Results 61 to 70 of about 3,955,190 (189)

Ethnomedicinal Uses of Thai Legumes (Fabaceae) and Their Potential in Industrial Applications

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Thai legumes (Fabaceae) are rich sources of bioactive phytochemicals, including saponins, flavonoids, biochanin A, and daidzein. These compounds contribute to diverse ethnomedicinal properties, including antioxidant, antiviral, anti‐inflammatory, anticancer, and cardioprotective activities.
Muhammad Tayyab Arshad, Farhang Hameed Awlqadr, Iffat Ullah, Mamoona Shehzadi, Aneeq Ahmad, Ali Ikram, Maneeba Khalid, Md. Sakhawot Hossain   +7 more
wiley   +1 more source

Edible Rose and Roselle: A Critical Review of Nutritional Composition, Safety, and Regulatory Considerations for Product Development

Journal of Food Science, Volume 91, Issue 10, October 2026.
ABSTRACT The growing demand for sustainable and health‐promoting products has increased scientific and industrial interest in edible flowers as functional ingredients. Rose (Rosa spp.) and roselle (Hibiscus sabdariffa L.) have gained attention for their traditional use, diverse phytochemical composition, and emerging applications in functional foods ...
Temilola Dada, Susanne Neugart, Layla Engelhardt   +2 more
wiley   +1 more source

From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami‐active free amino acids and umami‐ or kokumi‐active peptides derived from protein‐rich substrates.
José María Martín‐Miguélez, José de la Rosa Morón, Nabila Rodríguez Valerón, Alberto Alía, Josué Delgado   +4 more
wiley   +1 more source

Commercially Exploited Seaweed Species in Africa: Occurrences, Chemical Composition, Current Value Chain and Opportunities for Value Addition

Reviews in Aquaculture, Volume 18, Issue 4, September 2026.
Commercially exploited seaweed species in Africa, their biochemical composition, current uses, and value chain are reviewed. Potential value‐addition of seaweed is suggested regionally in Africa amongst countries producing similar seaweed species. ABSTRACT Africa has a wide range of coastal environments that support a diverse array of seaweed species ...
Mondli Abednicko Masanabo, Marthe Jordbrekk Blikra, Trond Løvdal, Dagbjørn Skipnes, Morten Sivertsvik, Aditya Parmar, M. Naushad Emmambux   +6 more
wiley   +1 more source

Development of black garlic beads via spherification: Nutritional, microorganisms, and consumer evaluation

Applied Food Research
This study aimed to (1) optimize the black garlic sauce formula, (2) establish optimal spherification conditions for bead production, and (3) evaluate the nutritional, microbiological, and sensory properties of the resulting beads.
Orawan Oupathumpanont, Piangthan Chaisingkan, Sunan Parnsakhorn, Sopida Wisansakkul   +3 more
doaj   +1 more source

Edible oleogels in molecular gastronomy

International Journal of Gastronomy and Food Science, 2014
AbstractExperimental chefs and researchers have limited options when structuring lipid-based materials present in foods to include: liquids, solids, foams or emulsions. However, the application of gel technology for lipids is on the cusp of advancing into experimental culinary kitchens around the world.
Rogers, Michael A., Strober, Tara, Bot, Arjen, Toro-Vazquez, Jorge F., Stortz, Terri, Marangoni, Alejandro G.   +5 more
openaire   +1 more source

Impact of Lactic Acid Bacteria Fermentation on the Nutritional and Sensory Quality of Arthrospira platensis Beverages

eFood, Volume 7, Issue 4, August 2026.
To improve the consumer appeal of Arthrospira platensis, this study utilized probiotic fermentation to mitigate its strong seaweed‐like aroma. Using Lactiplantibacillus plantarum significantly boosted amino acids, introduced novel volatiles, and enhanced umami flavors.
Hasim Kelebek, Turkan Uzlasir, Pınar Kadiroglu, Hatice Kübra Sasmaz, Serkan Selli, Matteo Bordiga   +5 more
wiley   +1 more source

Workshop on Molecular and Physical Gastronomy (IWMPG 14): Building safe and sustainable food for the future: "scientific and technological innovation"

International audienceThe 14th International Workshop on Molecular and Physical Gastronomy took place the 15th and 16th of May 2025, in AgroParisTech, 22 place de l’agronomie, 91120 Palaiseau (France), The topic was: “Building safe and sustainable food ...
Vodnar, Dan, Lavelle, Christophe, This Vo Kientza, Herve, Burke, Róisín, Kelly, Alan   +4 more
core   +1 more source

Bioaccessibility of Phytochemicals, Amino Acids, Antioxidant Capacity, and Enzyme Inhibitory Activities of Hawthorn (Crataegus spp.) Fruits Following INFOGEST Simulated Gastrointestinal Digestion

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Comprehensive compositional and functional characterization of three Crataegus species demonstrated that simulated gastrointestinal digestion substantially altered the bioaccessibility of phenolic compounds and associated biological activities. The pronounced interspecific variation observed highlights the importance of species selection for the ...
Kubra Feyza Erol, Gozde Kutlu, Hatice Bekiroglu, Osman Sagdıc, Fatih Tornuk   +4 more
wiley   +1 more source

Storage‐Induced Changes in Phenolic Profile and Antioxidant Capacity of Functional Blueberry Beverages Enriched With Propolis

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Development of functional blueberry beverages enriched with propolis extracts prepared using different solvent systems (water, glycerol–water, and propylene glycol–water). Propolis enrichment and storage conditions influenced the phenolic profile, antioxidant capacity, and physicochemical properties of the beverages during 12 months of storage in glass
Memnune Sengul, Melek Zor, Seda Ufuk, İsa Arslan Karakutuk, Sefa Aksoy, Elif Feyza Topdas   +5 more
wiley   +1 more source