Results 161 to 170 of about 22,721 (293)

Plant‐Derived Probiotics From Fermented Foods: Current Evidence on Antiviral Mechanisms and Gut–Lung Axis Modulation

Food Frontiers, Volume 7, Issue 6, November 2026.
Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing, Yaoyuan Hu, Yingying Ma, Peng Yao, Jingjing Jiang, Jiao Guo, Shuangmei Liu   +6 more
wiley   +1 more source

From By-Product to Value: Impact of Spent Myrtle Berries on the Quality of Sheep-Milk Yoghurt. [PDF]

Int J Food Sci
Carboni A, Cabizza R, Urgeghe PP, Fancello F, Pes M, Dedola AS, Zara S, Del Caro A.   +7 more
europepmc   +1 more source

What If Cooking Isn't Chemistry? Examining the Good and the Harm in Metaphorical Connections Between Science and Everyday Activities

Science Education, Volume 110, Issue 6, Page 1742-1753, November 2026.
ABSTRACT This theoretical paper examines why we make claims like “cooking is chemistry,” what these claims mean, and what good or harm they accomplish. We make three interrelated arguments: First, the relationship between scientific and everyday practices is more complicated and less obvious than is often claimed; second, educators and scientists link ...
Noah Weeth Feinstein, Ryan L. Stowe
wiley   +1 more source

Physicochemical and Microbiological Properties of Yoghurt Made Form Defatted Milk Mixtures and Concentrated Buttermilk Fortified with Herbal Extract. [PDF]

Foods
Tultabayeva T, Zhakupova G, Sagandyk A, Makangali K, Syzdykova A, Gajimuradova A, Muldasheva A, Dairova K.   +7 more
europepmc   +1 more source

Lachnospiraceae in the Food–Gut Axis: A Critical Review of Dietary Modulation, Immune Regulation, and Translational Barriers

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The interplay between diet, gut microbiota, and host immunity is central to food science. The Lachnospiraceae family ferments dietary fibers to produce short‐chain fatty acids (SCFAs), notably butyrate and propionate, with immunomodulatory potential. This critical review distinguishes established findings from hypotheses.
Ruijun Wang, Zhiqi Li, Lina Zhang, Yuanming Pan, Zhanbiao He   +4 more
wiley   +1 more source

Bioactive Phenolics from <i>Medemia argun</i>: Biological Activities, Molecular Docking, Encapsulation in Alginate-Whey Protein Hydrogel Beads, and Functional Yoghurt Fortification. [PDF]

Antioxidants (Basel)
Mohammad MS, Sakr SS, Kamel MA, Gamal AA, Abou-Amra ES, Ali AA, El-Said MM.   +6 more
europepmc   +1 more source

What Endocrinologists Should Know About Iodine: Population Deficiency, Individual Excess and Misinformation in the United Kingdom

Clinical Endocrinology, Volume 105, Issue 5, Page 523-530, November 2026.
ABSTRACT Iodine deficiency, once considered eliminated in the United Kingdom, has re‐emerged, particularly among women of reproductive age, in whom requirements are increased during pregnancy and lactation. The declining consumption of dairy and white fish, the emerging use of unfortified plant‐based milk alternatives, and the absence of a national ...
Peter N. Taylor, Malcolm Prentice, Sarah Bath, Emilie Combet, Nadia Schoenmakers, Vicki E. Smith, Fraser W. Gibb, Nicola Zammitt, Onyebuchi Okosieme, Kristien Boelaert, John Lazarus, Mark Vanderpump   +11 more
wiley   +1 more source

Preparation of phycocyanin-rich powder from <i>Spirulina platensis</i> algae using freeze/thaw/osmotic treatment coupled with Refractance Window drying and its application as a colorant in set-type yoghurt. [PDF]

Food Chem X
Nguyen DT, Dang TT, Nguyen QD, Tran TTV, Nguyen TT, Huynh QT, Do AD, Nguyen TV.   +7 more
europepmc   +1 more source

Evaluation of Tooth Erosion Potential of Zero and Carbonated Beverages in Korea: A Laboratory‐Based Study Focused on pH

International Journal of Dental Hygiene, Volume 24, Issue 4, Page 668-674, November 2026.
ABSTRACT Objectives With increasing health consciousness, the consumption of zero‐calorie beverages (zero beverages) is also increasing. Zero beverages are devoid of sugar or alternative sugar content. Tooth erosion possibility continues to be reported in cases of carbonated beverage consumption.
Eun‐Ha Jung, Hyun‐Kyung Yim, Ji‐Hyun Min   +2 more
wiley   +1 more source

Effects of the Addition of Starches and Storage Duration on the Chemical Composition, Physicochemical, Rheological, and Sensory Properties of Yoghurt: A Review. [PDF]

Int J Food Sci
Franklin NK, Robert N.
europepmc   +1 more source