Results 151 to 160 of about 11,455 (263)

Impact of Spirulina Extract-Loaded Quinoa Protein Isolate Nanoparticles on the Quality and Stability of Functional Set Yoghurt. [PDF]

Plant Foods Hum Nutr
Maged EMAE, Elhendy HA, Ahmed SM, Darwish AMG, El-Enshasy HA, Soliman TN.   +5 more
europepmc   +1 more source

Characterization of Physicochemical Properties, Volatile Compounds, and Sensory Attributes of Tonto, a Traditional Ugandan Banana‐Based Alcoholic Beverage

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Traditional Ugandan Tonto is produced through the spontaneous fermentation of banana juice and roasted sorghum. Fermentation decreased pH and total soluble solids while increasing ethanol and titratable acidity. A total of 38 volatile compounds were identified, with esters contributing characteristic fruity and banana‐like aromas.
Ambrose Atwine, Abel Atukwase, Ivan Muzira Mukisa, Stellah Byakika, Albert Nuwagira, Charles M. B. K. Muyanja, Abubakar Sadik Mustafa   +6 more
wiley   +1 more source

Yogurt Enriched with Omega-3 Fatty Acids. [PDF]

Foods
Savatinova M, Ivanova M, Nikolova K, Ivanov I, Panova N.   +4 more
europepmc   +1 more source

Effects of Nanocellulose on the Physicochemical‐Digestive Characteristics of Corn Starch

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Hydrogen bonding interacted between CS and NC. NC‐CS complexes exhibited thinner and smoother surfaces. The digestion of NC‐CS complexes decreased due to the increased SDS. The gelatinization temperatures of CS were increased after complexation with NC. ABSTRACT This study investigated the effects of nanocellulose (NC) on the physicochemical properties,
Yanyan Liu, Shuyao Li, Junjie Yuan, Huiying Zhang, Xueli Gao, Yonghui Wang, Shenghua He, Weiyun Guo, Guanghui Li   +8 more
wiley   +1 more source

Updated safety evaluation of the food enzyme catalase from the non-genetically modified <i>Aspergillus tubingensis</i> strain AE-CN. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Lunardi S, Andryszkiewicz M, Cavanna D, Criado A, Liu Y.   +17 more
europepmc   +1 more source

Heat‐Treated Whey Powder Solutions as Natural Antibrowning Agents in Fresh‐Cut Potatoes

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Fresh‐cut potatoes were immersed in 5% whey powder solutions preheated to 20°C, 50°C, 70°C, or 90°C for 10 min. Moderate heat treatment (50°C) optimized whey protein functionality by increasing free sulfhydryl groups, maintaining suitable acidity, and promoting partial protein unfolding.
Cemal Kasnak, Recep Palamutoğlu, Merve İnce‐Palamutoğlu   +2 more
wiley   +1 more source

Physiochemical characteristics of date pollen extract-hybrid yoghurt as a functional dairy food modulates hypothyroidic symptoms in modeled rats. [PDF]

Sci Rep
Hassan LK, El-Azma MH, Elaaser M, El-Sahra DG, Elqattan GM, Khattab MSA, El-Aziz MA, Abdel-Wahhab KG.   +7 more
europepmc   +1 more source

Associations of Dietary Patterns and Allergies With Asthma Among University Students in Bangladesh: A Cross‐Sectional Study

Health Science Reports, Volume 9, Issue 7, July 2026.
ABSTRACT Background and Aims Asthma is a major public health problem worldwide, with a growing burden among young adults in low‐ and middle‐income countries, including Bangladesh. Dietary patterns and allergic conditions may influence asthma‐related outcomes; however, evidence among university students is limited.
Muslima Akter, Md. Muktarul, Abdullah Faruque   +2 more
wiley   +1 more source

Agri-Food By-Products in Dairy Sector a Review Focused on Phytochemicals, Extraction Methods Health Benefits and Applications. [PDF]

Foods
Ratu RN, Stoica F, Balint BA, Veleșcu ID, Crivei IC, Lucaci SP, Lipșa FD, Râpeanu G.   +7 more
europepmc   +1 more source

Yoghurt under stress [PDF]

Nature Materials, 2014
openaire   +1 more source