Results 231 to 240 of about 27,579 (298)

Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC-MS, and aroma recombination. [PDF]

Food Chem X
Xie Y, Zhang Y, Qi W, Zhang Y, Zhou G, Liu D.   +5 more
europepmc   +1 more source

Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant‐based and gluten‐free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints ...
Federico Drudi, Silvia Tappi, Urszula Tylewicz   +2 more
wiley   +1 more source

Unveiling the Effects of Roasting Pre-Treatment on the Structural and Functional Properties of <i>Lupinus angustifolius</i> Protein Isolates and Their Impact on In Vitro Digestibility. [PDF]

Foods
Kusumawardani NL, Said NS, Lee WY.
europepmc   +1 more source

Bioactive Compounds in Coffee: Metabolism, Bioavailability and Health Effects-A Review. [PDF]

Molecules
Finta H, Pál S, Solymár M, Faust Z, Cherecheș MC, Ruța F, Ceană DE, Buicu CF, Nemes-Nagy E.   +8 more
europepmc   +1 more source

Liberica Coffee (<i>Coffea liberica</i>): A Bibliometric Analysis and Targeted Review of Physical, Bioactive, and Sensory Characteristics. [PDF]

Molecules
Kurniawan MF, Juwita AI, Herawati D, Faridah DN, Andarwulan N, Średnicka-Tober D.   +5 more
europepmc   +1 more source

Biomimetic Fermentation Reshapes Precursor Pools to Drive Synergistic Roasting Reactions and Enhance Coffee Flavor Complexity. [PDF]

Foods
Duan S, Yu L, Dong J, Du Z, Liu S, Yin H, Li Y, Shen Y, Yu R, Xue C, Ge Y, Feng L, Du X, Chen Y, Yang R, Fang C.   +15 more
europepmc   +1 more source

Leaching mechanism and behavior of rare earth elements from roasted coal gangue using citric acid. [PDF]

Sci Rep
Zhang L, Pan J, Yang F, Zhou C, Shi S, He X, Dong B, Feng J.   +7 more
europepmc   +1 more source

Interaction mechanisms of oat starch and three types of oat lipid during simulated <i>Sanshu</i> processing. [PDF]

Food Chem X
Peng P, Wang X, Zou L, Fenton H, Solah V, Hu X.   +5 more
europepmc   +1 more source