Results 31 to 40 of about 11,910 (183)
Microbial Oxidative Stress in Food Fermentations: A Comprehensive Review
eFood, Volume 7, Issue 4, August 2026.Oxidative stress has a dual role in food fermentations: low ROS supports adaptive signaling, whereas excessive ROS causes cellular damage and process inhibition. Managing redox state as a controllable process variable can improve fermentation robustness and final food quality.
Wanrong Hu +11 more
wiley +1 more source
Forgoing Nuclear: Nuclear Power Plant Closures and Carbon Emissions in the United States
Southern Economic Journal, Volume 93, Issue 1, Page 252-273, July 2026.ABSTRACT This paper examines the effect of nuclear power plant decommissioning on electricity generation and carbon emissions in the United States. Using data on nuclear reactor closures in the United States between 1993 and 2022 and data on state‐level carbon emissions and electricity generation from the Energy Information Administration (EIA), this ...
Luke Petach
wiley +1 more source
EFSA Journal, Volume 24, Issue 7, July 2026.Abstract The EFSA Panel on Food Additives and Flavourings (FAF) evaluated the genotoxic potential of two flavouring substances, 2‐phenylcrotonaldehyde [FL‐no: 05.062] and 5‐methyl‐2‐phenylhex‐2‐enal [FL‐no: 05.099] from subgroup 3.3 of FGE.19, in the Flavouring Group Evaluation 216 revision 3 (FGE.216Rev3).
EFSA Panel on Food Additives and Flavourings (FAF) +23 more
wiley +1 more source
Miso Industry Realities and Prospects; The Case of Sendai Miso Manufacturing Company in Miyagi Prefecture [PDF]
This study focuses on Sendai Miso in Miyagi Prefecture and ascertains the actual situation and challenges based on interviews with Miso company managers.
Yuruka, Yasuko +2 more
core +1 more source
eFood, Volume 7, Issue 3, June 2026.This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy +4 more
wiley +1 more source
, 2021 Miso Kitchen is a cross-sensory interactive performance presenting live Japanese paper marbling (suminigashi) in dialogue with improvised music. The artists watch and listen, adapting to one another in real time.
Sparked Echo +3 more
core
Microbial ecology of Australian commercial rice koji and soybean miso
, 2023 Background Rice koji and miso are growing in popularity globally. This is because of both the unique sensory properties of the foods, and the belief that fermented foods may be beneficial for our health.
Joanne G. Allwood +5 more
core +2 more sources
Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome
Food Biomacromolecules, Volume 3, Issue 2, Page 237-251, June 2026.Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley +1 more source