Results 171 to 180 of about 7,052 (218)

Comparative impact of white and black garlic on intestinal homeostasis: barrier protection, inflammation and microbiota modulation. [PDF]

Curr Res Food Sci
Girón-Hernández J, Mares-Bou S, Martelli A, Gentile P.   +3 more
europepmc   +1 more source

Development, Characterization, and Stability of Burgers With Partial or Total Replacement of Beef by Vegetable Ingredients

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT This study evaluated the partial or total replacement of beef (0%, 25%, 50%, 75%, and 100%) with plant‐based ingredients (risotto rice, textured soy protein, and cassava starch) in burgers, combined with the incorporation of freeze‐dried açaí pulp as an antioxidant and natural colorant, and sesame oil as a substitute for beef fat.
Sheyla Maria Barreto Amaral, Silmara de Fátima Silva Cavalcante, Janevane Silva de Castro, Luiz Alves Bitu, Felipe Sousa da Silva, Mairlane Silva de Alencar, Adriano Lincoln Albuquerque Mattos, Ana Erbênia Pereira Mendes, Paulo Henrique Machado de Sousa, Elisabeth Mary Cunha da Silva   +9 more
wiley   +1 more source

Effects of roasting and frying pretreatments on the nutritional, physicochemical, and sensory properties of hazelnut milk with direct grinding of raw kernels as a comparison. [PDF]

Food Chem X
Zhang F, Zhao Y, Wang S, Zhang Y, Zheng X, Nan W, Liu Y, Muratkhan M, Liang L, Guo W, Zhu X, Lü X, Wang X.   +12 more
europepmc   +1 more source

Microwave Assisted Foam Mat Drying of Grapefruit (Citrus Paradisi): Drying Kinetics, Powder Characteristics and Bioactive Properties

Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.
Microwave‐assisted foam‐mat drying proved to be an effective method for creating grapefruit powder. The optimal foam and a drying condition of 600 W resulted in the best balance of drying efficiency, powder quality, and retention of bioactive compounds.
Mehmet Guldane
wiley   +1 more source

Temperature-Driven Maillard Conjugation and Phenolic Changes in Dried Lychee Pulp: Implications for Antioxidative Enhancement. [PDF]

Foods
Chaipoot S, Kulprachakarn K, Wiriyacharee P, Somjai C, Chaimueng K, Jaijoi S, Khampakool A, Wongwatcharayothin W, Srinuanpan S, Pathomrungsiyounggul P, Phongphisutthinant R.   +10 more
europepmc   +1 more source

Multidimensional Quality Assessment of Duck Breast Meat Subjected to Different Thermal Cooking Methods: Physicochemical, Microbiological, Sensory, Mineral and Microstructural Insights

Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.
Different thermal processing methods significantly influenced the physicochemical, sensory, microbiological, mineral, and microstructural properties of duck breast meat. Sous‐vide best preserved moisture, structural integrity, and oxidative stability, whereas charcoal grilling provided superior sensory quality and consumer acceptability.
Sabire Yerlikaya, Süleyman Gökmen, Nuran Erdem, Hatice Berna Poçan   +3 more
wiley   +1 more source

Uptake Mechanisms and Physiological Effects of Furanic Compounds From the Maillard Reaction in Budding Yeast. [PDF]

Yeast
Matos LCP, Milburn A, MacDonald C.
europepmc   +1 more source

Impact of Bromelain‐Enriched Pineapple Stem Marination and Sous Vide Processing on Goose Breast Meat

Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.
Pineapple stem‐derived bromelain marinade combined with sous vide processing improves the quality characteristics of goose breast meat from Turkish genotypes (Aksaray and Kars). Goose breast samples were marinated with either water (control), pineapple stem‐free solution, or bromelain‐rich pineapple stem extract prior to sous vide cooking at 70°C for 2 
Sabire Yerlikaya, Nuran Erdem, Süleyman Gökmen, Hatice Berna Poçan   +3 more
wiley   +1 more source

Perinatal consumption of a thermally processed diet alters feeding behavior and has sex-dependent effects upon metabolism in later life in mice. [PDF]

Food Chem (Oxf)
Lima MTNS, Delayre-Orthez C, Howsam M, Jacolot P, Niquet-Léridon C, Okwieka A, Anton PM, Perot M, Ghinet A, Jouquand C, Fradin C, Boulanger E, Jaisson S, Gillery P, Tessier FJ.   +14 more
europepmc   +1 more source