Results 51 to 60 of about 689 (135)

Dietary exposure to lycopene from background diet, novel foods and food additive use in the European population

EFSA Journal, Volume 24, Issue 4, April 2026.
Abstract In 2023, EFSA adopted a scientific opinion on the safety of yellow/orange tomato extract as a novel food pursuant to Regulation (EU) 2015/2283, concluding that its safe use could not be established under the proposed conditions and estimated intakes could lead to an exceedance of the acceptable daily intake for lycopene when considering ...
European Food Safety Authority (EFSA), Bruno Dujardin, Zsuzsanna Horváth, Alexandra Tard   +3 more
wiley   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Development and future prospects of 3D printed surimi products: A review

Applied Food Research
As one of the dominant seafood products in the global market, consumers appreciate high-quality surimi products for their high nutritional value and unique taste. However, most surimi products on the market need appeal and attractiveness.
Dieynabou Diao, Ruizhi Yang, Yijin Liu, Yadong Zhao, Meiling Chen, Yan Chen, Bin Zheng, Heng Yen Khong   +7 more
doaj   +1 more source

Characteristics of Composite Gels Derived From Seaweed, Rice Protein, and Insoluble Dietary Fibers: Effect of pH and Monovalent Ions

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Composite gels comprises of seaweed, rice protein and date fibers exhbited enhanced gel strength and texture with reduced syneresis. Date fibers contributing significantly to the gels’ distinctive color. The combination of ingredients in this blend leverages the functional properties of each component to create a composite blend with superior physical ...
Muneeba Zubair Alam, Mohammed Tarique, Shamma Aldhaheri, Oni Yuliarti   +3 more
wiley   +1 more source

Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong, Yong Wang, Xiao Dong Chen, Cordelia Selomulya   +3 more
wiley   +1 more source

Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

Journal of Food Quality, 2017
Fish-paste products, also known as fish cakes or surimi-based products, are worldwide favorites. Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood.
Khawaja Muhammad Imran Bashir, Jin-Soo Kim, Jeong Hyeon An, Jae Hak Sohn, Jae-Suk Choi   +4 more
doaj   +1 more source

Effect of Hyposalivation on Fish Cake Mastication in Healthy Individuals

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
Hyposalivation did not affect any fish cake sensory evaluation properties. Masticatory duration for rolled omelet increased considerably. No significant differences in fish cake were observed between volunteers with and without hyposalivation, owing to the high water content of fish paste products.
Chisato Aizawa, Reiko Ita, Yuto Ochiai, Anna Sasa, Namon Phetnin, Yoko Kawana, Kazuhiro Ono, Natsuka Takada, Takanori Tsujimura, Jin Magara, Makoto Inoue   +10 more
wiley   +1 more source

Fabrication of Fructooligosaccharide‐Larimichthys crocea Peptide Copolymer by Wet‐Heating for Enhanced Calcium Delivery and Bone‐Lipid Metabolism Regulation

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
A food‐derived fructooligosaccharide‐Larimichthys crocea peptide (FOS‐LCP) copolymer was prepared by wet‐heating and exhibited high calcium‐binding capacity and enhanced intestinal calcium uptake compared with native peptides. In bone marrow mesenchymal stem cells from calcium‐deficient mice, FOS‐LCP was found to promote osteogenesis while suppressing ...
Chunlei Liu, Xiaoping Wu, Yihang Guo, Dan Li   +3 more
wiley   +1 more source

Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species

Foods
Samples of marine surimi made from six different fish types have been comprehensively investigated and compared in terms of chemical composition, protease activity, gelling chemistry, gel properties and 3D printability. It has been found that surimi with
Yijin Liu, Xinyan Tong, Jiajia Li, Ruizhi Yang, Zhengjie Liu, Xuezhi Shi, Bin Zheng, Fang Tian, Yadong Zhao   +8 more
doaj   +1 more source

Colloidal Gold Probe-Based Immunochromatographic Strip Assay for the Rapid Detection of Microbial Transglutaminase in Frozen Surimi

Journal of Chemistry, 2016
Adding microbial transglutaminase (MTGase) to frozen surimi to enable the surimi to be sold as a higher-grade product at a higher price defrauds surimi product manufacturers and undercuts legitimate industry prices.
Daming Fan, Yi Li, Zhennan Gu, Jianlian Huang, Wenguo Zhou, Wenhai Zhang, Jianxin Zhao, Hao Zhang   +7 more
doaj   +1 more source