Results 101 to 110 of about 14,742 (241)

Directed Evolution of Plant‐Associated Bacteria Enhances Plant Holobiont Stress Tolerance

Plant, Cell &Environment, EarlyView.
ABSTRACT Plant stress responses are shaped by both the plant genome and its associated microbial communities, which together form the plant holobiont. Given the rapid adaptive potential of plant‐associated microbes, we hypothesised that directed evolution under selective pressure can accelerate the development of holobiont‐level stress tolerance ...
Mohammadhossein Ravanbakhsh, Wu Xiong
wiley   +1 more source

Moderate‐Temperature Hydrothermal Treatment Removes Detectable DNA and Antibiotic Resistance Genes From Municipal Sludge While Preserving Resource Value

Water and Environment Journal, EarlyView.
This graphical abstract shows the overall study design where dewatered wastewater sludge samples were collected and subjected to a range of HT temperatures. Measurement of nucleic acid concentration and antibiotic resistance gene profiles across temperatures showed that HT at moderate temperatures offers sustainable, scalable sludge sanitation and ARG ...
R. Sean Norman, Mirza Isanovic, Gabrielle Kartzmark, Nicole Berge   +3 more
wiley   +1 more source

Effect of Heat Pasteurization and Sterilization on Milk Safety, Composition, Sensory Properties, and Nutritional Quality

Foods
Milk pasteurization and sterilization by heat treatment have an exciting history, which followed steady steps. The main aim of these treatments is to extend the shelf life of milk by destroying pathogenic and milk spoilage bacteria.
Ahmad Rabbani, Mutamed Ayyash, Crystal D. C. D’Costa, Gang Chen, Yajun Xu, Afaf Kamal-Eldin   +5 more
doaj   +1 more source

Registry‐Based Analysis of Treatment and Retreatment Attacks of Hereditary Angioedema

Clinical &Experimental Allergy, EarlyView.
Roman Hakl, Jan Baroš, Marta Sobotková, Radana Zachová, Pavlína Králíčková, Martina Vachová, Irena Krčmová, Michal Svoboda, Vendula Szmucová, Monika Skotáková, Jiří Litzman   +10 more
wiley   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

Effects of Direct Steam Injection and Spray‐Drying on the Physicochemical, Nutritional, and Functional Properties of Black Bean Protein Concentrates

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Effects of direct steam injection and spray‐drying on the physicochemical, nutritional, and functional properties of black bean protein concentrates. ABSTRACT Direct steam injection (DSI) and spray‐drying are key unit operations in the industrial production of pulse protein ingredients that are often overlooked in laboratory‐scale studies.
Jasmin S. Yang, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +2 more
wiley   +1 more source

Effect of Pasteurization Process on the Edible Quality and Shelf Life of White Cut Chicken

Shipin gongye ke-ji
To investigate the effects of different pasteurization processes (85 ℃ for 20 min and 75 ℃ for 30 min) on the edible quality and shelf life of white cut chicken, the samples were stored at 0~4 ℃ for 0-30-40 d, and the pH, color, texture, volatile flavor ...
Xiaoming WANG, Jinming SHI, Minyi HAN, Xiaozhi WANG, Lingyun LI, Shuangshuang JIN, Huafa DONG   +6 more
doaj   +1 more source

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6472-6484, 30 August 2026.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source

Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6640-6647, 30 August 2026.
Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca, Khadija Bezerra Massaut, Elisa dos Santos Pereira, Márcia Vizzotto Foster, Laura Martins Fonseca, Ângela Maria Fiorentini, Graciela Volz Lopes   +6 more
wiley   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source