Results 151 to 160 of about 4,085 (242)

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, Volume 7, Issue 2, March 2026.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies

Food Frontiers, Volume 7, Issue 2, March 2026.
Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad, Syamlal Sasi, Nina Recek, Janith Weerasinghe, Elena P. Ivanova, Igor Levchenko, Katia Alexander   +6 more
wiley   +1 more source

Integration of Multi-Cereals Into Wheat Flour: Nutritional Composition, Dough Rheology, and Sensory Profile of Composite Breads. [PDF]

Food Sci Nutr
Hafeez F, Sultan MT, Raza H, Khalid MU, Ikram A, Arshad MT, Baig I, Imtiaz S, Abrar M, Imran A, Gnedeka KT.   +10 more
europepmc   +1 more source

Plant‐Derived Oleosomes: Biotechnological Advancements on the Composition, Membrane Proteins, and Food and Pharmaceutical Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
Plant‐derived oleosome; structural morphology, extraction, oleosome‐membrane proteins extraction, fabrication techniques, and cutting‐edge food and pharmaceutical applications. ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of ...
Zafarullah Muhammad, Abdullah, Buntora Pasaribu, Shahzad Farooq, Sohail Khan, Rabia Ramzan, Warda Mustfa, Francis Padi Lamptey   +7 more
wiley   +1 more source

Technological Assessment of Bread with the Addition of <i>Cyperus esculentus</i> L. Accessions Flour Grown in the Kuban-Azov Plain. [PDF]

Foods
Kon'kova NG, Khoreva VI, Popov VS, Yakusheva TV, Kibkalo IA, Malyshev LL, Solovyеva AE, Shelenga TV.   +7 more
europepmc   +1 more source

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

Nypa fruticans wurmb (Mangrove Palm) Fruit Kernel: Effect on physicochemical, sensory evaluation and shelf-life of wheat biscuits. [PDF]

PLoS One
Uddin MR, Khan MS, Islam MK, Al Mansur MA, Reza MS, Islam MH, Hasan M, Ahmed S, Monira S, Idris AM.   +9 more
europepmc   +1 more source

Pigmented Sorghum Phenolic Extracts Regulate the Expression of Cancer Development Pathway Genes in HT‐29 and Hypoxia‐Induced CCD 841 CoN Cells

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
A depiction of reconstituted red sorghum and black sorghum extract effects on HT‐29 and CCD 841 CoN cell cells at 500 and 2000 μg/mL for 12 and 24 h resulting in the decrease of cancer cell viability, modulation of mutation‐associated genes, and suppression of hypoxia and metabolic signaling.
Aduba Collins, Kenneth Chinkwo, Nidhish Francis, Abishek Bommannan Santhakumar, Christopher Blanchard   +4 more
wiley   +1 more source

Evaluation of the Nutritional, Rheological, Functional, and Sensory Properties of Cookies Enriched with Taro (<i>Colocasia esculenta</i>) Flour as a Partial Substitute for Wheat Flour. [PDF]

Foods
Dossa S, Neagu C, Lalescu D, Negrea M, Stoin D, Jianu C, Berbecea A, Cseh L, Rivis A, Suba M, Alexa E.   +10 more
europepmc   +1 more source

Effect of Germination on the Nutrient Profile, Antioxidant Components, Antinutritional Constituents, and Functional Characteristics of Barnyard Millet (Echinochloa frumentacea)

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Germination is a simple and effective strategy to improve the nutritional and functional quality of millets. In this study, barnyard millet was germinated for 24, 48, and 72 h to evaluate its impact on nutrient composition, antioxidant properties, antinutritional factors, and functional characteristics.
Aina Chaudhary, Meena Kumari, Rachna Sehrawat, Lokesh Kumar   +3 more
wiley   +1 more source