Results 131 to 140 of about 135,123 (275)

From Earth to orbit: How to preserve muscle health in space and bed rest

Experimental Physiology, EarlyView.
Antonios Matsakas, Colleen Deane
wiley   +1 more source

Influence of Dry and Steam Thermal Pretreatments on the Structural Properties and Flowability of Faba Bean Flours

Legume Science, Volume 8, Issue 1, March 2026.
ABSTRACT Faba beans are emerging as a promising alternative protein source for bakeries, snacks, cereals and ready‐to‐eat foods. The quality and consistency of such products depend strongly on the processing behaviour of their flours, including handling, storage, mixing and extrusion performance, all of which are governed by flour flow and structural ...
Abraham Badjona, Robert Bradshaw, Caroline Millman, Martin Howarth, Bipro Dubey   +4 more
wiley   +1 more source

Extraction of Bioactive Substances from Medicinal Plants with Whey: Selecting Optimal Parameters

Техника и технология пищевых производств
Due to its natural chemical composition, whey can have both a positive effect on the human body and cause significant harm to the environment. It is rich in organic substances, which creates an additional organic burden on nature.
Natalia S. Velichkovich, Ann A. Stepanova, Oksana V. Kozlova, Veronika A. Lutz, Timothy A. Larichev   +4 more
doaj   +1 more source

Impact of different Agents on the Efficacy of Codling Moth Granulovirus in Tank Mixtures [PDF]

, 2008
In the control of codling moth it is common to combine the granulovirus with other agents, especially fungicides, in spray application. Therefore the knowledge about the influence of these agents on the efficacy of the virus in tank mix is very ...
Fritsch, E., Huber, J., Kienzle, J., Undorf-Spahn, K.   +3 more
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Mechanistic two‐pathway modeling of substrate inhibition in lactic acid bacteria for enhanced fermentation control

Quantitative Biology, Volume 14, Issue 1, March 2026.
Abstract Substrate inhibition in lactic acid bacteria (LAB) fermentation occurs when substrate concentration exceeds a critical value, leading to reduced cell growth and thus inefficient lactic acid production. Many efforts, including experimental and kinetic models, have been devoted to elucidate the possible mechanisms of substrate inhibition ...
Guoxi Zheng, Junwen Mao
wiley   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Aloe vera Gel for Edible Films and Coatings: Extraction, Functional Properties, and Applications in Food Preservation

Environmental Quality Management, Volume 35, Issue 3, Spring 2026.
ABSTRACT Aloe vera (AV) gel has emerged as a multifunctional ingredient for edible films and coatings amid global efforts to improve food security, reduce plastic waste, and limit postharvest losses. This review summarizes current knowledge on the extraction, composition, and application of Aloe vera gel in biopolymer‐based systems for food ...
Cesar Vinicius Toniciolli Rigueto, Marieli Rosseto, Ingridy Alessandretti, Karolynne Sousa Gomes, Mateus Torres Nazari, Fernanda Machado de Oliveira, Gabriela Dalmora, Nei Fronza, Aline Dettmer   +8 more
wiley   +1 more source

Enrichment of Bread with Whey Treated with High Hydrostatic Pressure

Research in Agricultural Sciences
There are some deficiencies in the nutritional profile of bread due to the use of refined flour in modern production. Therefore, various additives are employed to enhance the nutritional profile of bread. Whey is a valuable source of functional proteins,
Semra Çiçek, Faruk Bozoglu, Ferid Aydın   +2 more
doaj   +1 more source

The Prebiotic and Techno‐Functional Potential of Microbial Exopolysaccharides for Human Health and Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak, Hye Kim, Md. Ariful Haque, Min Ji Jang, Sehyeon Song, Anishka Talari, Lakshmi Devi Chittepu, Seockmo Ku   +7 more
wiley   +1 more source

The immobilization of Kluyveromyces fragilis and Saccharomyces cerevisiae in polyacrylamide gel : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Biotechnology at Massey University [PDF]

, 1980
The search for new energy sources has indicated that biomass, in the form of green plant materials and biological wastes, can provide a perpetual energy source if converted to a useful form.
Dillon, Judith Ann
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