Results 151 to 160 of about 52,519 (316)

Investigating Dietary microRNA Stability and Function Using a Transgenic Milk Model With Unique microRNA Sequences

The FASEB Journal, Volume 40, Issue 17, 15 September 2026.
Upon ingestion, milk extracellular vesicles (EVs) carrying bioactive cargo such as microRNAs may survive digestion and remain bioactive. Here, milk from wild‐type and transgenic cows expressing unique microRNAs was used to isolate and characterize four EV populations.
Zeinab Husseini, Nathalie Majeau, Ismail Fliss, Abderrahim Benmoussa   +3 more
wiley   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, Volume 103, Issue 9, Page 1079-1097, September 2026.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Functional beverage based on aguamiel pasteurized by ultrasound and microwaves with antihypertensive properties

eFood
Currently, microwaves, ultrasound, and ultrasound‐microwaves are technologies with several applications, one of which is their use as a method of pasteurization.
Lucia Perales‐Serna, Dora Elisa Cruz‐Casas, Adriana C. Flores‐Gallegos, Anilú Rubio‐Ríos, Juan Alberto Ascacio‐Valdes, Aidé Sáenz‐Galindo, Raúl Rodríguez‐Herrera   +6 more
doaj   +1 more source

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, Volume 103, Issue 5, Page 695-706, September/October 2026.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods

ChemFoodChem, Volume 2, Issue 3, September 2026.
This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani, Georgia Koutsouridou, Eleftheria H. Kaparakou, Dimitra Daferera, Petros A. Tarantilis, Golfo Moatsou, Maroula G. Kokotou   +6 more
wiley   +1 more source

A UV pasteurization machine

, 2012
The present invention relates to a UV pasteurization machine comprising: a body (100); an inlet (103) mounted on the body (100); a pump (105); UV lamps (107) vertically mounted inside the body (100); a power supply (109); an outlet (111) mounted on the ...
Shamsudin, Rosnah, Adzahan, Noranizan, Gan, Kok Yong   +2 more
core   +1 more source

Comprehensive Peptide Profiling Reveals the Influence of Streptococcus Thermophilus, Lactobacillus Delbrueckii Subsp. bulgaricus, and Endogenous Milk Proteases on the Hydrolysis of Milk Proteins During Early‐Stage Lactic Acid Fermentation

ChemFoodChem, Volume 2, Issue 3, September 2026.
Untargeted peptide profiling investigates how S. thermophilus, Lb. bulgaricus, and endogenous milk enzymes impact proteolysis during early‐stage milk fermentation. ≥ 3000 identified peptides show the strongest influence of LB on the peptide profile and number of bioactive peptides. Shorter peptides are mostly formed by LB and hydrolyzed by ST.
Eva Beck, Lena Riedinger, Sevim Dalabasmaz, Joachim Stützer, Luisa Bähr, Rohtraud Pichner, Monika Pischetsrieder   +6 more
wiley   +1 more source

Effect of Holder pasteurization on nutrient and immune component retention in human milk: a comparison between water and dry pasteurizers

International Breastfeeding Journal
Background Holder pasteurization (HoP; 62.5 °C, 30 min) is the method used most frequently in human milk banks to reduce the risk of infection transmission through donor human milk (DHM), but it has the disadvantage of potentially affecting the contents ...
Miori Tanaka, Midori Date, Kasumi Takayama, Nagisa Matsuura, Katsumi Mizuno   +4 more
doaj   +1 more source

Intense pulsed light pasteurization maintained sensory properties of wheat flour better than ultraviolet pasteurization

, 2020
With increasing consumer demands for safe, high quality, and sustainably processed food, intense pulsed light (IPL) has been gaining popularity. IPL treatment offers more efficient and faster decontamination than a conventional ultraviolet (UV) treatment.
Kang, Myungwoo, Baumler, David, Ruan, Roger, Mosher, Wesley, Feirtag, Joellen, Vickers, Zata, Chen, Chi, Chen, Paul   +7 more
core  

A Comprehensive Review on Seaweed Preservation Techniques: Impacts on Nutritional Quality, Safety and Shelf Life

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This review demonstrates essential quality assessment metrics for monitoring product stability and identifying the major causes of post‐harvest deterioration of seaweed. It evaluates common and advanced preservation techniques for their ability to extend shelf life while maintaining nutritional value, microbiological safety, and sensory quality.
Shanjida Islam Shikha, Hrishika Barua, Md. Faisal   +2 more
wiley   +1 more source