Results 241 to 250 of about 29,142 (287)
Food Frontiers, Volume 7, Issue 1, January 2026.This study systematically compared the effects of soluble dietary fiber‐phenolic conjugates, dephenolized fiber, and bound phenolics from lemon peel on the physicochemical, digestive, and structural properties of gelatinized corn starch. ABSTRACT Dietary fiber (DF) and phenolics are commonly used as two distinct natural active components to modify the ...
Yan Sun +4 more
wiley +1 more source
Thermal Degradation and Safety of Repeatedly Heated Palm Kernel Oil During Deep Frying
Food Safety and Health, Volume 4, Issue 1, Page 147-155, January 2026.The current investigation has revealed a strong correlation between the rate of release of peroxide, free fatty acid, and saponification value of palm kernel oil during continuous thermal degradation. Conversely, the moisture content in the oil showed an inverse relation with the other quality indicators of the repeatedly heated palm kernel.
Eric Owusu Mensah, Isaac Kudomor
wiley +1 more source
Food Safety and Health, Volume 4, Issue 1, Page 233-246, January 2026.This graphical abstract highlights the nutritional management of obesity through food formulations based on the two varieties (white and black) of Dioscorea bulbifera yams that has undergone culinary treatments (boiling and braising). The results show that white Dioscorea bulbifera showed the best properties compared to black after the culinary ...
Fossouo Towa Patrik Florent +6 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 1, January 2026.This study evaluated the effects of heat treatment and cereal type to produce tella (a traditional Ethiopian household beer) on crude protein (CP) and amino acid (AA) rumen degradability and intestinal digestibility of traditional beer brewing byproduct (atella). Temperature differences in preparation of tella didn't affect rumen CP/AA degradation. Low‐
Alemayehu Tadesse +5 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 1, January 2026.Yeast fermentation significantly improved the nutritional value of rice bran (RB), rice polish (RP), and de‐oiled rice bran (DORB), with RB showing the highest gas and ethanol production along with major increases in crude protein, metabolizable energy, and available phosphorus.
Syful Islam +4 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 1, January 2026.Impact of solvent type and extraction time on lipid yield from brewers spent grain. ABSTRACT Brewers' spent grain (BSG)'s potential use as a food ingredient is being evaluated, and thus, an accurate characterization of its proximate composition, particularly lipids, becomes essential.
Veeramani Karuppuchamy +1 more
wiley +1 more source
Fermented Rice Bran: A Promising Therapeutic Agent Against High‐Fat Diet‐Induced Metabolic Disorders
Food Science &Nutrition, Volume 14, Issue 1, January 2026.Fermented rice bran (FRB) has nutritional quality and antioxidant properties higher than nonfermented rice bran (NFRB). Supplementation of FRB for 8 weeks decreased body weight gain by 3.5%, blood sugar levels by 2.03 mmol/L, and liver fat, as well as improved cognitive function and lipid profile, which was associated with downregulation of hepatic ...
Afroza Sultana +5 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 1, January 2026.Incorporating rice bran in ready‐to‐use therapeutic foods (RUTFs) was used for treatment of childhood malnutrition. RUTF nutrient analysis showed increased dietary fiber and vitamins E and B1. Non‐targeted metabolomics revealed significant changes in lipids, amino acids, carbohydrates, vitamins, and phytochemicals corresponding to rice bran.
Annika M. Weber +13 more
wiley +1 more source