Results 61 to 70 of about 1,135 (169)

Spectral Pattern of Chocolate Production: Early Detection of Quality Problems

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Quality defects in chocolate can be classified as physicochemical quality problems and structural instability (blooming). Both problems can be detected after production and generally take time to become visible. Therefore, early detection tools are necessary to prevent economic losses in the food industry. In this study, FTIR spectra collected
Yağmur Küçükduman, İkra Doğa Korkmaz, Hüseyin Güray Çiftçi, Gökhan İpkin, Sinem Argün, Zeynep Pınar Kara, Gonca Bilge Özel, Özge Taştan Ülkü, Ömer Said Toker, Zeynep Mutlu   +9 more
wiley   +1 more source

Hydroxypropyl-β-cyclodextrin as an effective carrier of curcumin – piperine nutraceutical system with improved enzyme inhibition properties

Journal of Enzyme Inhibition and Medicinal Chemistry, 2020
The nutraceutical system of curcumin-piperine in 2-hydroxypropyl-β-cyclodextrin was prepared by using the kneading technique. Interactions between the components of the system were defined by X-ray powder diffraction (XRPD), differential scanning ...
Anna Stasiłowicz, Ewa Tykarska, Kornelia Lewandowska, Maciej Kozak, Andrzej Miklaszewski, Joanna Kobus-Cisowska, Daria Szymanowska, Tomasz Plech, Jacek Jenczyk, Judyta Cielecka-Piontek   +9 more
doaj   +1 more source

Caffeine Compromises Proliferation of Human Hippocampal Progenitor Cells

Frontiers in Cell and Developmental Biology, 2020
The age-associated reduction in the proliferation of neural stem cells (NSCs) has been associated with cognitive decline. Numerous factors have been shown to modulate this process, including dietary components.
Vikki Houghton, Andrea Du Preez, Sophie Lefèvre-Arbogast, Chiara de Lucia, Dorrain Y. Low, Mireia Urpi-Sarda, Silvie R. Ruigrok, Barbara Altendorfer, Raúl González-Domínguez, Cristina Andres-Lacueva, Ludwig Aigner, Paul J. Lucassen, Aniko Korosi, Cécilia Samieri, Claudine Manach, Sandrine Thuret, Sandrine Thuret   +16 more
doaj   +1 more source

An Experimental and Educational Framework for Nonenzymatic Polyphenol Conversion: Bridging Molecular Food Science and Materials Technology through Organic Chemistry

ChemFoodChem, Volume 2, Issue 2, June 2026.
Gallic acid serves as an ideal bridge between fundamental sciences and gastronomy, as its presence as a plant polyphenol moiety. Its symmetrical, multifunctional phenolic structure makes it a perfect educational building block for linking organic chemistry both to food science and material design.
Antonio Radesco, Matteo Spagnuolo, Maria Calasso, Danilo Vona, Maria De Angelis   +4 more
wiley   +1 more source

Artificial Intelligence in the Food Industry: Transforming Safety, Efficiency, and Sustainability From Farm to Fork

eFood, Volume 7, Issue 3, June 2026.
This review synthesizes AI advancements in food systems, leveraging machine learning, computer vision, robotics, and IoT for 96%–100% accurate quality inspection, 30% reduced downtime, and enhanced traceability from farm to fork. It highlights transformative potential in sustainability and SDGs while addressing data, ethical, and scalability challenges
Muhammad Waqar, Mariyam Shahid, Manat Chaijan, Worawan Panpipat, Djilali Benabdelmoumene, Ahmed Mediani, Abdifetah Ibrahim Omar, Sabrin R. M. Ibrahim, Qudrat Ullah, Temesgen Anjulo Ageru   +9 more
wiley   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced‐Calorie Sour Cherry Beverages During Cold Storage

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Fermentation of reduced‐calorie sour cherry beverages with specific lactic acid bacteria reduces caloric content by up to 46% while significantly improving in vitro phenolic bioaccessibility, antioxidant capacity, and probiotic viability during 28 days of cold storage.
Perihan Kubra Akman, Gulsum Ucak‐Ozkaya, Gozde Kutlu, Fatih Tornuk, Hasan Yetim   +4 more
wiley   +1 more source

Effect of Molecular Cooking Techniques on Functional Compounds

International Journal of Gastronomy Research
The development of technology and current conditions has enabled the diversification of studies on the foods, cooking techniques, and their effects on food composition.
Muhammet Ali Cakir, Deniz Kara, Mervenur Cala, Sebnem Trak, Zeynep Ipek   +4 more
doaj   +1 more source

Delicious mincemeat sauce and studying fried onion with an FTIR spectrometer

LUMAT, 2013
My students at the upper secondary school chemistry course have prepared mincemeat sauce and sweet potato mash as a study project for two consecutive years.
Eila Hämäläinen
doaj   +1 more source

The science of molecular gastronomy and the art of innovative cooking [PDF]

FEBS Letters, 2019
International ...
openaire   +4 more sources