Results 151 to 160 of about 3,775,078 (259)

Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non‐Dairy Cream Cheese

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Systematic comparison of dairy cream cheese, commercial non‐dairy cheese, and plant‐based prototypes (P1–P3). The optimized formulation (P3) exhibited a compact microstructure (SEM), reduced beany off‐flavors (PCA), balanced taste attributes, and improved overall acceptability approaching commercial dairy standards.
Hiran Janpeng, Natthanicha Banpacha, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai   +3 more
wiley   +1 more source

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Francesca Masino, Emanuela Lo Faro, Alessandra Riggio, Marco Gammaitoni, Giulia Santunione, Fabio Licciardello, Andrea Antonelli, Giuseppe Montevecchi   +7 more
wiley   +1 more source

A Comparative Study on β‐ODAP Level, Polyphenolic Content and Antioxidant Activity Across Three Lathyrus sativus L. Cultivars

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
β‐ODAP content in three diverse Lathyrus sativus L. cultivars. ABSTRACT Grass pea (Lathyrus sativus L.) is an old crop highly resistant to climate changes and drought. Despite its nutritional benefits, it represents a source of β‐ODAP, a non‐protein amino acid which causes neurolathyrism.
Giulia Gentile, Lorenza Marinaccio, Eleonora Procino, Angelo Cichelli, Adriano Mollica, Azzurra Stefanucci   +5 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

Role of Non‐Thermal Processing Technologies in Modulating Protein Allergenicity in Legumes

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Non‐thermal processing technologies (NTTs) reduce legumes' allergenicity while preserving quality and nutrients retention (PEF, pulsed electric field; CP, cold plasma; HPP, high pressure processing; US, ultrasound; IR, infrared). ABSTRACT The global shift toward plant‐based diets has increased legume consumption due to health and environmental benefits.
Viateur Ngabonzima, Flora G. C. Ekezie, Alberta N. A. Aryee, John O. Onuh   +3 more
wiley   +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

Artificial Intelligence for Food Safety and Quality Assurance: Technologies, Applications and Future Directions

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
AI can help improve food safety and quality management by providing real‐time monitoring throughout the farm‐to‐fork supply chain, so that food producers and regulatory authorities are proactive rather than reactive in response to food contamination, and machine learning, computer vision, Internet of Things (IoT) sensors, robotics, natural language ...
Harsh B. Jadhav, Moumita Das, Arpita Das, Aayeena Altaf, Kamal Alaskar, Robert Mugabi   +5 more
wiley   +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

Artificial intelligence driven diet‐intestinal microbiota‐host health integration: A four‐dimensional paradigm for advancing host wellness research

iMetaOmics, Volume 3, Issue 3, September 2026.
This graphical abstract presents a novel Diet‐Artificial Intelligence (AI)‐intestinal Microbiota–Host Health paradigm integrating microbiota‐centric pathways and an AI‐driven multi‐omics workflow. Diet shapes gut bacteria that regulate intestinal mucosal integrity, immune signaling, and gut–brain neurotransmitters to influence host health.
Tianle He, Shuobo Zhang, Jiaxin Chen, Xiaoling Zheng, Jixin Zhao, Huifeng Li, Jiani Mao, Ju Luo, Jundan Zheng, Dengjun Ma, Lihong Wang, Junhui Liu, Wen Tian, Shuangming Yang, Chengli Liu, Ke Tian, Zhenguo Yang   +16 more
wiley   +1 more source

Sustainable Metal Recovery From E‐Waste: Exploring Greener Leachates in Hydrometallurgical Processes

MetalMat, Volume 3, Issue 3, September 2026.
Recycling of electronic waste to synthesize valuable metals using green leachate. ABSTRACT The accumulation of electronic waste (e‐waste) poses environmental hazards and leads to the loss of valuable metals such as gold, silver, copper, and rare earth elements.
Shassatha Paul Saikat, Nazim Uddin, Md. Kawsar, Samina Ahmed, Md. Sahadat Hossain   +4 more
wiley   +1 more source