Results 101 to 110 of about 12,421 (222)

Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study evaluates the effects of blending teff with maize and potato flours and varying fermentation time on injera quality. The optimal formulation (70% teff, 15% maize, 15% potato) with 72 h fermentation improved nutritional value, fiber content, and sensory and microbial quality, providing a cost‐effective alternative to 100% teff injera ...
Yengus Lake Cherinet, Mesfin Wogayehu Tenagasahw, Birhanu Ayitegeb Ambaw, Aynadis Molla Asemu, Wendu Hilemichael Hilemeskel, Behailu Bisenebit Mossie, Zenamarkos Bantie Sendekie   +6 more
wiley   +1 more source

Indicators of milk fermentation with different doses of penicillin in the ryazhenka production technology

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Fermented milk products occupy an important place in human nutrition due to their high nutritional value, good digestibility, and probiotic properties.
H. V. Merzlova, I. Yu. Germanskyi
doaj   +1 more source

Novel applications of the tomato microbiome: Roles and considerations for agriculture, human health, and society

PLANTS, PEOPLE, PLANET, Volume 8, Issue 2, Page 530-555, March 2026.
Plants, like humans, have a microbiome that helps them grow, defend themselves against pathogens, acquire nutrients, and protect themselves against environmental stresses. The microbiome of tomatoes, a staple crop grown worldwide, could be utilized not only to reduce fertilizer and pesticide applications, but also to clean up harmful pollutants ...
Sean Lindert, Kathryn Kingsley, Peerapol Chiaranunt, James F. White   +3 more
wiley   +1 more source

Decoding pH‐Driven Phase Transition of Lipid Nanoparticles

Small, Volume 22, Issue 14, 6 March 2026.
Ionizable aminolipids govern lipid nanoparticle (LNP) function through environment‐dependent protonation. Constant‐pH molecular dynamics reveal intrinsic, apparent, and surface pKa${\rm pK}_{\text{a}}$ values within LNP‐mimetic membranes, demonstrating that the LNP lipid environment induces a pronounced downward pKa${\rm pK}_{\text{a}}$ shift exceeding
Marius F.W. Trollmann, Rainer A. Böckmann   +1 more
wiley   +1 more source

Pembuatan keju dengan menggunakan enzim renin Mucor pusillus amobil

Jurnal Ilmu-Ilmu Peternakan, 2012
This study was aimed to understand the goog condition of temperature and pH in the cheese making with immobilized rennin enzyme from M. pusillus. Rennin from M.
Mustakim Mustakim, R. F. Muarifah, Khotibul Umam Al Awwaly   +2 more
doaj  

Aloe vera Gel for Edible Films and Coatings: Extraction, Functional Properties, and Applications in Food Preservation

Environmental Quality Management, Volume 35, Issue 3, Spring 2026.
ABSTRACT Aloe vera (AV) gel has emerged as a multifunctional ingredient for edible films and coatings amid global efforts to improve food security, reduce plastic waste, and limit postharvest losses. This review summarizes current knowledge on the extraction, composition, and application of Aloe vera gel in biopolymer‐based systems for food ...
Cesar Vinicius Toniciolli Rigueto, Marieli Rosseto, Ingridy Alessandretti, Karolynne Sousa Gomes, Mateus Torres Nazari, Fernanda Machado de Oliveira, Gabriela Dalmora, Nei Fronza, Aline Dettmer   +8 more
wiley   +1 more source

The Prebiotic and Techno‐Functional Potential of Microbial Exopolysaccharides for Human Health and Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak, Hye Kim, Md. Ariful Haque, Min Ji Jang, Sehyeon Song, Anishka Talari, Lakshmi Devi Chittepu, Seockmo Ku   +7 more
wiley   +1 more source

Centesimal Composition, Bioactive Compounds, and Antimicrobial Properties of White (Hylocereus undulatus) and Red (Hylocereus polyrhizus) Pitayas

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT This study investigated the centesimal composition, physicochemical properties, bioactive compounds, antimicrobial activity, and anti‐quorum sensing (QS) potential of red pulp (RP; Hylocereus polyrhizus) and white pulp (WP; Hylocereus undulatus) pitayas.
Raíssa Soares Gomes, Alice Mendes de Carvalho, Emília Maria França Lima, Patrícia Aparecida Pimenta Pereira, Isabela Pereira Gouveia, Neuza Mariko Aymoto Hassimotto, Uelinton Manoel Pinto, Luciana Rodrigues da Cunha   +7 more
wiley   +1 more source

Developing Indigenous Plant‐Enriched Yogurt to Enhance Iron Solubility—A Collaboration With Senegalese Women Farmers

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT This study utilized collaborations with Senegalese women farmers to investigate the impact of lactic acid bacteria (LAB) fermentation of sorghum, baobab, and milk on nutritional and sensory qualities for plant‐enriched yogurt. Using a simplex lattice mixture design, five samples of varying weight ratios of sorghum/baobab (17.5/32.5–47.5/2.5, w.
Chidimma Ifeh, Edwin Allan, Aliou Ndiaye, Mary P. Miles, Wan‐Yuan Kuo   +4 more
wiley   +1 more source

Drying Kinetics and Quality Assessment of Lemon Peel Using Convective and Infrared Methods

Journal of Food Process Engineering, Volume 49, Issue 3, March 2026.
This study compares convective and infrared drying of lemon peel and highlights their effects on key bioactive compounds. Infrared drying better preserves polyphenols, flavonoids, and proteins, as confirmed by FTIR analysis, supporting its suitability for high‐quality dried lemon products.
Douja Sellami, Houda Hachem, Sami Kooli, Leila Selmani, Daoued Mihoubi   +4 more
wiley   +1 more source