Results 231 to 240 of about 400,469 (272)

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

A note from the Editor in Chief of JDS Communications: Connecting via coffee and ice cream. [PDF]

JDS Commun
McArt JA.
europepmc   +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

Imaging the 3D microstructural changes of ice cream during meltdown. [PDF]

J Food Sci Technol
Vicent V.
europepmc   +1 more source

Photochemical Aerobic Upcycling of Polystyrene Plastics via Indium Salt‐Mediated Synergistic Catalysis

ChemSusChem, Volume 19, Issue 5, 13 March 2026.
This study presents a practical aerobic photochemical strategy for the upcycling of polystyrene waste, combining bromine radical mediation with InBr3 catalysis. The approach efficiently depolymerizes diverse PS materials under mild conditions, yielding benzoic acid and enabling downstream production of value‐added compounds. The photochemical upcycling
Lydia Lavrenti, Christos Papagkikas, Olga G. Mountanea, Christoforos G. Kokotos   +3 more
wiley   +1 more source

Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes. [PDF]

Curr Res Food Sci
Dara A, Naji-Tabasi S, Feizy J, Fooladi E, Rafe A.   +4 more
europepmc   +1 more source

Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source. [PDF]

Gels
Ropciuc S, Ghinea C, Leahu A, Prisacaru AE, Oroian MA, Apostol LC, Dranca F.   +6 more
europepmc   +1 more source

Potentially functional lactose-free ice cream with Lacticaseibacillus casei CSL3, ginger, and honey. [PDF]

Braz J Microbiol
Massaut KB, Dos Santos Pereira E, Moreira AN, Padilha da Silva W, Fiorentini ÂM.   +4 more
europepmc   +1 more source

Freeze-dried persimmon peel: A potential ingredient for functional ice cream. [PDF]

Heliyon
Yosefiyan M, Mahdian E, Kordjazi A, Hesarinejad MA.   +3 more
europepmc   +1 more source

What about the Use of Ice Cream as a Supplementary Diet in Chronic Kidney Disease? A Case-Control Study. [PDF]

Med Sci (Basel)
Metro D, Corallo F, Cardile D, Gembillo G, Manasseri L, Santoro D, Buda M, Calabrò RS, Bonanno L.   +8 more
europepmc   +1 more source