Results 191 to 200 of about 7,439,165 (303)

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

The fermentation of cacao and of coffee [PDF]

, 2011
Loew, Oscar
core  

Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Liberoid coffee (Coffea liberica group), comprising varieties of Liberica and Excelsa coffee types, is gaining attention for its unique chemical composition and sensory potential. However, its quality remains under‐optimized due to limited understanding of genotype‐specific traits and processing responses.
Noor Ariefandie Febrianto, Fan Zhu
wiley   +1 more source

A Scoping Review of Thermal and Nonthermal Technologies for Listeria monocytogenes Inactivation in Ready‐to‐Eat Meats

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Listeria monocytogenes continues to present a significant food safety challenge in ready‐to‐eat (RTE) products, despite existing regulatory standards and antimicrobial intervention strategies. To manage the risk of L. monocytogenes in RTE meats, food producers and researchers have explored a range of intervention strategies, broadly ...
Mustafa Guzel, Ilhami Okur
wiley   +1 more source

Bean‐to‐Bar Chocolate: An Integrative Framework Linking Terroir, Biochemistry, Processing, and Sensory Expression

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The bean‐to‐bar movement, which emerged in the United States in 1996, represents a transformative approach to chocolate production and consumption by integrating craftsmanship, sustainability, and gastronomic authenticity. This study conducted a literature review using the narrative approach, as the object of investigation encompasses both ...
Paola Romanova do Nascimento Costa, Maico da Silva Silveira, Júlio César DoVale, Paulo Henrique Machado de Sousa   +3 more
wiley   +1 more source

Sensory and Physicochemical Evaluation of Dairy‐Like Plant‐Based Milk Formulations Predicted by Machine Learning

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Plant‐based milk alternatives (PBMAs) are now increasingly used by some consumers in similar ways to cow milk. However, they differ in their physicochemical and sensory properties. Improving PBMAs to better mimic dairy is limited by the time and cost of development trials.
Anesu A. Magwere, Russell Keast, Joanna M. Gambetta, Nelum Pematilleke, Sonja Kukuljan, Amy Logan   +5 more
wiley   +1 more source

Effects of Alkaline Roasting and Reduction Treatment on Gangue Removal from Iron Ore Using a Flow-Type Reactor. [PDF]

ACS Omega
Su B, Mochizuki Y, Higuchi K, Tsubouchi N.   +3 more
europepmc   +1 more source

Navigating uncertainty in life cycle assessment‐based approaches to biodiversity footprinting

Methods in Ecology and Evolution, Volume 17, Issue 5, Page 1387-1404, May 2026.
Abstract The use of life cycle assessment (LCA) methods is rapidly expanding as a means of estimating the biodiversity impacts of organisations across complex value chains. However, these methods have limitations and substantial uncertainties, which are rarely communicated in the results of LCAs.
Talitha Bromwich, Thomas B. White, Alice Bouchez, Isobel Hawkins, Sophus zu Ermgassen, Joseph Bull, Harriet Bartlett, Leon Bennun, Elizabeth Biggs, Hollie Booth, Michael Clark, Sami El Geneidy, Graham W. Prescott, Laura J. Sonter, Malcolm Starkey, E. J. Milner‐Gulland   +15 more
wiley   +1 more source

Process Optimization and Flavor Analysis of <i>Lespedeza juncea</i> Tea Based on HS-SPME-GC-O-MS, LC-MS, and Sensory Evaluation. [PDF]

Foods
Fu H, Liu Y, Qiu P, Ying Y, Huang Y, Li R, Yin Q, Meng Y, Zhao Z, Jiang X, Wu H.   +10 more
europepmc   +1 more source

Characterization of Physicochemical Properties, Phenolic Profile, Antioxidant Capacity and Volatile Compounds of Rosehip and Cornelian Cherry‐Based Fruit Leathers

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
Fruit leathers from cornelian cherry, rosehip, and mixed were analyzed for physicochemical, bioactive, sensory, and volatile properties. Rosehip leathers showed the highest minerals, phenolics, and antioxidant capacity, while cornelian cherry had the highest acidity and volatiles.
Gülcan Koyuncu, Tuğba Kiliç
wiley   +1 more source