Results 61 to 70 of about 1,204 (163)
Revista Principia - Divulgação Científica e Tecnológica do IFPB, 2021 The food industries face a constant challenge to use fewer and fewer ingredients in food composition and to increase the sustainability and nutritional value of these ingredients. The interaction and efficiency of gels can be enhanced by using polysaccharide mixtures.
Mariana Menconi Chinellato +2 more
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Harnessing Fungal Biowelding for Constructing Mycelium‐Engineered Materials
Advanced Engineering Materials, Volume 28, Issue 11, 3 June 2026.Mycelium‐bound composites (MBCs) offer low‐carbon alternatives for construction, yet interfacial bonding remains a critical challenge. This review examines fungal biowelding as a biocompatible adhesive, elucidating mycelium‐mediated interfacial mechanisms and their role in material assembly. Strategies to optimize biowelding are discussed, highlighting
Xue Brenda Bai +2 more
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An unfermented gel component of psyllium seed husk promotes laxation as a lubricant in humans [PDF]
The American Journal of Clinical Nutrition, 2000 In addition to increasing stool weight, supplements of psyllium seed husk produce stools that are slick and gelatinous.Our purpose was to test the hypothesis that a gel-forming fraction of psyllium escapes microbial fermentation and is responsible for the characteristics that enhance laxation.Fifteen healthy adults consumed controlled diets for two 7-d
J A, Marlett, T M, Kajs, M H, Fischer
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Health Science Reports, Volume 9, Issue 6, June 2026.ABSTRACT Background and Aims An anal fissure is a tear in the anal canal below the dentate line, affecting one in five people at some point in their lives. Researchers continuously seek new medications for treating this condition. Ostrich oil has shown anti‐inflammatory and analgesic effects on wounds, as well as angiogenic and re‐epithelialization ...
Masoumeh Taghizadeh +8 more
wiley +1 more source
Physicochemical characterization and phenolic compound content of flour from blended juice residues
Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4331-4340, May 2026.Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa +4 more
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An Over Review of Psyllium Husk (Plant ago ovata)
International Journal of Pharmacy and Industrial ResearchIsabgol husk (Plant ago ovata) is a natural polymer of plant origin which is mainly composed of polysaccharide chain having (1>3) and (1>4)-ß– xylem system. Natural carbohydrates have been popularly used as a material for centuries in all kinds of pharmaceutical applications and physiochemical dietary fibers.
null Naveen Kumar R +5 more
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Color Tonality and Sensory Response of Psyllium Husk Based Cookies
Pakistan Journal of Nutrition, 2012 Fiber based foods are gaining interest to cure health related ailments in human. In present investigation, dietetic cookies were prepared from psyllium husk with 5, 10, 15, 20, 25% along with control for color tonality and sensory response acceptability at 0 to 60 days, respectively.
Tahira Batool Qaisrani +3 more
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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 +4 more
wiley +1 more source
Czech Journal of Food Sciences, 2016 The effects of various levels of psyllium husk on the properties of dietary prebiotic sponge cakes was evaluated. The control sample showed the lowest specific gravity and apparent density, as well as the highest volume.
Samira BEIKZADEH +4 more
doaj +1 more source
Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems
Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid +5 more
wiley +1 more source