Results 171 to 180 of about 11,455 (263)

Physicochemical Evaluation of Pretreated Fermented Pea Carbohydrate‐Rich Fraction (PCRF) for Beverage Development

Starch - Stärke, Volume 78, Issue 7, July 2026.
Microwave and ultra‐sonication pretreatments influenced pH and color of fermented carbohydrate rich fractions of pea (PCRF). Optimal formulation (7.5% PCRF) reached pH 3.96 and best appearance after 12 h. pH decreased mainly within 12 h; microwave samples showed highest brightness early but darkened most by 36 h, with significant hue and browning ...
Christopher Etti, Ashutosh Singh, Alexander Ratsamany, Abdullah Abdelrahman, Manickavasagan Annamalai   +4 more
wiley   +1 more source

Directive vs. Reductive Front-of-Pack Labels: Differences in Italian Consumers' Responses to the Nutri-Score and the NutrInform Battery. [PDF]

Foods
Cela N, Quintiero F, Ferraris C, Torri L.   +3 more
europepmc   +1 more source

Cow Milk Risk Factors Associated With Bacterial Contaminations Along Dairy Value Chain in Lushoto and Handeni Districts, Tanzania

Veterinary Medicine and Science, Volume 12, Issue 4, July 2026.
Milk and milk products are important sources of nutrients to human and animals, but due to its physicochemical characteristics and nutritional value, it serves as an excellent medium for growth of microorganisms. Most of smallholder dairy farmers have no training on livestock husbandry and milk handling practices.
Fortunate Shija, Hezron Emmanuel Nonga
wiley   +1 more source

Development and Validation of a Food Frequency Questionnaire to Assess Fermented Food Consumption in Adults. [PDF]

J Hum Nutr Diet
Ferri A, Schneider E, Lucey A, Hennessy Á, Cotter PD, Balasubramanian R, Clarke G, Cryan JF.   +7 more
europepmc   +1 more source

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality. [PDF]

AIMS Microbiol
Nikitina E, Khrundin D.
europepmc   +1 more source

Probiotics and Their Functional Role in Mitigating Antinutrient Effects In Vivo—A Systematic Review and Meta‐Analysis

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Antinutrients like phytic acid and oxalates reduce mineral bioavailability by forming insoluble complexes with iron, zinc, and calcium. Probiotic supplementation may counteract these effects through enzymatic activity (e.g., phytase, oxalate decarboxylase) and microbiota modulation. This PRISMA‐based meta‐analysis evaluated 27 in vivo studies (
Ligia Olar‐Pop, Mihaiela Cornea‐Cipcigan, Călina Cristina Ciont, Ramona Suharoschi, Raluca Maria Pop, Oana Lelia Pop   +5 more
wiley   +1 more source

Development, physicochemical, and sensory analysis of moringa oleifera l. powder added buffalo milk yoghurt with pharmacological potential. [PDF]

Sci Rep
Siddique F, Ahmad S, Hussain A, Firdous N, Nisar R, Bilal M, Najam A, Salik A, Zia M, Elkhedir AE.   +9 more
europepmc   +1 more source

Increasing the Acceptability of Insect‐Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez, Andrea M. Liceaga   +1 more
wiley   +1 more source