Results 161 to 170 of about 7,052 (218)

Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications. [PDF]

Foods
Lan H, Xu J, Lu X, Hu X, Peng L, Liu Q, Ye F, Qi H.   +7 more
europepmc   +1 more source

Cladostephus spongiosum as a Novel Protein Source: Bioactive, Techno‐Functional, and Physicochemical Properties

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Recently, the food industry has been searching for alternative proteins, and macroalgaeare one of the novel protein sources. This study aimed to determine the optimum conditions for ultrasound‐ and enzyme‐assisted protein extraction from Cladostephus spongiosum (CS).
Aysun Yücetepe, Elif Feyza Aydar, Eda Şensu, Zehra Mertdinç, Aslı Can Karaça, Emine Şükran Okudan, Beraat Özçelik   +6 more
wiley   +1 more source

Effect of different preparation methods on the quality of carrot preserves: Chemical composition, textural properties, and volatile compounds. [PDF]

Food Chem X
Li G, Shi Y, Shi J, Zhang H, Dong Y, Wang T, Ma X, Ji Y, Wei L, Zhang Z, Yang Q, Wang Y.   +11 more
europepmc   +1 more source

Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT The increasing demand for healthier beverages has encouraged the reduction of caffeine and sugar in coffee‐based products. This study evaluated the sensory descriptive profile and consumer acceptance of traditional and decaffeinated espresso coffees sweetened with sucrose, sucralose, and stevia with different rebaudioside A concentrations. The
Kalinca Vitoria Cardoso Cusielo, Alessandra Cazelatto de Medeiros, Erika Yumi Hiramatsu, Helena Maria André Bolini   +3 more
wiley   +1 more source

Impact of Thermal Processing and Carbohydrate Carriers on Amino Acids, Sugars, Phenolic Compounds, and Maillard Reaction Markers Relevant to Nutritional Quality and Safety of Rosa canina L. Juice Powders. [PDF]

Molecules
Michalska-Ciechanowska A, Brzezowska J, Del Castillo MD, López-Parra MB, Montero L, Nicolet N, Turkiewicz IP, Andlauer W.   +7 more
europepmc   +1 more source

Mimicking the Ocean: Critical Challenges in Scaffold Design and Tissue Texturization for Cell‐Cultured Seafood

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Cellular aquaculture offers a sustainable solution to global seafood demand, yet the production of high‐value, whole‐cut fillets is hindered by the “texture gap,” the inability to replicate the complex, anisotropic architecture of native fish muscle and its collagenous myosepta.
Mustafa Öz, Enes Üstüner
wiley   +1 more source

Encapsulation of probiotics to improve their survival: A focus on <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> BB-12. [PDF]

Food Chem X
Shu D, Zhang T, Dong Y, Xu J, Yuan Y.
europepmc   +1 more source

Production and Multi‐Criteria Evaluation of Healthy White Cheese Snacks Using Microwave‐Vacuum Drying

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Microwave‐assisted vacuum drying (MVD) is an emerging technology suitable for producing healthy snack foods, such as cheese snacks. This study aimed to produce a low‐fat, low‐salt, crunchy cheese snack using MVD. Low‐fat, low‐salt cheese slices were dried under seven different combinations of microwave power (5%–15%), vacuum level (220–300 ...
Vasıf Kubilay Ayrancı, Mondher Mzoughi, Pelin Salum, Tuba Eda Arpa Zemzemoğlu, Zafer Erbay   +4 more
wiley   +1 more source

Identification of Solid-Electrolyte Interphase Species by Joint Characterization of Li-Ion Battery Chemistry by Mass Spectrometry and Electrochemical Reaction Networks. [PDF]

J Am Chem Soc
Abdelgaid M, Hvidsten O, Sombret T, Kherchiche E, Maillard J, Gajan A, Bernard P, Kaźmierczak K, Araya-Polo M, Salvato Vallverdu G, Afonso C, Giusti P, Persson KA.   +12 more
europepmc   +1 more source

Consumer Perception and Technological Characterization of Mini Cakes Prepared With Special Beers

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT This study evaluated consumer perception of mini cakes prepared with special beers and developed formulations in which milk was fully replaced by different beer styles. Two complementary studies were conducted. First, a structured online questionnaire was applied to 100 Brazilian consumers to assess perceptions of the product concept.
Fabiele Nazaré Tavares, Tassyana Vieira Marques Freire, Katiúcia Alves Amorim, Maria Laura Silva Galdino, Luíz Guilherme Malaquias da Silva, Dieyckson Osvani Freire, Ana Carla Marques Pinheiro   +6 more
wiley   +1 more source