Results 101 to 110 of about 7,052 (218)

Propriétés techno-fonctionnelles et biologiques de la beta-lactoglobuline modifiée par la réaction de Maillard

, 2001
* CR de Nantes. Service de Documentation. BP 71627. 44316 Nantes Cedex 01 Diffusion du document : CR de Nantes. Service de Documentation. BP 71627. 44316 Nantes Cedex 01 Diplôme : Dr.
Chevalier, F.
core   +1 more source

Detection of Honey Adulteration Using Thermorheological and Spectroscopic Analyses: Independent Evaluation With Linear Latent‐Variable and Gradient Boosting Models

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Honey adulteration is a prevalent economic fraud that demands robust and reliable detection methods. In this study, a proof‐of‐concept was developed on a comparative study of oscillatory thermorheology (20°C–80°C) and spectroscopic techniques, including UV‐Vis and fluorescence spectroscopy, for the detection of adulteration with glucose ...
Bilge Basturk Berk, Berkay Berk, Cagri Cavdaroglu, Neslihan Bozdogan, Sebnem Tavman, Seher Kumcuoglu, Sevcan Unluturk   +6 more
wiley   +1 more source

From Yield to Flavor: The Role of Lipid Coatings in Beef Aging

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Lipid‐coated aging has been proposed as an alternative to enhance flavor, particularly using butter as a coating material (butter‐aged beef). Thus, this study compared the wet‐aged and beef‐aged with different lipid‐based coatings: milk butter (butter‐aged), cocoa butter (cocoa‐aged), pork lard (lard‐aged), and beef tallow (tallow‐aged), all ...
Jonatã Henrique Rezende‐de‐Souza, Kathelen Lethicia Cavalheri Rodrigues Jacinto, Isaac de Lima Vieira, Gabriela Lima de Oliveira, Isabela Benfica de Barros, Flavio Andre Bolini Cardello, Dyana Carla Lima Hargreaves Noguera, Vanessa Cristina Francisco, Renata Tieko Nassu, Helena Maria Andre Bolini, Sérgio Bertelli Pflanzer   +10 more
wiley   +1 more source

L'olfaction au quotidien. https://mag.bynez.com/salons-evenements/le-congres-olfaction-et-perspectives-comme-si-vous-y-etiez/

, 2022
Compte-rendu d'interview utilisé dans l'article.(...) Pour clôturer la matinée, Loïc Briand, directeur de recherche à l’INRAE[1] et au CSGA[2] de Dijon, nous parle de l’olfaction au quotidien. L’homme peut percevoir une énorme quantité de molécules, avec
Briand, Loïc, Mignot, Jessica
core  

Field Trials and Baking Studies of Ultra‐Low Asparagine, Genome Edited (CRISPR/Cas9) and Mutant (TILLING) Wheat

Plant Biotechnology Journal, Volume 24, Issue 7, Page 4704-4715, July 2026.
ABSTRACT Field trials were conducted of wheat (Triticum aestivum) cv. Cadenza in which asparagine synthetase gene, TaASN2, had been knocked out, either on its own or together with a partial knockout of the related gene, TaASN1, using CRISPR/Cas9. Chemical mutagenesis (TILLING) TaASN2 nulls in the Claire background were also included.
Navneet Kaur, Sarah Raffan, Suzanne J. Clark, Shpresa Musa, Katharina Scherf, J. Stephen Elmore, Tanya Y. Curtis, Emma Honan, Nigel G. Halford   +8 more
wiley   +1 more source

Mechanical Characterization of Acidic Casein Gels From Micellar Casein Powder: Influence of Lactose and Sucrose

ChemFoodChem, Volume 2, Issue 2, June 2026.
Two‐stage linear force–displacement curves reveal that networks of acidic casein gels made of MC–powder are strengthened with increasing sugar content and a sugar peak appears. The system dynamics analysis decomposes this peak into an elastic sugar–protein interaction, likely due to weak hydrogen bonds, and a viscous gel network component.
Ronald Gebhardt, Thomas Pütz
wiley   +1 more source

An Experimental and Educational Framework for Nonenzymatic Polyphenol Conversion: Bridging Molecular Food Science and Materials Technology through Organic Chemistry

ChemFoodChem, Volume 2, Issue 2, June 2026.
Gallic acid serves as an ideal bridge between fundamental sciences and gastronomy, as its presence as a plant polyphenol moiety. Its symmetrical, multifunctional phenolic structure makes it a perfect educational building block for linking organic chemistry both to food science and material design.
Antonio Radesco, Matteo Spagnuolo, Maria Calasso, Danilo Vona, Maria De Angelis   +4 more
wiley   +1 more source

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

eFood, Volume 7, Issue 3, June 2026.
This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 more
wiley   +1 more source

Nanoshell Fabrication Techniques for Probiotic Encapsulation: A Comprehensive Review

eFood, Volume 7, Issue 3, June 2026.
ABSTRACT Probiotics, beneficial microorganisms, confer numerous health benefits when administered. However, their efficacy is hindered by harsh gut conditions, including acidity, bile acids, and enzymatic degradation. To overcome these challenges, encapsulation and nanoshell technology have emerged as a pivotal strategy to enhance probiotic stability ...
Tuba Mustafa, Muhammad Afzaal, Farhan Saeed, Amna Shahbaz, Zainab Hira, Ayesha Adil, Tayyaba Sohail, Faiyaz Ahmed, Maryam Amanullah, Hina Sarwar, Noor Akram, Saad Mansoor, Gebremichael Gebremedhin Hailu   +12 more
wiley   +1 more source

Microencapsulation of Lactobacillus helveticus L‐6 by Electrostatic Spray Drying: Efficient Preparation and Characterization Analysis

Food Bioengineering, Volume 5, Issue 2, Page 182-193, June 2026.
Superior survival & stability: electrostatic spray drying (ESD) achieved 82% initial viability, retaining 79% survival after 3‐month at 4°C storage. Optimized protection: 70°C drying with resistant dextrin & whey protein preserved 93.5% membrane integrity.
Xiao‐Ting Ye, Yin Zhang, Hao‐Lun Huang, Xin Li, Hong‐Yu Xu, Li‐Juan Chai, Xiao‐Juan Zhang, Jin‐Song Shi, Zhen‐Ming Lu, Zheng‐Hong Xu   +9 more
wiley   +1 more source