Results 1 to 10 of about 20,473 (174)

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, Volume 2, Issue 2, June 2026.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Unravelling the key factors for the dominance of Leuconostoc starters during kimchi fermentation

npj Science of Food
Recent studies aim to prevent kimchi spoilage and enhance the sensory and nutritional qualities using lactic acid bacteria, particularly Leuconostoc species, as kimchi starters.
Jisu Lee, Min Ji Lee, Mi-Ja Jung, Yeon Bee Kim, Seong Woon Roh, Byung Hee Ryu, Che Ok Jeon, Hak-Jong Choi, Tae Woong Whon, Se Hee Lee   +9 more
doaj   +1 more source

Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO)

Foods, 2023
São Jorge cheese is an iconic product of the Azores, produced from raw cow’s milk and natural whey starter (NWS). Although it is produced according to Protected Designation of Origin (PDO) specifications, the granting of the PDO label depends crucially ...
Márcia C. Coelho, Francisco Xavier Malcata, Célia C. G. Silva   +2 more
doaj   +1 more source

Unraveling Oral Dysbiosis: Microbial Complexity in Common Oral Diseases

MicrobiologyOpen, Volume 15, Issue 3, June 2026.
The oral microbiome undergoes dynamic establishment from birth, maturing into a resilient ecosystem. Perturbation of this homeostasis—driven by dietary, immunological, and anatomical factors—triggers dysbiosis, which underpins the pathogenesis of major oral diseases, including dental caries, periodontal disease, salivary gland disorders, oral mucosal ...
Zixi Kang, Hong Huang, Jin Lin, Yanan Niu, Jiaxin Chen, Jiaxuan Tang, Zhengyuan Hu, Peng Liu, Jun Qu   +8 more
wiley   +1 more source

Fermentation and Enzymatic Pre‐Treatments to Modulate Sensory Properties of Extruded Plant‐Based Meat Alternatives

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh, Michel Aliani, Warren Blunt, Filiz Koksel   +3 more
wiley   +1 more source

Natural Lactic Acid Bacteria Population and Silage Fermentation of Whole-crop Wheat [PDF]

Asian-Australasian Journal of Animal Sciences, 2015
Winter wheat is a suitable crop to be ensiled for animal feed and China has the largest planting area of this crop in the world. During the ensiling process, lactic acid bacteria (LAB) play the most important role in the fermentation. We investigated the
Kuikui Ni, Yanping Wang, Yimin Cai, Huili Pang   +3 more
doaj   +1 more source

Thermoresponsive Complex Coacervates as Advanced Carriers for Cell‐Laden Liquid‐Core Capsules for Biomedical Applications

Small, Volume 22, Issue 32, 8 June 2026.
A thermoresponsive complex coacervate is engineered to transport liquid‐core capsules loaded with human adipose‐derived stem cells, forming modular, hierarchically organized tissue‐forming units. This injectable platform enables precise spatial control while maintaining high cell viability, offering a versatile and bioinspired strategy for minimally ...
Luís P. G. Monteiro, Mariana Carreira, Julien Es Sayed, Marleen Kamperman, João M. M. Rodrigues, João Mano   +5 more
wiley   +1 more source

Integrative Insights Into Bioactive Peptides in Milk Fermented With Autochthonous and Commercial Cultures Using High‐Throughput Peptidomics and Machine Learning

Food Frontiers, Volume 7, Issue 3, May 2026.
This article highlights the crucial role of starter culture selection in shaping the peptide profile of fermented dairy drinks. Using high‐throughput peptidome profiling, the study demonstrates that different starter cultures yield distinct quantities and types of bioactive peptides, with excessive microbial combinations potentially reducing peptide ...
Martina Banić, Ana Butorac, Katarina Butorac, Blaženka Kos, Andreja Leboš Pavunc, Jagoda Šušković, Jasna Novak   +6 more
wiley   +1 more source

Machine Learning Prediction of Leuconostoc spp. Growth Inducing Spoilage in Cooked Deli Foods Considering the Effect of Glycine and Sodium Acetate

Journal of Food Protection
To control spoilage by lactic acid bacteria (Leuconostoc spp.) in cooked deli food, various combinations of environmental and/or intrinsic factors have been employed based on hurdle technology.
Mayumi Kataoka, Hiroshi Ono, Junko Shinozaki, Kento Koyama, Shigenobu Koseki   +4 more
doaj   +1 more source