Results 51 to 60 of about 58,980,917 (129)

KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Kombucha can be used as a microbial starter to accelerate sourdough fermentation, reducing maturation time from 10–14 days to about 5 days. The resulting bread maintains comparable texture, structure, and sensory qualities to traditional sourdough while offering enhanced functional benefits, including higher phenolic content and antioxidant capacity ...
Manuel Chinello, Ragy Nader Ragheb Tawfik, Elisa Canazza, Chiara Nadai, Frederico Augusto Ribeiro de Barros, Giovanna Lomolino, Anna Lante, Viviana Corich, Alessio Giacomini   +8 more
wiley   +1 more source

A non-GMO Saccharomyces cerevisiae × Saccharomyces paradoxus brewing hybrid moderately reduces ethanol production and modifies beer aroma

Frontiers in Microbiology
The increasing demand for beers with moderate ethanol content and diversified sensory profiles has stimulated the search for non-GMO yeast-based strategies that preserve brewing performance.
David Roldán-López, Isabel E. Sánchez-Adriá, Elizabeth Carrillo, Sandra Sánchez-Martí, Roberto Pérez-Torrado   +4 more
doaj   +1 more source

Fatty acid profile and cholesterol and retinol contents in different locations of Celta pig breed

Grasas y Aceites, 2014
The fatty acid profile (total, neutral and polar lipids) and cholesterol and retinol contents of the intramuscular -Longissimus dorsi (LD) and Psoas major (PM)-, adipose -rump, covering Biceps femoris muscle, ventral and dorsal-, perirenal and hepatic ...
R. Domínguez, S. Martínez, J. Carballo, I. Franco   +3 more
doaj   +1 more source

The Impact of Agave (Agave Tequilana) Powder on the Thermal and Mechanical Properties of PLA Bio‐Based Composites

Macromolecular Materials and Engineering, Volume 311, Issue 10, October 2026.
This study investigated PLA composites containing untreated agave powder (3–20 wt.%) as a proof‐of‐concept baseline for evaluating the effect of filler content on material performance. Low AP contents (3–5 wt.%) largely preserved the main thermal degradation behavior of PLA, whereas higher contents shifted degradation toward lower temperatures ...
Sofia González‐Valdes, Manuel Burelo, Juan G. Sotelo, Benjamín A. Moreno‐Nuñez, Luis Marcelo Lozano, Edgar A. Franco‐Urquiza, Viridiana Tejada‐Ortigoza, Ma.Estela Vázquez‐Barrios, Cecilia D. Treviño‐Quintanilla   +8 more
wiley   +1 more source

Effective Management of Pecan Storage Conditions from Post-Harvest Through to Market Sale

Agrociencia Uruguay
Pecans are a source of protein, fiber, bioactive compounds, and are rich in fatty acids. Their quality depends on postharvest and storage (temperature, light, and relative humidity). Pawnee nuts were dried at 30 °C up to 4% moisture content.
Paula Ormando, Marina Panozzo, Adriana Descalzo, Sergio Rizzo, Karina Moreno, Gabriela Grigioni, Enrique Frusso, Luciana Rossetti   +7 more
doaj   +1 more source

Emulsifying and foaming properties of peanut (Arachis hypogaea Lineau) flour

Grasas y Aceites, 2007
The functional properties of proteins present in peanut (Arachis hypogaea Lineau) flour were studied. The influence of the pH and protein solubility on emulsifying and foaming properties of peanut flour was evaluated.
J. C. Ferreyra, E. M. Kuskoski, M. T. Bordignon Luiz, D. Barrera Arellano, R. Fett   +4 more
doaj   +1 more source

Polyphenol‐Rich Foods as a Healthy and Sustainable Strategy: Mental Health and Metabolomic Profiling

Molecular Nutrition &Food Research, Volume 70, Issue 19, 15 October 2026.
A 12‐week nutritional intervention with cocoa flavanols and red‐berry anthocyanins in older adults improved emotional well‐being and identified metabolomic signatures associated with the intervention through urinary metabolome profiling. ABSTRACT The so‑called demographic transition has increased the prevalence of chronic diseases in adults over 65 ...
María Lucía Gómez Nieto, Verónica Puertas‐Martín, Susana Chamorro, Antonio Méndez‐Guerrero, Inmaculada Álvarez‐Acero, Claudia Balderas, Sonia de Pascual‐Teresa   +6 more
wiley   +1 more source

Unripe Banana Genotypes are Starchy Sources. Part I. Morphology, Growth Rings, and Ultrastructure of Native Starches

Starch - Stärke, Volume 78, Issue 10, October 2026.
Unripe banana flour is a starch source with a high content of resistant starch in its raw form. Recently, interest has grown in raw materials with low levels of indigestible carbohydrates. Different banana genotypes vary in granule morphology, which influences their functional properties and digestibility.
Josué Moreno‐Zaragoza, Edith Agama‐Acevedo, José Alvarez‐Ramirez, Cristina M. Rosell, Andres Aguirre‐Cruz, Luis Arturo Bello‐Pérez   +5 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

Foodgalaxy: un portal para la divulgación de la Ciencia y Tecnología de Alimentos [PDF]

, 2013
Mayor López, L.; Garcia-Castello, EM.; Castro Giraldez, M.; Ruiz, B.; Lelieveld, H. (2013). Foodgalaxy: un portal para la divulgación de la Ciencia y Tecnología de Alimentos. Revista Eureka sobre Enseñanza y Divulgación de las Ciencias.
Lelieveld, Huub, Esperanza Garcia-Castello, Marta Castro-Giráldez, Castro Giraldez, Marta, Luis Mayor, Huub Lelieveld, Ruiz, Bárbara, Mayor López, Luis, Bárbara Ruiz, Garcia-Castello, Esperanza M.   +9 more
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