Results 191 to 200 of about 4,085 (242)

Seroprevalence of African Swine Fever Virus and Farm Management Practices in Nepal: A Cross‐Sectional Study

Veterinary Medicine and Science, Volume 12, Issue 2, March 2026.
A cross‐sectional study on seroprevalence of African swine fever virus was conducted across pig farms in Bagmati Province. Of the 324 samples screened, seven tested positive, with an overall seroprevalence of 2.16% . ABSTRACT Background African swine fever (ASF) is a contagious fatal viral disease of pigs caused by ASF virus (ASFV).
Meera Prajapati, Parikshya Gurung, Aashirbad Pokharel, Kusum Pant, Tulsi Ram Gompo, Ram Prasad Poudyal   +5 more
wiley   +1 more source

Pea Starch and Pea Fiber—A Review of Functional Properties, Sensory Characteristics, and Value‐Added Uses

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson, Klara Nilsson, Madeleine Jönsson, Karin Wendin, Anna Ström, Maud Langton   +5 more
wiley   +1 more source

Insights into the textural characteristics and <i>in-vitro</i> digestibility of bread influenced by structures and properties of high-amylose corn starches. [PDF]

Food Chem X
Mahmood N, Li X, Ali S, Yang Y, Wang L, Liang Q, Li Z, Song X, Jiang H.   +8 more
europepmc   +1 more source

Microalgae Techno‐Functional Properties in Bread, Cookies, and Pasta Products: A Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno‐functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno‐functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives ...
Bridget Atubukha, Kunlun Liu, Zehua Huang, Ivett Jakab, Katalin Kóczán‐Manninger, Katalin Badak‐Kerti   +5 more
wiley   +1 more source

Rapid Evaluation of Wet Gluten Content in Wheat Using Hyperspectral Technology Combined with Machine Learning Algorithms. [PDF]

Foods
Lai Y, Li YY, Sha M, Li P, Zhang ZY.
europepmc   +1 more source

A Comparative Study of Cast‐Tape, Freeze, and Oven Drying on the Physicochemical and Bioactive Properties of Red Cabbage Microgreen (Brassica oleracea var. capitata f. rubra) Foam Powders

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT The aim was to produce red cabbage microgreen foams and dry them by cast‐tape drying (CTD), freeze‐drying (FD), and oven drying (OD) to obtain powder and characterize them. The foam composition was water (74.7%), microgreens (14.2%), emulsifier (6.5%), pre‐gelatinized starch (2.8%), and maltodextrin (1.8%).
Islaine De Jesus Silva, Mônica Silva De Jesus, Hannah Caroline Santos Araujo, Regina Santiago Campos Nascimento, Maria Terezinha Santos Leite Neta, João Paulo Natalino De Sá, Simone Mazzutti, Frederico Alberto De Oliveira, Marcelo Augusto Gutierrez Carnelossi, Angelise Durigon   +9 more
wiley   +1 more source

Evaluation of quality characteristics, antioxidant activity, functional groups of sweet potato by-products and their usage in sandwich bread processing. [PDF]

Food Chem X
Dung NC, Thuy NM, Giau TN, Van Hao H, Van Thanh N, Minh VQ, Van Tai N.   +6 more
europepmc   +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

Effect of <i>Polygonatum cyrtonema</i> Flour Addition on the Rheological Properties, Gluten Structure Characteristics of the Dough and the In Vitro Digestibility of Steamed Bread. [PDF]

Foods
Bi Z, Yang Y, Yang L, Yang C, Dong C, Liu Z, Gong Z, Wang R, Yin X.   +8 more
europepmc   +1 more source