Results 171 to 180 of about 35,721 (254)

Increasing the added‐value of a plant‐based waste: model salad dressing based on an emulgel containing microfluidized hull pea fiber

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1115-1125, 30 January 2026.
Abstract BACKGROUND Changes in consumer habits have driven the food industry to develop new recipes based on organic ingredients. Furthermore, the use of waste‐derived plant‐based raw materials, such as pea hull fibers, is consistent with sustainable development.
María‐Carmen García‐González, María‐Carmen Alfaro‐Rodríguez, Carlos Lobo, José Muñoz   +3 more
wiley   +1 more source

Effects of radio frequency heating inactivation on foodborne pathogens in model foods varying in structural matrix complexity. [PDF]

Sci Rep
Verheyen D, Espitia J, Kozak DS, Bracke B, Akkermans S, Van Impe JFM.   +5 more
europepmc   +1 more source

Safflower oil body emulsion digestion behavior and regulation of intestinal microorganisms: The influence of polysaccharide xanthan gum. [PDF]

Food Chem X
Lan X, Tao C, Zhang L, Guo J, Wu Z, Li J, Wang D, Wei J, Li X, Yang J.   +9 more
europepmc   +1 more source

Comparative Performance Evaluation Between a Modified Hybrid Dryer and a Commercially-Manufactured Fluidized Bed Agglomerator for Producing Instant Coconut Milk Powder. [PDF]

Foods
Tumpanuvatr T, Jittanit W.
europepmc   +1 more source

Eco-Friendly Hydrogels from Natural Gums and Cellulose Citrate: Formulations and Properties. [PDF]

Gels
Corrente GA, Arias Arias FE, Giorno E, Caputo P, Godbert N, Oliviero Rossi C, Aiello I, Milone C, Beneduci A.   +8 more
europepmc   +1 more source

Effect of type and concentration of hydrocolloids on the rheology, water mobility, and 3D printing properties of pitaya fruit-based ink. [PDF]

Front Nutr
Omedi JO, Chen C, Uriho A, Zhang S, Liang L, Zou Q, Xu Y, Zhang M, Wang Y, Huang W.   +9 more
europepmc   +1 more source

Casual reasoning through intervention [PDF]

, 2006
Hagmayer, Y., Lagnado, D.A., Sloman, S.A., Waldmann, M.R.   +3 more
core  

Factors Affecting Tablet Disintegration by Immersion in Food Thickener Solution. [PDF]

Cureus
Sugiura S, Nakamura M, Hashimoto M, Matsubara C, Yoshida S, Hirata Y, Obara M.   +6 more
europepmc   +1 more source

Synergistic Effects of Hydrocolloid Combinations on Gluten-Free Batter and Bread Characteristics. [PDF]

Food Sci Nutr
Parsamajd M, Fazaeli M, Majdinasab M, Golmakani MT.   +3 more
europepmc   +1 more source

Incorporating Cricket Powder into Salad Dressing: Enhancing Protein Content and Functional Attributes Through Partial Palm-Oil Replacement. [PDF]

Foods
Guo Y, Liu Y, Li H, Prakitchaiwattana C, Zheng JS, Siriamornpun S.   +5 more
europepmc   +1 more source