Results 201 to 210 of about 128,652 (307)

The Prebiotic and Techno‐Functional Potential of Microbial Exopolysaccharides for Human Health and Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak, Hye Kim, Md. Ariful Haque, Min Ji Jang, Sehyeon Song, Anishka Talari, Lakshmi Devi Chittepu, Seockmo Ku   +7 more
wiley   +1 more source

Pea Starch and Pea Fiber—A Review of Functional Properties, Sensory Characteristics, and Value‐Added Uses

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson, Klara Nilsson, Madeleine Jönsson, Karin Wendin, Anna Ström, Maud Langton   +5 more
wiley   +1 more source

Association of cheese and yogurt intake with sleep duration in preschool-aged children: a 6-month prospective cohort study. [PDF]

Front Nutr
Lin C, Yang Z, Yuan Y, Lai X, Fu S, Pan D.   +5 more
europepmc   +1 more source

Drivers of Liking for Oat Milk

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT Oat milk is one of the most popular plant‐based milk alternatives in today's market. The objective of this study was to identify the sensory drivers of like and dislike for oat milk. Twenty‐eight commercial oat milks were collected in duplicate lots.
S. Gupta, D. Rovai, P. D. Gerard, M. A. Drake   +3 more
wiley   +1 more source

Advances in GABA-Enriched Yogurt and Frozen Yogurt: Microbial Biosynthesis, Functional Properties, and Health Perspectives-A Comprehensive Review. [PDF]

Foods
Ushidee-Radzi MA, Shin Yee C, Raja-Razali RB, Zahia-Azizan NA, Di Renzo T, Reale A, Nazzaro S, Marena P, Ilham Z, Abd Rahman N', Wan-Mohtar WAAQI.   +10 more
europepmc   +1 more source

Predicting the physicochemical properties of sheep yogurt incorporated with fermented black raspberry juice. [PDF]

Food Chem X
Karimkhani MM, Ebadifard F, Nematollahi MA, Keramat M, Golmakani MT.   +4 more
europepmc   +1 more source

Substitutes or complements? The effect of opening a food store on customer visits to neighborhood food stores

American Journal of Agricultural Economics, Volume 108, Issue 2, Page 686-705, March 2026.
Abstract This study examines the effects of new food store openings on customer traffic to incumbent stores using a modified difference‐in‐differences approach and cellphone location data from the contiguous United States in 2019. Analysis of both the intensive margin (total visit counts) and the extensive margin (unique visitors) reveals substantial ...
Modhurima Dey Amin, Syed Badruddoza, Jill J. McCluskey   +2 more
wiley   +1 more source

The dose<b>-</b>response relationship between dairy product intake and all-cause and cardiovascular mortality risk: a systematic review and meta-analysis of prospective cohort studies. [PDF]

Front Nutr
Hu X, Wang K, Ji X, Wang X, Bai P, Huang K, Lu A, Li J, Wu H.   +8 more
europepmc   +1 more source

The consumer evaporates: insights from practice theory [PDF]

, 2010
Rettie, Ruth
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