Results 161 to 170 of about 29,915 (300)

Effects of chicken-liver-hydrolysate paste addition on structure-function relationships in emulsion-type sausages. [PDF]

Poult Sci
Chen YJ, Chen JW, Chen YC.
europepmc   +1 more source

Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By‐Product in Plant‐Based Burgers

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato, Bruna dos Reis Gasparetto Cruz, Victor Guilherme Sebastião, Mirian dos Santos, Joyce Grazielle Siqueira Stürmlinger, Marise Aparecida Rodrigues Pollonio, Caroline Joy Steel   +6 more
wiley   +1 more source

The synergistic effects of soy protein isolate and curdlan on salt-reduced hairtail sausages: Investigation into saltiness perception and quality characteristics. [PDF]

Food Chem X
Yang S, Zhang Q, Zou T, Zheng B, Zhang Y, Zeng H.   +5 more
europepmc   +1 more source

Democracy Sausage with Mark Kenny: Do unto others

Historian Paul Pickering joins Mark and Marija to break down what can be learnt from the leadership merry-go-round of the Abbott-Turnbull-Morrison years.
Kenny, Mark, Taflaga, Marija, Pickering, Paul   +2 more
core  

Enhancing Consumer Acceptance of Cricket (Acheta domesticus) Protein Hydrolysate Through ProteAX‐Mediated Enzymatic Hydrolysis to Improve Techno‐Functional and Organoleptic Properties

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
ProteAX‐assisted hydrolysis of cricket (Acheta domesticus) protein enhanced its techno‐functional and sensory properties. Optimal hydrolysis at a 1.5% enzyme concentration for 5 h produced a hydrolysate with a 67.71% degree of hydrolysis, 69.51% protein content, high solubility, improved water and oil absorption capacities, low bitterness, and a strong
Fetriyuna Fetriyuna, Rozanah Nushrotina, Ade Chandra Iwansyah, Nandi Sukri, Ratna Chrismiari Purwestri   +4 more
wiley   +1 more source

Plant-based meat substitutes on the German market: a characterization based on declared nutrient contents, Nutri-Score, organic and vegan labeling, and use of iodized salt. [PDF]

Front Nutr
Gréa C, Turke M, Busl L, Storcksdieck Genannt Bonsmann S.   +3 more
europepmc   +1 more source

Similarity and substitution: Using pile sorting methods to explore economic behavior

Journal of the Agricultural and Applied Economics Association, Volume 5, Issue 2, Page 180-195, June 2026.
Abstract Despite the common intuition that similar products are stronger demand substitutes, this study shows a more nuanced relationship between perceived similarity and utility substitution. Using pile sorting, a method where items are sorted into groups according to their similarity, we conduct large‐scale consumer surveys on purchasing 21 foods for
Jayson L. Lusk, Vincenzina Caputo, Amelia Ahles   +2 more
wiley   +1 more source

The effect of two-stage temperature fermentation regulation on the microbial community and flavor profiles of shallow-fermented sausages inoculated with <i>Staphylococcus xylosus</i> and <i>Staphylococcus carnosus</i> starter cultures. [PDF]

Food Chem X
Chen H, Qian X, Tang M, Tan X, Li H, Zhang Y.   +5 more
europepmc   +1 more source

Tumour‐Derived Extracellular Vesicles Reprogramme Tumour‐Associated Macrophages Into Immunosuppressive Phenotype via NOD1 Signalling in Clear Cell Renal Cell Carcinoma

Journal of Extracellular Vesicles, Volume 15, Issue 6, June 2026.
ABSTRACT Clear cell renal cell carcinoma (ccRCC)‐derived extracellular vesicles (EVs) play a pivotal role in myeloid cell differentiation toward immunosuppressive phenotypes, yet the underlying mechanisms remain poorly understood. Through integrated single‐nucleus RNA sequencing, EV proteomics, and phenotype validation, we identified NOD1, a pattern ...
Xiu‐wu Pan, Mu‐chen Li, Tian‐yue Yang, Yi‐fan Liu, Jia‐lin Zhou, Yi‐fan Tang, Hong‐feng Zheng, Jian‐gui Liu, Zi‐chang Liu, Wen‐jie Ma, Wen‐yan Li, Zi‐xuan Gong, Shun Zhang, Hang‐biao Zhang, Bing‐nan Lu, Yun‐tao Yao, Dong‐hao Lyu, Guan‐yu Zhu, Yuan‐bo Zong, Han‐lin Yao, Ai‐ping Zhang, Jin Zeng, Si‐tu Xiong, Ke‐qin Dong, Wang Zhou, Bin Fu, Xin‐gang Cui   +26 more
wiley   +1 more source

Influence of Structured Plasma-Based Composition on Functional, Textural and Sensory Characteristics of Emulsion-Type Sausages. [PDF]

Foods
Kassenov A, Shulenova A, Kakimov M, Kokayeva G, Mustafayeva A, Iskakov B, Tokayev S, Mursalykova M, Krasnopyorova Y, Sviderskaya D.   +9 more
europepmc   +1 more source