Results 211 to 220 of about 168,805 (289)

Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers, Isabel O. de Moya Clark, Tomás Cavaco, Vivian Nemanič, Beatrice Tagliabue, Ainhoa Valero‐Abad, Wiebe M. Wennekers, Mengqiu Zhang, Koen Van Zwet, Sanne Abeln, Sofia Moco, Caroline E. Paul, Halima Mouhib, Richard A. Notebaart, Eddy J. Smid, Bas Teusink, Herwig Bachmann   +16 more
wiley   +1 more source

Effect of <i>Tricholoma matsutake</i> Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie. [PDF]

Foods
Qin Y, Wang S, Chen H, Zhuang Y, Liu Q, Xiao S, Brennan C.   +6 more
europepmc   +1 more source

Monitoring and Managing of Ergot Alkaloids in Cereal Grains: A Comprehensive Analysis of Analytical Challenges, Sampling Uncertainty, and Processing for Food Safety

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Ergot alkaloids (EAs), toxic secondary metabolites produced by Claviceps purpurea, pose food and feed safety concerns for cereal grains, particularly rye and wheat. While EAs are most frequently associated with rye, their occurrence in other cereals has been increasingly reported across diverse regions.
Chamali Kodikara, Nandika Bandara, Sheryl A. Tittlemier   +2 more
wiley   +1 more source

Influence of Baromi-2 Rice Flour Particle Size on Gluten-Free Batter Rheology and Quality Characteristics of Deep-Fat Fried Chicken. [PDF]

Foods
Oh D, Jeon YH, Cho Y.
europepmc   +1 more source

Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar, Jian Ying, Yong Wang, Cordelia Selomulya   +3 more
wiley   +1 more source

Development of Eco-Friendly Silane-Treated Rice Flour/PBS Biocomposites with ENR-50 as a Compatibilizer: A Study on Phase Morphology, Properties and Biodegradation. [PDF]

Polymers (Basel)
Sritapunya T, Rattanapan A, Tuampoemsab S, Sapsrithong P.   +3 more
europepmc   +1 more source

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

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

Effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour. [PDF]

Food Chem X
Feng Q, Feng M, Peng Y, Yang Y, Wang R, Wan J, Liu J, Han W.   +7 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