Results 121 to 130 of about 141,887 (269)

Gas Chromatography‐Based Methods for Profiling Volatile Off‐Aroma Compounds in Grain Legumes: A Review

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi, K. G. Upul Kumarasinghe, Mauro Mocerino, Ranil Coorey   +3 more
wiley   +1 more source

Development of novel fermented goat sausage inoculated with Lactobacillus plantarum probiotic bacteria

Acta Scientiarum: Technology
The current study was undertaken to evaluate the performance of Lactobacillus plantarum CT28 strain as probiotic culture compared to thecommercial starter cultureon the quality of fermented goat sausage samples during 28 days of ripening period ...
Ameni Telmoudi, Imen Mahmoudi, Moncef Chouaibi, Mnasser Hassouna   +3 more
doaj   +1 more source

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

Influence of psyllium husk flour incorporation on the physicochemical and nutritional properties of chicken sausages

CyTA - Journal of Food
Chicken sausage is a popular processed meat product, but its low dietary fiber content is a nutritional concern. Psyllium husk flour (PHF), rich in soluble fiber and bioactive compounds, has been proposed as a functional ingredient to enhance the ...
Dinda Putri Maritsha, Agus Susilo, Herly Evanuarini, Sri Wahjuningsih, Dedes Amertaningtyas   +4 more
doaj   +1 more source

Oxidative Stress in the Tumor Immune Microenvironment: Mechanisms and Therapeutic Perspectives

MedComm – Oncology, Volume 5, Issue 2, June 2026.
Oxidative stress is involved in several key processes in cancer, including redox regulation, DNA damage, post‐translational modifications, transcriptional regulation, epigenetic modifications, metabolic reprogramming, cell death, and immune modulation. These mechanisms collectively influence tumor progression, immune evasion, and therapeutic responses,
Zhen Wang, Bowen Li, Pan Tang, Fanchen Yan, Shuxin Wang, Guiying Leng, Panduo Dawa, Yuansi Chen, Yihan Guo, Pan Yang, Yi Li, Siyu Liu, Erdan Dong, Siyuan Qin, Zhoufeng Wang   +14 more
wiley   +1 more source

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Social norm intervention in real‐world supermarkets in the Netherlands: A quasi‐experimental evaluation of effects on perceived social norms and meat substitute purchases

Applied Psychology: Health and Well-Being, Volume 18, Issue 3, June 2026.
Abstract Social norm perceptions are implicit rules of conduct that describe what is normal and acceptable behavior. Changing social norm perceptions through textual and physical social norm communications can be a promising approach to changing behavior.
Sofia M. M. Wolfswinkel, Sanne Raghoebar, Emely de Vet, Maartje P. Poelman   +3 more
wiley   +1 more source

From plant to fabric: Environmental opportunities associated with annatto dye for sustainable development in the textile industry

Coloration Technology, Volume 142, Issue 3, Page 333-353, June 2026.
Abstract Natural dyes are compounds that occur naturally in several organisms and are classified based on chemical structure and application method. The literature cites several natural dyes used in industrial transformation processes. Annatto dye is used in the food industry, and its biological pigment is extracted from the annatto seed. However, this
Marcel Jefferson Gonçalves, Tania Maria Costa, Karine Thaise Rainert, Vera Lúcia Vogel Faustino dos Santos, Ivonete Oliveira Barcellos, Lorena Benathar Ballod Tavares   +5 more
wiley   +1 more source

Evaluating Trans‐Fatty Acids Labelling in Packaged Foods Sold in Brazil Before and After National Policy Changes

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Introduction The elimination of industrial trans‐fatty acids (i‐TFA) is a global public health priority. In Brazil, food regulatory changes were implemented in 2012, limiting the use of TFA‐free claims and in 2019, restricting i‐TFA content in food. This study analysed i‐TFA declarations on labels of packaged foods sold in Brazil in 2010, 2013
Beatriz Vasconcellos de Barros, Mariana Vieira dos Santos Kraemer, Lana Vanderlee, Elisa Milano, Tailane Scapin, Greyce Luci Bernardo, Maria Cecília Cury Chaddad, Paula Lazzarin Uggioni, Rossana Pacheco da Costa Proença, Ana Carolina Fernandes   +9 more
wiley   +1 more source