Results 101 to 110 of about 17,547 (209)

Impact of Lactic Acid Bacteria Fermentation on the Nutritional and Sensory Quality of Arthrospira platensis Beverages

eFood, Volume 7, Issue 4, August 2026.
To improve the consumer appeal of Arthrospira platensis, this study utilized probiotic fermentation to mitigate its strong seaweed‐like aroma. Using Lactiplantibacillus plantarum significantly boosted amino acids, introduced novel volatiles, and enhanced umami flavors.
Hasim Kelebek, Turkan Uzlasir, Pınar Kadiroglu, Hatice Kübra Sasmaz, Serkan Selli, Matteo Bordiga   +5 more
wiley   +1 more source

Quality assessment of garden strawberries of foreign selection

Новые технологии
At present, «Strategy for Improving the Quality of Food Products in the Russian Federation until 2030» is the main document in the field of healthy nutrition.
I. M. Novikova, O. M. Blinnikova, A. S. Ilyinsky   +2 more
doaj   +1 more source

STUDY ON PROTEOLYSIS INTENSITY OF ENZYME SYSTEMS FORMED BY FUNGI OF GENUS OF PENICILLIUM AND RENNET [PDF]

Техника и технология пищевых производств, 2015
Proteolysis is the main process among those occurring during cheese ripening. In cheese ripening process proteolysis takes place under the influence of specific enzymatic systems known as proteinases, milk-curdling enzymes and those synthesized by ...
Kushevskaya M.A., Shabanova O.V., Kriger O.V., Ostroumov L.A., Zakharova L.M., Smirnova I.A.   +5 more
doaj  

Interaction Among Microbiota, Chemical Composition, and Quality Variations in Coffea arabica Across Altitudinal Gradients During Wet Processing

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Fermentation significantly altered the dominant bacterial genera from Sphingomonas and Pleomorphomonas (before fermentation) to Weissella and Lactobacillus (after fermentation), while Cladosporium and Fusarium remained the dominant fungal genera. Notably, non‐volatile compounds in de‐pulping coffee beans and volatile compounds of roasted coffee beans ...
Xiaojing Shen, Yamei Wu, Qi Wang, Wenhua Chen, Bintao Peng, Surui Lu, Ying Yang, Kunyi Liu, Jilai Zhang   +8 more
wiley   +1 more source

Descriptors and different perceptions of Graševina wine

Glasnik Zaštite Bilja, 2023
The most represented wines in the Croatia are Graševina wines. Of the total wine production, Graševina occupies 40.6 %. In the conditions of the wine-growing regions of Slavonia and Croatian Danube, all styles of wine are produced from this variety, from
Josip Mesić, Anita Pichler, Ivana Ivić, Dunja Ćosić, Brankica Svitlica   +4 more
doaj  

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source

From Fish Waste to Stable Omega‐3 Bioactive Lipids: Encapsulation Strategies and a Conceptual Framework for Antioxidant and Antimicrobial Functional Food Fortification

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Fish waste is valorized into omega‐3‐rich bioactive lipids (EPA and DHA), followed by stabilization through advanced encapsulation technologies to prevent oxidation and improve storage stability. Encapsulation protects polyunsaturated fatty acids from oxidation, improves storage stability, enables controlled gastrointestinal release, and enhances ...
Abebe Desalegn, Habtamu Admassu, Gadissa Mosisa, Gebeyehu Ayele, Molla Abeje, Tanaji Kudre   +5 more
wiley   +1 more source

The Sensory, Chemical and Microbiological Quality of Sous‐Vide Cooked Sea Bass (Dicentrarchus labrax Linneaus, 1758) With Liquid Smoke Flavor

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The processing of sea bass fillets, flavored with liquid smoke‐salt‐vegetable oil, using sous‐vide technology is an innovative method that both enhances organoleptic quality and ensures safe preservation. The fillets, which were flavored and vacuum‐sealed, were cooked at different temperatures and then transferred to cold storage following rapid ...
Rukiye Köklü, Hülya Turan, Can Okan Altan, Demet Kocatepe, Bayram Köstekli, Bengunur Corapci   +5 more
wiley   +1 more source

Pretreatment‐Driven Modulation of Green Mango Drying: Kinetics, Energy Consumption, Techno‐Functionality, and Environmental Sustainability

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Hot‐air drying of green mango slices was evaluated following three pretreatments: citric acid (CA), hot water blanching (HWB), and steam blanching (SB). The effects of pretreatment and drying temperature were assessed through drying kinetics, thin‐layer modeling, thermodynamic properties, energy performance, product quality, and environmental impacts ...
S. K. Fahim Tahmid Boni, S. M. Johir Rayhan, Pabitra Chandra Das, Mohammad Nurur Rahman, Farzana Haque Reeti, Md Zahir Mahmud, Md. Sajjad Hossain   +6 more
wiley   +1 more source

Development and Functional Evaluation of a Pharmabiotic Food Supplement Containing Microencapsulated Lactiplantibacillus pentosus for Oral Microbiome Health

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Development of a multifunctional pharmabiotic oral spray containing microencapsulated Lactiplantibacillus pentosus, hyaluronic acid, and Glycyrrhiza glabra extract. The formulation synergistically suppresses oral biofilms while exhibiting antimicrobial and antioxidant activities, supporting oral microbiome homeostasis.
Pervin Soyer, A. Alper Öztürk
wiley   +1 more source