Results 71 to 80 of about 9,875 (172)

Preparation of High‐Pressure Laminate With Bio‐Based Fructose‐HMF‐Amine Impregnation Resin

Journal of Applied Polymer Science, Volume 143, Issue 11, March 15, 2026.
This study demonstrates the use of a resin made from renewable carbohydrates, free from phenol and formaldehyde, for impregnating recycled kraft paper to produce high‐pressure laminates. The resulting bio‐based laminate samples match the mechanical performance of conventional phenol‐formaldehyde‐based samples, highlighting their potential to replace ...
Elisabeth Billich, Wilfried Sailer‐Kronlachner, Catherine Rosenfeld, Elfriede Hogger, Andreas Amsüss, Antje Potthast, Hendrikus W. G. van Herwijnen   +6 more
wiley   +1 more source

Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2190-2199, 15 March 2026.
Abstract BACKGROUND Regional environmental conditions, particularly temperature, significantly affect the fermentation characteristics of traditional fermented foods. This study investigated how regional variations influence the volatile aroma compounds and sensory aroma attributes of soy sauce mash fermented in different locations in Korea.
Yu‐Jin Lee, Woo‐suk Bang, Mina K. Kim   +2 more
wiley   +1 more source

Médias et insécurité: entre droit d'informer et illusions sécuritaires [PDF]

, 2003
[ES] El papel de los medios de comunicación en la percepción social de la inseguridad ha adquirido una mayor relevancia en los últimos años. El desarrollo sin precedentes de la sociedad de la información puede constituir una perturbación de la armonía ...
Cario, Robert
core   +1 more source

Optimization of spray‐drying conditions for green acerola concentrate juice: effect of temperature and maltodextrin

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2527-2541, 15 March 2026.
Abstract BACKGROUND Acerola (Malpighia glabra and M. emarginata) is a tropical fruit predominantly cultivated in northeastern Brazil, notable for its abundance of health‐beneficial bioactive compounds, including ascorbic acid, phenolic compounds, flavonoids, and anthocyanins.
Fábia Sabino Costa, Jhenifer Cristina Carvalho Santos, Michelly Duarte Costa e Silva, Matheus de Souza Cruz, Amanda Aparecida de Lima Santos, Cassiano Rodrigues de Oliveira, Letícia Fernandes de Oliveira, Jefferson Luiz Gomes Corrêa   +7 more
wiley   +1 more source

Development of cassava doughnuts enriched with Spirulina platensis biomass Desenvolvimento de 'sonho de mandioca' enriquecido com biomassa de Spirulina platensis

Brazilian Journal of Food Technology, 2013
The cyanobacteria Spirulina platensis has been cultivated in a fed batch process with urea as the nitrogen source, in order to obtain dehydrated biomass for incorporation into food, aiming at nutritional enrichment and the production of a functional ...
Samantha Ferreira Rabelo, Ailton Cesar Lemes, Katiuchia Pereira Takeuchi, Marcela Tostes Frata, João Carlos Monteiro de Carvalho, Eliane Dalva Godoy Danesi   +5 more
doaj  

Etude de la transformation du fruit du jujubier (Ziziphus mauritiana Lam.) en galettes : Impact de la cuisson sur la qualité nutritionnelle [PDF]

, 2012
Ce travail, réalisé dans le cadre du projet européen AFTER (African Food Tradition Revisited by Research) coordonné par le CIRAD dont l'objet est de valoriser des produits traditionnels africains et leur savoir-faire, porte sur l'étude de la ...
Lucien, Jean Matus
core  

Comparative Analysis of Intermediate and Advanced Maillard Reaction Products in Three Types of Commercial Edible Mushroom Products

Food Frontiers, Volume 7, Issue 2, March 2026.
ABSTRACT In recent years, rising consumption of mushroom‐based foods has highlighted concerns over the formation of harmful Maillard reaction products (HMRPs) during thermal processing. However, limited information is available on the occurrence of intermediate and advanced HMRPs, such as α‐dicarbonyl compounds (α‐DCs) and advanced glycation end ...
Yong Li, Hua Li, Jialu Yan, Zhengli Wang, Jingyu Liu, Junlong Meng, Fatih Oz, Jie Chen, Maomao Zeng, Cuiping Feng   +9 more
wiley   +1 more source

Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies

Food Frontiers, Volume 7, Issue 2, March 2026.
Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad, Syamlal Sasi, Nina Recek, Janith Weerasinghe, Elena P. Ivanova, Igor Levchenko, Katia Alexander   +6 more
wiley   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Composition, Techno‐Functional Properties, and Biological Potential of Velvet and African Yam Beans as Plant Protein Sources

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike, Paul Ndubuisi Anyiam, Chinedum Uche Emelike, Emmanuel Nnaemeka Uhuo, Solomon Fanyam Igbazenda   +4 more
wiley   +1 more source