Results 101 to 110 of about 196,439 (208)

Personalization and Fortification of In‐Space Manufactured Emulsified Beverages for Long‐Term Space Travel

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT The current trend of individualized food items (nutrient content and flavor) can be particularly valuable to support people's health and well‐being in isolated environments where access to fresh foods and diverse nutrition is difficult. At the same time, bioactive compounds and micronutrients can be employed to countermeasure any health ...
Svenja Schmidt, Ian Fisk, Ni Yang, Maria Saarela, Volker Hessel   +4 more
wiley   +1 more source

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley   +1 more source

Potassium acetate solution as a promising option to osmotic distillation for sour cherry (Prunus cerasus L.) juice concentration [PDF]

, 2014
Different osmotic agents (OA), such as potassium acetate (CH3COOK), potassium carbonate (K2CO3) and ammonium nitrate (NH4NO3), have been examined as alternatives to the traditionally used calcium chloride (CaCl2) for osmotic distillation concentrating ...
Gy. Vatai, Stefanovits-Bányai, É., Alam, M., Albert, K., M. Di Matteo, É. Stefanovits Bányai, Vatai, Gy., Arekatte, Ch., Russo, P., M. R. Alam, Rácz, G., RUSSO, PAOLA, G.y. Vatai, M. Alam, Ch. Arekatte, G. Rácz, P. Russo, M. DiMatteo, K. Albert, C.h. K. Arekatte, N. Papp, Papp, N., É. Stefanovits-Bányai, DiMatteo, M.   +23 more
core   +1 more source

Agricultural By‐Products as Secondary Risk Matrices: Hazard Occurrence, Contaminant Fate, Mitigation Strategies, and Regulatory Considerations in Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Agricultural by‐products are increasingly valorized as food ingredients within circular food systems. However, their safety cannot be directly inferred from their corresponding primary commodities. Moreover, agricultural by‐products serve as secondary risk matrices by acting as reservoirs or accumulation points for microbiological hazards ...
Vinothini Boopathi, Jaehyeon Kwon, Jiwoo Jung, Su Been Park, Soyoung Gwon, Hyang Sook Chun, Hyun‐Gyun Yuk   +6 more
wiley   +1 more source

Interspecific hybridization – an important source for sweet and sour cherry breeding

The limited of genetic diversity in cherry cultivars has reduced the adaptability to changing growing and climatic conditions of these species. Interspecific hybridizations have been used in many fruit breeding programs to increase the genetic diversity ...
Schröpfer, Susan, Schuster, Mirko, Flachowsky, Henryk   +2 more
core   +1 more source

Cranberry Pomace Valorization: Composition, Extraction, Bioactivity, and Food Applications

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Cranberry pomace, the principal solid residue generated during cranberry processing, is increasingly recognized as a compositionally valuable coproduct rather than a waste material. This is particularly relevant in North America, where cranberry production is concentrated in the United States and Canada, the two leading producing countries ...
Ali Ali Redha, Tuba Esatbeyoglu
wiley   +1 more source

Biomimetic Design of Biopolymer‐Based Water‐Resistant Food Packaging Materials

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT With the growing demand for sustainable and eco‐friendly food packaging, biopolymer‐based materials are emerging as promising candidates due to their recyclability, biodegradability, and food safety. However, in practical applications dealing with high moisture content or perishable foods, their lack of water resistance poses a significant ...
Ajahar Khan, Zohreh Riahi, Ruchir Priyadarshi, Jong‐Whan Rhim   +3 more
wiley   +1 more source

A Taguchi Approach Applied to Spray Drying of Araticum Juice Using Whey Protein–Maltodextrin Mixtures and Assessment of In Vitro Gastrointestinal Release and Bioaccessibility

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Spray drying is widely employed to produce stable fruit powders and may facilitate the utilization of highly perishable raw materials rich in bioactive compounds. However, processing conditions, carrier selection, and feed preparation are critical factors governing powder quality, bioactive compound stability, and gastrointestinal release ...
Jhenifer Cristina Carvalho Santos, Amanda Aparecida de Lima Santos, Gabriela Fonsêca Leal, Matheus de Souza Cruz, Marcelo Angelo Cirillo, Cassiano Rodrigues de Oliveira, Letícia Fernandes de Oliveira, Jefferson Luiz Gomes Corrêa   +7 more
wiley   +1 more source

The effect of atmospheric pressure cold plasma on the inactivation of Escherichia coli in sour cherry juice and its qualitative properties. [PDF]

Food Sci Nutr, 2020
Hosseini SM, Rostami S, Hosseinzadeh Samani B, Lorigooini Z.   +3 more
europepmc   +1 more source

Biological active compounds of sour cherry Maraska during syrup preparation

, 2013
Zadatak rada je bio odrediti fizikalno-kemijske parametre (suha tvar, pH vrijednost, ukupna kiselost i boja) i biološki aktivne spojeve (ukupne fenole, flavonoide, neflavonoide, antocijane i antioksidacijski kapacitet) u višnji maraski (Prunus cerasus ...
Majstorović, Marija
core   +2 more sources