Results 161 to 170 of about 3,705,484 (314)

Chemical Characterization of Toxic Elements in Plastic Utensils: Key Insights and Health Impacts

CLEAN – Soil, Air, Water, Volume 54, Issue 5, May 2026.
Toxic elements in plastic utensils are assessed using portable X‐ray fluorescence and specific migration tests with water and 3% acetic acid as food simulants. Cadmium, lead, arsenic, and mercury are detected in the utensils, and migration results show exceedances of specific migration limits, particularly for lead, mercury, and cadmium. These findings
Elizeu Chiodi Pereira, Lucas Takeshi Shimizu Hossokawa, Isabelle Nogueira Leroux, Aline de Carvalho Elias, Maciel Santos Luz, Kelly Polido Kaneshiro Olympio   +5 more
wiley   +1 more source

Effect of atmospheric cold plasma on the quality of fish meat from different parts of larger yellow croaker during refrigeration. [PDF]

Front Nutr
Yang C, Cai J, Deng S, Xu M, Dai H, Shan S, Gao Y, Yang R, Lan H.   +8 more
europepmc   +1 more source

Effect of Oil Content on Lipid and Protein Oxidation and Structural Changes During Storage of Soy‐Based Extrudates

European Journal of Lipid Science and Technology, Volume 128, Issue 5, May 2026.
The impact of storage on lipid and protein oxidation in soy‐based extrudates with varying oil contents was examined. Therefore, different oxidation markers were measured. In addition, the influence on the secondary structure and protein solubility was also investigated.
Loana Hülsebusch, Timon R. Heyn, Jonas Amft, Karin Schwarz   +3 more
wiley   +1 more source

Sulfhydryl-functionalized diarylethenes: synthesis, photoswitching, and fluorescent properties. [PDF]

RSC Adv
Aryal P, Bietsch J, Grandhi GS, Choi J, Wang G.   +4 more
europepmc   +1 more source

pH‐Shift‐Prepared Chlorella pyrenoidosa Protein/Peptide–Calcium Complexes Improve Skeletal Health by Enhanced Intestinal Calcium Utilization in Calcium‐Deficient Rats

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Calcium carbonate supplements often exhibit limited solubility and gastrointestinal precipitation, restricting calcium availability. To address this limitation, an enzyme‐free pH‐shift strategy was applied to prepare Chlorella pyrenoidosa protein (CPP)/peptide–calcium complexes (pH–Ca) and to evaluate their effects on calcium utilization in ...
Yan Yang, Shenwan Wang, Qimeng Zhou, Ye Qi, Bin Zhou, Jing Li, Tao Hou, Bin Li, Hongshan Liang   +8 more
wiley   +1 more source

Enhancing garlic-clove shaped gel properties of mandarin fish (<i>Siniperca chuatsi</i>) myofibrillar protein with prickly ash extracts: Underlying roles of polyphenols. [PDF]

Food Chem X
Li W, Zhou Y, Wei H, Xiong K, Yan Y, Huang J, Xie N.   +6 more
europepmc   +1 more source

Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin [PDF]

, 2016
De Meulenaer, Bruno, Diah Setiowati, Arima, Martins, José, Van der Meeren, Paul, Vermeir, Lien   +4 more
core   +1 more source

Impact of Freezing on the Nanoarchitecture and Techno‐Functional Properties of Camel Myofibrillar Proteins: Insights From Atomic Force Microscopy

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Schematic overview of the extraction of camel myofibrillar proteins from Longissimus lumborum (LL) and Biceps femoris (BF) muscles and the evaluation of freezing‐induced changes. The study integrates techno‐functional analyses (protein solubility, surface hydrophobicity, reactive sulfhydryl groups, SDS–PAGE) with nanoarchitectural characterization ...
Ahmed‐Laloui Hamza, Rahmani Abderrahmen, Cherb Nora, Bendjaballah Sandra, Ramdani Nacira, Maqsood Sajid, Seid Mahdi Jafari   +6 more
wiley   +1 more source

Effects of endogenous walnut pellicle polyphenols on the structure and functional properties of walnut meal isolate proteins. [PDF]

Food Chem X
Cao Y, Deng Y, Yuan G, Zhao S, Ma Q, JiaojiaoYang, Guo L, Fan F.   +7 more
europepmc   +1 more source

Pulsed Electric Field Enhanced Cross‐Linking of Alginate and Fish Gelatin for Anti‐Oxidative Activities and Entrapment of Nutrients

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study demonstrates a novel PEF‐based method to fabricate cross‐linked alginate‐fish gelatin materials with compact microstructure. Compared to homogenization, PEF processing significantly improved antioxidant activity and enhanced nutrient entrapment capacity for minerals (33% vs. 21%) and vitamins (24% vs. 15%).
Qiaoxia Zhan, Matt Jellecoe, Shan He, Liang Jia   +3 more
wiley   +1 more source