Results 91 to 100 of about 13,473,425 (196)

Activated carbons made from cocoa (Theobroma cacao) and coconut (Cocos nucifera) shells can be used as adsorbents to improve the quality of frying oils

Food Biomacromolecules, Volume 3, Issue 3, Page 544-553, September 2026.
Carbonised cocoa shells and carbonised coconut shells have a high level of porosity and a large adsorption surface area. Activated carbons made from cocoa and from the mixture cocoa–coconut shells at 15% demonstrated their ability to reduce primary and secondary oxidation products in frying oils and improves the organoleptic properties of fried foods ...
Gires Boungo Teboukeu, Prudent Ngabe Mituga, Ghislain Tazoho Maffo, Georges Teikam Kenda, Ronice Zokou, Archelle Abaobo Foudjin, Hilaire Macaire Womeni   +6 more
wiley   +1 more source

Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non‐Dairy Cream Cheese

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Systematic comparison of dairy cream cheese, commercial non‐dairy cheese, and plant‐based prototypes (P1–P3). The optimized formulation (P3) exhibited a compact microstructure (SEM), reduced beany off‐flavors (PCA), balanced taste attributes, and improved overall acceptability approaching commercial dairy standards.
Hiran Janpeng, Natthanicha Banpacha, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai   +3 more
wiley   +1 more source

Unraveling the Anti‐Arthritic Potential of Bioactive Compounds From Melaleuca alternifolia Oil: Integrated In Vivo, Molecular Docking, and Network Pharmacology Insights

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Melaleuca alternifolia oil demonstrated significant anti‐arthritic effects in CFA‐induced rats by reducing paw edema, PGE2 levels, and inflammatory biomarkers. It improved hematological and histopathological parameters, modulated cytokine expression, and showed promising phytochemical‐target interactions through GC–MS, network pharmacology, and ...
Sana Sabir, Aisha Mobashar, Hossam Kamli, Hafiza Mahnoor Baghdadi, Bushra Akhtar, Amir Ali, Sana Saleem, Khalid Hussain, Kiran Mashaal, Esmael M. Alyami, Mona Alsolami, Fakhreldeen Dabiellil, Pravin Badhe, Gehan M. Elossaily, Muhammad Shahab, Abdel‐Rhman Z. Gaafar   +15 more
wiley   +1 more source

Optimization of Enzymatic Hydrolysis Process for Tibetan Sheep Meat Using Response Surface Methodology and Flavor Characteristics of the Enzymatic Hydrolysate

Shipin gongye ke-ji
To optimize the enzymatic hydrolysis process of Tibetan sheep meat and to characterize the flavor profile of the resulting hydrolysates, using Tibetan sheep meat as the raw material, single-factor experiments combined with response surface methodology ...
Shipeng GE, Lijuan HAN, Fuhong WANG, Zisen ZHANG, Zhenzhen YUAN, Linsheng GUI, Shengzhen HOU, Shengnan SUN   +7 more
doaj   +1 more source

Characterization of Powdered Roasted Açaí Seeds (Euterpe oleracea Mart.): Impact on Bioactive Compounds and Nutritional Potential

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Roasting enhanced the functional potential of açaí (Euterpe oleracea Mart.) seeds, yielding a fiber‐rich powder with relevant minerals and bioactive compounds. Both lipid and aqueous extracts showed high phenolic contents and antioxidant activity, while the lipid fraction provided vitamin E‐active compounds and valuable fatty acids.
Renata da Silva Magalhães, Gabriel Sthefano Lourenço Pereira, Sara Fraga, Patrícia Tonon de Souza, Dhayna Oliveira Sobral, Marcelo Antônio Morgano, Antonio José de Almeida Meirelles, Guilherme José Maximo, Eduardo Augusto Caldas Batista, Klicia Araujo Sampaio   +9 more
wiley   +1 more source

Lonicerae Japonicae Flos as a Dietary Natural Product: Bioactive Constituents, Gut Health Modulation, and Therapeutic Potential in Ulcerative Colitis and Colorectal Cancer

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Bioactive constituents, mechanisms of action, and potential applications of Lonicerae Japonicae Flos as a dietary natural product for promoting gut health and managing ulcerative colitis and colorectal cancer. ABSTRACT Lonicerae Japonicae Flos (LJF), a traditional Chinese herb with applications in both medicine and nutrition, has emerged as a promising
Xiaoyu Huang, Letian Zhang, Zenghui Shi, Ni Zhu, Yifei Liu, Yanhong Zhou   +5 more
wiley   +1 more source

Citrus reticulata Essential Oil as a Bioactive Food Ingredient: Composition Variability, Extraction, Functional Bioactivities, and Cross‐Study Quantitative Analysis

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Integrated framework of Citrus reticulata essential oil (CrEO), covering source tissues, key volatile constituents, extraction and processing factors, functional bioactivities, and standardized dataset‐based analysis of compositional variability.
Jiaojiao Zhang, Peng Zhou, Yongxian Chen, Andrea Brenciani, Jing Zhou, Iman Zarei, Amnah Nasim   +6 more
wiley   +1 more source

Effect of FBS, FBSLess (FBS with low fatty acids levels) and hexanal on CYP1A1 mRNA levels.

, 2013
C: control cells; FBS: cells treated with 20% FBS; FBSLess: cells treated with 20% FBSLess; hexanal: cells treated with 25 µM hexanal (5A). Effect of various hexanal concentrations (5, 10, 25, 50, 100 and 200 µM) on CYP1A1 mRNA level (5B).
Pierre-Henri Villard (356666), Martine Armand (264550), Marie-Josephe Amiot (356673), Yves Barra (350275), Jean-Marc Pascussi (356668), Serge Champion (350273), Christian Giniès (356671), Thi-Mai-Anh Dao (356667), Eric Seree (5653309), Francis Fouchier (356669), Claire Dufour (356670), Ayman Khalil (356672), Fabrice Barlesi (5653306)   +12 more
core   +1 more source

Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile

Food Chemistry: X
Dendrobium officinale leaves (DOL) contain many active ingredients with various pharmacological effects, but are still ineffectively utilized. To investigate the feasibility of developing DOL as a feed additive, it is necessary to determine whether ...
Wanqiu Zhao, Yong Tian, Yunzhu Wang, Jianke Du, Li Chen, Tiantian Gu, Minquan Song, Lizhi Lu, Chongbo Sun   +8 more
doaj   +1 more source

A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Plant proteins in dairy alternatives. ABSTRACT The increasing global demand for sustainable and health‐promoting foods has positioned plant‐based proteins as key components in the development of dairy alternatives. This review critically examines plant protein sources: legumes, cereals, pseudocereals, oilseeds, and nuts not merely by composition, but ...
Boutheina Ben Akacha, Monika Michalak, Miroslava Kačániová, Maciej Ireneusz Kluz, Wirginia Kukula‐Koch, Wojciech Koch, Ramona Suharoschi, Rania Ben Saad, Stefania Garzoli, Anis Ben Hsouna   +9 more
wiley   +1 more source