Results 201 to 210 of about 22,381 (294)

Impact of Bromelain‐Enriched Pineapple Stem Marination and Sous Vide Processing on Goose Breast Meat

Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.
Pineapple stem‐derived bromelain marinade combined with sous vide processing improves the quality characteristics of goose breast meat from Turkish genotypes (Aksaray and Kars). Goose breast samples were marinated with either water (control), pineapple stem‐free solution, or bromelain‐rich pineapple stem extract prior to sous vide cooking at 70°C for 2 
Sabire Yerlikaya, Nuran Erdem, Süleyman Gökmen, Hatice Berna Poçan   +3 more
wiley   +1 more source

A hybrid RSM-PSO-ANN approach for developing cleaner-label emulsified sausages with roasted <i>Lyophyllum decastes</i> mushroom powder: Optimization, quality, and antioxidant activity. [PDF]

Food Chem X
Chen W, Yang H, Li X, Li W, Wu D, Zhang Z, Liu P, Pang X, Yang Y, Wang X.   +9 more
europepmc   +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

Quality characteristics of nitrite-free emulsified pork sausages with gardenia red-based additive combinations. [PDF]

Food Sci Anim Resour
Jin SK, Kim JH, Lee SY.
europepmc   +1 more source

Legume Use in Australia: Insights Into Behaviours, Attitudes, and Consumption Patterns

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Introduction The benefits of regular legume consumption on health are well recognised. However, previous data has shown that intake amongst Australian adults is suboptimal and it is unknown whether intake has increased with the introduction of new legume products.
Nina A. Wilson, Nicole Scannell, Anthony Villani, Evangeline Mantzioris   +3 more
wiley   +1 more source

Utilizing Apple Pomace in Meat Products: A Systematic Review and Meta-Analysis. [PDF]

Foods
Koishybayeva A, Uzakov Y, Kenenbay S, Korzeniowska M.   +3 more
europepmc   +1 more source

Product Expectations and the Importance Associated With Various Reasons to Eat Plant‐Based Food Alternatives: A Consumer Study With Cream Cheese

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT Consumers differ in their reasons for substituting animal products with plant‐based (PB) alternatives, and these motivations may influence expectations of product performance. This exploratory study aimed to investigate the importance of various motives and their expectations of cream cheese alternatives.
S. R. Jaeger, S. L. Chheang, A. A. Nolden   +2 more
wiley   +1 more source

Comparative analysis of fermented sausages from purebred and crossbred Bamei pig: physicochemical properties, fatty acids, microbiota, and metabolites. [PDF]

Food Chem X
Xiang S, Wang Y, Zheng J, Tan Z, Wu G, Wang L, Zhang J, Luo X, Zhang X, Wang H.   +9 more
europepmc   +1 more source

Update of the risk assessment on dioxins and dioxin‐like PCBs in feed and food

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The European Commission asked EFSA to update its 2018 risk assessment on polychlorinated dibenzo‐p‐dioxins and dibenzofurans (PCDD/Fs) and dioxin‐like polychlorinated biphenyls (DL‐PCBs) in feed and food, based on the 2022 WHO Toxic Equivalency Factors (WHO2022‐TEFs).
EFSA Panel on Contaminants in the Food Chain (CONTAM Panel), Helle Katrine Knutsen, Agneta Åkesson, Vasileios Bampidis, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Evangelia Ntzani, Isabelle P. Oswald, Guido Rychen, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Jesús del Mazo, Andy Hart, Dieter Schrenk, José Cortiñas Abrahantes, Luisa Ramos Bordajandi, Francesca Riolo, Tuuli Tauriainen, Ron Hoogenboom   +27 more
wiley   +1 more source

Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages. [PDF]

Foods
Martín-Miguélez JM, Delgado J, González-Mohino A, Olegario LS.   +3 more
europepmc   +1 more source