Results 121 to 130 of about 6,384 (220)

Mechanistic Insights Into Color and Texture Stability of Frozen Tropical Vegetables: Processing, Modeling, and Preservation Strategies

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This review elucidates the mechanistic pathways governing color and texture degradation in frozen tropical vegetables, emphasizing pigment oxidation, enzymatic softening, and ice crystal‐induced structural damage. It integrates kinetic, Arrhenius, RSM, and machine‐learning models with advanced preservation strategies to optimize freezing processes ...
Muhammad Muntasir Mahmud, Md. Suhel Mia, Md. Hassan Bin Nabi, Abid Hassan Arnab, Wahidu Zzaman   +4 more
wiley   +1 more source

Freeze‐Drying Chlorella vulgaris by Using Aquafaba, Deactivated Yeast, Inulin and Maltodextrin

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study investigates the freeze‐drying efficiency of Chlorella vulgaris cultivated in a photobioreactor, utilizing novel and traditional carrier agents including aquafaba, deactivated yeast, inulin, and maltodextrin. The findings highlight the comparative effects of these matrices on the structural integrity and physical properties of the microalgae
Faruk Tamtürk, Başak Gürbüz, Sevim Dalabasmaz, Yaşar Durmaz, Nevzat Konar, Ömer Said Toker, Atefeh Karimidastjerd   +6 more
wiley   +1 more source

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

Natural Colorants From Amazonian Plants: Bioactive Potential and Sustainable Extraction Techniques-A Review. [PDF]

Food Sci Nutr
de Oliveira ZB, Vasconcelos KBP, de Lima Silva Mumberger A, da Silva Junior AQ, da Silva LA, de Oliveira RB, Mourão RHV, Sarrazin SLF.   +7 more
europepmc   +1 more source

Molecularly Imprinted Polymers for the Extraction of Methyl Yellow From Spiked Aqueous Medium

Polymers for Advanced Technologies, Volume 37, Issue 6, June 2026.
ABSTRACT Methyl yellow imprinted polymers (MY‐MIPs) were synthesized via modified precipitation polymerization approach and successfully applied for the adsorption of methyl yellow (MY) from spiked aqueous media. For the synthesis, acrylamide (Aam) was used as functional monomer while 3‐aminopropyltriethoxysilane (APTES) and triethoxyvinylsilane (VTES)
Syed Salman Shafqat, Asad Iqbal, Mohsin Raza, Nadeem Raza, Farooq Ahmad, Sk. A. Shezan, Oumayma Hamlaoui, Hakan Tozan   +7 more
wiley   +1 more source

Exploring natural colorants from plants to insects: chemistry, functions, and modern uses. [PDF]

RSC Adv
Elmaidomy AH, Zayed A, Abbas GM, Badr NH, Bringmann G, Wu J, Abdelmohsen UR.   +6 more
europepmc   +1 more source

A Sustainable Approach to Ink Colorant Removal Using Modified Cellulose From Wastepaper

Polymer Engineering &Science, Volume 66, Issue 6, Page 4738-4752, June 2026.
Schematic illustration of converting waste paper into cellulose microfibers, fabrication of cellulose‐based hydrogel, and its application for ink removal. ABSTRACT This study reports the fabrication of cellulose‐based hydrogels for ink pigment removal using hydroxyethyl cellulose (HEC) and cellulose fibers (CF) recovered from office wastepaper ...
Filiz Kara, Hatice Birtane, Emine Arman Kandirmaz, Aslı Beyler Cigil   +3 more
wiley   +1 more source

Anthocyanins from Rosaceae fruits: diversity, bioactivity, and potential as natural colorants. [PDF]

Food Chem X
Ikhsan MH, Putri SA, Anggraeni HR, Septiyanti R, Hardianto A, Latip J, Herlina T.   +6 more
europepmc   +1 more source

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Application of a D‐Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Fortification of wheat‐based products with high‐nutritional‐value ingredients is becoming of great interest as a strategy for producing high‐quality sustainable food products. Therefore, pumpkin products such as pulp (PPU), peel (PPE), and seed (PS) were blended into wheat pasta at different proportions and combinations using D‐optimal mixture
Amira Oufighou, Fatiha Brahmi, Sabiha Achat, Leila Smail‐Benazzouz, Younes Arroul, Sarah Slimani, Sidahmed Saadi, Lila Boulekbache‐Makhlouf, Francisco Artés‐Hernández, Noelia Castillejo   +9 more
wiley   +1 more source