Results 21 to 30 of about 1,557 (98)

Plant-Based Alternatives to Mold-Ripened Cheeses as an Innovation among Dairy Analogues

Foods
There is a growing demand for vegan products and plant-based food when dealing with the impact of livestock on the climate crisis. The aim of this study was to develop a formulation for a plant-based analogue of mold-ripened cheese. Were investigated the
Agata Fabiszewska, Katarzyna Wierzchowska, Ilona Dębkowska, Weronika Śliczniak, Magdalena Ziółkowska, Karina Jasińska, Joanna Kobus, Dorota Nowak, Bartłomiej Zieniuk   +8 more
doaj   +1 more source

The Impact of Oral‐Gut Microbiota Structure and Its Manipulation on RA Development and Management

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
(A) Schematic representation of oral–gut microbiota composition in health and rheumatoid arthritis (RA), highlighting the enrichment of beneficial microorganisms (green) under healthy conditions and the expansion of pathogenic microorganisms (orange) in RA‐associated dysbiosis.
Parisa Ahmadi, Mahmoud Mahmoudi, Sina Mozaffari‐Jovin, Ramiar Kamal Kheder, Tola Abdulsattar Faraj, Samaneh Mollazadeh, Jafar Hajavi, Hanieh Kolahdooz, Seyed‐Alireza Esmaeili   +8 more
wiley   +1 more source

Enabling effective urban green space stewardship through planning: A qualitative comparative analysis in Southwest England

People and Nature, Volume 8, Issue 8, Page 2559-2575, August 2026.
Abstract Amid increasing urbanisation and biodiversity decline, ‘effective stewardship’ of urban green space (UGS) is a complex but critical nature‐based solution for long‐term environmental, social and economic gain. Combining stewardship and sense‐of‐place frameworks with European nature‐based solutions guidance, we investigate which social and ...
Fay Kahane, Melissa Ralph, Rosalind F. Shaw   +2 more
wiley   +1 more source

A Machine Learning Approach to Predict Functional Performance From Measurable Protein Structural Characteristics: A Screening Tool for Protein Ingredient Quality

Proteins: Structure, Function, and Bioinformatics, Volume 94, Issue 8, Page 1458-1484, August 2026.
ABSTRACT The food industry is witnessing the emergence of specialized protein‐based functional ingredients for the use as gelling, thickening, and/or emulsifying agents in various food applications. Different sources of protein including species and cultivars, as well as variable processing conditions affect the protein's structural characteristics ...
Ronit Mandal, Sara Malvar, Ranveer Chandra, Baraem P. Ismail   +3 more
wiley   +1 more source

Impact of Using Oilseed Industry Byproducts Rich in Linoleic and Alpha-Linolenic Acid in Ruminant Nutrition on Milk Production and Milk Fatty Acid Profile

Animals
Milk contains more than 400 different fatty acids, some of which play a positive role in promoting human health. The profile of fatty acids in milk can be enhanced by providing animals with plant-based resources that possess feeding characteristics ...
Bojana Kokić, Slađana Rakita, Jelena Vujetić   +2 more
doaj   +1 more source

Felons’ chattels and English living standards in the later fourteenth and fifteenth centuries

The Economic History Review, Volume 79, Issue 3, Page 1024-1051, August 2026.
Abstract The later fourteenth and fifteenth centuries have long occupied an intriguing and contested place in discussions of England's long‐run economic development. One key issue around which debate has coalesced is the living standards of the population as a whole and of different groups within it. We contribute to this debate by bringing forward new
Chris Briggs, Ben Jervis, Alice Forward, Tomasz Gromelski, Matthew Tompkins   +4 more
wiley   +1 more source

Consumer Health Perceptions of Cows' Milk and Plant‐Based Milk Alternatives

Applied Economic Perspectives and Policy, Volume 48, Issue 3, Page 797-809, July 2026.
ABSTRACT This study used a best‐worst scale experiment to reveal consumers' beliefs about the healthiness of selected cows' milk and plant‐based milk products based on their nutrition panels. We find that while there is heterogeneity in health perceptions, consumers overwhelmingly select skim milk as the healthiest milk product. Additionally, the cows'
Danielle M. Kaminski, Wei Yang, Rodolfo M. Nayga Jr.   +2 more
wiley   +1 more source

Development of Yogurt Products Containing Plant-Derived Ingredients and Saccharomyces cerevisiae Biomass Enriched with Curcumin and Ergosterol

Fermentation
The development of functional yogurt products enriched with plant-derived ingredients and biologically active compounds represents a promising strategy to improve the nutritional, probiotic, and antioxidant properties of fermented dairy foods. The aim of
Natalya Naumenko, Irina Kalinina, Rinat Fatkullin, Anastasia Antonova, Saveliy Grachev, Vladislav Leonov, Aleksandr Demidkin   +6 more
doaj   +1 more source

Protein hydrolysates in cell culture: Toward multi‐omics characterization

Biotechnology Progress, Volume 42, Issue 4, July/August 2026.
While protein hydrolysates are widely used in cell culture applications, they remain undefined and variable products. Multi‐omic characterization evaluating composition and function can transition hydrolysates toward semi‐defined media components.
Michelle Combe, Brandon M. Wrage, Angel Varela‐Rohena, Stanislav Sokolenko   +3 more
wiley   +1 more source

Oromucosal Administration of a Cannabidiol‐Enriched Cannabis sp. Extract for 2 Weeks Moderately Reduces Cold Hyperalgesia in Rats With Neuropathic Pain

European Journal of Pain, Volume 30, Issue 6, July 2026.
ABSTRACT Background Chronic neuropathic pain (CNP) involves complex interactions between resident and peripheral immune cells, as well as modulation of the endocannabinoid system. Cannabis‐based products have emerged as promising therapeutic options, but their effects on immune cells remain unclear.
Raquel Maria Pereira Campos, Luciana Conde, Andrey Aguiar, Luzia Sampaio, Ricardo Augusto de Melo Reis, Pedro Moreno Pimentel‐Coelho   +5 more
wiley   +1 more source