Results 231 to 240 of about 1,593,904 (291)
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.This review outlines the role of innovative technologies in valorizing the waste generated from different plant waste streams into protein‐rich ingredients and modifying their conformational structure to improve the techno‐functional attributes including hydration, emulsification, foaming, gelation, and nutritional value.
Subith Cheeyattil +5 more
wiley +1 more source
Environmental Quality Management, Volume 36, Issue 3, September 2026.ABSTRACT Sugarcane vinasse, a by‐product of bioethanol production, poses a significant environmental challenge due to its high organic load and the large volumes generated. Anaerobic digestion (AD) has been widely explored as an alternative treatment, particularly in two‐stage configurations that can enhance methane recovery.
Maria Teresa de Jesus Camelo Guedes +2 more
wiley +1 more source
Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.Nectar‐based feeding devices increased aerial activity and bucket use while reducing bowl use in rainbow lorikeets but produced little behavioural change in regent parrots. Species‐specific feeding enrichment promotes natural foraging behaviour and may improve welfare in captive nectarivorous parrots.
Wing Sum Pang +2 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
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Recently, there has been a surge in shifting of scientific interest towards the adoption of nonthermal technologies in food processing applications. Nanobubble (NB) technology is one of the emerging green technologies that has gained increased attention over recent years.
Farah Naqash +3 more
wiley +1 more source
Natural Pigments and Cyclodextrins: Overview on a Synergistic Approach to Encapsulation
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT The growing demand for natural dyes in the food industry has stimulated research into strategies aimed at improving their stability, solubility, and bioavailability. This review examines the synergistic use of cyclodextrins (CDs) as encapsulating agents for natural pigments, highlighting their ability to form inclusion complexes that protect ...
Chiara Pippolini +3 more
wiley +1 more source
, 2019 This chapter first defines the term “whey proteins” as it pertains to the contents of this book. We define whey proteins as the proteins not associated with the casein micelle or other milk particles such as membrane structures and somatic and microbial ...
Rajeshree A. Khaire, Parag R. Gogate
core +5 more sources