Results 181 to 190 of about 51,649 (262)

A High‐Efficiency Yet Sustainable Fresh‐Keeping Strategy Inspired by Calyx of Physalis peruviana

Exploration, EarlyView.
This study presents a sprayable, calyx‐inspired food wrap engineered for safety and sustainability using handheld electrospraying. The wrap forms a health‐critical protective barrier with high antiviral and antibacterial efficacy, excellent breathability, and long‐term fresh‐keeping performance.
Yue Zhao, Chengbang Lu, Xiaopeng Bai, Shangyi Wu, Zeyu Wang, Yuqin Hu, Binxin Liang, Danlei Sun, Yunxiang Zhang, Yingning He, Yi Yang, Shengwen Duan, Taolin Sun, Xinjie Wang, Weijie Lan, Hong Zhang, Yang Luo, Xiangyu Liang   +17 more
wiley   +1 more source

Ultrasonic pretreatment enhances the formation and digestion resistance of chestnut starch-cyanidin-3-O-glucoside complexes. [PDF]

Ultrason Sonochem
Li C, Zhu W, Luo F.
europepmc   +1 more source

Synthetic Biology and Food: Applications and Prospects

Food Bioengineering, EarlyView.
Synthetic biology would provide revolutionary technological solutions to produce new food and feed components, such as artificial starch, animo acids, microbial protein, lipids, sweeteners, vitamins.
Yi‐Heng P. Job Zhang
wiley   +1 more source

Data from the release kinetics of curcumin and piperine from native and modified cassava starch nanoparticles into simulated gastric media. [PDF]

Data Brief
Rosero-Posso WA, Murillo JAA, Villa CC.
europepmc   +1 more source

Stage‐Dependent Metabolic Reprogramming Drives a Self‐Organizing Microbial Network During Shanxi Aged Vinegar

Food Bioengineering, EarlyView.
Metabolic shifts from growth to stress adaptation in Shanxi aged vinegar fermentation link flavor maturation and microbial cooperation, and Lactobacillus and Acetobacter form a self‐organizing metabolic network through division of labor. ABSTRACT Acetic acid fermentation (AAF) is a vital stage in the production of Shanxi aged vinegar (SAV), during ...
Yanfang Wu, Jing Liu, Dantong Liu, Menglei Xia, Jia Song, Yu Zheng, Min Wang   +6 more
wiley   +1 more source

Influence of ultrasonication power and treatment duration on the functional and structural properties of elephant foot yam starch. [PDF]

Ultrason Sonochem
Medha T, Deepika PS, Selva Kumar T, Vantaku VR, Amanullah M, Devi PB, Vinayagam R, Reddy CK.   +7 more
europepmc   +1 more source

Mining Oral Probiotics Based on Their Pathogen Inhibition and Deodorization Roles

Food Bioengineering, EarlyView.
A promising oral probiotic strain Streptococcus salivarius MY‐6 stood out from 41 candidate lactic acid bacteria through the high‐throughput strategy based on its inhibitions of the growth and biofilm formation of the main oral pathogens Fusobacterium nucleatum and Porphyromonas gingivalis, as well as its elimination of oral malodor‐associated ...
Yaao Chen, Xiaofeng Xu, Yang Long, Deyi Yin, Haohao Sheng, Lei Du, Minxi Wan, Li Zhao, Jingli Xie   +8 more
wiley   +1 more source

Co-modification of corn flour by <i>Lactobacillus HR</i> and transglutaminase reduces glycemic index and enhances functional properties. [PDF]

Front Nutr
Xu X, Guo Y, Sun H, Zhang Y, Yang W, Zheng H, Xu L, Wang Y.   +7 more
europepmc   +1 more source

Fermentation‐Induced Modulation of Polyphenolic Contents and Medicinal Activities in Annona squamosa Seeds

Food Chemistry International, EarlyView.
The study compared the medicinal activities of polyphenols from fermented and unfermented seeds of Annona squamosa. The polyphenols were extracted and subjected to standard analysis. The major phenolic components of the fermented polyphenols and the unfermented polyphenols were found to be 4‐hydroxybenzoic and 4‐hydroxyphenylacetic acid, respectively ...
Shola Hezekiah Awojide, Abayomi Gideon Adeyemo, Christianah Dare, Oluseye Oladapo Abiona, Adedayo Olubunmi Adeboye, Omolara Oladipo‐Olalekan, Aminat Adebola Adeyemo, Yemisi Elizabeth Asibor, Emmanuel Oluwafemi Adeniyi, Bunmi Regina Bankole, Ezekiel Olumide Fadunmade   +10 more
wiley   +1 more source

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

Food Chemistry International, EarlyView.
Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista, Edith Agama‐Acevedo, Erik Heredia‐Olea, Luis A. Bello‐Pérez   +3 more
wiley   +1 more source