Results 51 to 60 of about 4,440 (207)
Polish Journal of Food and Nutrition Sciences, 2017 This study intended to provide biopolymer films used as food packaging, which will result in reducing environmental pollution produced by the activities of synthetic food packaging. We used zinc oxide nanorods (ZnO-nr) and we prepared nanocomposite films
Jafarzadeh Shima +3 more
doaj +1 more source
Plants, 2023 Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated.
Silvia Zingale +6 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 7, July 2026.This study evaluated the functional potential of Ulva lactuca extract as a natural colorant and antioxidant incorporated into sugar‐based (fondant) and aerated (meringue) confectionery matrices. Extract incorporation significantly enriched total phenolic content—achieving up to 150.95 mg GAE/100 g dry matter in meringues—and surged antioxidant ...
Elvan Gizem Gursoy +4 more
wiley +1 more source
, 2004 Gram-negative, nonmotile bacteria that are catalase, oxidase, and urease positive are regularly isolated from the airways of horses with clinical signs of respiratory disease.
Mutters, Reinier +8 more
core +1 more source
Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace
Molecules, 2022 Fruit pomace is a valuable by-product in terms of its chemical composition, which potential might be used through transformation of the pomace into food ingredients.
Dorota Gałkowska +2 more
doaj +1 more source
ChemCatChem, Volume 18, Issue 12, 26 June 2026.Continuous‐flow hydrogenation of levulinic acid (LA) to γ‐valerolactone (GVL) is achieved using Pt catalysts supported on hierarchically porous nitrogen‐doped carbon pellets (NDC), delivering high activity and selectivity in water with either H2 or formic acid (FA), demonstrating a sustainable route suitable for fixed‐bed industrial processes ...
Marius Bäumel +5 more
wiley +1 more source
Food Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +1 more source
Investigation of multimycotoxins by LC-MS/MS in maise semolina chips
Czech Journal of Food Sciences, 2023 Chips made from maize semolina are rarely mycotoxin analysed because they are classified as low-risk foods in routine legal control plans. It is essential to foresee the health risks these snack foods may pose in the medium and long term, whose consumption frequency and quantity have increased with the changing consumer behaviours during the pandemic ...
Samadzade, Oktay +2 more
openaire +2 more sources
Wheat flour particle size: Influence of mill design and effects on quality and performance
JSFA reports, Volume 6, Issue 6, Page 202-211, June 2026.Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes +3 more
wiley +1 more source
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 +4 more
wiley +1 more source