Results 101 to 110 of about 8,772 (159)
Recent Advances in Food Allergens and Emerging Biosensing Technologies
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Food allergies have become a worldwide public health issue, highlighting the critical need for rapid, sensitive, and field‐deployable detection strategies. While traditional detection methods offer high accuracy, their high cost, operational complexity, and lengthy analysis time limit their applicability for rapid screening purposes.
Maojie Hu +6 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 9, September 2026.ABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Latife Betul Gul +2 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 9, September 2026.ABSTRACT Hazelnut shells are an abundant agro‐industrial by‐product with potential as a functional food ingredient. This study investigated the use of hazelnut shells subjected to instant controlled pressure drop (DIC) treatment in cake production and evaluated their effects on the physicochemical, nutritional, textural, and structural properties of ...
Ülgen İlknur Konak Alkış +2 more
wiley +1 more source
GCB Bioenergy, Volume 18, Issue 9, September 2026.Microbial enzyme‐mediated biorefineries enable the sustainable conversion of organic waste into renewable bioenergy and value‐added products. Recent advances on enzymatic pretreatment, enzyme cocktails, and hybrid processing enhance biogas, bioethanol, and biodiesel production, along with supporting efficient waste valorization, circular bioeconomy ...
Divya Divakaran +6 more
wiley +1 more source
Journal of Agronomy and Crop Science, Volume 212, Issue 5, September 2026.ABSTRACT Although exogenous salicylic acid (SA) has the potential to assist sweet potatoes in coping with drought stress (DS), the specific effects on leaf antioxidant metabolism and storage root yield during the bulking stage remain poorly understood. To investigate this, a pond experiment was conducted in 2024 and 2025 to assess the influences of SA ...
Kang Du +10 more
wiley +1 more source
Feeding Behaviours in Families With Children or Young People With Autism: A Systematic Review
Nutrition Bulletin, Volume 51, Issue 3, Page 285-321, September 2026.ABSTRACT Children and young people with autism often experience feeding difficulties and are at increased risk of food insecurity. However, the interplay between these challenges remains underexplored. This systematic review aimed to synthesise existing evidence on the prevalence and characteristics of feeding behaviours in families with children with ...
Emma Tuschick +5 more
wiley +1 more source
Physiologia Plantarum, Volume 178, Issue 5, September/October 2026.ABSTRACT Spearmint (Mentha spicata L. var. crispa) is a widely cultivated aromatic herb valued both as a culinary ingredient and as a source of bioactive compounds, such as essential oils and phenolics, which contribute to its traditional uses and potential medicinal applications.
Bernadett Szögi‐Tatár +7 more
wiley +1 more source
Re‐evaluation of salt of aspartame‐acesulfame (E 962) as food additive
EFSA Journal, Volume 24, Issue 9, September 2026.Abstract The present opinion deals with the re‐evaluation of salt of aspartame‐acesulfame (E 962) as a food additive. The Panel considered that upon ingestion, E 962 dissociates into aspartame and acesulfame ions which correspond to those of the authorised sweeteners aspartame (E 951) and acesulfame K (E 950). The Panel therefore assessed the safety of
EFSA Panel on Food Additives and Flavourings (FAF) +34 more
wiley +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6428-6441, 30 August 2026.Abstract BACKGROUND This study explores the development of active films incorporating ferulic acid (FA), a natural antioxidant, at concentrations of 0 (F1), 2.5 (F2), and 5 g L−1 (F3) into sodium alginate (SA; 13 g kg−1) and pectin (P; 10 g kg−1) matrix.
Shaik Sadiya +4 more
wiley +1 more source
Sweet potato starch noodle enriched with purple sweet potato anthocyanins: Improving anthocyanin retention and noodle quality by adding citrus peel pectin. [PDF]
Food Chem XSarıkaya S, Altay F, Zhao G, Ye F.
europepmc +1 more source