Results 121 to 130 of about 14,742 (241)
Engineering Reports, Volume 8, Issue 7, July 2026.This study introduces the POET framework to optimize microbrewery energy efficiency. The model demonstrates predictable energy savings ranging from 10% to 70% across various active and technical operational phases. ABSTRACT This research explores energy efficiency (EE) initiatives for evaluating and enhancing energy efficiency in energy‐intensive ...
J. E. Conduah, K. Kusakana, P. A. Hohne
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 7, July 2026.This study evaluated the efficacy of an ultrasound pre‐treatment applied to a complex cereal–milk infant formula prior to conventional spray drying to mitigate inherent stickiness and yield challenges. Acoustic cavitation (30–90 s) significantly reduced suspension viscosity and improved atomization efficiency, elevating powder recovery yield from 12 ...
Yamen Barakat +2 more
wiley +1 more source
Food Safety and Nutritional Aspects of Plant‐Based Dairy and Meat Alternatives: A Review
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Plant‐based dairy and meat alternatives (PBDA and PBMA) offer sustainability benefits but also introduce chemical and microbiological hazards to the diet. Key concerns include emerging mycotoxins, heavy metals, process contaminants, and heat‐resistant spore‐forming bacteria.
Elina Sohlberg +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Fruit juices contain a variety of bioactive compounds (mainly polyphenols, anthocyanins, carotenoids, and vitamin C) with antioxidant properties. Traditional thermal processing methods may negatively affect the stability of these compounds, leading to reductions in polyphenol and anthocyanin content, decreased vitamin C levels, and antioxidant activity.
Julia Soja, Dariusz Nowak
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Oat‐banana drinks containing 0%, 1%, 3%, or 5% edible seaweed Alaria esculenta were developed and evaluated by consumers in Germany and Scotland. Seaweed addition up to 1% did not adversely affect overall liking, whereas 3% and especially 5% reduced sensory acceptance.
Layla Engelhardt, Jonathan D. Wilkin
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Processing scheme of Rapana whelk (Rapana venosa) into a ready‐to‐eat marinated product through cold marination, sunflower oil addition, vacuum packaging, and 11 months of refrigerated storage (4°C), followed by evaluation of microbiological, chemical, sensory, and shelf‐life characteristics.
Bilge Bilgin Fıçıcılar +1 more
wiley +1 more source
Production of Vitamin K2 Enriched Dairy Cream by Bacillus subtilis Natto Fermentation
Food Science &Nutrition, Volume 14, Issue 7, July 2026.In the present research, dairy cream was used as a widely consumed food product for fermentation with Bacillus subtilis natto (BSN) to introduce a new dairy product to the consumers. For this purpose, pasteurized dairy cream (30% fat) was inoculated with BSN and fermented at different temperatures (30°C and 37°C) and incubation times (12, 24, and 36 h)
Hasan Moharampour +4 more
wiley +1 more source
Impact of fortifiers on donor milk nutrient composition: An experimental study
Journal of Parenteral and Enteral Nutrition, Volume 50, Issue 5, Page 684-692, July 2026.Abstract Background Preterm infants frequently require human milk fortification to meet their unique nutrients requirements. How commercial fortifiers change essential macronutrients and micronutrients in donor human milk has not been well‐studied. Methods Our sampling frame included milk from approved United States milk bank donors (n = 400), measured
Kimberly Mansen +5 more
wiley +1 more source