Results 51 to 60 of about 16,184 (218)

Bioactive compounds in insects—Composition, extraction, functionality, food applications, and safety concerns

Food Biomacromolecules, EarlyView.
This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Optimization of moisture content and application rate of hay preservative during high‐moisture alfalfa hay baling in northwestern China

Grassland Research, EarlyView.
Abstract Background Leaf shatter during low‐moisture baling and mold proliferation under high‐moisture conditions pose major challenges in alfalfa hay production. A proprietary propionic acid‐based hay preservative product, LZP, effectively inhibits microbial reproduction in high‐moisture alfalfa bales; however, its optimal moisture thresholds and ...
Zulin Yuan, Fuhou Li, Jing Li, Dongmei Xu, Samaila Usman, Xusheng Guo, Yingwen Yu   +6 more
wiley   +1 more source

Raman Bands of Malto‐ and Isomalto‐Oligosaccharides as Models for Starch

Journal of Raman Spectroscopy, EarlyView.
The present study measured Raman spectra of malto‐ and isomalto‐oligosaccharides with various degree of polymerization as models for starch. The data suggest that malto‐oligosaccharides with degree of polymerization ≥ 5 exhibit Raman bands similar to those of starch.
Shusaku Nakajima, Takuma Genkawa
wiley   +1 more source

Influence of different drying techniques on the quality and physicochemical properties of Ghana‐sourced turmeric (Curcuma longa L.) samples

JSFA reports, EarlyView.
Abstract Background This study evaluated the influence of four drying techniques—freeze drying (FZD), microwave drying (MCD), oven drying (OVD), and sun drying (SUD)—on the bioactive, nutritional, and physical properties of turmeric. Using standard analytical procedures, the samples were examined for antioxidant activity (DPPH and ABTS assays), total ...
Eric Antiri Aforo, Richard Osae, Maurice Tibiru Apaliya, Irene Akua Idun, Emmanuel Kwaw, Raphael N. Alolga, Francis Appiah   +6 more
wiley   +1 more source

Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates

Foods
Enzymatic hydrolysis can enhance the flavor of aquatic products. Nevertheless, the strong fishy odor restricts its utilization in culinary applications.
Zhengsen Long, Xiangzhou Yi, Xia Gao, Yanchen Wang, Jingfeng Guo, Shuxin Gao, Guanghua Xia, Xuanri Shen   +7 more
doaj   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source

Effect of flavonol on reduction of acrylamide in Maillard reaction and its correlation with antioxidant capacity

浙江大学学报. 农业与生命科学版, 2013
In 2002, the discovery of acrylamide contaminant in heat processing foods got a worldwide attention because of its genetic and reproductive toxicities as well as mutagenic and carcinogenic properties. Therefore, it is necessary to find effective additive
CHENG Jun, REN Yiping, ZHANG Ying, ZHANG Yu   +3 more
doaj   +1 more source

Phenotypic, physicochemical, sensory, and functional attributes of cocoa (Theobroma cacao L.) from Brazilian Amazonian floodplain and upland ecosystems

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Cocoa (Theobroma cacao L.) from the Brazilian Amazon plays an important role in national production. While most cocoa is cultivated in upland systems, floodplain ecosystems represent a traditional and distinct production environment that may influence bean composition and quality.
Danielle Amaral e Silva, Consuelo Lúcia Sousa de Lima, Giulia Victória Silva Lima, Angela Maria Miranda Silva, Neirivaldo Cavalcante da Silva, Hervé Louis Ghislain Rogez, Jesus Nazareno Silva de Souza   +6 more
wiley   +1 more source