Results 141 to 150 of about 90,239 (253)

Oat β‐Glucan and Galactooligosaccharides Influence Gallstone Formation by Modulating the Gut Microbiota, Particularly Desulfovibrionales

iMetaMed, Volume 2, Issue 1, March 2026.
Oat β‐glucan and galactooligosaccharides influence the formation of gallstones by modulating the gut microbiota, particularly the abundance of Desulfovibrionales. The primary mechanism involves metabolic byproducts associated with Desulfovibrionales inhibiting hepatic bile acid synthesis via both the hepatic FXR–SHP and intestinal FXR–FGF15 signaling ...
Liang Tian, Yanyan Lin, Ping Yue, Long Gao, Leiqing Wang, Chongfei Huang, Jinyu Zhao, Ningzu Jiang, Jiahui xi, Haidong Ma, Zhen Liu, Ruyang Zhong, Wenkang Fu, Ningning Mi, Mingzhen Bai, Bodong Zhang, Lunzhi Dai, Jiang Li, Hu Chen, Jinqiu Yuan, Wenbo Meng   +20 more
wiley   +1 more source

A metabolic profiling approach to characterize and discriminate plant-based beverages and milk

Journal of Dairy Science
: The rising demand for nondairy and nonanimal protein sources has increased plant-based beverages (PBB) consumption. However, research on their functional properties, metabolic profile, and discrimination potential is limited.
Gaia Meoni, Ingrid Sousa, Leonardo Tenori, Giovanni Niero, Marta Pozza, Massimo De Marchi, Carmen L. Manuelian   +6 more
doaj   +1 more source

Direct Ambient Mass Spectrometry for Food, Beverage, and Agricultural Sample Analysis and Research

Mass Spectrometry Reviews, Volume 45, Issue 2, Page 429-452, March/April 2026.
ABSTRACT Ambient and direct mass spectrometry (MS) methods are becoming increasingly used for the rapid analysis of food, beverage and agricultural samples. Novel ionization approaches combined with targeted, or untargeted workflows provide analytical outcomes within a greatly reduced time period compared to traditional separation science coupled with ...
Leigh M. Schmidtke, Liang Jiang, Morphy Dumlao, William A. Donald   +3 more
wiley   +1 more source

Report of Progress: January 1 to December 31, 1952 [PDF]

, 1953
Each calendar year the Alaska Agricultural Experiment Station submits a Progress Report to the University of Alaska and the U. S. Department of Agriculture, the 2 cooperating agencies under which it operates. This 1952 report segregates the work of each
Irwin, Don L.
core  

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Cloned Meat, Voluntary Food Labeling, and Organic Oreos [PDF]

, 2009
[Excerpt] “In December 2006, the Food and Drug Administration (FDA) announced that it had reviewed all the available evidence and was poised to approve meat and milk from cloned animals and their progeny. I remember telling one of my colleagues, a patent
Byrne, Donna M.
core   +2 more sources

Composition, Techno‐Functional Properties, and Biological Potential of Velvet and African Yam Beans as Plant Protein Sources

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike, Paul Ndubuisi Anyiam, Chinedum Uche Emelike, Emmanuel Nnaemeka Uhuo, Solomon Fanyam Igbazenda   +4 more
wiley   +1 more source

Impact of oat pretreatment on okara composition and its upcycling using a filamentous fungus for food applications: A biorefinery approach

Future Foods
Oat milk production generates a substantial amount of a byproduct, named oat okara, which holds promise in advancing circular economy practices in the food industry when upcycled into food products or ingredients.
Neda Rousta, Steven Wainaina, Eva Wen Huey Lin, Nawal Iman, Coralie Hellwig, Mohammad J. Taherzadeh   +5 more
doaj   +1 more source

Lupin as an Alternative Source of Protein for Plant‐Based Foods—A Review

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Lupin, an underutilized legume belonging to the Fabaceae family, demonstrates a huge potential as an alternative protein source by contributing to food security and environmental resilience in the face of climate change. This work highlights the potential of lupin protein as a preferred substitute for soy protein in plant‐based food applications.
Vahid Baeghbali, Claire D. Munialo, Tonna Ashim Anyasi, Parag Acharya   +3 more
wiley   +1 more source

Immunological and Proteomic Characterization of Food Allergens in Almond Hulls

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Through in vitro assessment and proteomics analysis, almond hulls contain intrinsic allergens that exhibit cross‐reactivity with other Prunus species and may also carry extrinsic almond kernel allergen residues due to cross‐contamination. ABSTRACT This study provides a systematic evaluation of the allergenic potential of almond hulls using a ...
Yaqi Zhao, Xingyi Jiang, Juan Gao, Ashly Johnson, Guangwei Huang, Huan He, Qinchun Rao   +6 more
wiley   +1 more source