Results 91 to 100 of about 5,139 (200)

Effect of Fruit Acid–Milk Protein–Polysaccharide Interactions on the Physicochemical Properties and Sensory Quality of Low‐Fat Frozen Yoghurt

ChemFoodChem, Volume 2, Issue 2, June 2026.
ABSTRACT Background Flavor plays a crucial role in determining consumer acceptance of frozen delicacies such as ice cream and frozen yoghurt. The type and level of flavoring matter used impart distinct sensory characteristics, and it is essential to identify the minimal amount that provides desirable flavor intensity without affecting the texture and ...
Shaikh Adil, Atanu H. Jana, Bhavbhuti Mehta, Ankit Bihola, Vijay Kele, Ajay Singh   +5 more
wiley   +1 more source

Harnessing Fatty Acid By‐Products for Diabetes Management: Insights From Nutritional and Biological Research

eFood, Volume 7, Issue 3, June 2026.
Bioactive fatty acids from agro‐industrial byproducts are highlighted as a promising avenue for managing diabetes in this review, which aims to develop targeted interventions for optimal utilization and therapeutic benefits. ABSTRACT Diabetes mellitus (DM), influenced by multifaceted factors, creates a complex imbalance within the body. Nutrition plays
Youssef Elouafy, Abdelaali Balahbib, Meriem El Fessikh, Saïd Gharby, Nasreddine El Omari, Waleed Al Abdulmonem, Gokhan Zengin, Abdelhakim Bouyahya   +7 more
wiley   +1 more source

Edible Antifungal Coatings Based on Litchi Chinensis Seed Starch Enriched With Pericarp Procyanidins for the Postharvest Preservation of Strawberries

Food Chemistry International, Volume 2, Issue 2, Page 200-210, June 2026.
Lychee starch coatings enriched with procyanidins showed strong antifungal activity and effectively preserved strawberry quality postharvest, reducing weight loss, decay, and senescence. This highlights their potential as a sustainable natural alternative for shelf‐life extension and fungal control in fresh produce.
Guillermo Castillo‐Olvera, José Sandoval‐Cortes, Juan A. Ascacio‐Valdes, Olga B. Álvarez‐Pérez, Jorge E. Wong‐Paz, María L. Flores López, Ahmet Yemenicioğlu, Cristóbal N. Aguilar   +7 more
wiley   +1 more source

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Food Biomacromolecules, Volume 3, Issue 2, Page 318-340, June 2026.
Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +4 more
wiley   +1 more source

Mango peel pectin as a superdisintegrating agent

, 2010
688-690This study presents extraction and evaluation of mango peel pectin as superdisintegrant agent. Tablets of mango peel pectinhad comparatively lesser release of drug as compared to sodium starch glycolate for a specific period of time.
Srivastava, Pranati, Sharma, Pramod Kumar, Malviya, Rishabha, Bansal, Mayank   +3 more
core  

LC-ESI-QTOF/MS Profiling of Australian Mango Peel By-Product Polyphenols and Their Potential Antioxidant Activities [PDF]

, 2019
Mango (Mangifera indica L.) is one of the most important fruits in the world. Mango peel is an important by-product that is rich in polyphenols and it could have high economic value if it is e_ectively utilized.
Said Ajlouni, Zahid, HF, Dunshea, FR, Hafiz A. R. Suleria, Danying Peng, Frank R. Dunshea, Ajlouni, S, Suleria, HAR, Hafza Fasiha Zahid, Peng, D   +9 more
core   +1 more source

Unavoidable food supply chain waste:Acid-free pectin extraction from mango peel: Via subcritical water

, 2017
Mango peel is the major by-product of mango processing, and compromises 7-24% of the total mango weight. In this study, pectin was extracted from mango peel waste by using subcritical water extraction (SWE) in the absence of mineral acid. A highest yield
H. Xia, Xia, H., A. S. Matharu, Matharu, A. S.   +3 more
core   +1 more source

Evaluation of pectin and fiber in Cambodian mango peel and pulp from young to ripe maturity stages – a tool for industry

Applied Food Research
In tropical countries, the mango sector generates high volumes of byproducts (peel, seeds, rejects, etc.) that need to be valorized. This research carried out on Cambodian Keo Romeat mango waste, was undertaken to support the mango industry.
Adrien Servent, Marvin Soto, Tina Julien, Sela Cham, Savery Yon, Chanvorleak Phat, Elen Morm   +6 more
doaj   +1 more source

Synergistic Regulation of Postharvest Physiology and Biochemical Quality of Peach (Prunus persica L.) Through Salicylic Acid and Plant‐Based Edible Treatments

Plant-Environment Interactions, Volume 7, Issue 3, June 2026.
ABSTRACT Postharvest deterioration represents a major challenge in maintaining the market quality of peach fruit, and the application of environmentally benign treatments such as edible coatings has gained increasing attention as an effective strategy to extend storage life.
Sima Shajari, Hamid Madani, Leila Pourhoseini, Farzad Paknejad, Mohammad Nabi Ilkaee   +4 more
wiley   +1 more source

Microwave Assisted Foam Mat Drying of Grapefruit (Citrus Paradisi): Drying Kinetics, Powder Characteristics and Bioactive Properties

Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.
Microwave‐assisted foam‐mat drying proved to be an effective method for creating grapefruit powder. The optimal foam and a drying condition of 600 W resulted in the best balance of drying efficiency, powder quality, and retention of bioactive compounds.
Mehmet Guldane
wiley   +1 more source