Results 41 to 50 of about 2,112 (147)
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 +5 more
wiley +1 more source
eFood, Volume 7, Issue 4, August 2026.This study evaluates the impact of aguamiel syrup on a synbiotic fermented dairy product, focusing on antihypertensive peptide release and Lacticaseibacillus rhamnosus GG survival. While metabolic parameters remained unchanged, aguamiel syrup enhanced bioactive peptide production and antihypertensive activity (45.3%), suggesting its potential as a ...
Olvera‐Rosales Laura Berenice +6 more
wiley +1 more source
Physiochemical, Nutritional, Molecular Structural Characterization and Dairy Cow Feeding Value of Oat Grain in Comparison with Barley Grain: Impact of Varieties and Processing Methods [PDF]
, 2019 The general objectives of this study were to determine the impact of varieties and processing methods on the physiochemical, nutritional and molecular structural characteristics of CDC oat grain, as an alternative to barley grain in dairy cows diets.
Tosta, Marcela R 1993-
core
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 +2 more
wiley +1 more source
Enzyme induced gelling of plant proteins
, 2022 Kasvipohjaisten elintarvikkeiden kysyntä kasvaa ja vaihtoehtoisia proteiinin lähteitä etsitään korvaamaan maito- ja lihapohjaisia elintarvikkeita. Kasviproteiinien ollessa funktionaalisilta ominaisuuksiltaan maitoproteiiniin verrattuna heikompia, on ...
Siira, Riina
core
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
Topical Aspects of Producing Beverages Based on Plant Raw Material
, 2018 Меренкова Светлана Павловна, кандидат ветеринарных наук, доцент кафедры «Пищевые и биотехнологии», Южно-Уральский государственный университет (г. Челябинск), dubininup@mail.ru Андросова Наталья Владимировна, старший преподаватель кафедры «Пищевые и ...
Меренкова, С.П. +3 more
core +1 more source
, 2022 Vegetable peas are by far the most widely used among the main vegetable legumes. Due to its high nutritional value, it has an important food value and is cultivated almost everywhere.
И. М. Кайгородова +11 more
core +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Gluten‐free regulations require analytical systems that can reliably measure gluten in wheat, rye, and barley, and, in some jurisdictions, in oats across diverse food ingredients and processed foods. Examples include baked goods, fermented products such as beer, and extruded snack foods, where processing can alter gluten extractability and ...
Bert Popping +6 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley +1 more source