Results 61 to 70 of about 1,337 (151)
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao +3 more
wiley +1 more source
Packaging Technology and Science, Volume 39, Issue 6, Page 717-729, June 2026.The study quantifies environmental impacts of 1 L of ultra‐high‐temperature milk bottles, comparing a 50% recycled opaque PET (rPET) bottle with 100% virgin PET bottles under closed‐loop and non‐closed‐loop recycling scenarios. Results show that 50% opaque rPET bottles outperform 100% virgin PET bottles across all impact categories, enabled by an ...
Alessandra Garzoni +2 more
wiley +1 more source
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.Mycotoxin data in Brazilian milk and dairy products over 20 years indicate aflatoxin M1 as the most frequent, although ochratoxin A, fumonisins and deoxynivalenol were also found in some studies. These data underscore the importance of control measures to reduce dietary mycotoxins in Brazilian dairy feed and avoid their residues in milk.
Sana Ullah +8 more
wiley +1 more source
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.This review explains how thermal and emerging nonthermal technologies reshape casein molecular and micellar structures, modifying their functional behaviour in dairy systems. It clarifies structure–function mechanisms and highlights processing strategies that enhance stability, emulsification, gelation and applicability in modern high‐protein and ...
Ramila Cristiane Rodrigues +5 more
wiley +1 more source
Food Biomacromolecules, Volume 3, Issue 1, Page 47-70, March 2026.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
Real‐time quality and safety monitoring of fruit juice using paper‐based platform
Food Biomacromolecules, Volume 3, Issue 1, Page 140-162, March 2026.Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das +4 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 3, March 2026.Lipidomic characterization and index‐based evaluation of plant‐based kefir. ABSTRACT This study aimed to characterize the fatty acid composition and to evaluate lipid quality indices of kefir produced with varying ratios of chestnut milk and reconstituted skim milk, using both traditional and commercial starter cultures.
Buse Usta‐Gorgun +1 more
wiley +1 more source
Journal of Separation Science, Volume 49, Issue 3, March 2026.ABSTRACT This review article presents a broad overview of developments and applications of capillary electrophoresis (CE) and microchip electrophoresis (MCE) in peptidomics and proteomics in the period 2023–2025. It deals with various methodological aspects, such as sample preparation including preseparation and preconcentration, multidimensional ...
Sille Štěpánová, Václav Kašička
wiley +1 more source
Journal of Sensory Studies, Volume 41, Issue 1, February 2026.ABSTRACT As food provisioning becomes more globalized, a shift to understanding cross‐country insights is occurring. This study investigated whether the consumer experience of cows' milk and plant‐based milk alternatives (PBMAs) differed between Aotearoa New Zealand (A‐NZ) and Singaporean (SG) consumers.
Maheeka Isurinie Weerawarna Nilaweera Ran Patabandige +6 more
wiley +1 more source
Lipids in Health and Disease, 2019 Background In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary.
Muhammad Ajmal +7 more
doaj +1 more source