Results 221 to 230 of about 933,105 (338)

A review of the postharvest biochemical, biophysical and biological properties of 61 cultivars of North American pawpaw (Asimina triloba) fruit

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 1968-1980, 15 March 2026.
Abstract Fruit from the North American pawpaw (Asimina triloba) is unfamiliar to many as a food crop and botanically unusual because it is the northernmost genus and only temperate member of the tropical Annonaceae family. It is the largest edible fruit native to North America.
Robert G. Brannan
wiley   +1 more source

Encapsulation of polyphenol rich extract from rambutan (Nephelium lappaceum L.) peel for application as dual functional ingredient in ice cream. [PDF]

Sci Rep
Klongdee S, Katekhong W, Jittanit W, Matsukawa S, Klinkesorn U.   +4 more
europepmc   +1 more source

Ice Cream [PDF]

, 1998
Hoff, Jennifer
core   +1 more source

Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2231-2241, 15 March 2026.
Abstract BACKGROUND The objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: one Control (100% pork fat) and five treatments (G1:1, G1:2, G1:3, G1:4, and G1:5), in which 50% of the fat
Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, Géssica Hollweg, Milena Padilha, Priscila Rossato Fracari, Sarita Correa Rosa, Alexandre José Cichoski, José Manuel Lorenzo, Paulo Ricardo de Matos, Márcio Vargas‐Ramella, Paulo Cezar Bastianello Campagnol   +10 more
wiley   +1 more source

Using Fish Skin Gelatin Hydrolysate as Stabilizer and/or Emulsifier Agent in Ice Cream Production and Melting, Textural, Rheological, and Sensory Characteristics. [PDF]

Gels
Tekle S, Goktas H, Agan C, Develioglu-Arslan A, Tekin-Cakmak ZH.   +4 more
europepmc   +1 more source

Recent Insights on Synthesis, Stability, and Complexities of Water‐in‐Oil Pickering Emulsion: From Theory to Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley   +1 more source

Probiotic ice cream using buffalo milk dadih: Microbial, chemical, and sensory characteristics. [PDF]

J Adv Vet Anim Res
Ginting N, Yunilas Y, Mirwandhono RE, Lin YY.   +3 more
europepmc   +1 more source

Plant‐Derived Oleosomes: Biotechnological Advancements on the Composition, Membrane Proteins, and Food and Pharmaceutical Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
Plant‐derived oleosome; structural morphology, extraction, oleosome‐membrane proteins extraction, fabrication techniques, and cutting‐edge food and pharmaceutical applications. ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of ...
Zafarullah Muhammad, Abdullah, Buntora Pasaribu, Shahzad Farooq, Sohail Khan, Rabia Ramzan, Warda Mustfa, Francis Padi Lamptey   +7 more
wiley   +1 more source

Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro-Biogenic Ice Cream. [PDF]

Food Sci Nutr
Soodbar M, Mojgani N, Sanjabi MR, Mirdamadi S, Soltani M.   +4 more
europepmc   +1 more source

Exploring Oral Health Challenges and Barriers to Dental Care Among Children in Cabo Verde: A Qualitative Study

Public Health Challenges, Volume 5, Issue 1, March 2026.
Our findings suggest poor oral health among children in Cabo Verde, driven by dietary patterns, including tourist‐provided sweets, limited fresh produce access, and inadequate affordable dental services. Educational interventions in schools and community groups present key opportunities for oral health improvement.
Onaedo Ilozumba, Marijke W. Visser, J. J. (Hans) de Soet, Catherine M. C. Volgenant   +3 more
wiley   +1 more source