Results 41 to 50 of about 856 (175)
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Black gram hull (BGH), by‐product from a sprouting process, is a source of soluble dietary fiber (SDF) with bioactivity, making it an interesting ingredient for development of food products with health‐promoting effect. This research aims to examine the effect of alkaline‐aided extraction (0.5%, 1%, and 2% NaOH solutions) on physicochemical ...
Chi Vo Ngoc Dinh +2 more
wiley +1 more source
Biodegradable Contrast Agents for Photoacoustic Imaging
Applied Sciences, 2018 Over the past twenty years, photoacoustics—also called optoacoustics—have been widely investigated and, in particular, extensively applied in biomedical imaging as an emerging modality.
Su Woong Yoo +4 more
doaj +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
Modelling of Malt Mixture for the Production of Wort with Increased Biological Value
Beverages, 2022 Wort can be used as a basis for functional beverages production because of its content of fibres, antioxidants and vitamins. The biological value of wort depends on the malt used and the mashing regime.
Vesela Shopska +5 more
doaj +1 more source
Vinegar Consumption and Health: An Umbrella Review of Meta‐Analyses of Randomized Controlled Trials
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Vinegar consumption, particularly apple cider vinegar, may improve glycemic control, lipid profile, body weight, and blood pressure through multiple mechanisms. These effects are partly mediated by delayed gastric emptying, modulation of glucose metabolism, enhanced fatty acid oxidation, reduced lipogenesis, and increased satiety.
Forough Shahmohammadi +3 more
wiley +1 more source
EcoEnergy, Volume 4, Issue 2, April 2026.An environmentally friendly and highly efficient solar evaporator was constructed using waste biomass materials and polyvinyl alcohol carrier, which achieves an outstanding evaporation rate of 1.48 kg m−2 h−1, corresponding to an energy conversion efficiency of 82.49% under 1.0 kW m−2 simulated sunlight irradiation.
Shuo Qi +10 more
wiley +1 more source
Coffee melanoidins as emulsion stabilizers
Food Hydrocolloids, 2023 The use of conventional food stabilizers (e.g., surfactants and animal-derived proteins) is not in line with consumer demands for natural products. This has led to a great interest in novel emulsion stabilizers. In this paper, we explore the emulsification properties of coffee melanoidins, which are brown polymers made up by polysaccharides, proteins ...
Feng, Jilu +5 more
openaire +4 more sources
eFood, Volume 7, Issue 2, April 2026.This review article provides a comprehensive analysis of coffee pre‐brewing techniques, focusing on the methodology and key parameters involved in each coffee brewing process. It also summarizes how different brewing methods affect the coffee metabolome, antioxidant levels, aroma, and physicochemical features.
Enas A. El‐Hawary +5 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Health impacts of honey. ABSTRACT Honey is a natural and nutritious product of the honey bee (Apis mellifera) with low water content. Its color ranges from white to amber, with taste varying accordingly. The chemical form and viscosity of honey depend on its composition.
Ecem Bolat +7 more
wiley +1 more source
Characterization of food melanoidin.
Journal of the Japanese Society of Starch Science, 1991 Melanoidin is a colored substance which is generally found in food system. Its formation mechanism has been mostly studied by model systems which consist of reducing sugar and amino acid. The author proposes a few methods to characterize melanoidin in food system.
openaire +2 more sources