Results 131 to 140 of about 62,593,597 (189)

Optimization of Roasting Enhances Bioactive Profiles, Antioxidant Activity, and Reduces Lectin Content in Bean Flours: Implications for Functional Plant‐Based Ingredients

Journal of Food Process Engineering, Volume 49, Issue 11, November 2026.
Graphical representation of the response surface methodology (RSM) framework applied to optimize roasting temperature (150°C–220°C) and time (10–20 min) in pulses. Optimized processing and subsequent milling produce roasted bean flour with significantly reduced lectin content and improved phytochemical profiles and antioxidant activity.
Olumide O. Fashakin, Karen Cichy, Ilce G. Medina‐Meza   +2 more
wiley   +1 more source

Coffee (Coffea arabica L.) Silverskin: Transforming a Recycled By-Product Into Natural Antioxidant Ingredients for Ready-to-Eat Fish Products. [PDF]

J Food Sci
Marques ADJF, Estevez M, Martín-Miguélez JM, Sánchez-Canales A, de Souza EGT, Ventanas S, Delgado J, Galvão MS, Dos Santos Lima M, Bezerra TKA, Morcuende D.   +10 more
europepmc   +1 more source

Sandy Turbidity Current Acts as a Rusty Carbon Pump at the Shelf Edge

Geophysical Research Letters, Volume 53, Issue 20, 28 October 2026.
Abstract Sandy turbidity currents (STCs) efficiently sequester organic carbon (OC) through rapid burial. Yet our understanding of OC preservation within STC deposits remains far less constrained, especially considering STC deposits as an inferred major sink for iron‐bound OC (Fe‐OC), a long‐term stabilized form of OC.
Zhuoyue Zhang, Chenglong Wang, Tianyu Chen, Rui Bao, Zicheng Chen, Xiao Huang, Yang Zhang, Xinqing Zou   +7 more
wiley   +1 more source

Cultivar-Specific Quality and In Vitro Antioxidant Profiles of Pear Pastes. [PDF]

Foods
Niu J, Liu Y, Zhang K, Cui W, Lu Y, Xie Y, Zhang S.   +6 more
europepmc   +1 more source

Development of 3D-printed artificial muscles for meat analogs: structural and functional changes modulated by ultrasound-assisted glycosylation of rice protein with d-xylose. [PDF]

Ultrason Sonochem
Kim JS, Kim J, Moon KD.
europepmc   +1 more source

Predicting food taste with bound-driven optimization. [PDF]

Curr Res Food Sci
Tagkopoulos P, Sfondilis D, Tagkopoulos I, Zohdi T.   +3 more
europepmc   +1 more source

Divergent effects of roasting on the volatile profiles and metabolomes of <i>Pinus pumila</i> and <i>Pinus koraiensis</i> nuts. [PDF]

Food Chem X
Yu Y, Nie Q, Chen X, Di Y, Wang A, Yang H, Ren K.   +6 more
europepmc   +1 more source

The Effect of Temperature Variations on the 5-Hydroxymethylfurfural Content, Antioxidant and Antimicrobial Properties of Honey. [PDF]

Life (Basel)
Suwannapong G, Benbow ME, Ponkit R, Boonsriwong W, Naree S.   +4 more
europepmc   +1 more source

Sonication: A sensory engineering approach reshaping consumer acceptance for novel foods. [PDF]

Ultrason Sonochem
Manzoor MF, Ahmed Z, Aadil RM, Afraz MT, Zeng XA, Abdi G.   +5 more
europepmc   +1 more source

Chemical Indicators of Self-Heating and Spontaneous Combustion in Stored Grains Investigated by HS-GC-MS. [PDF]

ACS Omega
Leme PB, Ferraz GC, Paiva TCB, Ferreira ML, Pedrozo EC, da Silva FT.   +5 more
europepmc   +1 more source