Results 121 to 130 of about 7,052 (218)
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study details the development and optimization of an affordable, nutrient‐dense instant complementary porridge formulated from a 70:30 composite blend of locally sourced cassava (NaroCas2) and soybean (Maksoy1N). Utilizing Response Surface Methodology (RSM), optimal twin‐screw extrusion parameters were established at a barrel temperature of 145.6 ...
Robert Mugabi +2 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study explores a zero‐waste circular economy approach by utilizing industrial tomato pomace as a functional ingredient in cracker production. To prepare the raw material, the drying kinetics of tomato pomace were thoroughly investigated using convective oven drying (50°C–70°C) and microwave drying (240–400 W).
Tolga Kağan Tepe, Fadime Begüm Tepe
wiley +1 more source
, 2007 La réaction de Maillard, qui a lieu entre les sucres et les protéines à haute température, est bien connue pour générer des composés néoformés indésirables, parmi lesquels les produits avancés de la glycation ou AGE (Advanced Glycation End Products ...
AMANS, Jean-Christophe, LAMBREY, Guy
core
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study investigated how oral and proximal gastric digestion influences starch breakdown, estimated Glycemic index (eGI), and the bioaccessibility of phenolic compounds in wheat‐based baked products (bread and cookies). Simulated digestion showed that prolonged human salivary α‐amylase activity increased starch hydrolysis, glucose release, and the ...
Jasper Okoro Godwin Elechi +4 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study investigates air jet impingement oven cooking as an alternative to conventional frying methods for French fries and potato wedges. The technology improves product quality by enhancing physicochemical and sensory attributes while significantly reducing acrylamide formation.
Ahmet Tarık Can +5 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study aimed to develop gluten‐free cakes with spent coffee grounds as fat and flour substitutes using RSM. The optimum values for the use of spent coffee grounds were found to be 36.75% fat substitute and 12.38% rice flour substitute. In the optimum formulation of gluten‐free cake substituted with SCGs, the baking loss was determined as 9.37%, L ...
Gizem Tiryaki, Emine Nakilcioğlu
wiley +1 more source
Nutrition et inflammation : vers une alimentation anti-inflammatoire ?
L’inflammation aiguë d’une courte durée est une réaction de défense de l’organisme, elle est positive et même vitale. Mais, l’inflammation peut perdurer et devenir chronique en entrainant des effets délétères et entrainer l’apparition de nombreuses ...
Broyart, Romane
core
Food Science &Nutrition, Volume 14, Issue 6, June 2026.The phosphorylated protein profiles of the longissimus dorsi muscle tissues of Xinjiang brown cattle and Kazakh cattle were analyzed. RAB12 was a differentially expressed phosphorylated protein. After knockdown of RAB12, the immunofluorescence intensity of MYHC significantly increased, promoting myoblast differentiation.
Ailifeire Wumaier +9 more
wiley +1 more source
, 2015 Résumé L'étude du développement émotionnel de l'être humain recèle de nombreuses théories et nous sommes aux prémices de la compréhension de ce phénomène.
MAILLARD, M.
core
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Dry roasting‐like treatment (140°C for 45 min) induces a significant compositional reconfiguration of (poly)phenols, pigments, and antioxidant capacity in pistachio kernels, strictly dependent on their geographical origin (Iran, Spain, USA, and Turkey), ultimately enhancing their functional quality.
G. Pedron +5 more
wiley +1 more source