Results 131 to 140 of about 2,187,049 (206)

Green Extraction Coupled With Spray‐Drying Encapsulation Enhances Stability and In Vitro Bioaccessibility of Phoenix dactylifera Seed Bioactives

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Alginate–xanthan encapsulation of HPAE30 date seed extract improved the retention of phenolic compounds during storage and enhanced their in vitro intestinal bioaccessibility. ABSTRACT The valorization of date seed by‐products as sources of bioactive compounds represents a promising strategy for supporting sustainable and circular food systems.
Olfa Rebai, Faten Raboudi, Malek Ben Temessek, Rafik Gatri, Sami Fattouch   +4 more
wiley   +1 more source

the formation of IQ type mutagens from Maillard reaction in ethanolic solution

, 2014
[[abstract]]The present study mimics cooking meats in alcohol or distilled spirit marinades by using a 0.1 M creatinine/0.05 M sugars/0.1 M threonine ethanolic model solution, in an attempt to investigate the formation of the heterocyclic amines IQ and ...
Wu M.C.;Ma C.Y.;Yang C.C.;Kao W.C.;Shen S.C.
core  

Tropical Plantains, Tubers, and Roots: Advancing Food Quality, Safety, and Processing Innovations for Global Nutritional Equity

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence, Veeranna Hitlamani, Njintang Yanou Nicolas, Aashitosh A. Inamdar   +3 more
wiley   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8391-8401, November 2026.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

Journal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8724-8741, November 2026.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source

Unveiling the health‐promoting potential of Sudanese sorghum landraces: A legacy rooted in Eastern Sudan, Kassala, and the Red Sea States

PLANTS, PEOPLE, PLANET, Volume 8, Issue 6, Page 2102-2120, November 2026.
Sorghum is a staple food for hundreds of millions of people in dry regions worldwide, and improving its nutritional quality is vital for global food and health security under climate change. In this study, we evaluated traditional Sudanese sorghum varieties grown in eastern deltas to better understand their natural health‐promoting properties. We found
Khitma A. Sir Elkhatim, Manhal Gobara Hamid, Ahmed Khalifa, Mahbubjon Rahmatov, Mohammed Elsafy, Tilal Abdelhalim   +5 more
wiley   +1 more source

The Maillard Reaction

У статті описано неферментативну реакцію підрум'янення - реакцію Майяра, яка відбувається між амінокислотами та відновлювальними цукрами. Розкрито стадії реакції, її хімічну формулу та роль у харчовій хімії та кулінарії.The paper describes a non ...
Vakhrusheva, Mariia, Forostiuk, Inna
core  

What If Cooking Isn't Chemistry? Examining the Good and the Harm in Metaphorical Connections Between Science and Everyday Activities

Science Education, Volume 110, Issue 6, Page 1742-1753, November 2026.
ABSTRACT This theoretical paper examines why we make claims like “cooking is chemistry,” what these claims mean, and what good or harm they accomplish. We make three interrelated arguments: First, the relationship between scientific and everyday practices is more complicated and less obvious than is often claimed; second, educators and scientists link ...
Noah Weeth Feinstein, Ryan L. Stowe
wiley   +1 more source

Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga, M. A. Lazo‐Vélez, L. Mateo Cordero‐Clavijo, S. Paterson   +3 more
wiley   +1 more source

The Effects of Multiple Maillard Reaction Products in Infant Formula on Host Immunity and Neurotoxicity. [PDF]

Foods
Wei Q, Jia L, Wang X, Luo S, Cui D, Li J, Xie Q, Xu Y.   +7 more
europepmc   +1 more source