Results 121 to 130 of about 8,291 (212)

From Yield to Flavor: The Role of Lipid Coatings in Beef Aging

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Lipid‐coated aging has been proposed as an alternative to enhance flavor, particularly using butter as a coating material (butter‐aged beef). Thus, this study compared the wet‐aged and beef‐aged with different lipid‐based coatings: milk butter (butter‐aged), cocoa butter (cocoa‐aged), pork lard (lard‐aged), and beef tallow (tallow‐aged), all ...
Jonatã Henrique Rezende‐de‐Souza, Kathelen Lethicia Cavalheri Rodrigues Jacinto, Isaac de Lima Vieira, Gabriela Lima de Oliveira, Isabela Benfica de Barros, Flavio Andre Bolini Cardello, Dyana Carla Lima Hargreaves Noguera, Vanessa Cristina Francisco, Renata Tieko Nassu, Helena Maria Andre Bolini, Sérgio Bertelli Pflanzer   +10 more
wiley   +1 more source

Effect of Roasting Temperature on Safflower Seeds and Oil [PDF]

Journal of Food and Dairy Sciences, 2018
Eman Taha, Bertrand Matthäus
openaire   +1 more source

Field Trials and Baking Studies of Ultra‐Low Asparagine, Genome Edited (CRISPR/Cas9) and Mutant (TILLING) Wheat

Plant Biotechnology Journal, Volume 24, Issue 7, Page 4704-4715, July 2026.
ABSTRACT Field trials were conducted of wheat (Triticum aestivum) cv. Cadenza in which asparagine synthetase gene, TaASN2, had been knocked out, either on its own or together with a partial knockout of the related gene, TaASN1, using CRISPR/Cas9. Chemical mutagenesis (TILLING) TaASN2 nulls in the Claire background were also included.
Navneet Kaur, Sarah Raffan, Suzanne J. Clark, Shpresa Musa, Katharina Scherf, J. Stephen Elmore, Tanya Y. Curtis, Emma Honan, Nigel G. Halford   +8 more
wiley   +1 more source

Safety evaluation of the food enzyme mannan endo‐1,4‐β‐mannosidase from the non‐genetically modified Aspergillus niger HBI‐GM01

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme mannan endo‐1,4‐β‐mannosidase (1,4‐β‐d‐mannan mannanohydrolase; EC 3.2.1.78) is produced with the non‐genetically modified Aspergillus niger strain HBI‐GM01 by HBI Enzymes Inc. The food enzyme was considered free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Lieve Herman, Andrea Terron, Andrey Yurkov, Jaime Aguilera, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Yi Liu   +20 more
wiley   +1 more source

DNA From Neutrophil Extracellular Traps Restricts Group 3 Innate Lymphoid Cells Function in Intestinal Epithelial Repair via CCDC25

The FASEB Journal, Volume 40, Issue 12, 30 June 2026.
DNA from neutrophil extracellular traps (NET‐DNA) restricts the function of IL‐22‐dependent ILC3s in intestinal defense through coiled‐coil domain containing protein 25 (CCDC25), which hinders the repair of intestinal epithelial cells and promotes the progression of UC.
Bo Xu, Xuezhou Ke, Xueqian Xie, Qi Yi, Chunjing Li, Meng Zhao, Xiangliang Deng, Qing Wang, Hongxu Chen, Rui Xu, Shuiling Cao, Ying Zhu, Lian Zhou, Qimei Wang, Xia Luo   +14 more
wiley   +1 more source

Flavor Evolution and Quality Changes in Hot-Pressed Peanut Oil: Impact of Roasting Temperature and Storage Time. [PDF]

Foods
Yang G, Zhang Z, Liu M, Zhang Z, Kong G, Zhou S, Li S, Sun J.   +7 more
europepmc   +1 more source

Impact of Roasting Temperature on Antioxidant Activities and Characterization of Polyphenols in Date Seed Beverages From Different Cultivars. [PDF]

J Food Sci
Shi L, Ghafoor K, Viejo CG, Jara SAF, Ahmadi F, Suleria HAR.   +5 more
europepmc   +1 more source

Roasting temperature and fat type influence cholesterol oxidation products, fatty acid composition, physicochemical properties and sensory attributes of beef sausages. [PDF]

PLoS One
Adeyemi KD, Abdulkadir LO.
europepmc   +1 more source

Sintering Behavior of Molybdenite Concentrate During Oxidation Roasting Process in Air Atmosphere: Influences of Roasting Temperature and K Content. [PDF]

Molecules
Liu J, Wang L, Wu G.
europepmc   +1 more source

Effect of roasting temperature and soaking time on the nutritional, antinutrional and sensory properties of protein-based meat analog from lupine. [PDF]

Heliyon
Ayalew DB, Abera BD, Adiss YL.
europepmc   +1 more source