Results 71 to 80 of about 5,559 (196)

Ultrasound‐Extracted Red Grape Seed Protein as a Partial Egg Replacer in Cake Formulation

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Egg yolk is a key multifunctional ingredient in cakes, contributing to structure, emulsification, foaming, and color, but its replacement with plant‐based proteins is increasingly explored due to sustainability, health, and dietary considerations.
Yaren Didem Esendemir, Marıam Alradwan, Semanur Yildiz, İrem Onay, Senanur Kiziltaş, Tuğba Karadeniz   +5 more
wiley   +1 more source

From Composition to Function: Defining Functional Equivalence in Plant‐Based Meat Analogs

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Akila Srinivasagam Ramasamy Venkateswaran, Ciara K. McDonnell   +1 more
wiley   +1 more source

Ultrasound‐Assisted Extraction of Mucilage: An Approach for the Full Utilization of Ora‐Pro‐Nóbis Leaves

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Ora‐pro‐nóbis (OPN) leaves are remarkably high in mucilage content. Sustainable processing methods, such as ultrasound‐assisted extraction (UAE), can enhance the yield and functionality of OPN mucilage (OPNM). The resulting residue (OPNR) can be utilized to support circular economy approaches.
Larissa Millena Girotto, Dayane Lilian Gallani Silva, Anderson Reginaldo Sampaio, Barbara Daniele Almeida Porciuncula, Beatriz Cervejeira Bolanho Barros   +4 more
wiley   +1 more source

Hydrocolloid‐Assisted Hydrothermal Modification of Intact Rice Kernels for Reduced Digestibility and Cooked‐Rice Quality

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Cooked rice is a high‐glycemic‐index staple, and reducing its starch digestibility is therefore important. This study evaluated hydrocolloid‐assisted hydrothermal treatment of intact kernels for lowering cooked‐rice starch digestibility while preserving texture and appearance. The kernels were mildly heated near the starch onset gelatinization
Dong‐Hwa Cho, Mingyo Ha, HyunHo Bae, Ju Hun Lee, Hyun‐Jung Chung   +4 more
wiley   +1 more source

Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.

CyTA - Journal of Food, 2018
The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food ...
María de los Ángeles Hernández-Morales, Yanik Ixchel Maldonado-Astudillo, Javier Jiménez-Hernández, Ricardo Salazar, Manuel Octavio Ramírez-Sucre, Albert Ibarz, Rubí Guadalupe Utrilla-Coello, Carlos Ortuño-Pineda   +7 more
doaj   +1 more source

Exploratory Analysis of Factors Associated With Pressure Injuries in Surgical Patients Assessed With the ELPO Scale

International Journal of Nursing Practice, Volume 32, Issue 4, August 2026.
ABSTRACT Objective The objective of this study is to analyse predictors associated with pressure injury occurrence and to explore the relationship between preventive resources and pressure injury outcomes in surgical patients assessed with the ELPO Scale.
Manuela de Mendonça Figueirêdo Coelho, Beatriz Alves de Olivera, Thalia Alves Chagas Menezes, Viviane Mamede Vasconcelos Cavalcante, Ivina Maria Angelo Araújo, Manuela do Santos Gomes, Pedro Miguel Alves Rocha, Eliane Maria da Silva de Paula, Idevânia Geraldina Costa   +8 more
wiley   +1 more source

Melatonin seed priming: A climate‐smart, green strategy to enhance abiotic stress tolerance in plants

Journal of Integrative Plant Biology, Volume 68, Issue 8, Page 2942-2975, August 2026.
This review synthesizes how melatonin seed priming preconditions seeds to enhance tolerance against diverse abiotic stresses. It highlights the underlying mechanisms and proposes an integrative roadmap of advanced molecular and breeding tools to design next‐generation, stress‐smart plants.
Ali Raza, Yiran Li, Chunli Guo, Erna Karalija, Evgenios Agathokleous, Meng Jiang, Jie Zhou, Vasileios Fotopoulos, Zhangli Hu   +8 more
wiley   +1 more source

Rheological properties of pea protein concentrate versus isolate suspension as influenced by different hydrocolloids in model food systems

Applied Food Research
The choice of protein fraction and associated hydrocolloids in plant-based formulation for dairy or meat alternatives, can be challenged with the vast available ingredients on the market issued from different processing or extraction techniques.
Sara M. Gaber, Nimra Jamal, Tzvetelin Dessev, Svein H. Knutsen   +3 more
doaj   +1 more source

Use of open‐source software and photogrammetry in the fabrication of 3D‐printed custom trays for edentulous patients: A technical guide

Journal of Prosthodontics, Volume 35, Issue 7, Page 1164-1168, August 2026.
Abstract A technique is described to obtain a 3D‐printed custom tray for complete dentures through open‐source, free software and additive manufacturing. This approach enables the production of custom trays in a cost‐effective and optimized manner. A three‐dimensional (3D) digital cast is obtained by photogrammetry and later used to design a digital ...
João Victor Cunha Cordeiro, Lauren Bohner, Fernanda Pretto Zatt, Artur Ferronato Soto, Henrique Souza dos Santos, Maria Eduarda Broering da Silva, Maurício Malheiros Badaró, Ricardo Armini Caldas   +7 more
wiley   +1 more source

Sensory Perception and Instrumental Characterization of Plant‐Based Mozzarella Cheese Alternatives in the Brazilian Market

Journal of Sensory Studies, Volume 41, Issue 4, August 2026.
ABSTRACT Plant‐based products, commonly referred to as alternatives or analogues, are formulated to replicate the appearance, aroma, flavor, and texture of traditional animal‐derived foods. In Brazil, regulatory frameworks for this category are still under development, and products currently available on the market vary significantly in composition ...
Cassandra Justina Souza Maia, Crislane Cristina Baima Silva, Alessandra Cazellato, Helena Maria André Bolini   +3 more
wiley   +1 more source