Results 61 to 70 of about 1,643 (173)

The Effect of an Autoimmune Protocol (AIP) Diet in Adults With Rheumatoid Arthritis: A Single Arm Crossover Pilot Feasibility Study

Musculoskeletal Care, Volume 24, Issue 2, June 2026.
ABSTRACT Background Individuals with rheumatoid arthritis (RA) often ask whether dietary changes or food exclusions can reduce symptoms. The Autoimmune Protocol (AIP) diet, an elimination‐based approach, is popular on social media, with anecdotal reports of benefit, but lacks clinical evaluation in RA.
Julianne J. McNeill, Gael J. Mearns, Rebecca Grainger, Caryn Zinn   +3 more
wiley   +1 more source

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

The Effect of Using Different Types of Flour on Water Content, Water Activity, Water Holding Capacity, Fat Content, Cholesterol, and Color of Chicken Liver Meatballs

Jurnal Ilmu dan Teknologi Hasil Ternak
Meatball is a processed meat products made with a mix of ground meat, flour, and spices. The ingredients for making meatballs can be substituted by using internal organs of livestock, such as chicken liver meatballs. This research objective measured the
Maulida Aina Salsabila, Vivi Kartika Putri, Dedes Amertaningtyas, Rischa Saleha   +3 more
doaj   +1 more source

Flake LABU KUNING (cucurbita moschata) DENGAN KADAR VITAMIN A TINGGI (Pumpkin (cucurbita moschata) flake with high-vitamin a content)

Jurnal Teknologi Pangan, 2013
Flake is a type of breakfast , ready meals  and golden brown with a crunchy texture. In general, flake were made from wheat flour or from starch tubers like tapioca starch. Pumpkin has  vitamin  A  and  high  fiber  content.
Ir Latifah, Titi Susilowati, Tri Rini Erlita   +2 more
doaj   +1 more source

Emerging Encapsulation Strategies for Probiotics and Prebiotics

Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.
This review highlights emerging encapsulation strategies that enhance the stability, targeted delivery, and integration of probiotics into functional foods. Advanced systems, including nanofibers, single‐cell coatings, multilayer carriers, and AI‐assisted design, demonstrate enhanced gastrointestinal resistance and scalability, guiding the development ...
Paulo Henrique Silva Lopes, Hugo José Martins Carvalho, Rodrigo Peixoto de Paula e Silva, Mozhgan Esmaeelian, Joyce Maria Gomes da Costa   +4 more
wiley   +1 more source

Growth and immunomodulation in individually reared giant freshwater prawn, Macrobrachium rosenbergii (de man 1879) as a function of dietary chitosan extracted from black soldier fly (Hermetia illucens) larvae and shrimp shell

Journal of the World Aquaculture Society, Volume 57, Issue 3, June 2026.
Abstract Macrobrachium rosenbergii is one of the major species produced in world aquaculture. Functional feed additives can contribute to the sustainable production of prawns, and chitosan is one of the additives, which is widely used for various applications, including improving growth and immunity in aquatic species. One of the sources, black soldier
Adya Pandey, Ravi Fotedar, Yih Nin Lee, Lirong Yu Abit   +3 more
wiley   +1 more source

Pengaruh penambahan proporsi tepung wortel (Daucus carota L.) dan lama pendinginan terhadap kualitas mikrobiologi bakso daging ayam

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2020
This study aims to determine the effect of adding the proportion of carrot flour and cooling time on the microbiological quality of chicken meatballs and to determine the proportion of the best carrot flour added to chicken meatballs on microbiological ...
Andik Dwi Purnomo, Muh. Aniar Hari Swasono   +1 more
doaj   +1 more source

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

Rheological Characteristics Of Extrudates From Corn Semolina Enriched With Tapioca Flour

Emirates Journal of Food and Agriculture, 2016
The rheological characteristics of extrudates from corn semolina and mixture of corn semolina and tapioca flour were examined by rotational viscometer "Brookfield” RV-DV II + Pro. A non-linear relationship between the shear stress and the shear rate was established.
Apostol Simitchiev, Mariya Dushkova, Nesho Toshkov, Georgi Dobrev, Anna Koleva, Ventsislav Nenov   +5 more
openaire   +2 more sources

Sensory and Physicochemical Evaluation of Dairy‐Like Plant‐Based Milk Formulations Predicted by Machine Learning

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Plant‐based milk alternatives (PBMAs) are now increasingly used by some consumers in similar ways to cow milk. However, they differ in their physicochemical and sensory properties. Improving PBMAs to better mimic dairy is limited by the time and cost of development trials.
Anesu A. Magwere, Russell Keast, Joanna M. Gambetta, Nelum Pematilleke, Sonja Kukuljan, Amy Logan   +5 more
wiley   +1 more source