Results 191 to 200 of about 130,330 (302)

Fibril Synthesis From Food Processing By‐Products and Strategies for Structure–Function Stabilization for Food Applications

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Protein fibrils can be synthesized from both conventional and by‐product protein sources, each having distinct advantages. Stabilization through polysaccharides and polyphenols can enhance fibril functional properties, such as gelling, foaming, and emulsification, thus furthering their application in food and non‐food materials.
Sanjana Sawant, Audrey L. Girard
wiley   +1 more source

Fermented Dairy Food Intake and Risk of Depression and Dementia in Later Life: Findings from a Prospective Cohort of Older Australians. [PDF]

Nutrients
Idrus M, Bliuc D, Mather KA, Brodaty H, Sachdev PS, Numbers K, Dai Z.   +6 more
europepmc   +1 more source

Evaluation of Quinoa (Chenopodium quinoa Willd) Protein Isolate and Hydrolysate as Alternative Nitrogen Source for Growth of Lactiplantibacillus plantarum WCFS1

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Quinoa protein hydrolysate (QpH) serves as both a nitrogen source and a functional ingredient for L. plantarum. Bacteria grown in QpH achieved high biomass production and demonstrated significantly enhanced cell membrane integrity, positioning QpH as a key component for robust, plant‐based probiotics.
Nelson Romano, Leonardo Sciammaro, Alejandra Quiroga, María Cecilia Puppo, Andrea Gómez‐Zavaglia   +4 more
wiley   +1 more source

Association Between Continuous Consumption of Yogurt Fermented with <i>Lactobacillus delbrueckii</i> ssp. <i>bulgaricus</i> OLL1073R-1, Salivary Antimicrobial Proteins, and Tongue-Coating Microbiota: An Observational Human Study. [PDF]

J Clin Med
Yamamoto Y, Morozumi T, Yokoo T, Takahashi T, Saruta J, Tsuchihashi H, Negishi H, Mochizuki J, Hosomi Y, Sakaguchi W, To M, Makino S, Kano H, Hojo K, Tsukinoki K.   +14 more
europepmc   +1 more source

Fermentation and Enzymatic Pre‐Treatments to Modulate Sensory Properties of Extruded Plant‐Based Meat Alternatives

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh, Michel Aliani, Warren Blunt, Filiz Koksel   +3 more
wiley   +1 more source

Effect of fermented dairy products on physicochemical and probiotic properties of tarhana in an in vitro gastrointestinal system. [PDF]

J Food Sci Technol
İnce-Palamutoğlu M, Palamutoğlu R, Oruçoğlu B, Kasnak C, Yılmaz S.   +4 more
europepmc   +1 more source

Age Influences the Bacterial Composition of Samples From Buffaloes in the Marajó Archipelago, Pará, Brazilian Amazon

Environmental Microbiology Reports, Volume 18, Issue 3, June 2026.
Milk microbiomes showed similar composition in young and adult buffaloes. Despite distinct microbial profiles among matrices, shared bacterial families indicate microbial interaction between milk, faeces, calf spittle and soil. ABSTRACT Buffalo milk stands out for its nutritional qualities and is mainly produced in Brazil in the Amazon region ...
Allana Lais Alves Lima, Savio Souza Costa, Rosiane do Socorro dos Reis, Damazio Campos de Souza, Guilherme Costa Baião, Rennan Garcias Moreira, Herve Louis Ghislain Rogez, Diego Assis das Graças, Rinaldo Batista Viana, Joana Montezano Marques   +9 more
wiley   +1 more source

Novel Plant and fungi-based Alternatives Support Nutritional Adequacy of Diets and Reduce Their Environmental Impacts. [PDF]

Curr Dev Nutr
Nájera Espinosa S, Zarate-Ortiz AG, Hadida G, Tereza da Silva J, Vonderschmidt A, Esievo EM, Carr T, Reuzé A, Scheelbeek P.   +8 more
europepmc   +1 more source

Association Between Calcium Supplement Use and Cognitive Impairment in Ageing Women: A Longitudinal Analysis

Australasian Journal on Ageing, Volume 45, Issue 2, June 2026.
ABSTRACT Objective Calcium supplementation is widely used in older adults, but its long‐term effects on cognitive function remain unclear. This study assessed the association between pharmacological calcium supplementation and cognitive decline over 7 years in cognitively healthy older women.
Maylis Rabec, Alexis Bourgeais, Jennifer Gautier, Mathieu Corvaisier, Olivier Brière, Cédric Annweiler   +5 more
wiley   +1 more source

Comparative Study of the Peptide Profiles of A1/A2 and A2/A2 Yogurts during <i>In Vitro</i> Gastrointestinal Digestion. [PDF]

J Agric Food Chem
Firmino L, Baptista DP, Silva KKPE, Campovilla OC, Netto FM, Gigante ML.   +5 more
europepmc   +1 more source