Results 61 to 70 of about 8,437 (214)

Production of Shelf‐Stable Fermented Maize Starch Flour for Akpan: Effects of Fermentation and Drying Conditions on Flour Characteristics and Final Product Quality

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Optimization of fermented maize starch production through controlled fermentation and drying (60–72 h fermentation; ~55°C drying) yields a stable flour capable of producing akpan with quality attributes comparable to commercial products. ABSTRACT Akpan is a Beninese yogurt‐like product whose quality and usability depend on fermented maize starch (FMS),
Laurent Adinsi, Fernande G. Honfo, Agnes Mehoba   +2 more
wiley   +1 more source

Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential

Foods
Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains.
Zuhal Alkay, Fereshteh Falah, Hasan Cankurt, Enes Dertli   +3 more
doaj   +1 more source

Consumer Perceptions and Behaviors Toward Fermented Foods: Insights From a Canadian Survey

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Canadian Survey of Consumer Perceptions and Behaviors Toward Fermented Foods. Overview of the study design, key findings, and implications of a nationally representative online survey of 4045 Canadian adults examining fermented food consumption, behaviors, perceptions, and knowledge.
Camila Schultz Marcolla, Samantha Tapping, Carla Liria Sánchez‐Lafuente, Kara Sampsell, Gabrielle Eaton, Ellen Goddard, Benjamin P. Willing, Jeremy P. Burton, Raylene A. Reimer   +8 more
wiley   +1 more source

Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage

Foods
There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics.
Gorkem Ozulku
doaj   +1 more source

Processing‐Structure‐Function Relationships of Andean Proteins: Quinoa, Amaranth, Cañihua and Tarwi for Sustainable Food Applications

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Quinoa, amaranth, tarwi, and cañihua are sustainable protein sources with strong nutritional and techno‐functional potential. Deeper knowledge in processing‐structure–function relationships is crucial for predictive design and large‐scale application in food systems.
Marcela Jarpa‐Parra, Susana Alfaro‐Araya   +1 more
wiley   +1 more source

Water chlorination increases the relative abundance of an antibiotic resistance marker in developing sourdough starters

Microbiology Spectrum
Multiple factors explain the proper development of sourdough starters. Although the role of raw ingredients and geography, among other things, have been widely studied recently, the possible effect of air quality and water chlorination on the overall ...
Pearson Lau, Swapan Jain, Gabriel G. Perron   +2 more
doaj   +1 more source

Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant‐based and gluten‐free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints ...
Federico Drudi, Silvia Tappi, Urszula Tylewicz   +2 more
wiley   +1 more source

Ultra‐Processed Food Policies and Global Nutrition Equity: The Case for a Feasibility‐Grounded, Differentiated Governance Supplement to Nova

Nutrition Bulletin, Volume 51, Issue 3, Page 414-424, September 2026.
ABSTRACT The Nova food classification system has substantially advanced nutritional epidemiology by identifying industrial food processing as a meaningful determinant of dietary quality and health outcomes, independent of nutrient composition. Yet governance proposals derived from Nova face a structural tension inadequately resolved in the nutrition ...
Jimmy Chun Yu Louie
wiley   +1 more source

Microbial Oxidative Stress in Food Fermentations: A Comprehensive Review

eFood, Volume 7, Issue 4, August 2026.
Oxidative stress has a dual role in food fermentations: low ROS supports adaptive signaling, whereas excessive ROS causes cellular damage and process inhibition. Managing redox state as a controllable process variable can improve fermentation robustness and final food quality.
Wanrong Hu, Manxi Wu, Hui Xu, Jiebiao Chen, Wen Cai, Han Yang, Hujing Cao, Xinlin Huang, Jinping Cao, Chongde Sun, Yue Wang, Dongliang Li   +11 more
wiley   +1 more source

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source