Results 311 to 320 of about 5,719,521 (397)

Debittering and Masking Soy Peptides for Oral Consumption and Immune‐Boosting Function

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
Soy peptides (SPs) have been extensively studied with an emphasis on their immune‐boosting effects and production‐associated bitterness. This associated bitterness affects SPs’ oral consumption despite their bioactivities. In this review, the immune‐boosting functions, factors affecting bitterness, and consumers’ perceptions of SPs are explored ...
Wei Li, Chaoling Wen, Opeyemi Joshua Olatunji, Chi Ching Lee, Tolulope Joshua Ashaolu, Anupama Bose   +5 more
wiley   +1 more source

Effects of whey protein isolate on the human gut microbiota and intestinal function in older adults

Rackerby, Bryna, Kim, Eiseul, Bobe, Gerd, Dallas, David, Park, Si Hong   +4 more
openalex   +1 more source

The Physicochemical and Textural Characteristics of Functional Bread Supplemented With Corn Flour and Omega‐3 Fatty Acids

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
Encapsulation of Omega‐3 fatty acids improves their poor stability, solubility, bioavailability, and susceptibility to oxidation. In this study, Omega‐3 nanoliposomes were added at 2%–6% concentrations to functional bread containing corn flour. Omega 3 was encapsulated into nanoliposomes with an efficiency of 95.51% ± 0.56.
Mahya Sheikhzadeh, Sepideh Pourvatan Doust, Mohammad Reza Abolghasemian, Maryam Zokaei, Asiye Ahmadi-Dastgerdi, Hassan Ahmadi Gavlighi   +5 more
wiley   +1 more source

Nonthermal Preservation of Camel Milk: Comparative Insights Into Electromagnetic and Microwave Processing

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
Camel milk is valued for its distinctive nutritional profile and potential therapeutic benefits, yet its rapid spoilage due to high microbial susceptibility limits its commercial potential. Conventional thermal pasteurization ensures microbial safety but compromises heat‐sensitive nutrients and bioactive compounds.
Jahirul Ahmed Mazumder, Mohammad Keewan, Abdelmoneim H. Ali, Adiba Akram, Abdul Hai, Gobind Das, Fawzi Banat, Anupama Bose   +7 more
wiley   +1 more source

Steeping and Germination as Technological Strategies to Enhance the Biofunctional Properties of Huauzontle (Chenopodium berlandieri subsp. nuttalliae) Seeds for Metabolic Health Applications

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
Despite its phylogenetic relationship to quinoa, one of the most extensively studied pseudocereals worldwide, huauzontle (Chenopodium berlandieri subsp. nuttalliae) remains overlooked in terms of its nutritional composition and functional properties.
Emilio López-Millán, Astrid Domínguez-Uscanga, Daniel Guajardo-Flores, Marilena Antunes-Ricardo, Diego A. Luna-Vital, Anupama Bose   +5 more
wiley   +1 more source

Sustainable Dairy Preservation Through Ultrasound: Enhancing Safety, Shelf Life, and Quality: A Review

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
This study explores ultrasound as a nonthermal technology for dairy preservation, addressing consumer demand for safe, high‐quality, minimally processed foods with extended shelf life. Ultrasound′s mechanism relies on acoustic cavitation, which disrupts microbial cells and inactivates enzymes, thereby enhancing product safety and preserving nutritional
Negin Ahmadi, Nadia Ahmadi, Kianoush Khosravi-Darani, Zohreh Abdi-Moghadam, Essam Hebishy   +4 more
wiley   +1 more source

Casein - whey protein interactions in heated milk

, 2002
Astrid J Vasbinder
openalex   +1 more source

Optimization of Non‐Whey‐Draining Fresh Cheese Based on Analytic Hierarchy Process and Response Surface Methodology: Physicochemical Properties, Microstructure, and Flavor Profile Analysis

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
This study was aimed at investigating the effects of whipping cream content (A), milk protein composition (B), homogenization pressure (C), and fermentation temperature (D) on sensory properties, whey separation rate, and viable cell count of non‐whey‐draining fresh cheese (WFC).
Qing Hong, Hanqing Wu, Zhenmin Liu, Poulami Jha   +3 more
wiley   +1 more source

Safety evaluation of the food enzyme papain, a cysteine endopeptidase complex from the latex of Carica papaya L.

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The food enzyme is a cysteine endopeptidase complex, containing papain (EC 3.4.22.2), chymopapain (EC 3.4.22.6), caricain (EC 3.4.22.30) and glycyl endopeptidase (EC 3.4.22.25), obtained from the latex of unripe Carica papaya L. by Enzybel International SA. It is intended to be used in nine 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 Solano, Henk Van Loveren, Laurence Vernis, Ana Criado, Cristina Fernández Fraguas Cristina, Daniele Cavanna, Yi Liu   +16 more
wiley   +2 more sources

Incorporation of Adiantum capillus-veneris L. Extract as a Functional Ingredient to Enhance the Quality Characteristics of Yogurt

Journal of Food Quality, Volume 2026, Issue 1, 2026.
Adiantum capillus-veneris L. is known for its bioactive compounds and health benefits. In this study, the physicochemical, functional, and sensory properties of set‐type yogurt fortified with Adiantum capillus-veneris L. extract (ACVE) were evaluated during 21 days of storage. Higher pH values and lower acidity were observed in yogurts containing 0.25%
Kimia Khaki, Samar Mansouripour, Mansooreh Sadat Mojani-Qomi, Meriam Tir   +3 more
wiley   +1 more source