Results 151 to 160 of about 142,057 (262)

Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers, Isabel O. de Moya Clark, Tomás Cavaco, Vivian Nemanič, Beatrice Tagliabue, Ainhoa Valero‐Abad, Wiebe M. Wennekers, Mengqiu Zhang, Koen Van Zwet, Sanne Abeln, Sofia Moco, Caroline E. Paul, Halima Mouhib, Richard A. Notebaart, Eddy J. Smid, Bas Teusink, Herwig Bachmann   +16 more
wiley   +1 more source

Second‐Generation Crystalline Sponges Enabling Consistent Structure Analysis Under Standardized Conditions for Diverse Molecules

Angewandte Chemie, Volume 138, Issue 17, 20 April 2026.
The second‐generation crystalline sponge method allows structurally diverse molecular guests to crystallize under standardized crystallization conditions. The key is the predominant packing type of cages and anions in crystals. ABSTRACT Crystallization is typically highly sensitive to even minor structural differences in target molecules.
Wei He, Hiroki Takezawa, Makoto Fujita
wiley   +2 more sources

Green Oil‐in‐Water Nanoemulsions for Delivery of Phytochemicals With Pesticidal Activity for Sustainable Food Production and Safety

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Green oil‐in‐water (O/W) nanoemulsions incorporating essential oils (EOs) and food‐derived compounds are gaining prominence as biopesticidal platforms that address the growing demand for sustainable agriculture, food safety, and reduced chemical inputs.
Anna Paula Azevedo de Carvalho, David A. Weitz, Carlos Adam Conte‐Junior   +2 more
wiley   +1 more source

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Investigation of Potential Risks in Bio‐Based Food Contact Materials (FCMs) From Microbial Exploitation of Agricultural Wastes: Case Studies of Bacterial Cellulose and Nisin

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT In the context of the circular economy and the increasing demand for safe and sustainable packaging, this work addresses the safety assessment of food contact materials (FCMs) derived from agro‐industrial by‐products. Despite growing interest in these bio‐based materials, the literature still lacks a structured safety‐assessment framework able
Marianna Ciccone, Emmanouil Tsochatzis, Joel Armando Njieukam, Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Francesca Patrignani   +6 more
wiley   +1 more source

The Risk of Mycotoxin Contamination and Delay Harvesting on Quality and Technological Parameters of Spring Cereals

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT This study aimed to assess the risk of mycotoxin contamination and delayed harvesting on the quality and technological parameters of spring oats and triticale. Seventy‐two grain samples were collected at three stages from four randomized field replots.
Yuliia Kochiieru, Audronė Mankevičienė, Akvilė Jonavičienė, Lauksmė Merkevičiūtė‐Venslovė, Eimantas Venslovas, Roma Semaškienė, Jūratė Ramanauskienė, Karolina Lavrukaitė, Mykola Kochiieru, Jurgita Cesevičienė   +9 more
wiley   +1 more source

Recent Advances in Pathogenicity and Biocontrol of Postharvest <i>Penicillium</i> Diseases. [PDF]

J Fungi (Basel)
Yin G, Zhao S, Zhang H, Pennerman KK, Bennett JW.   +4 more
europepmc   +1 more source

Comparative Analysis of Gut Eukaryotic Communities in Three Laboratory‐Reared Cockroach Species Using Metabarcoding

Journal of Eukaryotic Microbiology, Volume 73, Issue 3, May/June 2026.
ABSTRACT Cockroaches are known reservoirs for diverse bacterial microbiomes. However, comprehensive analyses of the eukaryotic communities within cockroaches remain limited. In this study, we selected three long‐term laboratory‐reared cockroach species (Blattella germanica, Periplaneta fuliginosa, and Periplaneta japonica) and performed metabarcoding ...
Dongjun Kang, Xavier Chavarria, Jun Ho Choi, Myung‐hee Yi, Yun Soo Jang, Singeun Oh, Du‐Yeol Choi, Arwa Shatta, Sohyeon Yun, Myungjun Kim, Seongjun Choe, Tai‐Soon Yong, Ju Yeong Kim   +12 more
wiley   +1 more source

An Uncommon Clinical Patterns of Proximal Subungual Onychomycosis Caused by <i>Penicillium rubens</i>. [PDF]

Clin Cosmet Investig Dermatol
Dong X, Luo L, Zhang W.
europepmc   +1 more source