Results 61 to 70 of about 16,498 (166)

Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao, Belay Tilahun Tadesse, Christian Solem   +2 more
wiley   +1 more source

High‐pressure homogenization and pH‐shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6365-6379, 30 August 2026.
Abstract BACKGROUND Plant‐based proteins, such as hazelnut protein isolates (HPIs), often exhibit limited solubility and functionality, as well as allergenic potential, thereby limiting their applicability in food products. This investigation sought to improve the techno‐functional characteristics of HPI and mitigate its allergenicity via high‐pressure
Ilyas Atalar, Hatice Elen, Osman Gul, Abdullah Kurt, M.Irfan Aksu, Nevzat Konar   +5 more
wiley   +1 more source

不同离子对核桃蛋白结构及功能特性的影响Effects of different ions on the structure and functionality of walnut protein

Zhongguo youzhi
为了有效提高核桃蛋白的利用率，拓展核桃蛋白在食品领域的应用范围，采用阴离子（Cl-、PO3-4、S2O2-3、HCO-3）和阳离子（Na+、K+、Mg2+、Ca2+）对核桃蛋白进行改性，并对改性后核桃蛋白的结构与功能特性进行研究。结果显示：阴离子PO3-4、HCO-3 和阳离子Na+、Mg2+增加了核桃蛋白的巯基含量；除了Cl-和K+，其他6种离子改性核桃蛋白的二硫键含量均下降，其中HCO-3改性核桃蛋白下降最多；8种离子对核桃蛋白的亚基组成无影响；Cl-、PO3-4、Na+和Ca2 ...
任祥瑞1， 赵晓燕1， 刘红开1， 张晓伟1, 王萌1， 虎海防2"REN Xiangrui1, ZHAO Xiaoyan1, LIU Hongkai1, ZHANG Xiaowei1, WANG Meng1, HU Haifang2"
doaj   +1 more source

Structural Characterization and Antioxidant Activity of Walnut Peptides [PDF]

Shipin Kexue
This study prepared and structurally characterized peptides with different molecular masses from walnut meal protein by enzymatic hydrolysis with a mixture of two proteases followed by ultrafiltration, and it also explored the antioxidant activities of ...
ZHANG Zijie, TIAN Yiling, XIA Junxia, MA Aijin
doaj   +1 more source

Micro‐ and Nanostructured Materials in Edible Coatings for the Preservation of Fruits and Vegetables

eFood, Volume 7, Issue 4, August 2026.
Graphical representation of micro‐ and nanostructured materials in edible coatings for the preservation of fruits and vegetables. ABSTRACT Edible coatings based on advanced nanostructured materials have emerged as effective strategies for extending the shelf life and maintaining the quality of fresh fruits and vegetables.
Carlos Méndez‐Durazno, Katherine Vaca‐Escobar, Fernanda Landeta‐Constante, Santiago Guerrero‐Jaramillo, Milton Villacís‐García, Patricio J. Espinoza‐Montero   +5 more
wiley   +1 more source

Insoluble and soluble roasted walnut proteins retain antibody reactivity

Food Chemistry, 2016
Thermal processing techniques commonly used during food production have the potential to impact food allergens by inducing physical and/or chemical changes to the proteins. English walnuts (Juglans regia) are among the most commonly allergenic tree nuts, but little information is available regarding how walnut allergens respond to thermal processing ...
Downs, ML, Simpson, A, Custovic, A, Semic-Jusufagic, A, Bartra, J, Fernandez-Rivas, M, Taylor, SL, Baumert, JL, Mills, EN   +8 more
openaire   +4 more sources

Ketogenic diet therapy for children with super‐refractory status epilepticus in intensive care: International clinical practice recommendations

Epilepsia Open, Volume 11, Issue 4, Page 1354-1369, August 2026.
Abstract Objective We aimed to create practical recommendations to support healthcare teams starting ketogenic diet therapy (KDT) for children with super‐refractory status epilepticus in intensive care settings. Methods A literature review was conducted to extract published data on patient selection, diet prescription, diet initiation, monitoring, fine‐
Robyn Blackford, Victoria J. Whiteley, Isobel Hardy, Marisa Armeno, Tessa Bollard, J. Helen Cross, Christin Eltze, Susan George, Charlotte Howard, A. Laura Nijstad, Erin Talzzia, Chris Paget, Samiran Ray, Zoe Simpson, Elizabeth Song‐Pozderac, Agnieszka Szmurlo, Charlene Tan‐Smith, Lisa Vanatta, Elles van der Louw, Natasha E. Schoeler, on behalf of the Ketogenic Dietitians Research Network   +20 more
wiley   +1 more source

The Impact of Oral‐Gut Microbiota Structure and Its Manipulation on RA Development and Management

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
(A) Schematic representation of oral–gut microbiota composition in health and rheumatoid arthritis (RA), highlighting the enrichment of beneficial microorganisms (green) under healthy conditions and the expansion of pathogenic microorganisms (orange) in RA‐associated dysbiosis.
Parisa Ahmadi, Mahmoud Mahmoudi, Sina Mozaffari‐Jovin, Ramiar Kamal Kheder, Tola Abdulsattar Faraj, Samaneh Mollazadeh, Jafar Hajavi, Hanieh Kolahdooz, Seyed‐Alireza Esmaeili   +8 more
wiley   +1 more source

Preparation of walnut oil microcapsules employing soybean protein isolate and maltodextrin with enhanced oxidation stability of walnut oil

LWT - Food Science and Technology, 2017
Abstract This study is aimed to enhance the stability of walnut oil by microencapsulation using soybean protein isolate (SPI) and maltodextrin (MD) as wall materials. Walnut oil microcapsules were successfully prepared by spray drying method and the encapsulation efficiency (EE) was 72.2% under the optimal conditions.
Dan Zhou, Yun Pan, Jing Ye, Jingfu Jia, Jinfang Ma, Fahuan Ge   +5 more
openaire   +1 more source

Incidence and Early‐Life Risk Factors for Food Allergy in a Spanish Birth Cohort

Acta Paediatrica, Volume 115, Issue 8, Page 1654-1662, August 2026.
ABSTRACT Aim The prevalence of food allergy has increased in recent decades. We aimed to determine the cumulative incidence of food allergy in early childhood and to identify associated risk factors. Methods We conducted a prospective birth cohort study including 1006 newborns recruited over one year at a single hospital in Spain and followed until 4 ...
Jorge García‐Ezquiaga, Patricia Torija‐Berzal, Sergio Quevedo‐Teruel, Teresa Bracamonte‐Bermejo, Patricia Alonso‐López, Luis Echeverría‐Zudaire, María Luz García‐García   +6 more
wiley   +1 more source