Results 131 to 140 of about 13,092 (239)

Effects of Household Processing on Rutin and Fagopyrin F in Common and Tartary Buckwheat. [PDF]

Foods
Kim J, Lee SA, Kim J.
europepmc   +1 more source

Study on the Correlation Between Fermentation Microbial Communities and Flavor Compounds in Sauerkraut

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
The graphical abstract illustrates the process flow of low‐temperature fermented sauerkraut, transforming fresh cabbage into the final product. The middle section presents comprehensive analyses of flavor compounds via chromatography and the microbial community composition (bacteria and fungi) through pie charts. Furthermore, the correlation heatmap on
Xiangcheng Lu, Shiyu Guo, Hongmei Zhao, Yanjun Yang, Xiaoli Ma, Shengli Shi, Bianfang Hu, Aiguo Luo   +7 more
wiley   +1 more source

Low-temperature preparation of enzyme-treated sesame paste: Quality enhancement and hazard mitigation. [PDF]

Food Chem X
Jin L, Ma YX, Hou LX, Wang XD, Yang JC, Xu YM, Liu HM.   +6 more
europepmc   +1 more source

Recycling of Mo and V from Spent Hydrogenation Catalysts via a One-Step Soda-Roasting Process. [PDF]

ACS Omega
Wang W, Shi Z, Yuan C, Ma B, Sun G, Liu G.   +5 more
europepmc   +1 more source

Tropical Plantains, Tubers, and Roots: Advancing Food Quality, Safety, and Processing Innovations for Global Nutritional Equity

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence, Veeranna Hitlamani, Njintang Yanou Nicolas, Aashitosh A. Inamdar   +3 more
wiley   +1 more source

Carbonation-NH₄Cl Roasting-Metathesis Conversion of Phosphogypsum to Calcium Sulfate Whiskers. [PDF]

Toxics
Wang Y, Wang Y, Guo K, Gu G, Wang X.
europepmc   +1 more source

Toward a Deeper Understanding of the Seaweed Sensory Space Through Consumer‐Evoked Associations Across Ireland, Norway, Spain, and Turkey

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
A cross‐cultural survey in Ireland, Norway, Spain and Turkey mapped consumers' sensory associations with seaweed. Both country of origin and previous seaweed consumption (perceptual vs. conceptual) shaped these associations, offering practical guidance for developing seaweed products for European consumers. ABSTRACT Understanding the sensory space of a
Gonzalo Garrido‐Bañuelos, Guro Møen Tveit, Hanne Dalsvåg, Solveig Uglem, Marta Martínez‐Sanz, Patricia Lopez‐Sanchez   +5 more
wiley   +1 more source

A Novel Process for Al₂O₃ and KCl Production from Mechanically Activated K‑Feldspar via HCl Leaching and Roasting. [PDF]

ACS Omega
Erdemoğlu M, Birinci M, Sis H, Erdemoğlu S, Turan MD, Boyrazlı M, Achimovičová M, Baláž M, Baláž P, Bentli İ, Şentürk K, Aydemir MK, Kıyak T, Nizamoğlu H, Mete E, Tumbuloğlu G, Aydemir AN.   +16 more
europepmc   +1 more source

Food Properties, Bioactive Components, and Human Factors as Determinants of Low Nutrient Supply From Foods Can Be Improved With Adequate Nutritional Strategies

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Nutrient adequacy depends on food composition, bioaccessibility, absorption, physiological utilization, dietary access, supply stability, etc. Food properties, human health, agricultural conditions, and socioeconomic barriers influence nutrient delivery.
Chinaza Godswill Awuchi
wiley   +1 more source

Development of a Sustainable Natural Brown Colorant from Date Seed Waste: Taguchi Optimization and Storage Stability. [PDF]

Foods
Hasan WS, Mohsin J, Jafri WZ, Francis DV, Amawi RM.   +4 more
europepmc   +1 more source