Results 101 to 110 of about 8,703 (226)
Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7109-7124, September 2026.Abstract BACKGROUND This study investigated the individual and combined effects of ohmic heating (OH, 20 and 40 V cm−1) and ultrasound (US, 425 and 850 W) on the chemical, physicochemical, and technological properties of chickpea aquafaba (AF) and its emulsions.
Débora Krichanã +12 more
wiley +1 more source
Phytochemicals in Food and Medicine, Volume 1, Issue 3, September 2026.Obesity and hypertension co‐exist and share molecular mechanisms in terms of dietary therapy, modulated by food bioactive constituents. ABSTRACT Obesity and hypertension are among the most pressing global public health challenges. They frequently co‐exist, with obesity‐related hypertension accounting for an estimated 75% of the hypertension burden ...
Samuel Oluwasegun Maccarthy +3 more
wiley +1 more source
Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma +3 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.Effects of direct steam injection and spray‐drying on the physicochemical, nutritional, and functional properties of black bean protein concentrates. ABSTRACT Direct steam injection (DSI) and spray‐drying are key unit operations in the industrial production of pulse protein ingredients that are often overlooked in laboratory‐scale studies.
Jasmin S. Yang +2 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.This study presents the first integrated technoeconomic analysis (TEA) and life cycle assessment (LCA) of converting almond hulls—a sugar‐rich agricultural byproduct—into almond hull hydrolysate (AHH), a low‐cost and environmentally favorable fermentation growth medium.
Boon‐Ling Yeo +7 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao +2 more
wiley +1 more source
Journal of Fish Diseases, Volume 49, Issue 9, September 2026.ABSTRACT Carp edema virus (CEV) infects the common carp (Cyprinus carpio) and causes the lethal koi sleepy disease (KSD). Signs of KSD include respiratory, detoxification, and osmoregulatory difficulties. Salt treatment re‐equilibrates blood sodium levels and can save the fish. However, it is unclear whether these fish are immunized, remain chronically
Mikolaj Adamek +12 more
wiley +1 more source
Mljekarstvo, 2011 The aim of this study was to examine the effect of high-power ultrasound (US) and highpressure processing (HP) on model systems composed of whey protein concentrate (WPC) and whey protein isolate (WPI) with or without guar gum addition.
Greta Krešić +3 more
doaj
Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6640-6647, 30 August 2026.Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca +6 more
wiley +1 more source