Results 191 to 200 of about 128,652 (307)

Targeted Profiling of Tryptophan- and Tyrosine-Derived Metabolites in Traditionally Fermented Foods. [PDF]

Plant Foods Hum Nutr
Ede-Çi̇ntesun E, Yaman M.
europepmc   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

From Farm to Retail: Decoding the Elemental Landscape of Milk and Dairy Products Across Organic and Conventional Production Systems Using ICP-MS. [PDF]

Toxics
Marcus OI, Tabaran A, Crișan Reget OL, Dan SD, Panait LC, Lăcătuș CM, Popescu M, Codea AR, Purdoiu RC, Lăcătuș R, Petrescu-Mag IV, Nicolescu A, Bora FD.   +12 more
europepmc   +1 more source

Lupin as an Alternative Source of Protein for Plant‐Based Foods—A Review

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Lupin, an underutilized legume belonging to the Fabaceae family, demonstrates a huge potential as an alternative protein source by contributing to food security and environmental resilience in the face of climate change. This work highlights the potential of lupin protein as a preferred substitute for soy protein in plant‐based food applications.
Vahid Baeghbali, Claire D. Munialo, Tonna Ashim Anyasi, Parag Acharya   +3 more
wiley   +1 more source

Evaluation of the Fermentation Profiles and Quality Attributes of Yogurts Made from Cow, Goat, and Mixed Milk. [PDF]

Foods
Jankowska A, Wachowska M, Dąbrowska A, Bielecka M, Warechowski J, Potaś A.   +5 more
europepmc   +1 more source

Designing the Future of Food: Challenges to Innovation in Microalgae‐Derived Blue Protein Systems

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This image illustrates the key factors in protein extraction from microalgae, along with the main sustainability opportunities and associated risks. ABSTRACT Microalgae are emerging as promising sources of “blue proteins,” a term used to categorize aquatic proteins derived from marine and freshwater organisms.
Luisa Chitolina Schetinger, Tatiele Casagrande do Nascimento, Marcele Leal Nörnberg, Christian Rodrigues Lugcheer, Duane Soares Vieira, Leila Queiroz Zepka, Eduardo Jacob‐Lopes   +6 more
wiley   +1 more source

Comparative Analysis of Physicochemical and Functional Properties in Commercial Protein Concentrates and Isolates From Pulses

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This study evaluated the physicochemical and functional properties of commercially produced protein concentrates and isolates from pea, lentil, faba bean, and soybean, using air‐classification and wet fractionation. Protein concentrates showed significant differences in physicochemical and functional characteristics compared with isolates.
Dora Fenn, Ning Wang, Janelle Carlin, Mohsen Kompany‐Zareh, Anusha Samaranayaka, Praiya Asavajaru, Brittany Polley, Pankaj Bhowmik, Fabrice Berrué   +8 more
wiley   +1 more source

Metabolic modulation of yogurt fermentation kinetics and acidification by <i>Bifidobacterium</i>-starter culture interactions. [PDF]

Front Microbiol
Zhao Z, Shi S, Zhang L, An M, Wen P, Sang Y, Feng H, Hou B, He J, Hung WL, Li B, Zhao L, Li X, Wang R.   +13 more
europepmc   +1 more source

Multiscale Nanocellulosic Biomaterials in Therapeutics and Food Sciences

Small Structures, Volume 7, Issue 3, March 2026.
Multiscale nanocellulosic biomaterials offer exceptional physicochemical, mechanical, and biological properties; enabling transformative advances in therapeutics and food sciences. This review summarizes their structure–property relationships, key applications in drug delivery, tissue engineering, and food technology. Additionally, it outlines emerging
Hemant Singh, Blaise Tardy, Bruno Dufau Mattos, Shivi Tripathi, Mohd Hasan Mujahid, Sai Kumar Tammina, Narayan Chandra Mishra, Himanshu Sekhar Nanda, Fawzi Banat, Shabir Hassan   +9 more
wiley   +1 more source

Influence of Coriander Seed Powder on Texture, Rheological Properties, and Sensory Quality of Spoonable Yoghurt. [PDF]

Foods
Zhang WY, Sun Y, Lu HB, Lu YY, Du GJ, Song CL, Ren J, Bo LY, An JJ, Wang M.   +9 more
europepmc   +1 more source