Results 51 to 60 of about 8,010 (140)

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 6905-6920, September 2026.
Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González, Nuria Muñoz‐Tébar, Gema Martínez‐Navarrete, José Ángel Pérez‐Álvarez, Eduardo Fernández, José Manuel Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos   +7 more
wiley   +1 more source

Influence of the Extraction Method on the Technological and Structural Properties of Andean Fava Bean Starch

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT The Andean fava bean is a promising source of unconventional starch, but its extraction presents challenges such as obtaining pure starches with less granular damage. This study aimed to characterize the chemical and structural composition of Andean fava bean starches and evaluate the effects of aqueous (AES) and reducing agent (RES ...
Hugo José Martins Carvalho, Aline Adriano Wuchner, Mateus Silva Cirino, Rebeca Salvador‐Reyes, Sérgio Michielon de Souza, Elizabeth Harumi Nabeshima, Maria Teresa Pedrosa Silva Clerici   +6 more
wiley   +1 more source

Occurrence of Food Chemical Contaminants in Entomophagy: Implications for Food Safety and Future Risk Assessment—A Scoping Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Entomophagy is increasingly recognized as a sustainable alternative to conventional protein sources due to its low environmental impact. However, ensuring its safety requires careful evaluation of chemical contaminants of food safety concern.
Marta Esgalhado, Dayanne da Costa Maynard, Ariana Saraiva, Marjhory Gonçalves Moura, Didem Aybike Haspolat, José Costa, José Manuel Lorenzo, Zsuzsa Farkas, António Raposo, Maria do Céu Costa   +9 more
wiley   +1 more source

Fatty acid profile of the fat from three pepper varieties (Arnoia, Fresno de la Vega and Los Valles-Benavente). Effect of the ripening stage

Grasas y Aceites, 2006
Total fatty acids content was studied in three varieties of peppers (Arnoia, Fresno de la Vega and Los Valles-Benavente) in different commercial stages of ripening: green and red in the Arnoia variety and, green, breaker and red in the Fresno de la Vega ...
S. Martínez, A. Curros, J. Bermúdez, J. Carballo, I. Franco   +4 more
doaj   +1 more source

Neurodevelopmental Phenotypes and Brain Anomalies in Individuals With Heterozygous SEMA6A Variants

Clinical Genetics, Volume 110, Issue 3, Page 325-335, September 2026.
SEMA6A plays a role in cell migration and axon guidance in the developing central nervous system. Phenotypes seen in eleven individuals heterozygous for SEMA6A variants included developmental delay, intellectual disability, autism/autistic behaviors, behavioral abnormalities, attention disorders, hypotonia, and brain anomalies.
Evan Burchfiel, Xiaonan Zhao, Nichole M. Owen, Tia Gordon, Mahshid S. Azamian, Eric C. Kao, Fan Xia, Xi Luo, Jill A. Rosenfeld, Seema R. Lalani, Allison P. Ortega, Steven B. Bleyl, Florence Petit, Sulekha Rajagopolan, Bénédicte Demeer, Meredith K. Gillespie, Lijia Huang, Matthew Osmond, Kym M. Boycott, Kyra E. Stuurman, Marjon A. van Slegtenhorst, Haley Soller, Céline Jost, Aurore Garde, Hana Safraou, Laurence Faivre, Victor Faundes, Daryl A. Scott   +27 more
wiley   +1 more source

L‐Glutamine Plus L‐Glutamic Acid Enhances Antioxidant Status and Ammonia Toxicity Resilience, Upregulates Interleukin IL‐10 Gene, and Improves Gut Microbiota and Survival in Juvenile Nile Tilapia

Journal of Animal Physiology and Animal Nutrition, Volume 110, Issue 5, Page 715-730, September 2026.
ABSTRACT Glutamine (Gln) and glutamic acid (Glu) are the most abundant free amino acids (AAs) in the fish body. Although classified as non‐essential AAs, their supplementation can be a strategy to optimize the growth performance and health of fish.
Cristiana Leonor da Silva Carneiro, Thaís Pereira da Cruz, Larissa Cassemiro Pacheco Monteiro, Larissa Glugoski, Mariana Vieira Feldhaus, Leandro Cavalcante Lipinski, Marcelo Ricardo Vicari, Viviane Nogaroto, Valéria Rossetto Barriviera, Wilson Massamitu Furuya   +9 more
wiley   +1 more source

¿Son seguros los colorantes alimenticios nanoparticulados? Uso del modelo biológico in vivo Caenorhabditis elegans para evaluar su toxicidad aguda

Revista Española de Nutrición Humana y Dietética
Introducción: Este estudio explora los efectos toxicológicos de las nanopartículas de plata (AgNPs) y nanopartículas de óxido de hierro (Fe2O3NPs), que se utilizan como colorantes alimentarios (E-174 y E-172, respectivamente), al entrar en contacto con ...
Samuel Furones Hernández, Raúl Grau Meló, José Manuel Barat Baviera, Samuel Verdú Amat   +3 more
doaj   +1 more source

Impact of a school-based intervention on nutritional education and physical activity in primary public schools in Chile (KIND) programme study protocol: cluster randomised controlled trial

BMC Public Health, 2016
Background Chile has suffered a fast increase in childhood obesity in the last 10 years. As a result, several school programmes have been implemented, however the effectiveness of these needs to be evaluated to identify and prioritize strategies to curve
Nelly Bustos, Sonia Olivares, Bárbara Leyton, Marcelo Cano, Cecilia Albala   +4 more
doaj   +1 more source

Evaluación de la vida útil de gelatina de cacahuate con edulcorantes no-calóricos mediante análisis de riesgo de Weibull

Avances en Ciencias e Ingeniería
This study evaluated the shelf life of peanut jelly (Arachis hypogaea) with non-caloric sweeteners (aspartame/acesulfame K) and withoutpreservatives.
AlexisCocoyutla-González, DanielaAroche-Orta, Erick M. López-Méndez   +2 more
doaj   +1 more source

Comparative study of the esterified fatty acids composition of Los Pedroches cheese manufactured with either animal or vegetable rennet

Grasas y Aceites, 1995
Total fatty acids were determined in Los Pedroches cheese samples manufactured with either animal or vegetable rennet during 100 days of ripening, using gas-liquid chromatography.
E. Sanjuán, R Millán, R. Gómez, J. Fernández-Salguero   +3 more
doaj   +1 more source