Results 41 to 50 of about 9,699 (157)

Multi-Analytical Characterisation of an Alcoholic Beverage Obtained by Blending of White Wine and Organic Kiwifruit Wine

Beverages
While studies on the co-fermentation of fruits and grapes are reported in the literature, blends of wine and fruit wine have never been investigated before.
Lorenzo Marsili, Fabio Pietrangeli, Claudio Brilli, Martina Foschi, Alessandra Biancolillo, Angelo Antonio D’Archivio, Guerino Pescara   +6 more
doaj   +1 more source

Statement on the targeted review of certain existing maximum residue levels of concern for lambda‐cyhalothrin

EFSA Journal, Volume 24, Issue 3, March 2026.
Abstract In compliance with Article 43 of Regulation (EC) No 396/2005, the European Food Safety Authority (EFSA) received a mandate from the European Commission to carry out a targeted review of certain existing maximum residue levels (MRLs) for lambda‐cyhalothrin.
European Food Safety Authority (EFSA)
wiley   +1 more source

Preparation of Wine from Jackfruit (Artocarpus heterophyllus lam)Juice Using Baker yeast: Effect of Yeast and Initial Sugar Concentrations [PDF]

, 2012
The overproduction of jackfruit (Artocarpus heterophyllus Lam) during harvest season and its short shelf-life have caused serious losses for farmers.
Budiyati, C.S., Kumoro, A.C., Pinandita, A.P.P., Retnowati, D. S., Rianasari, D   +4 more
core  

Functional and Nutraceutical Properties of Protein and Polyphenols Extracted From Agro‐Industrial Waste: A Comprehensive Review

eFood, Volume 7, Issue 1, February 2026.
The article underscores the promising future perspectives of utilizing agro‐industrial waste, envisioning sustainable production processes, and meeting the increasing demand for environmentally friendly and health‐promoting products. ABSTRACT The growing imperative for increased food production has propelled an example alteration in the perception of ...
Fakhar Islam, Ali Imran, Areesha Ahmed, Faiyaz Ahmed, Musarrat Rasheed, Amar Shankar, Neeraj Khare, Swati Sharma, Rutaba Nadeem, Abdela Befa Kinki   +9 more
wiley   +1 more source

Assimilation of healthy and indulgent impressions from labelling influences fullness but not intake or sensory experience [PDF]

, 2015
Background: Recent evidence suggests that products believed to be healthy may be over-consumed relative to believed indulgent or highly caloric products.
AJ Crum, AJ Hill, AJ Stunkard, B Roe, B Wansink, B Wansink, B Wansink, B Wansink, BA Cassady, CA Hardman, D Mozaffarian, DA Zellner, EJ Bertenshaw, F Grabenhorst, FA Caputo, J Kuenzel, J Ogden, JM Brunstrom, JM Brunstrom, JM Brunstrom, JM Brunstrom, JM Brunstrom, JM Castro De, K McCrickerd, K Mccrickerd, KJ Klaaren, L Chambers, LA Peracchio, M Siegrist, ME Oakes, MR Yeomans, MR Yeomans, MR Yeomans, MR Yeomans, MR Yeomans, MU Shankar, MU Shankar, P Chandon, R Carels, RE Nisbett, SC Wooley, SH Fay, TD Wilson, V Provencher   +43 more
core   +1 more source

Multimodal AI for Real‐Time Food Safety and Quality: From Sensors to Foundation Models, Edge Deployment, and Regulation

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
The graphical abstract depicts an integrated multimodal AI pipeline for real‐time food safety and quality across the farm‐to‐fork continuum, where heterogeneous sensing modalities including vision, spectroscopy, electronic nose volatiles, biosensing, and IoT/RFID generate complementary data streams that undergo dataset engineering through ...
Zhaojie Chen, Guangyu Zhang, Fan Zhang
wiley   +1 more source

Alcohol Marketing Exposure to Children in New Zealand: A Systematic Narrative Review

Journal of the Royal Society of New Zealand, Volume 56, Issue 1, February 2026.
Although the New Zealand Advertising Authority prohibits marketing alcohol to children, young people continue to be exposed to alcohol advertising, which is known to influence behaviour. This study systematically reviews literature on children's exposure to alcohol marketing in New Zealand. Following PRISMA guidelines, eight databases were searched for
Hayleigh Frost, Lisa Te Morenga, Sally Mackay, Christina McKerchar, Emily Cole, Victoria Egli   +5 more
wiley   +1 more source

Developing an understanding of American elderberry (Sambucus nigra subsp. canadensis (L.) Bolli) to support breeding efforts

Crop Science, Volume 66, Issue 1, January/February 2026.
Abstract Elderberries (Sambucus spp.) have been valued as food and medicine around the world for millennia. Elderberry products are experiencing an increase in demand as ongoing research substantiates their putative health benefits. European elderberries (Sambucus nigra subsp. nigra) are an established industry in Europe and are often imported into the
Elizabeth Prenger, Andrew Thomas, Ronald Revord   +2 more
wiley   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

Recent Advances in Single‐Atom Nanozymes for Improved Food Safety and Nutritional Analysis

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Single‐atom nanozymes (SANz) have attracted considerable interest due to their remarkable catalytic characteristics, which are ascribed to individual metal atoms anchored to different supports. High atom utilization, adjustable activity, and exceptional stability are some of the advantages of nanozymes.
Syed Najeeb-Uz-Zaman Haider, Waqar Ahmad Qureshi, Shahid Khan, Muhammad Adnan Qaiser, Amjad Ali, Jamile Mohammadi Moradian, Ahmad Naveed, Qinqin Liu, Juan Yang, Zheng-Fei Yan   +9 more
wiley   +1 more source