Results 161 to 170 of about 3,775,078 (259)
Effect of roasting temperature and soaking time on the nutritional, antinutrional and sensory properties of protein-based meat analog from lupine. [PDF]
HeliyonAyalew DB, Abera BD, Adiss YL.
europepmc +1 more source
Rare Metals, Volume 45, Issue 9, September 2026.ABSTRACT Vanadium‐bearing solid wastes (VBSWs) have emerged as a key research priority in resource recovery and environmental remediation because of their high resource value, large generation volume, and complex phase composition. However, practical utilization of these wastes still faces major challenges, including heavy environmental burdens, ill ...
Bowen Duan +7 more
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Influence of Roasting Temperature on the Detectability of Potentially Allergenic Lupin by SDS-PAGE, ELISAs, LC-MS/MS, and Real-Time PCR. [PDF]
FoodsBeyer B +7 more
europepmc +1 more source
Rare Metals, Volume 45, Issue 9, September 2026.ABSTRACT Pyritum can eliminate blood stasis and promote the healing of muscles and bones, which has been used as a traditional mineral medicine in China for thousands of years. However, the mechanisms of action and processing methods of Pyritum were not illustrated.
Mingxia Li +8 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.Effects of direct steam injection and spray‐drying on the physicochemical, nutritional, and functional properties of black bean protein concentrates. ABSTRACT Direct steam injection (DSI) and spray‐drying are key unit operations in the industrial production of pulse protein ingredients that are often overlooked in laboratory‐scale studies.
Jasmin S. Yang +2 more
wiley +1 more source
Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.Olive pomace in lactating buffaloes: Fifteen lactating buffaloes were fed with 0%, 7.5%, and 15% olive pomace substituted with wheat flour for 45 days. Replacing olive pomace with wheat flour in the diet of lactating buffaloes increased milk fat, the concentration of short‐chain and unsaturated fatty acids, and conjugated fatty acids.
Tahereh Mohammadabadi +2 more
wiley +1 more source
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 +2 more
wiley +1 more source
Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley +1 more source
Effect of Particle Size and Roasting Conditions on the Quality of High-Resistant Starch Rice. [PDF]
MoleculesTang J +5 more
europepmc +1 more source
From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami‐active free amino acids and umami‐ or kokumi‐active peptides derived from protein‐rich substrates.
José María Martín‐Miguélez +4 more
wiley +1 more source