Results 171 to 180 of about 25,835 (279)

Oleogels and Related Structured-Lipid Systems as Dual-Function Ingredients in Meat Products: Saturated Fat Replacement and Bioactive Delivery. [PDF]

Foods
Dos Santos BA, Sepúlveda N, Quiñones J, Vargas-Ramella M, Gómez-Salazar JA, Campagnol PCB.   +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, José de la Rosa Morón, Nabila Rodríguez Valerón, Alberto Alía, Josué Delgado   +4 more
wiley   +1 more source

Caraway Essential Oil Nanoparticles in Prolonged Stability and Sensory Improvement of Fresh Pork Sausages. [PDF]

Foods
Jevremović N, Odžaković B, Đorđević N, Dordevic D, Zdravković I, Karabegović I, Danilović B.   +6 more
europepmc   +1 more source

Reports of the Scientific Committee for Food. Thirty-sixth series [PDF]

, 1997

core  

Ultra‐processed food supply in hospitals: A cross‐sectional analysis of Australian hospitals using cook fresh foodservices

Nutrition &Dietetics, Volume 83, Issue 4, Page 476-489, September 2026.
Abstract Aim Ultra‐processed foods have been associated with a range of adverse health and environmental impacts, yet their supply in health‐promoting settings like hospitals remains largely unexamined. This study aimed to assess and quantify the proportion of ultra‐processed foods utilised in a sample of Australian hospitals using cook fresh ...
Priscila Machado, Nathan Cook, Mark Lawrence, Mike Forrester, Rebecca Patrick, Judi Porter   +5 more
wiley   +1 more source

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

Physicochemical, Bioactive, and Clinical Evaluation of Blueberry‐Enriched Kombucha as a Functional Beverage

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study aimed to develop a blueberry‐flavored kombucha and evaluate its functional properties and effects on human intestinal health. The beverage was produced from green tea and sucrose, fermented with a symbiotic culture of bacteria and yeasts (SCOBY), followed by the addition of blueberry syrup and a second fermentation stage.
Angelica Morgan Anselmini, Gabrieli Lorandi, Marcieli Peruzzolo, Itamar Luís Gonçalves, Rogério Luis Cansian, Jamile Zeni, Eunice Valduga, André Keng Wei Hsu, Vivian Polachini Skzypek Zanardo, Geciane Toniazzo Backes   +9 more
wiley   +1 more source

Effects of Magnolia denudata extract on quality and storage characteristics of emulsified chicken sausage. [PDF]

Food Sci Anim Resour
Ku B, Kim M, Kang J, Han H, Park G, Lee SH, Choi J.   +6 more
europepmc   +1 more source

Man and Woman with Sausages

Photograph depicting a man and woman with ...

core  

Student Wellbeing as a Relational and Collective Process: Exploring Voices, Experiences, and Enactments Through Educational Ethnography

Anthropology &Education Quarterly, Volume 57, Issue 3, September 2026.
ABSTRACT Based on educational ethnography and co‐creative methods conducted in a Danish school context, I center student voices to examine how wellbeing is experienced and negotiated in everyday school life. The article takes a relational and collective perspective as its point of departure yet adopts an exploratory stance that also considers the ...
Camilla Maria Lindskov
wiley   +1 more source