Results 131 to 140 of about 5,314,334 (295)
Dry Forages: Process and techniques (OK-Net EcoFeed Practice Abstract) [PDF]
, 2020 To obtain the best forage quality, cutting at the correct time is important, when cellulose and lignin content is not too high. During spring, cutting early is the best option to preserve forage quality; for grasses, the correct time is beginning of ...
Papi, Eugenio
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Flavour and Fragrance Journal, Volume 41, Issue 3, Page 487-503, May 2026.The first comparative analysis of Magnolia scents reveals that M. wufengensis is characterised by a high aldehyde content, exhibiting a fresh, sweet, and fruity fragrance profile. Furthermore, freeze‐drying preserves 6.7 times more 2‐nonenal compared to shade‐drying, highlighting its superior efficacy in retaining key volatile compounds.
Xiaole Wang +7 more
wiley +1 more source
Food Frontiers, Volume 7, Issue 3, May 2026.ABSTRACT Coeliac disease is an immune‐mediated enteropathy triggered by dietary gluten in genetically predisposed individuals. Intestinal tissue transglutaminase (tTG) deamidates gluten peptides, enhancing their presentation by HLA‐DQ2/DQ8 heterodimers and promoting a T‐cell‐mediated inflammatory response.
Lucia Treppiccione +8 more
wiley +1 more source
Food Science of Animal ProductsSalt plays an important role in giving saltiness and adjusting taste in daily life. However, excessive intake of salt will cause certain harm to the body.
Xixi Cai +6 more
doaj +1 more source
Food Frontiers, Volume 7, Issue 3, May 2026.This graphical abstract summarizes the comprehensive framework of mutton quality, including evaluation indices, influencing factors, and improvement strategies. Meat quality is systematically assessed through multiple dimensions, including flavor, color, pH, tenderness, water‐holding capacity, intramuscular fat, and nutritional composition.
Man‐yu Liu +6 more
wiley +1 more source
Conjugated 2′‐Fucosyllactose–Potato Protein Hydrolysate as Novel Prebiotics
Food Frontiers, Volume 7, Issue 3, May 2026.This study introduces a novel protein‐containing prebiotic based on 2′‐FL‐PPH Maillard conjugates micelles that co‐deliver proteins and carbohydrates to the colon to selectively nourish colonic probiotics. These digestion‐resistant micelles enhanced Bifidobacteria, SCFAs, gut barrier integrity, and metabolic health more effectively than conventional ...
Stav Peled +4 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Frying Hilsa fish (Tenualosa ilisha) in mustard oil at 170°C–180°C for 3–6 min optimally balances sensory quality and nutritional retention. Prolonged frying progressively reduces moisture (68.5% → 41.4%), increases fat (12.3% → 27.3%), degrades EPA by 59%, and elevates lipid oxidation.
Md. Suman Rana +8 more
wiley +1 more source
Trypanosoma (Duttonella) vivax: Its biology, epidemiology, pathogenesis, and introduction in the New World - a review [PDF]
, 2008 The biology, epidemiology, pathogenesis, diagnostic techniques, and history of the introduction of Trypanosoma (Duttonella) vivax in the New World are reviewed.
Desquesnes, Marc +5 more
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Food Science &Nutrition, Volume 14, Issue 5, May 2026.This study mainly consists of two parts. First, after screening for drug‐like metabolites via LC–MS and GC–MS, a comprehensive evaluation model was established using a principal component analysis‐based weighted scoring method, by which the drug‐likeness ranking of three samples was determined.
Han Chen +6 more
wiley +1 more source
Investigations on the emulsifying properties of egg white protein : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand [PDF]
, 2018 Figures 2.2 & 2.3 were removed for copyright reasons, but Figure 2.1 remains for ease of access.Egg white proteins (EWP) have excellent foaming and gelling functional properties. However, their emulsifying properties are considered poor when compared to
Onyemachi, Amarachi Delight
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