Results 61 to 70 of about 1,235 (158)
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 +3 more
wiley +1 more source
Kualitas mie basah dengan substitusi tepung sukun dan gel okra sebagai pengikat
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi PertanianWet noodles are wheat-based food products molded lengthwise, boiled, and contain up to 52% water. Market-available wet noodles often lack nutrients, prompting research to address this issue. This study utilizes breadfruit flour as a wheat substitute and
Alexandra Paska Selma Windyasari +2 more
doaj +1 more source
Food and Energy Security, Volume 15, Issue 3, May/June 2026.Integrating indigenous knowledge with affordable postharvest innovations provides the most effective pathway for reducing losses, preserving nutrients, extending shelf life, and improving diet quality and nutrition security from indigenous fruits and vegetables in West Africa.
Crossby Osei Tutu +7 more
wiley +1 more source
Journal of Agriculture and Food ResearchOkra mucilage is well known source of pectic polysaccharides. However, it has not been used as gelling agent in jam processing. With the increased demand for cheap and natural alternatives of pectin, the current study investigated the effect of aqueous ...
Nashi K. Alqahtani +3 more
doaj +1 more source
Biomimetic Herb Patches with Adhesive Microarray Structures for Oral Ulcer Treatment
Small Structures, Volume 7, Issue 5, May 2026.A gecko‐inspired microcolumnar patch based on okra gel is developed for oral ulcer treatment. Loaded with baicalin and menthol, the patch exhibits robust wet adhesion, sustained drug release, and excellent biocompatibility. It significantly reduces inflammation, promotes angiogenesis, and accelerates wound healing, offering a safe and effective natural
Wenjie Xu +6 more
wiley +1 more source
Fashion and Textiles, 2018 In this study, two bast fibers such as okra and jute were selected to manufacture composites taking polypropylene (PP) as matrix material by means of compression molding technique with maintaining 40% fiber content on the total weight of the composites ...
A. N. M. Masudur Rahman +3 more
doaj +1 more source
Canned Foods: Evolution, Benefits, and Health Implications of Modern Packaging
Food Safety and Health, Volume 4, Issue 2, Page 310-326, April 2026.This graphical abstract presents a concise visual overview of canned food technology, highlighting its historical evolution, key benefits, and associated health risks. It integrates timelines, icons, and summary points to clearly communicate advancements in preservation, consumer advantages, and potential safety concerns in a single schematic ...
Shaswati Rout +3 more
wiley +1 more source
Discover FoodOkra (Abelmoschus esculentus) is a nutrient-rich and economically viable crop well known for its diverse benefits in the food and pharmaceutical industry.
Supriya Singh Gaur +7 more
doaj +1 more source
AgrointekFood not only provides a feeling of fullness, but is also beneficial for health and disease prevention. One type of food that has health benefits is functional food, one of which is food bars.
Erwin Nofiyanto, Aldila Sagitaning Putri
doaj +1 more source
Journal of Human Nutrition and Dietetics, Volume 39, Issue 2, April 2026.ABSTRACT Background Women face challenges maintaining a healthy diet during pregnancy and the postpartum period. These challenges may be heightened for African migrant women who have cultural dietary preferences that can complicate food decision‐making. This study aimed to understand African women's food related perceptions after migrating to Australia.
Bolanle R. Olajide +3 more
wiley +1 more source