Results 141 to 150 of about 50,856 (247)

The Power of Information: How Labeling Alters Young Consumer Acceptance and Purchase Intention of Plant-Based Yogurt Alternatives. [PDF]

Foods
Klimczak I, Klensporf-Pawlik D, Olejniczak A, Chudy S.   +3 more
europepmc   +1 more source

Mucuna pruriens as a Sustainable Functional Food: Applications From Seed to Product

Modern Agriculture, Volume 4, Issue 2, December 2026.
This review highlights Mucuna pruriens as a nutrient‐rich legume with significant nutritional, therapeutic, and agricultural value. Its protein‐rich seeds contain essential minerals and L‐DOPA, but high antinutritional compounds require effective processing before consumption.
Crossby Osei Tutu, Reuben Acheampong, Papa Toah Akonor, Bernard Kwabena Asiedu, Rexford Obeng, Anthonia Helga Andoh‐Odoom, Dora Duah‐Bisiw, Jacob Ulzen, Michael Wiafe‐Kwagyan, Nii Korley Kortei, Justice Owusu‐Bempah   +10 more
wiley   +1 more source

From Food Waste to Phytochemicals: Green Recovery, Food‐Matrix Applications, and Metabolic‐Health Translation of Residue‐Derived Polyphenols

Phytochemicals in Food and Medicine, Volume 1, Issue 4, December 2026.
Decision rule: The lowest‐scoring gate determines overall readiness. Suggested concise take‐home message: Residue‐derived polyphenols should advance from chemically defined sources through food‐grade recovery and real‐matrix validation to realistic exposure‐based health evidence.
Chandan Kumar Sahu, Syed Irshaan, S. Karthikeyan   +2 more
wiley   +1 more source

Microbial Mechanisms and Sensory Outcomes of Flavor Development in Fermented Plant‐Based Proteins

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Fermentation improves the flavor and consumer appeal of plant‐based proteins by reducing off‐flavors and generating desirable taste and aroma compounds. This review summarizes microbial mechanisms of flavor development, factors influencing sensory quality, and emerging opportunities in precision fermentation, flavoromics, and microbial engineering ...
Nancy D. Asen
wiley   +1 more source

Recent and Promising Strategies for Robust, Sustainable, and Cost-Friendly Production of Yogurt With Superior Quality. [PDF]

Compr Rev Food Sci Food Saf
Zhao S, Tadesse BT, Solem C.
europepmc   +1 more source

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

Biocontrol of Staphylococcus aureus in dairy products using lytic bacteriophage UHP46: efficacy in milk, cheese, and yogurt. [PDF]

Braz J Microbiol
Najeeb S, Khan I, Muhammad J, Jahangir M, Abbas A, Ullah A, Khan A, Miskeen S.   +7 more
europepmc   +1 more source

Yogurt berserat (yo-fiber)

, 2007
Kehadiran yogurt telah banyak diketahui manfaatnya oleh orang-orang khususnya yang rutin mengkonsumsi yogurt. Hal ini menyebabkan pertumbuhan permintaan akan yogurt terus meningkat setiap tahunnya.
K, Fritz Chandra Awarsa, Pramana, Isaac Nugraha   +1 more
core  

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

Fermented plant-based yogurt alternatives in Switzerland: nutritional adequacy and fortification practices. [PDF]

Front Nutr
Barth N, Bogl LH, Herter-Aeberli I.
europepmc   +1 more source