Results 91 to 100 of about 7,526 (216)

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

Browning, Starch Gelatinization, Water Sorption, Glass Transition, and Caking Properties of Freeze-dried Maca ( Lepidium meyenii Walpers) Powders. [PDF]

J Appl Glycosci (1999), 2020
Granados AEA, Kawai K.
europepmc   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Nutritional Value of Biofloc Meal for White Cachama (Piaractus orinoquensis): Effects of Inclusion Level on Digestibility, Growth Performance, and Protein Retention

Aquaculture, Fish and Fisheries, Volume 6, Issue 4, August 2026.
ABSTRACT Biofloc technology (BFT) offers a sustainable aquaculture strategy; however, the value of its byproduct, biofloc meal (BFM), as a feed ingredient requires validation for key species. This study evaluated the use of BFM from a tilapia–molasses system as a feed ingredient for white cachama (Piaractus orinoquensis) juveniles.
Natalia Álvarez‐Perdomo, Carlos Arturo David Ruales, Luis Felipe Collazos Lasso, Laura Suarez Contento, Julian Camilo Barreto Montenegro   +4 more
wiley   +1 more source

Functionalities of Octenyl Succinic Anhydride Wheat Starch and Its Effect on the Quality of Model Dough and Noodles

Foods
Chemically modified starch is a widely used food additive for tailoring the quality of wheat flour products. However, the effects of octenyl succinic anhydride (OSA)-modified wheat starch with varying degrees of substitution on the quality of dough and ...
Hongxue Ma, Liai Yang, Dunhe Zhang, Huijing Chen, Jianquan Kan   +4 more
doaj   +1 more source

Injectable Bone Cements: A Generational Framework for Bioactivity, Porosity, and Mechanobiological Design at the Nanoscale

Advanced NanoBiomed Research, Volume 6, Issue 8, August 2026.
Key demographic, biological, and material considerations that drive the need for advanced injectable bone cement technologies. Injectable bone cements (IBCs) are widely used in orthopaedic and craniofacial applications due to their minimally invasive delivery and ability to provide early mechanical stabilisation.
Frank Fei, Yogambha Ramaswamy, Young Jung No   +2 more
wiley   +1 more source

Effect of the fine structure of starch on the gelatinization and retrogradation characteristics of Sorghum varieties

Food Chemistry: X
Gelatinization and retrogradation of sorghum are important factors influencing liquor quality. In this study, japonica and waxy sorghum were used as the research objects to elucidate the effects of fine structural changes in different sorghum varieties ...
Xi Deng, Lijuan Gong, Yongyi Wang, Peiyao Yuan, Kangquan Qiao, Shuai Qin, Fangyong Fan, Ning Gan, Yushong Xie   +8 more
doaj   +1 more source

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

Extrusion process optimization of sea red rice and its physicochemical properties, digestion characteristics, and nutritional components

Shipin yu jixie
ObjectiveTo investigate the effects of extrusion technology on the physicochemical properties, digestion characteristics, and nutritional components of sea red rice.MethodsThe extrusion process parameters for sea red rice are optimized by response ...
SUN Wufei, WANG Zhuo, ZHONG Saiyi, ZOU Wentao, HU Jiakang   +4 more
doaj   +1 more source

Development and Characterization of Low‐Glycemic Couscous Enriched With β‐Glucans and Proteins

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Traditional couscous production with 50/50 blends of different raw materials (wheat, barley and lentil). ABSTRACT In this study, a novel functional couscous with reduced glycemic potential was developed by enrichment of traditional couscous with β‐glucan and protein through the addition of hull‐less barley (cv. Chifaa) and lentil flours.
Ece Surek, Kubra Ozkan, Cagla Ozer, Abderrazek Jilal, Ghizlane Salih, Halide Yildirim, Andrea Visioni, Francesco Sestili, Eda Aktas‐Akyildiz, Osman Sagdic, Hamit Koksel   +10 more
wiley   +1 more source