Results 101 to 110 of about 776,893 (236)

The Tasty Side of Numbers: How Vowel Type Influences Taste Perceptions for Numerical Brand Names

Psychology &Marketing, Volume 43, Issue 11, Page 3065-3076, November 2026.
ABSTRACT Numerical brand names are commonly used in food marketing yet underexplored for their sensory impact. Relying on processing fluency theory, across four studies, including an IAT (n = 149), a quantitative and qualitative lexical analysis of professional wine tasting notes (n = 695), an online study (n = 306), and archival consumer wine ratings (
Nathalie Spielmann, Diego Vega
wiley   +1 more source

Tracking shelf-life determinants in soft, semi-hard, and hard cheeses: A quality perspective

Пищевые системы
This study evaluates the physicochemical and microbiological quality indicators of 81 cheese samples (soft, semi-hard, and hard) produced in Iran, Saudi Arabia, and Turkey and marketed in Iraq.
M. A. Falih, Q. H. Alkaisy, A. B. Altemimi, T. G. Abedelmaksoud   +3 more
doaj   +1 more source

Solid‐State Fermentation of Legumes: Multi‐Scale Structural Modifications to Unlock Techno‐Functional Properties

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Legumes are increasingly used as functional ingredients in plant‐based foods. However, their compact endogenous structure restricts techno‐functional properties. Conventional fractionation methods that isolate proteins further impair these properties and generate co‐products.
Deepak Subramani, Nicholas Horlacher, Alice Marciniak, Maria G. Corradini, Iris J. Joye, Biniam Kebede   +5 more
wiley   +1 more source

Precision Nutrition as the Concept of Dietary and Nutritional Interventions for Patients With Malignancies: A Narrative Literature Review and Perspectives

Cancer Reports, Volume 9, Issue 10, October 2026.
ABSTRACT Background Dietary and nutritional interventions have gained popularity among patients with cancer undergoing treatment due to the high cost of medical treatment and increased health awareness. Diet, nutrition, psychological stress, and adverse events during treatment have a significant impact on the quality of life of patients with cancer ...
Ken Yamaguchi, Koji Yamanoi, Jumpei Ogura, Ayami Koike, Maki Umemiya, Nozomi Higashiyama, Kazuhiro Kou, Yoshihide Inayama, Rin Mizuno, Taito Miyamoto, Mana Taki, Ryusuka Murakami, Junzo Hamanishi, Mandai Masaki   +13 more
wiley   +1 more source

Development of soft cheese of functional orientation

BIO Web of Conferences
Traditional soft cheese production technology is characterized by the use of one type of farm animal in the milk formulation. Introduction to the recipe of soft cheese made from raw cow’s milk, a functional ingredient of spirulina (Spirulina plantesis), rich in water-soluble vitamins and essential amino acids, and dry mare’s milk, which is close in its
Timakova Roza T., Iliukhina Iuliia V.
openaire   +2 more sources

KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Kombucha can be used as a microbial starter to accelerate sourdough fermentation, reducing maturation time from 10–14 days to about 5 days. The resulting bread maintains comparable texture, structure, and sensory qualities to traditional sourdough while offering enhanced functional benefits, including higher phenolic content and antioxidant capacity ...
Manuel Chinello, Ragy Nader Ragheb Tawfik, Elisa Canazza, Chiara Nadai, Frederico Augusto Ribeiro de Barros, Giovanna Lomolino, Anna Lante, Viviana Corich, Alessio Giacomini   +8 more
wiley   +1 more source

Review on Gelling and Foaming Agents in Food: Mechanism and Applications

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
A comprehensive Graphical Abstract to visualize how different food additives act as gelling and foaming agents. It emphasizes their shared origin as hydrocolloids or proteins but distinct operational mechanisms that transform food materials. The diagram provides a clear path from molecular structure and interaction principles to the specific macro ...
Messenbet Geremew Kassa, Desye Alemu Teferi, Neela Satheesh, Aynadis Molla Asemu   +3 more
wiley   +1 more source

Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia

, 2013
The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and yeasts isolated from nine white pickled (BG) and nine fresh soft (ZG) artisanal cheeses collected in Serbia and Croatia.
Susković, Jagoda, Suranska, Hana, Raspor, Peter, Lozo, Jelena, Topisirović, Ljubiša, Cadez, Neza, Kos, Blazenka, Golić, Nataša, Terzić-Vidojević, Amarela, Beganović, Jasna   +9 more
core   +1 more source

Microbiome of Kraft soft cheeses made from raw goat milk during ripening

Тваринництво та технології харчових продуктів
The orientation of consumers towards healthy food increases the demand for artisanal cheeses made from raw goat milk. The production of such cheeses in Ukraine is carried out on small eco-farms, ensuring the uniqueness of their microbiological ...
V. Davydovych, L. Shevchenko, V. Mykhalska, O. Pylypchuk, T. Naumenko   +4 more
doaj   +1 more source

Effect of Hyaluronic Acid Molecular Weight on Physicochemical and Rheological Properties of Ice Cream

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
We prepared ice cream formulations, including a control with a commercial stabilizer–emulsifier blend at 0.3% and four treatments with 0.3% hyaluronic acid (HA) at different molecular weights (320, 980, 1550, and 2550 kDa), and compared them. Increasing HA molecular weight was associated with increased hardness, improved creaming stability, enhanced ...
Rutvi Joshi, Mahmoud E. A. Hamouda, Prafulla Salunke   +2 more
wiley   +1 more source