Food Biomacromolecules, Volume 3, Issue 3, Page 646-663, September 2026.Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
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Development of Reduced-Fat and Cholesterol-Free Mayonnaise by Chia Seed Mucilage and Whey Protein: Quality Parameters and Organoleptic Attributes. [PDF]
Food Sci NutrSabet AY +3 more
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Characterization of structural features of food molten‐globule state proteins: An overview
Food Biomacromolecules, Volume 3, Issue 3, Page 706-717, September 2026.Abstract During food processing, pH, ionic strength, and temperature drive conformational transitions from native states to partially folded intermediates and fully unfolded states. The molten‐globule (MG) state typically preserves substantial secondary structure but has relaxed tertiary packing, thereby modulating protein solubility, emulsifying ...
Han Peng +4 more
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Combined effects of strength training, whey protein, and HMB on sarcopenia in older people: A systematic review and meta-analysis. [PDF]
Medicine (Baltimore)Hernandez-Martinez J +8 more
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Anaerobic digestion of cheese whey offers a two-fold benefit: reduction of pollution potential and biogas production. Usually effective anaerobic digestion of acid whey is hindered by low pH (~ 4.5) and low buffer capacity of the substrate.
Ruģele, Kristīne +5 more
core
Future Postharvest and Food, Volume 3, Issue 3, Page 278-295, September 2026.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
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High-Protein Diet Combined With <i>Lactobacillus acidophilus</i> Improves Weight Loss, Lipid Metabolism, and Gut Microbiota in Obese Rats. [PDF]
Food Sci NutrSbaihia A +9 more
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Nonthermal Concentration of Red Beetroot Juice by Reverse Osmosis and Forward Osmosis
Food Science &Nutrition, Volume 14, Issue 9, September 2026.RO and FO were used for nonthermal concentration of red beetroot juice. Single strength juice was concentrated by RO to 17 °Brix, and by FO to 50 °Brix; color and betalain were preserved by both processes. Overall, FO is a promising method for concentrating beetroot juice.
Eugenia Avellaneda, Carmen I. Moraru
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Biofilm Characterization by AFM and SEM and Growth Kinetics of <i>Geobacter sulfurreducens</i> in Regional Cheese Whey. [PDF]
MicroorganismsAlba-Cuevas JE +4 more
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Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Oleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
İrem Uzunsoy +2 more
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