Results 201 to 210 of about 102,072 (293)

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Evaluation of NaTto Red Yeast Rice on Regulating Blood Lipid (ENTRY) Study: A Multicenter, Double-Placebo, Double-Blinded, Randomized Controlled Trial in Chinese Adults. [PDF]

Chronic Dis Transl Med
Chen S, Liu F, Li J, Liang F, Li J, Cao J, Liu D, Huang K, Li H, Lu X, Huang J, Gu D.   +11 more
europepmc   +1 more source

Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar, Dibyakanta Seth, V. M. Balasubramaniam   +2 more
wiley   +1 more source

A dietary combination of red yeast rice, phytosterol ester and lycopene ameliorates hypercholesterolemia by regulating gut microbiota and activating hepatic FXR-LDLR/ABCG pathway in mice. [PDF]

Front Microbiol
Xu J, Huang X, Pei F, Chen Y, Zhang C, Zhao L, Zhang H, Zhang J, Duan L.   +8 more
europepmc   +1 more source

Effects of Sodium Reduction on the Physicochemical Characteristics of Pretzel Bites

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Excessive sodium intake is a global health concern that is largely driven by processed foods. This study evaluated the effects of sodium chloride (NaCl) reduction on the physicochemical properties of pretzel bites. Samples were formulated with five NaCl levels (T1 [0% reduction], T2 [15.91% reduction], T3 [29.28% reduction], T4 [40.53 ...
Reichell P. Cruz Cabrera, Pablo Torres Aguilar, Oguz Kaan Ozturk, Naiman Khan, Florin Dolcos, Damir D. Torrico   +5 more
wiley   +1 more source

Recurrent acute kidney injury with Fanconi syndrome related to red yeast rice supplement. [PDF]

CEN Case Rep
Katayama Y, Miyazaki R, Takahashi Y, Kawamura T, Tsuboi N, Yokoo T.   +5 more
europepmc   +1 more source

A Critical Review on Green Conversion Techniques of Biomass Waste to Value‐Added Bioproducts: Advances, Challenges, and Future Technological Strategies

GCB Bioenergy, Volume 18, Issue 5, May 2026.
This study highlights developments in cost‐effective fractionation techniques to ensure the sustainability and industrial applicability of biomass. ABSTRACT Given the depletion of fossil fuels and global concerns about environmental protection, lignocellulosic biomass is an excellent alternative candidate due to its unique combination of ...
Sunesh Narayanaperumal, Indran Suyambulingam, Divya Divakaran, P. Senthamaraikannan, Ananth Selvan, Siva Avudaiappan, Nadir Ayrilmis   +6 more
wiley   +1 more source

Acute Kidney Injury Associated With Red Yeast Rice (Beni-kōji) Supplement: A Report of Two Cases. [PDF]

Kidney Med
Uchiyama K, Otani M, Chigusa N, Sugita K, Matsuoka R, Hosoya K, Komuta M, Ito J, Washida N.   +8 more
europepmc   +1 more source

Emerging Techniques for the Extraction and Enzymatic Hydrolysis of Plant Proteins From Waste: An Integrative Review

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
The graphical abstract presents plant protein sources and emerging extraction and enzymatic hydrolysis techniques, highlighting innovative technologies to increase yield, preserve nutritional quality, and generate hydrolysates and bioactive peptides with potential health benefits and sustainable industrial applications. ABSTRACT The growth of the world
Lara Louzada Aguiar, Roberta Soares Cabral, Vinícius Serafim Coelho, Bruna Vieira Nunes, Viviane Dias Medeiros Silva, Gabriel Barbosa de Oliveira, Renata Adriana Labanca, Julio Onesio‐Ferreira Melo, Raquel Linhares Bello de Araújo   +8 more
wiley   +1 more source