Results 111 to 120 of about 13,473,425 (196)

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

Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Latife Betul Gul, Abdullah Akgun, Osman Gul   +2 more
wiley   +1 more source

Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant‐Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Growing demand for proteins has driven exploration of unconventional plant matrices combined with fermentation technologies. Cashew apple bagasse, a byproduct of juice production, is a potential fermentation substrate for microbial protein production (single‐cell protein).
Natália Ferreira Negreiros, Rogério Silva de Almeida, Tatiana Colombo Pimentel, Mercia de Sousa Galvão, Tânia Beatriz Santos Cândido, Leila Moreira de Carvalho, Normando Mendes Ribeiro‐Filho, Lary Souza Olegario, Taliana Kênia Alencar Bezerra, Marta Suely Madruga, Fábio Anderson Pereira da Silva   +10 more
wiley   +1 more source

Mechanochemical synthesis of Calcium-Squarate MOF and encapsulation of hexanal

Porous high surface area supramolecules have been widely researched for controlled delivery and chemical stabilization of active molecular species.
Kivy, Mohsen, Kathuria, Ajay, Hamachi, Leslie, Auras, Rafael, Bollen, Tuur, BUNTINX, Mieke   +5 more
core   +1 more source

Chemical Drivers of Sweetness, Sourness, and Astringency in Apple Juice Identified Using Support Vector Machine Regression

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT The role of the main apple compositional parameters (sugars, organic acids, polyphenols, and volatile organic compounds) and their interactions on the perceived sensory attributes of Sweetness, Sourness, and Astringency was investigated in apple juice.
Annachiara Berardinelli, Danny Cliceri, Isabella Endrizzi, Flavia Gasperi, Urska Vrhovsek, Eugenio Aprea   +5 more
wiley   +1 more source

Modeling hexanal production in oxido-reducing conditions by the yeast Yarrowia lipolytica

, 2009
International audienceHexanal produced by cells of a recombinant Yarrowia lipolytica yeast expressing the hydroperoxide lyase (HPL) from green bell pepper fruit was studied under oxido-reducing conditions using the reducing dithiotreitol and oxidizing ...
De Coninck, Joëlle, Kermasha, Selim, Cachon, Rémy, Belin, Jean-Marc, Husson, Florence, Gervais, Patrick, Santiago-Gómez, Mirna Patricia, Thanh, Hoa Tran   +7 more
core   +1 more source

Nutritional quality traits in pea seed: Current knowledge and opportunities for genetic improvement

Annals of Applied Biology, Volume 189, Issue 2, September 2026.
This comprehensive review on nutritional traits in pea (Pisum sativum L.) summarizes the literature on genetic improvement of this highly nutritious and environmentally sustainable crop for different end‐uses. Abstract Pea is a major pulse crop valued for its high protein, carbohydrate, and mineral content, as well as its agronomic role in sustainable ...
Ahmed O. Warsame, Janneke Balk
wiley   +1 more source

Human Skin Odor Throughout Life: A Literature Review

Journal of Cosmetic Dermatology, Volume 25, Issue 9, September 2026.
ABSTRACT Background Human skin continuously releases volatile organic compounds (VOCs) that constitute the skin volatilome, a dynamic chemical signature reflecting genetic, hormonal, microbial, and environmental influences. Objective To provide a comprehensive, critically appraised synthesis of current knowledge on the human skin volatilome across the ...
Ghada Farouk Mohammed, Ahmed Kaid Alantary, Mohammed Saleh Al‐Dhubaibi, Saleh Salem Bahaj, Nada Sameh Aziz, Ahmed Mohammed Al‐Dhubaibi   +5 more
wiley   +1 more source

Sensory effects of hexanal vapor on fresh-cut slices of golden delicious apples.

, 2012
Hexanal is a natural antimicrobial molecule that characterizes apples aroma. In this paper, the sensory effects of hexanal, as a component of packaging atmosphere, on fresh sliced Golden Delicious apples after storage at 4 °C for 8 d were evaluated.
FAVA, Patrizia, MUSETTI, Alessandro
core   +1 more source

Hydrogen sulfide‐mediated persulfidation of ERF106 controls pear fruit aroma biosynthesis via disrupting the ERF106‐MYB21‐FAD8 complex

The Plant Journal, Volume 127, Issue 6, September 2026.
SUMMARY Hydrogen sulfide (H2S) and its mediated protein persulfidation regulate fruit ripening. Fruit aroma, a key quality trait formed during ripening, largely determines consumer preferences. However, the mechanism by which H2S modulates aroma biosynthesis in pear remains unclear.
Zhuoyan Xu, Kangdi Hu, Longfei Yan, Shuwei Wei, Weisheng Zhao, Huihui Song, Gaifang Yao, Hua Zhang   +7 more
wiley   +1 more source