high-temperature) sterilization are techniques commonly used in the dairy industry. Although the use of these methods in fruit and vegetable processing is also well known, the multitude of ...
Natalia Polak, Stanisław Kalisz, Bartosz Kruszewski   +2 more
doaj   +1 more source

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source