Results 201 to 210 of about 137,613 (289)

Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar, Jian Ying, Yong Wang, Cordelia Selomulya   +3 more
wiley   +1 more source

Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar, Dibyakanta Seth, V. M. Balasubramaniam   +2 more
wiley   +1 more source

Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source

Sensory, Physical, and Functional Properties of Part‐Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT With increasing mozzarella consumption in the United States, mozzarella innovations are of interest, particularly in functional attributes. One opportunity in mozzarella is the application of Lacticaseibacillus casei adjunct culture to increase desirable flavors and modulate functional properties such as melting.
Katherine Rehberger, Stephanie Clark, Gülhan Ünlü, Helen Joyner, Carolyn F. Ross   +4 more
wiley   +1 more source

Tenebrio molitor‐Derived Enzyme Systems Enable Solvent‐Reduced Recovery of Intracellular Polyhydroxyalkanoates

Microbial Biotechnology, Volume 19, Issue 5, May 2026.
Multi‐enzyme systems from Tenebrio molitor enable solvent‐free recovery of microbial PHAs directly from wet biomass under mild aqueous conditions, achieving high polymer yields and integrity while reducing carbon footprint up to seven‐fold compared with conventional extraction methods.
Sanja Skaro Bogojevic, Brana Pantelic, Marijana Ponjavic, Tatjana Ilic‐Tomic, Dusan Milivojevic, Maciej Guzik, Marcin Rychwalski, Romanos Siaperas, Evangelos Topakas, Mónica Carvalheira, Filomena Freitas, Patrícia Concórdio‐Reis, Jasmina Nikodinovic‐Runic   +12 more
wiley   +1 more source

Beyond the Barrier: Epithelial Cells as Immune Sentinels in the Female Genital Tract

American Journal of Reproductive Immunology, Volume 95, Issue 5, May 2026.
ABSTRACT Epithelial cells (ECs) of the female genital tract (FGT) serve as an essential barrier and the first line of defense against sexually transmitted pathogens. Beyond providing a physical barrier, these cells actively contribute to immune responses through pathogen recognition, cytokine release, and modulation of adaptive immune responses ...
Lauren Jirik, Shreya Joshi, Aisha Nazli, Charu Kaushic   +3 more
wiley   +1 more source

Performance Evaluation of a Full‐Scale Anaerobic Internal Circulation Reactor Treating Calcium Rich Dairy Industry Wastewater

Water and Environment Journal, Volume 40, Issue 2, Page 290-300, May 2026.
This study investigates the impact of calcium on the performance of a large‐scale internal circulation (IC) reactor treating calcium‐rich dairy wastewater. Excessive calcium concentrations (400‐600 mg L−1) resulted in calcification of the anaerobic sludge, reactor walls, and pipes, suggesting a 17% and 25% reduction in biogas and methane production ...
O. D. Yepez‐Ceron, P. McCarthy, J. Browne, E. Casey, R. K. Dereli   +4 more
wiley   +1 more source

Safety evaluation of an extension of use of the food enzyme subtilisin from the non‐genetically modified Bacillus licheniformis strain NZYM‐CX

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract The food enzyme subtilisin (EC 3.4.21.62) is produced with the non‐genetically modified Bacillus licheniformis strain NZYM‐CX by Novozymes A/S. The safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in eight food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Anna Ferrandis Rosell, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

A Three‐Step Route to Functionalized Pyrrole‐2,5‐Dicarboxylic Acids from Galactaric Acid

ChemSusChem, Volume 19, Issue 8, 28 April 2026.
Galactaric acid (GalA) has been used as substrate for a library of N‐substituted pyrrole‐2,5‐dicarboxylic acids (PDCAs). Existing routes to N‐substituted PDCAs require many steps or lack product isolation. We present a simple, scalable three‐step synthesis from GalA via a 2‐pyrone salt, giving isolated PDCA derivatives in high yield without ...
Giacomo Trapasso, Davide Dalla Torre, Marco Artuso, Fabio Aricò   +3 more
wiley   +1 more source