Results 61 to 70 of about 8,453 (180)

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

Gluten‐Free Cakes With Locusta migratoria as a Protein Source: Volatile Profile, Quality, Nutritional, and Sensory Attributes

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study evaluated the effects of locust powder (LP) and defatted locust powder (DFLP), used as rice flour substitutes at 10%, 15%, and 20% levels, on volatile profile, quality, nutritional, microbiological, and sensory properties of gluten‐free (GF) cakes.
Ceyda Dadalı, Yağmur Özcan
wiley   +1 more source

Review of nutrition management of pediatric intestinal pseudo‐obstruction

Nutrition in Clinical Practice, Volume 41, Issue 4, Page 1048-1060, August 2026.
Abstract Chronic intestinal pseudo‐obstruction (CIPO) is a rare, heterogeneous, and debilitating disorder characterized by profound intestinal dysmotility and severe nutrition challenges. Its presentation resembles that of mechanical bowel obstruction, but CIPO occurs in the absence of luminal obstruction.
Senthilkumar Sankararaman, Raisa Rani James, Bushra El‐Amaireh, Andrea Adler, Kadakkal Radhakrishnan, Sujithra Velayuthan   +5 more
wiley   +1 more source

Comparative analyses of functional, pasting and morphological characteristics of native and modified tigernut starches with their blends

Cogent Food & Agriculture, 2017
The effect of some physical and chemical treatments on the functional and pasting characteristics of native tigernut starch (TNNS), native sweet potato starch (SPNS) and blends of tigernut-sweet potato starch were studied.
Olugbenga Olufemi Awolu, Modupe E. Ojewumi, John Isa, Deborah O. Ojo, Hellen I. Olofin, Stella O. Jegede   +5 more
doaj   +1 more source

Carotenoids From Amazonian Fruits as Functional Pigments in Active and Intelligent Food Packaging: Materials, Stability, and Technological Performance

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Amazonian fruits represent an underexplored source of carotenoids with high technological, functional, and economic potential for applications in food packaging. In recent years, active and intelligent packaging systems based on biopolymers and natural pigments have emerged as effective strategies for extending shelf life, monitoring food ...
Rafaela Julyana Barboza Devos, Luana Regina Pereira Alves, Rômulo Alves Morais, Hermanny Matos Silva Sousa, Camila da Costa Gomes, Paulo Eduardo Peres de Sa Peixoto Junior, Glêndara Aparecida de Souza Martins   +6 more
wiley   +1 more source

Generational Influence on Diet Quality: An Analysis Based on Vigitel 2023

Journal of Human Nutrition and Dietetics, Volume 39, Issue 4, August 2026.
ABSTRACT Background Food consumption is influenced by sociodemographic factors throughout life, including generational affiliation. Different cohorts, such as Traditionalists, Baby Boomers, Generation X, Generation Y and Generation Z, are considered.
João Paulo Lima de Oliveira, Laudicéia Ferreira Fróis, Bianca Aparecida de Sousa, Hemily Lopes Menezes Silvério, Giovana Oliveira Mendonça, Leticia Ohara de Paiva, Nathalia Luiza Ferreira, Lílian Gonçalves Teixeira   +7 more
wiley   +1 more source

Effect of Heat-Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch. [PDF]

Foods, 2023
Sun Y, Qin R, Zeng J, Li G.
europepmc   +1 more source

Reconfiguring biofortification strategies to transform food systems and address micronutrient deficiency of the 21st century

Journal of Integrative Plant Biology, Volume 68, Issue 8, Page 2511-2547, August 2026.
This review explores how to make staple foods and horticultural crops more nutritious, including how artificial intelligence‐based screening of gene banks helps deploy nutritionally rich germplasm into breeding. Genome editing can help develop crops richer in minerals, vitamins, and health‐promoting compounds, supporting healthier diets and more ...
Rhowell Jr. N. Tiozon, Alisdair R. Fernie, Nese Sreenivasulu   +2 more
wiley   +1 more source

KARAKTERISTIK FISIKO-KIMIA TEPUNG UBI JALAR (Ipomoea batatas) VARIETAS SUKUH DENGAN VARIASI PROSES PENEPUNGAN [Physico-Chemical Characteristics of Sukuh Variety Sweet Potatoes (Ipomea batatas) Flours Made with Various Methods]

Jurnal Teknologi dan Industri Pangan, 2009
Sweet potato has considerable potencies to support food diversification program based on flour and starch product. Various processing  methods  in the flour processing show great effect on alteration of the physicochemical properties of sweet potato ...
Elvira Syamsir, Trifena Honestin
doaj   +2 more sources

Effect of the addition of mung bean, corn, and sweet potato starch on the properties of konjac gel. [PDF]

J Food Sci Technol, 2023
Li L, Zhang L, Han Y, Wen L, Shao S, Zong X.   +5 more
europepmc   +1 more source