Results 141 to 150 of about 11,455 (263)

Correction to: Maize inoculation with aflatoxigenic and biocontrol fungi - toxin transfer from feed into milk and yoghurt. [PDF]

Mycotoxin Res
Lamp J, Knappstein K, Schwake-Anduschus C, Nöbel S, Saltzmann J, Dänicke S, Schmidt-Heydt M, Maul R.   +7 more
europepmc   +1 more source

Steviol Glycosides (E960) From Stevia rebaudiana: Technological Innovations, Safety Assessment, Regulatory Aspects and Their Role in Sustainable Food Systems

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Steviol Glycosides (E960) from Stevia rebaudiana: Technological Innovations, Safety Assessment, Regulatory Aspects and their Role in Sustainable Food Systems. ABSTRACT Stevia (Stevia rebaudiana Bertoni) is a small perennial herb widely recognized as a natural sweetener.
Aswin Sakthivel Manoharan, Ramesh Kumar Selvan   +1 more
wiley   +1 more source

Maize inoculation with aflatoxigenic and biocontrol fungi - toxin transfer from feed into milk and yoghurt. [PDF]

Mycotoxin Res
Lamp J, Knappstein K, Schwake-Anduschus C, Nöbel S, Saltzmann J, Dänicke S, Schmidt-Heydt M, Maul R.   +7 more
europepmc   +1 more source

Intervention With Lacticaseibacillus paracasei PC‐01 Fermented Milk Beverage Ameliorates Functional Dyspepsia and Modulates Gut Microbiome: A Pilot Study

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study confirmed that intake of the Lacticaseibacillus paracasei PC‐01 fermented milk beverage can significantly alleviate symptoms in patients with functional dyspepsia. It markedly increases the abundances of Lacticaseibacillus paracasei and Blautia, while reducing the abundance of Enterobacter roggenkampi.
Xiangyang Zhang, Erna Sun, Zhixin Zhao, Shusen Li, Xin Shen, Julong Liu, Qiuwen He, Yuejiao Wang, Feiyan Zhao, Hongfeng Zhao, Heping Zhang   +10 more
wiley   +1 more source

Maternal overweight/obesity and yoghurt supplementation from early pregnancy to postpartum augments infant gut microbiota. [PDF]

Front Nutr
Jia L, Zhao J, Liu Y, Liu Y, Liu Q, Liu B, Li X, Li G, Zhang Z, Zhang M, Qiao W, Liu H, Chen L.   +12 more
europepmc   +1 more source

Research on the Mechanism of Natural Products Acting on Chronic Obstructive Pulmonary Disease

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This figure illustrates that approximately 80 natural compounds exert therapeutic effects against chronic obstructive pulmonary disease by targeting pathological mechanisms such as airway inflammation, oxidative stress, airway remodeling, mucus hypersecretion, emphysema, protease–antiprotease imbalance, apoptosis, and autophagy.
Shuna Wei, Xiaoju Liu
wiley   +1 more source

Potential of Homopolysaccharide-Producing Starter Cultures in the Fermentation of Coconut Yoghurt Alternatives Enriched with Pea Protein Isolate. [PDF]

Foods
Libberecht S, Ristevska M, Gibis M, Loeffler M.   +3 more
europepmc   +1 more source

Food Safety and Nutritional Aspects of Plant‐Based Dairy and Meat Alternatives: A Review

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Plant‐based dairy and meat alternatives (PBDA and PBMA) offer sustainability benefits but also introduce chemical and microbiological hazards to the diet. Key concerns include emerging mycotoxins, heavy metals, process contaminants, and heat‐resistant spore‐forming bacteria.
Elina Sohlberg, Petra Pasonen, Hanna‐Leena Alakomi, Johanna Suomi   +3 more
wiley   +1 more source

INFOGEST 2.0 Protocol Applied to Animal-Derived Milk and Dairy Products: A Systematic Review of Six Years of Scientific Effort. [PDF]

Foods
De Santis G, Ilori OA, Abrego-Guandique DM, Plastina P, Tucci P, Cione E.   +5 more
europepmc   +1 more source

Development of Reduced‐Fat and Cholesterol‐Free Mayonnaise by Chia Seed Mucilage and Whey Protein: Quality Parameters and Organoleptic Attributes

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
The graphical abstract illustrates the development of a low‐fat, cholesterol‐free mayonnaise formulated using chia seed mucilage and whey protein as functional ingredients. Chia seed mucilage acts as a natural hydrocolloid, enhancing viscosity, water‐holding capacity, and emulsion stability, while whey protein contributes to emulsification and ...
Abdollah Yousefi Sabet, Ashkan Jebelli Javan, Masoumeh Moslemi, Ali Mahdavi   +3 more
wiley   +1 more source