Results 201 to 210 of about 288,194 (281)
Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese. [PDF]
Food Sci Nutr, 2017 Jooyandeh H +3 more
europepmc +1 more source
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 +2 more
wiley +1 more source
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 +4 more
wiley +1 more source
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 +4 more
wiley +1 more source
Human tests for machine models: What lies “Beyond the Imitation Game”?
Journal of Linguistic Anthropology, Volume 36, Issue 1, May 2026.Abstract Benchmarking large language models (LLMs) is a key practice for evaluating their capabilities and risks. This paper considers the development of “BIG Bench,” a crowdsourced benchmark designed to test LLMs “Beyond the Imitation Game.” Drawing on linguistic anthropological and ethnographic analysis of the project's GitHub repository, we examine ...
Noya Kohavi, Anna Weichselbraun
wiley +1 more source
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 +4 more
wiley +1 more source
Targeted Profiling of Tryptophan- and Tyrosine-Derived Metabolites in Traditionally Fermented Foods. [PDF]
Plant Foods Hum NutrEde-Çi̇ntesun E, Yaman M.
europepmc +1 more source
Safety of acute exposure to the food additive glycerol (E 422) from beverages
EFSA Journal, Volume 24, Issue 5, May 2026.Abstract The European Commission requested EFSA to assess the acute exposure to glycerol (E 422) from slush ice drinks and de‐alcoholised wine. The acute exposure assessment was conducted on a single‑consumption‑event basis considering the reported use levels and analytical data of glycerol in slush ice drinks and the proposed maximum level of 50,000 ...
EFSA Panel on Food Additives and Flavourings (FAF) +22 more
wiley +1 more source
EFSA Journal, Volume 24, Issue 5, May 2026.Abstract The food enzyme catalase (hydrogen‐peroxide:hydrogen‐peroxide oxidoreductase; EC 1.11.1.6) is produced with the non‐genetically modified Aspergillus tubingensis strain AE‐CN by Amano Enzyme Inc. The food enzyme is intended to be used in seven food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ) +17 more
wiley +1 more source