Results 171 to 180 of about 22,381 (294)

Development of High-Internal-Phase Pickering Emulsions Stabilized by Soy Protein Isolate and Sodium Alginate as Innovative Fat Replacers for Emulsified Sausages. [PDF]

Foods
Wang Z, Wang X, Li X, Zhang C, Sun F, Chen Q, Liu Q, Kong B, Liu H.   +8 more
europepmc   +1 more source

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

Biogenic amines in foods

Frontiers in Microbiology, 2015
Giovanna eSuzzi
doaj   +1 more source

Genomic Epidemiology of Foodborne <i>Salmonella</i> in Colombia (2002-2009): Emergence of Novel IncHI1 and IncI1 Plasmids Harboring Metal and Multi-Drug Resistance Clusters. [PDF]

Antibiotics (Basel)
Li M, Macori G, Mattar S, Bai L, Fanning S.   +4 more
europepmc   +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

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

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

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

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

Extruded and Enzyme-Fractionated Avocado (<i>Persea americana</i> Mill.) Seed Flour as an Ingredient for Frankfurter-Type Sausages: Technological, Physicochemical, and Sensory Implications. [PDF]

Foods
Jaramillo-De la Garza JS, Pérez-Carrillo E, Hernández-Brenes C, Rodríguez-Sánchez DG, Heredia-Olea E.   +4 more
europepmc   +1 more source