Results 51 to 60 of about 5,879 (160)

Optimization of Plant-based Almond Yogurt Formulations and Characterization of Their Physical Properties Based on the Principal Component Synthesis Evaluation Approach

Shipin gongye ke-ji
This study aimed to optimize the formula of plant-based almond yogurt to improve its quality and storage stability. Using sweet almonds as the main ingredient and adding conventional yogurt stabilizers such as emulsifiers and thickeners, plant-based ...
Jie MA, Ting ZHANG, Zhiyi ZHOU, Tao ZHANG, Junfei YU, Lingming KONG, Xuewen LI, Jianzhong ZHOU   +7 more
doaj   +1 more source

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

From Yield to Flavor: The Role of Lipid Coatings in Beef Aging

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Lipid‐coated aging has been proposed as an alternative to enhance flavor, particularly using butter as a coating material (butter‐aged beef). Thus, this study compared the wet‐aged and beef‐aged with different lipid‐based coatings: milk butter (butter‐aged), cocoa butter (cocoa‐aged), pork lard (lard‐aged), and beef tallow (tallow‐aged), all ...
Jonatã Henrique Rezende‐de‐Souza, Kathelen Lethicia Cavalheri Rodrigues Jacinto, Isaac de Lima Vieira, Gabriela Lima de Oliveira, Isabela Benfica de Barros, Flavio Andre Bolini Cardello, Dyana Carla Lima Hargreaves Noguera, Vanessa Cristina Francisco, Renata Tieko Nassu, Helena Maria Andre Bolini, Sérgio Bertelli Pflanzer   +10 more
wiley   +1 more source

Amino acids, sugars, and inorganic elements in the sweet almond (Prunus amygdalus)

Journal of Agricultural and Food Chemistry, 1981
A study of amino acids, sugars, and mineral elements is carried out with the sweet almond cultivated in Mallorca (Spain). Seventeen amino acids are determined by ion-exchange liquid-liquid chromatography. Glutamic acid is the most abundant, and the essential amino acids determined constitute 34% by weight of the total amino acids determined.
Calixto, F.S., Bauza, M., de Toda, F.M., Argamenteria, A.   +3 more
openaire   +4 more sources

Safety evaluation of the food enzyme mannan endo‐1,4‐β‐mannosidase from the non‐genetically modified Aspergillus niger HBI‐GM01

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme mannan endo‐1,4‐β‐mannosidase (1,4‐β‐d‐mannan mannanohydrolase; EC 3.2.1.78) is produced with the non‐genetically modified Aspergillus niger strain HBI‐GM01 by HBI Enzymes Inc. The food enzyme was considered free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Lieve Herman, Andrea Terron, Andrey Yurkov, Jaime Aguilera, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Yi Liu   +20 more
wiley   +1 more source

Safety evaluation of an extension of use of the food enzyme α‐galactosidase from the genetically modified Saccharomyces cerevisiae strain CBS 615.94

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme α‐galactosidase (α‐D‐galactoside galactohydrolase; EC 3.2.1.22) is produced with the genetically modified Saccharomyces cerevisiae strain CBS 615.94 by Kerry Ingredients & Flavours Ltd. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in one food manufacturing ...
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Irene Bonino, Yi Liu   +15 more
wiley   +1 more source

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, Volume 3, Issue 2, Page 237-251, June 2026.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source

Dietary total antioxidant capacity of Moroccan Type 2 Diabetes Mellitus patients.

PLoS ONE
AimsA new approach to a healthy diet is the assessment of dietary Total Antioxidant Capacity (TAC). The aim of this study was to assess the dietary TAC among Moroccan Type 2 Diabetes Mellitus (T2DM) patients and identify the main food sources ...
Najia El Frakchi, Khaoula El Kinany, Marwa El Baldi, Younes Saoud, Karima El Rhazi   +4 more
doaj   +1 more source

279 The Blacker the Berry: A study of anti-neuroinflammatory food preferences and acceptability among Black American pregnant and postpartum people living in food apartheid

Journal of Clinical and Translational Science
Objectives/Goals: This study aimed to identify preferences for nutrient-dense foods with critical nutrients associated with reduced neuroinflammation and perinatal depression risk.
Najjuwah Walden
doaj   +1 more source

Evaluation of the lubricating power of sweet almond oil without additives

DYNA, 2018
En esta investigación se evaluó el poder lubricante del aceite de almendras dulces (Prunus amygdalus var. dulcis) mediante ensayos de desgaste preventivo (AW) y presión extrema (EP) en un tribómetro cuatro bolas. Los resultados obtenidos, se compararon con el comportamiento de dos aceites minerales de diferente viscosidad, blanco técnico y ...
Arnoldo Emilio Delgado-Tobón, William Arnulfo Aperador-Chaparro, Rafael Guillermo García Cáceres   +2 more
openaire   +4 more sources