Results 171 to 180 of about 64,580 (291)

Biopreservative Potential of Indigenous Lactic Acid Bacteria From Fermented Dacryodes edulis Seeds: A Novel Approach for Sustainable Food Safety in West African Traditional Foods

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Indigenous lactic acid bacteria from fermented Dacryodes edulis seeds: A novel natural biopreservative for sustainable food safety in West African traditional foods. ABSTRACT The increasing demand for natural food preservatives has intensified research into indigenous microorganisms with biopreservative properties.
Zakari Adeiza David, Muhammad Farhan Nasir, Syed Parween Ali, E. Joel Mart, Sara Zahid, Adefila Moyosore Adebimpe, Humara Adnan, Samandarov Abrorbek Islomboyevich, Mukhayya Ruzieva   +8 more
wiley   +1 more source

Co‐Encapsulation of Purslane Seed Oil and Tarragon Essential Oil and Investigating the Use of It as a Natural Preservative and Functional Compound in Burger Formulation

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study developed purslane seed oil–tarragon essential oil (PO–TE) nanocapsules using gum Arabic (GA) and whey protein isolate (WPI) as wall materials. The co‐encapsulation significantly enhanced oxidative stability, antimicrobial activity, and polyunsaturated fatty acid retention in beef burgers during refrigerated storage.
Mozhgan Mehrabi, Homa Baghaei, Majid Mohammadhosseini, Fariborz Nahidi   +3 more
wiley   +1 more source

Extending the Grazing Period for Bulls, Prior to Finishing on a Concentrate Ration: Composition, Collagen Structure and Organoleptic Characteristics of Beef. [PDF]

Foods, 2019
Mezgebo GB, Monahan FJ, McGee M, O'Riordan EG, Marren D, Listrat A, Picard B, Richardson RI, Moloney AP.   +8 more
europepmc   +1 more source

Natural Antimicrobial Activity of Nettle (Urtica dioica L.) Leaf Extract for Shelf‐Life Extension of Mashed Potatoes

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
NLE exhibited strong antioxidant activity, with DPPH, ABTS, and FRAP values of 21.96 ± 0.76 and 17.51 ± 0.90 μmol Trolox/mL, and 5.93 ± 0.65 μmol Fe (II)/g, respectively. Cytotoxicity assessment using L929 fibroblast cells indicated that the extract was non‐toxic at concentrations relevant for antimicrobial application.
Saritha Kagula, Steven Harte, Srivathsa Kumbaji, Rania Harastani, Mary Nkongho Tanyitiku   +4 more
wiley   +1 more source

Early maturation of figs with olive oil: Involvement of the ethylene signaling pathway

Revue Marocaine des Sciences Agronomiques et Vétérinaires, 2018
Fig, the fleshy fruit of the fig tree, consumed in fresh form and especially dried, is an important source of vitamins, minerals, carbohydrates, organic acids, fibers and polyphenols.
Mohamed BIDRI
doaj  

From Central to Specialized Metabolism: An Overview of Some Secondary Compounds Derived From the Primary Metabolism for Their Role in Conferring Nutritional and Organoleptic Characteristics to Fruit. [PDF]

Front Plant Sci, 2019
Pott DM, Osorio S, Vallarino JG.
europepmc   +1 more source

Edible Qualities and Flavor Omics of Peanut‐Soybean Dajiang

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Dajiang is a fermented beans‐based condiment that is widely popular in Northeast China. In this study, peanut‐soybean Dajiang was successfully prepared by adding peanut to the Dajiang production process and optimizing the fermentation conditions. It was found that the addition of peanuts significantly enhanced the umami, saltiness and compound taste of
Yu Miao, Xu Liwei, Sun Yu, Xie Mengxi, Zhang Liangchen, Yang Hui   +5 more
wiley   +1 more source

Neurophysiological Responses to Extra Virgin and Refined Olive Oils: A Pilot Study Combining Flavor Profiling, Electroencephalogram, and Standardized Low‐Resolution Brain Electromagnetic Tomography

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study presents an integrated chemosensory approach combining electronic nose and electronic tongue systems with chemometric analysis to characterize the sensory properties of refined olive oils. Multivariate modeling revealed clear discrimination among samples based on aroma and taste profiles. The results demonstrate the potential of sensor‐based
Hee Sung Moon, Se Young Yu, Hyeonjin Park, Younglan Ban, Ji Sun Kim, Eui‐Cheol Shin   +5 more
wiley   +1 more source

Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of Dovyalis caffra Fruit Yogurt. [PDF]

Foods
Waweru DM, Arimi JM, Marete E, Harbourne N, Jacquier JC.   +4 more
europepmc   +1 more source

Application of Fucoxanthin‐Loaded Probiotic Membrane Vesicles in Dietary Intervention of High‐Fat Diet Induced Obese Mice and Color Improvement for Fruit Juice

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Dual‐functional fucoxanthin delivery using probiotic membrane vesicles for obesity intervention and fruit juice color enhancement. ABSTRACT Development of nano‐encapsulated bioactive compounds as nutritional interventions and food‐grade additives presents a critical pathway for advancing translational applications in functional food development and ...
Duo Liang, Yueling Sun, Jinfeng Wu, Ziling Liu, Rong Lin, Ritian Jin, Shen Yang   +6 more
wiley   +1 more source