Results 101 to 110 of about 26,270 (227)

Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies

Food Frontiers, Volume 7, Issue 2, March 2026.
Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad, Syamlal Sasi, Nina Recek, Janith Weerasinghe, Elena P. Ivanova, Igor Levchenko, Katia Alexander   +6 more
wiley   +1 more source

Investigation of the Migration Patterns for Nanoplastics With Different Sizes in Chlorella vulgaris and Their Effects on Heavy Metal Adsorption by the Microalgae

Food Frontiers, Volume 7, Issue 2, March 2026.
Smaller PS‐NPs penetrated Chlorella, while larger particles adhered to the cell surface. Post‐adsorption, Chlorella exhibited size‐specific alterations in membrane parameters. PS‐NPs of varying sizes differently altered Chlorella's adsorption capacity of heavy metals.
Yan Liu, Zhongyuan Wei, Qiao Wang, Xin Liu, Zhiyong Gong   +4 more
wiley   +1 more source

Co‐Encapsulation of Purslane Seed Oil and Tarragon Essential Oil and Investigating the Use of It as a Natural Preservative and Functional Compound in Burger Formulation

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study developed purslane seed oil–tarragon essential oil (PO–TE) nanocapsules using gum Arabic (GA) and whey protein isolate (WPI) as wall materials. The co‐encapsulation significantly enhanced oxidative stability, antimicrobial activity, and polyunsaturated fatty acid retention in beef burgers during refrigerated storage.
Mozhgan Mehrabi, Homa Baghaei, Majid Mohammadhosseini, Fariborz Nahidi   +3 more
wiley   +1 more source

Impact of Spirulina sp. on growth and food intake in Danio rerio Hamilton, 1822

یافته‌های نوین در علوم زیستی, 2015
Danio rerio Hamilton, 1822 is one of the commercial ornamental fresh water fishes and living in tropical zones, of considerable economic value in our country. This study aimed at investigating the impact of Spirulina sp.
Majid Beiranvand, Mansooreh Ghaeni, Mohammad Velayatzadeh   +2 more
doaj  

Natural Antimicrobial Activity of Nettle (Urtica dioica L.) Leaf Extract for Shelf‐Life Extension of Mashed Potatoes

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
NLE exhibited strong antioxidant activity, with DPPH, ABTS, and FRAP values of 21.96 ± 0.76 and 17.51 ± 0.90 μmol Trolox/mL, and 5.93 ± 0.65 μmol Fe (II)/g, respectively. Cytotoxicity assessment using L929 fibroblast cells indicated that the extract was non‐toxic at concentrations relevant for antimicrobial application.
Saritha Kagula, Steven Harte, Srivathsa Kumbaji, Rania Harastani, Mary Nkongho Tanyitiku   +4 more
wiley   +1 more source

Progress in Gastroparesis Management: From Pharmacotherapy to Interventional Treatments

JGH Open, Volume 10, Issue 3, March 2026.
ABSTRACT Gastroparesis is a sensorimotor condition characterized by delayed gastric emptying without any obvious mechanical obstruction. Common symptoms include early satiety, nausea, vomiting, belching, and bloating. The most frequent causes of gastroparesis are diabetes, idiopathic factors, and post‐surgical complications.
Ganesh Kumar, Yash Shah, Ume Rooman, Ravi Patel, Shireen Asifa, Qais M. Salah, Dushyant Singh Dahiya, Arkadeep Dhali, Camelia Arsene, Meer Ali   +9 more
wiley   +1 more source

In Silico and In Vitro Therapeutic Effects of Phycocyanin Against Lipid Micelle and/or Endotoxin‐Induced Oxidative Damage and Barrier Dysfunction in Human Intestinal Epithelial Cells Model

Molecular Nutrition &Food Research, Volume 70, Issue 6, 29 March 2026.
PHY was evaluated for its protective effects against oxidative stress, inflammation, and barrier disruption induced by LM and LPS in Caco‐2 cells. PHY improved cell viability, reduced oxidative and inflammatory responses, preserved tight junction integrity, and alleviated ER stress.
Fatma Arrari, Imen Hammami, Mohamed‐Amine Jabri, Hichem Sebai   +3 more
wiley   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Lupin as an Alternative Source of Protein for Plant‐Based Foods—A Review

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Lupin, an underutilized legume belonging to the Fabaceae family, demonstrates a huge potential as an alternative protein source by contributing to food security and environmental resilience in the face of climate change. This work highlights the potential of lupin protein as a preferred substitute for soy protein in plant‐based food applications.
Vahid Baeghbali, Claire D. Munialo, Tonna Ashim Anyasi, Parag Acharya   +3 more
wiley   +1 more source

Designing the Future of Food: Challenges to Innovation in Microalgae‐Derived Blue Protein Systems

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This image illustrates the key factors in protein extraction from microalgae, along with the main sustainability opportunities and associated risks. ABSTRACT Microalgae are emerging as promising sources of “blue proteins,” a term used to categorize aquatic proteins derived from marine and freshwater organisms.
Luisa Chitolina Schetinger, Tatiele Casagrande do Nascimento, Marcele Leal Nörnberg, Christian Rodrigues Lugcheer, Duane Soares Vieira, Leila Queiroz Zepka, Eduardo Jacob‐Lopes   +6 more
wiley   +1 more source