Results 171 to 180 of about 50,856 (247)

Converting Equol Nonproducers to Producers: A Systematic Review of Randomized Clinical Trials

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
This systematic review, following PRISMA guidelines, screened 503 records identified through PubMed, Embase, Web of Science, and ClinicalTrials.gov, of which 12 randomized clinical trials (n = 730, 85.5% female) met inclusion criteria. Interventions included soy isoflavones alone, probiotics, or prebiotics combined with soy, fermented soy products ...
Jiatong Li, Mengyi Li, Saied Aboushanab, Mark Ebeid, Rieko Hatanaka, Miho Iida, Masato Takase, Ian Jacobs, Arnur Gusmanov, Aya Hirata, Naoko Miyagawa, Naoki Nakaya, Daisuke Sugiyama, Curtis Tilves, Atsushi Hozawa, Xingnan Li, Noel T. Mueller, Panayiotis V. Benos, Akira Sekikawa   +18 more
wiley   +1 more source

Effect of pre-treated homogenized egg liquid addition on yogurt quality and metabolic profiles. [PDF]

Curr Res Food Sci
Shui Y, Hu G, Jiang X, Zhu D, Zhao Z, Yuan Y, Xie Y, Lin J, Jin G, Geng F.   +9 more
europepmc   +1 more source

KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Kombucha can be used as a microbial starter to accelerate sourdough fermentation, reducing maturation time from 10–14 days to about 5 days. The resulting bread maintains comparable texture, structure, and sensory qualities to traditional sourdough while offering enhanced functional benefits, including higher phenolic content and antioxidant capacity ...
Manuel Chinello, Ragy Nader Ragheb Tawfik, Elisa Canazza, Chiara Nadai, Frederico Augusto Ribeiro de Barros, Giovanna Lomolino, Anna Lante, Viviana Corich, Alessio Giacomini   +8 more
wiley   +1 more source

A Preliminary Study on Active Chitosan-Based Edible Films Enriched With Microencapsulated Probiotics for Set-Type Yogurt Preservation. [PDF]

Food Sci Nutr
Kalkan S, Kirkoçoğlu E, Otağ MR, Engin MS.   +3 more
europepmc   +1 more source

Review on Gelling and Foaming Agents in Food: Mechanism and Applications

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
A comprehensive Graphical Abstract to visualize how different food additives act as gelling and foaming agents. It emphasizes their shared origin as hydrocolloids or proteins but distinct operational mechanisms that transform food materials. The diagram provides a clear path from molecular structure and interaction principles to the specific macro ...
Messenbet Geremew Kassa, Desye Alemu Teferi, Neela Satheesh, Aynadis Molla Asemu   +3 more
wiley   +1 more source

Food Matrix as a Modulator of Spice Phytochemical Bioactivity: Evidence from In Vitro, Animal, and Human Studies. [PDF]

Nutrients
Rak K, Serek P, Sławińska P, Raczkowska E.   +3 more
europepmc   +1 more source

Physicochemical, Bioactive, Sensory, and Microbial Evaluation of Functional Drinking Yoghurt Fortified With Beetroot and Orange Juice

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Bioactive, sensory, and physicochemical properties of beetroot pulp and orange juice‐fortified drinking yoghurt demonstrated formulation‐dependent differences among the three formulations. Sample B exhibited the maximum seedling DPPH radical‐scavenging activity and the maximum phenolic and flavonoid content, while Sample A had the maximum sensory ...
Md Masudul Islam Khan, Md Noitik Ali, Ayshee Tabassum, Devpriya Bhattacharjee, Shahin Alam, Md Shahedul Islam   +5 more
wiley   +1 more source

Yogurt as a modulator of gut and beyond gut: Mechanisms, health effects, and clinical translation. [PDF]

AIMS Microbiol
Yang D, Zhao H, He K, Chen W, Xu H, Li S, Xiao Q, Yang J, Wu D.   +8 more
europepmc   +1 more source

Primary School Children's Views and Habits Around School Lunches

Health Promotion Journal of Australia, Volume 37, Issue 4, October 2026.
ABSTRACT Issue Addressed Australia does not have a school‐provided lunch program. Recent research has explored various groups' opinions on having such a program; however, children's perceptions have been under‐explored. This study explored the current practises and perceptions of primary school children in Victoria, Australia, regarding school lunches.
Janandani Nanayakkara, Alison O. Booth, Claire Margerison, Anthony Worsley, Gozde Aydin   +4 more
wiley   +1 more source

Effects of Tea Polyphenols and Thermal Pretreatment on the Gel Properties and Storage Stability of Yogurt. [PDF]

Foods
Chen X, Jiao Y, Wang L, Li Y, Shi C, Wen P.   +5 more
europepmc   +1 more source