Results 111 to 120 of about 8,291 (212)

Neuroprotective Effects of Ethiopian Coffee Beans against Hyperglycemia‐induced Brain Injury in Rats

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Ethiopian coffee bean extracts, particularly the cold aqueous preparation, demonstrated significant neuroprotective effects against hyperglycemia‐induced oxidative brain injury in an ex vivo rat brain tissue model. The extracts mitigated oxidative stress by restoring antioxidant defenses (GSH, SOD, CAT) and reducing lipid peroxidation (MDA) and ...
Almahi I. Mohamed, Kolawole A. Olofinsan, Ochuko L. Erukainure, Huda Ismail, Md. Shahidul Islam   +4 more
wiley   +1 more source

Annealing‐Induced Modifications in Yam Starches: Implications for Fermented Yam Flour (Elubo) and Textural Quality of Named Indigenous Yam Food Product—Amala

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Processing yam tubers into elubo (fermented yam flour) induces starch annealing, which modifies starch functionality and pasting behavior. These changes significantly influence the textural quality of amala prepared from 55 varieties of two Dioscorea species (D. alata and D. rotundata).
Abiola Tanimola, Oluyinka Oroniran, Ayomide Alamu, Olawuyi Yetunde, Rahman Akinoso, Bolanle Otegbayo   +5 more
wiley   +1 more source

Effect of roasting time and temperature on the physicochemical and sensory properties of plant beverage from groundnut

Applied Food Research
Groundnut, a versatile crop, is being utilized in oil, butter, and plant beverage production. Due to the global animal milk shortage, promoting the development of alternative plant-based beverage is important.
Zemenu Tadesse Adimas, Biresaw Demelash Abera   +1 more
doaj   +1 more source

Characterization of Physicochemical Properties, Volatile Compounds, and Sensory Attributes of Tonto, a Traditional Ugandan Banana‐Based Alcoholic Beverage

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Traditional Ugandan Tonto is produced through the spontaneous fermentation of banana juice and roasted sorghum. Fermentation decreased pH and total soluble solids while increasing ethanol and titratable acidity. A total of 38 volatile compounds were identified, with esters contributing characteristic fruity and banana‐like aromas.
Ambrose Atwine, Abel Atukwase, Ivan Muzira Mukisa, Stellah Byakika, Albert Nuwagira, Charles M. B. K. Muyanja, Abubakar Sadik Mustafa   +6 more
wiley   +1 more source

Optimization of Fluid-Type Roasting Machine on Robusta Roasted Coffee Characteristics

Journal of Applied Agricultural Science and Technology
Coffee is a superior plantation commodity playing an important role in Indonesian economic growth, as a contributor to income and provider of employment.
Ari Rahayuningtyas, Ida Farikha Azizah, Steven Witman, Dadang Dayat Hidayat, Alifia Fauziah Rohzan, Yusep Ikrawan, Ngatinem Ngatinem   +6 more
doaj   +1 more source

Catalysing conservation: Testing behavioural spillover from wildlife‐friendly coffee in a zoo café

People and Nature, Volume 8, Issue 7, Page 2437-2456, July 2026.
Abstract The biodiversity crisis demands effective strategies to shift human behaviour, rooted in understanding how people relate to nature and how those relationships may be cultivated to motivate conservation action. This study contributes to understanding of how conservation behaviour may catalyse the adoption of other conservation behaviours by ...
Nita Lauren, Emily M. McLeod, Sarah Kneebone, John Abiad, Yoshihisa Kashima, Liam D. G. Smith, Angela J. Dean, Georgia E. Garrard, Matthew Selinske, Sarah Bekessy   +9 more
wiley   +1 more source

Gluten Analysis and Regulation: Scientific, Analytical, and Economic Dimensions of Gluten‐Free Assurance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Gluten‐free regulations require analytical systems that can reliably measure gluten in wheat, rye, and barley, and, in some jurisdictions, in oats across diverse food ingredients and processed foods. Examples include baked goods, fermented products such as beer, and extruded snack foods, where processing can alter gluten extractability and ...
Bert Popping, Daniela Bartsch, Matthias Besler‐Scharf, Carmen Diaz‐Amigo, Rupert Hochegger, Barry Meikle, Mark Sykes   +6 more
wiley   +1 more source

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Increasing the Acceptability of Insect‐Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez, Andrea M. Liceaga   +1 more
wiley   +1 more source