Results 171 to 180 of about 3,775,078 (259)

Agricultural By‐Products as Secondary Risk Matrices: Hazard Occurrence, Contaminant Fate, Mitigation Strategies, and Regulatory Considerations in Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Agricultural by‐products are increasingly valorized as food ingredients within circular food systems. However, their safety cannot be directly inferred from their corresponding primary commodities. Moreover, agricultural by‐products serve as secondary risk matrices by acting as reservoirs or accumulation points for microbiological hazards ...
Vinothini Boopathi, Jaehyeon Kwon, Jiwoo Jung, Su Been Park, Soyoung Gwon, Hyang Sook Chun, Hyun‐Gyun Yuk   +6 more
wiley   +1 more source

Low-temperature preparation of enzyme-treated sesame paste: Quality enhancement and hazard mitigation. [PDF]

Food Chem X
Jin L, Ma YX, Hou LX, Wang XD, Yang JC, Xu YM, Liu HM.   +6 more
europepmc   +1 more source

Determining the utility of radio frequency identification (RFID) technology for disaster victim identification (DVI)

Journal of Forensic Sciences, Volume 71, Issue 5, Page 2268-2285, September 2026.
Abstract Radio frequency identification (RFID) technology was evaluated as a method for electronically tracking human remains and associated identifying information during mass fatality incidents. Conventional tags are prone to physical damage and failure, which can compromise identification processes and hinder the repatriation of bodies.
Makena P. McLean, Vienna C. Lam, Megan Bassendale, Gail S. Anderson   +3 more
wiley   +1 more source

Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Latife Betul Gul, Abdullah Akgun, Osman Gul   +2 more
wiley   +1 more source

Recycling of Mo and V from Spent Hydrogenation Catalysts via a One-Step Soda-Roasting Process. [PDF]

ACS Omega
Wang W, Shi Z, Yuan C, Ma B, Sun G, Liu G.   +5 more
europepmc   +1 more source

Green Extraction Techniques for Recovering Polyphenols From Cocoa Bean Shells for Application in Food Processing: A Systematic Review

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Cocoa bean shells (CBSs), a by‐product of cocoa processing, are an underutilized source of bioactive polyphenols with strong potential for functional food applications. Although several studies and reviews have investigated polyphenol extraction techniques, gaps remain in consolidating findings, optimizing extraction conditions, and ...
Joy Chinenye Mba, Leda Atílio Pita, Helen Obioma Agu, Chioke Amaefuna Okolo, Carmen Sílvia Fávaro‐Trindade   +4 more
wiley   +1 more source

Roasting Time Shapes Quality Attributes, Aroma Formation and Oxidative Lipid Remodeling in Almond Oil. [PDF]

Foods
Ding S, Chen L, Guliziba B, Zhao Y, Deng X, Lin S, Lu Z.   +6 more
europepmc   +1 more source

Impact of Water Composition on Coffee Sensory Properties: A Comprehensive Analysis

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Water quality and the composition of minerals in the water impact coffee extraction and thus influence the sensory experience of coffee. This study investigated the effect of water hardness and alkalinity on the sensory properties of brewed coffee (Colombian Kachalu) using duo–trio screening and descriptive sensory analyses.
Christina J. Birke Rune, Ida Steen, Eva R. Kjærgaard, Zeina Maroun, Wender L. P. Bredie, Henrik G. Kjaergaard   +5 more
wiley   +1 more source

Development of a Sustainable Natural Brown Colorant from Date Seed Waste: Taguchi Optimization and Storage Stability. [PDF]

Foods
Hasan WS, Mohsin J, Jafri WZ, Francis DV, Amawi RM.   +4 more
europepmc   +1 more source

A Standardized Aroma Lexicon and Sensory Wheel for Characterizing Aroma Quality of Traditional Korean Doenjang

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Traditional Korean doenjang is a spontaneously fermented soybean paste with complex and variable aroma characteristics, but a standardized sensory language for describing its aroma quality has not been established. This study developed a reference‐based aroma lexicon and aroma wheel for traditional Korean doenjang and evaluated their ...
Ji‐Sun Hwang, In‐Seo Hwang, Mina K. Kim   +2 more
wiley   +1 more source