Results 21 to 30 of about 862 (104)
Food Science &Nutrition, Volume 14, Issue 8, August 2026.This study evaluated the effects of locust powder (LP) and defatted locust powder (DFLP), used as rice flour substitutes at 10%, 15%, and 20% levels, on volatile profile, quality, nutritional, microbiological, and sensory properties of gluten‐free (GF) cakes.
Ceyda Dadalı, Yağmur Özcan
wiley +1 more source
Valorization of Artichoke Bracts as a Simultaneous Fat and Wheat Flour Substitute in Cookies
Journal of Food Science, Volume 91, Issue 8, August 2026.ABSTRACT The valorization of food processing byproducts has become increasingly important for sustainable food production. Artichoke processing generates substantial amounts of waste, particularly in the form of bracts, which are rich in bioactive compounds and dietary fiber.
Ceyda Dadalı, Yağmur Özcan
wiley +1 more source
Assessing Old‐Age Poverty in Korea: A Multidimensional Investigation and Generational Disparities
Review of Income and Wealth, Volume 72, Issue 3, August 2026.ABSTRACT This paper investigates elderly poverty in Korea by integrating measures of income, assets, and consumption to provide a comprehensive assessment of economic well‐being. Despite a recent decline, Korea continues to exhibit one of the highest elderly poverty rates among OECD countries.
Seunghee Lee
wiley +1 more source
BioFactors, Volume 52, Issue 4, July/August 2026.AZEVs derived from Alpinia zerumbet leaves protect HaCaT keratinocytes from UVB‐induced photoaging by reducing reactive oxygen species (ROS) accumulation, restoring mitochondrial membrane potential, and enhancing ATP production. AZEVs upregulate mitochondrial biogenesis–related proteins, including p‐AMPK/AMPK, SIRT1, PGC‐1α, and Nrf2, thereby improving
Mo‐Rong Xu +3 more
wiley +1 more source
Food Frontiers, Volume 7, Issue 4, July 2026.This review summarizes recent advances in acrylamide neurotoxicity mechanisms and highlights the multitarget neuroprotective effects of diverse natural products while also addressing current challenges and future translational research directions.
Wen Du +7 more
wiley +1 more source
Food Safety and Health, Volume 4, Issue 3, Page 561-573, July 2026.A conceptual framework of virtual water showing its sources, major applications, components of the virtual water footprint, and emerging future directions. The diagram emphasizes the growing role of virtual water in global sustainability and resource planning.
Priti Bhowmik +2 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 7, July 2026.This study evaluated the efficacy of an ultrasound pre‐treatment applied to a complex cereal–milk infant formula prior to conventional spray drying to mitigate inherent stickiness and yield challenges. Acoustic cavitation (30–90 s) significantly reduced suspension viscosity and improved atomization efficiency, elevating powder recovery yield from 12 ...
Yamen Barakat +2 more
wiley +1 more source
Food quality profile of fermented cassava dough: A tool for the value chain upgrading
JSFA reports, Volume 6, Issue 7, Page 280-287, July 2026.Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China +8 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 7, July 2026.ABSTRACT Babassu (Orbignya phalerata) plays a crucial role in several indigenous and quilombo communities in the north and northeast regions of Brazil. Mechanical pressing of nuts yields babassu oil of interest to the cosmetic and pharmaceutical industries.
Clara Santa Rosa Fioriti +5 more
wiley +1 more source