Food Frontiers, Volume 7, Issue 3, May 2026.ABSTRACT Fungal polysaccharides (FPs) represent a diverse class of bioactive macromolecules widely studied for their nutritional, therapeutic, and biotechnological value. This review synthesizes recent advances (2020–2025) in the structural characterization, biological functions, and translational potential of FPs.
Muhammad Aaqil +6 more
wiley +1 more source
Evaluating Enterococcus faecium9 N-2 as a probiotic candidate from traditional village white cheese. [PDF]
Food Sci NutrDikbaş N +4 more
europepmc +1 more source
Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese. [PDF]
Food Sci Nutr, 2018 Alihanoğlu S +5 more
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Food Frontiers, Volume 7, Issue 3, May 2026.Overnutrition represents a major public health issue, and front‐of‐pack labels like Nutri‐Score aim to promote healthier choices. This study shows that Nutri‐Score shifts consumer selections toward healthier options, especially at scale extremes. It also modifies meal composition by encouraging healthier pairings and category switching, particularly ...
Alice Stiletto +3 more
wiley +1 more source
Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses. [PDF]
Vet World, 2018 Ehsani A +3 more
europepmc +1 more source
Improving the utilization of Silver carp (Hypopthalmichthys Molitrix) and other under-utilized fish species, especially Fresh water Bream (Abramis brama) [PDF]
, 2008 Bartels, P.V., Kals, J.
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The Rise of Plant‐Based Proteins: Consumer Perception and Challenges
Food Science &Nutrition, Volume 14, Issue 5, May 2026.The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
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Food Science &Nutrition, Volume 14, Issue 5, May 2026.Traditional Ethiopian fermented foods and beverages such as Injera, Kocho, and Tella provide important health benefits, including improved nutrient bioavailability, gut health, and digestibility. However, challenges such as lack of standardization, insufficient documentation, and economic constraints limit their wider development and commercialization.
Limenew Abate Worku +5 more
wiley +1 more source
Co-encapsulation of Shirazi thyme (Zataria multiflora) essential oil and nisin using caffeic acid grafted chitosan nanogel and the effect of this nanogel as a bio-preservative in Iranian white cheese. [PDF]
Food Sci NutrHosseini SM +3 more
europepmc +1 more source