Results 41 to 50 of about 6,914 (199)

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +1 more source

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2011
The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of ...
Pavlína Pečivová, Kateřina Juříková, Iva Burešová, Monika Černá, Jan Hrabě   +4 more
doaj   +1 more source

Research Development of the Improvement of the Quality of Low-Fat Emulsified Meat Products by Adding Food Hydrocolloids

Shipin gongye ke-ji, 2022
Animal fat of emulsified meat products plays an important role in the juiciness and flavor of the product. It contains lots of saturated fatty acids and cholesterol, which easily cause potential harm to the human body due to excessively intaking. However,
Dongxue YUAN, Yongchao YIN, Jingyao CHANG, Baohua KONG, Qian LIU   +4 more
doaj   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

From nature to nanoscale: advances, challenges, and preclinical translation of nanofiber drug delivery systems containing plant‐derived active ingredients

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Since the early 1960s, nanotechnology has been a critical area of science, allowing for the development of sophisticated nanomaterials. Nanofibers, one of the most widely used nanotechnological drug delivery systems, have emerged as a highly versatile platform within modern pharmaceutical sciences.
Heybet Kerem Polat, Yasin Turanlı, Nihat Kurt, Sefa Gözcü, Emre Tunçel, Hilal Bacanak, Eren Aytekin, Sedat Ünal   +7 more
wiley   +1 more source

Innovations in Printed Transparent Conducting Electrodes for Advanced Next‐Generation Electronics: A Comprehensive Review

Small, EarlyView.
This review highlights advances in transparent conducting electrodes for flexible wearable electronics, analyzing their optical, electrical, and mechanical properties and their prospects for sustainable, next‐generation energy devices. ABSTRACT The emergence of wearable electronics has revolutionized photophysical and electrochemical, enabling ...
Vinayak Vitthal Satale, Sourav Acharya, Keum‐Jin Ko, Sagnik Chowdhury, Danya Srinivasan, Abrar Karim, Jae‐Wook Kang   +6 more
wiley   +1 more source

The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018
One of the oldest processes of cooking all kinds of the foods, such as fish, is deep frying, during which simultaneous transfer of mass and heat leads to water loss and penetration of oil into the foodstuff.
Saber Mollazadeh, Narmela Asefi
doaj   +1 more source