Results 181 to 190 of about 4,085 (242)

Designing the Future of Food: Challenges to Innovation in Microalgae‐Derived Blue Protein Systems

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This image illustrates the key factors in protein extraction from microalgae, along with the main sustainability opportunities and associated risks. ABSTRACT Microalgae are emerging as promising sources of “blue proteins,” a term used to categorize aquatic proteins derived from marine and freshwater organisms.
Luisa Chitolina Schetinger, Tatiele Casagrande do Nascimento, Marcele Leal Nörnberg, Christian Rodrigues Lugcheer, Duane Soares Vieira, Leila Queiroz Zepka, Eduardo Jacob‐Lopes   +6 more
wiley   +1 more source

Meeting Livestock Protein and Amino Acids Needs With Edible Insects: A Critical Review

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Comparison of the use of traditional protein sources (soybean meal and fish meal) and insects meal in monogastrics and aquaculture (created in BioRender. Luttenschlager, H. (2025) https://BioRender.com/ndztqxp) ABSTRACT The increasing demand for animal‐based protein has led to biodiversity loss, deforestation, pollution, and extensive land use, mainly ...
Hugo Luttenschlager, Yves Beckers, Frédéric Francis, Rudy Caparros Megido   +3 more
wiley   +1 more source

The Use of Whey Powder to Improve Bread Quality: A Sustainable Solution for Utilizing Dairy By-Products. [PDF]

Foods
Fluerasu Bălțatu D, Neagu C, Dossa S, Negrea M, Jianu C, Berbecea A, Stoin D, Lalescu D, Brezovan D, Cseh L, Suba M, Ianasi C, Alexa E.   +12 more
europepmc   +1 more source

Genomics in wheat improvement: Progress and perspectives

The Plant Genome, Volume 19, Issue 1, March 2026.
Abstract Bread wheat (Triticum aestivum) remains a major source of food and calories globally, yet its vast genome, polyploidy, and high number of repetitive sequences make genomic research challenging in this crop. In this review, we discuss the progress and future perspectives of genome research in wheat. Current efforts focus on the establishment of
Shaoshuai Liu, Shuaifeng Geng, Susanne Dreisigacker   +2 more
wiley   +1 more source

Effectiveness of low‐density high‐throughput marker platform and easy‐to‐measure traits for genomic prediction of biomass yield in oat (Avena sativa L.)

The Plant Genome, Volume 19, Issue 1, March 2026.
Abstract Genomic selection (GS) is a promising strategy for accelerating genetic gains of complex traits in breeding programs. Despite the recent advancements in high‐throughput genotyping technologies, the selection of the type of marker systems needed for GS remains challenging in breeding programs.
Samuel A. Adewale, Md Ali Babar, Diego Jarquin, Naeem Khan, Janam Prabhat Acharya, Sudip Kunwar, Jordan McBreen, Esteban Rios, Stephen Harrison, Noah DeWitt, Amir Ibrahim, Paul Murphy, Rick Boyles, Jason D. Fiedler, Raja Sekhar Nandety   +14 more
wiley   +1 more source

Chemical Composition of Composite Flour From Okara Powder and Whole Wheat Flour and the Sensory Evaluation of the Biscuits Made From the Composite Flour. [PDF]

Food Sci Nutr
Adebowale OJ, Adeyanju AA, Mokhele T, Bamidele OP.   +3 more
europepmc   +1 more source

European Society for the Study of Coeliac Disease (ESsCD) 2025 Updated Guidelines on the Diagnosis and Management of Coeliac Disease in Adults. Part 2: Management, Follow‐Up, and Complex Disease Courses

United European Gastroenterology Journal, Volume 14, Issue 2, March 2026.
ABSTRACT Introduction Since the publication of the first European Society for the Study of Coeliac Disease (ESsCD) guidelines in 2019, substantial advances have been made in understanding the management and complex disease courses of coeliac disease (CeD) in adults.
Abdulbaqi Al‐Toma, Federica Branchi, Fabiana Zingone, Annalisa Schiepatti, Georgia Malamut, Cristina Canova, Isabella Rosato, Honoria Ocagli, Nick Trott, Luca Elli, Alina Popp, Carmen Gianfrani, Renata Auricchio, Andra Neefjes‐Borst, David S. Sanders, Christophe Cellier, Chris J. Mulder, Gerd Bouma, Knut E. A. Lundin, Ludvig M. Sollid, Michael Schumann   +20 more
wiley   +1 more source

Enhancing functional and nutritional properties of wheat-based bakery products using microbial lipases. [PDF]

Food Chem X
Goswami H, Bishoyi AK, Sanghvi G.
europepmc   +1 more source