Results 51 to 60 of about 133 (130)
Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review
ChemFoodChem, Volume 2, Issue 2, June 2026.This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley +1 more source
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 +9 more
wiley +1 more source
Basic Techniques in Studying Mycotoxins: Isolation of Mycotoxins
Journal of Food Protection, 1978 The basic techniques used and the potential problems encountered in isolation of mycotoxins from naturally contaminated commodities and fungal cultures are discussed. Specifically presented are the factors to be considered in selecting a bioassay organism, methods of preparing formulations for mycotoxin administration, modes of administration, methods ...
openaire +2 more sources
eFood, Volume 7, Issue 3, June 2026.AI application can be very helpful in addressing different issues and shaping novel techniques in food production, food safety and quality, and food intake. AI application in food science, such as the food industry and processing, food safety and packaging, and nutrition.
Yaseen Galali +7 more
wiley +1 more source
Recent Progress on Enzyme Immobilization: Materials, Strategies, and Applications
Food Bioengineering, Volume 5, Issue 2, Page 220-243, June 2026.Enzyme immobilization technology has undergone substantial evolution driven by advances in materials science. This review systematically examines the recent advances in enzyme immobilization since 2024, with a focused analysis of five major categories of enzyme carriers including covalent organic framework, metal‐organic frameworks, polymers, carbon ...
Shuran Wang +7 more
wiley +1 more source
Food Bioengineering, Volume 5, Issue 2, Page 209-219, June 2026.In this study, the heme content and enzymatic activity of the RhDypB mutant strain RhDypB‐R80 were enhanced through optimized heme uptake and pathway integration. This engineered host presents a promising platform for hemoprotein engineering and holds potential for applications in controlling mycotoxin contamination in food products.
Yue Sun +7 more
wiley +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, Volume 3, Issue 2, Page 142-162, June 2026.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Future Postharvest and Food, Volume 3, Issue 2, Page 185-205, June 2026.The detection of toxins in baby food using artificial intelligence. ABSTRACT Infant foods and baby formulas are becoming increasingly popular across the globe owing to their ease of consumption and nutritional value specific to infants. Impurities may find their way into the food chain at any point from the acquisition of raw materials to final ...
Poornima Singh +3 more
wiley +1 more source