Results 231 to 240 of about 44,330 (308)

Effects of <i>Tremella fuciformis</i> Powder with Varying Particle Sizes on the Gel Properties of Soy Yogurt. [PDF]

Foods
Li S, Fang Z, Yang X, Wu J, Fang X.
europepmc   +1 more source

Ethnomedicinal Properties and Technological Challenges of Pomegranate Fruit as a Value‐Added Product

eFood, Volume 7, Issue 3, June 2026.
This review aims to provide a comprehensive review of pomegranate (Punica granatum) as a nourishing powerhouse, focusing on its remarkable nutritional conformation, bioactive composites, and substantial health assistance. This emphasizes the adaptableness and developing demand in the functional food market, as it discovers the potential solicitations ...
Muhammad Tayyab Arshad, Farhang Hameed Awlqadr, Sammra Maqsood, Hatem A. Al‐Aoh, Md. Sakhawot Hossain, Ali Ikram   +5 more
wiley   +1 more source

Multiscale Analysis of <i>Kluyveromyces lactis</i> SCP in a Fermented Soy Protein Matrix. [PDF]

ACS Omega
Diaz-Bustamante ML, Reyes LH, Fernández-Niño M, Alvarez Solano OA.   +3 more
europepmc   +1 more source

Nano‐Engineered Yogurt as a Functional Delivery Platform: From Encapsulation Technologies to Personalized Nutrition

eFood, Volume 7, Issue 3, June 2026.
Graphical abstract showing nanoencapsulation‐based yogurt fortification, highlighting nanocarrier incorporation, improved storage stability, enhanced bioaccessibility, targeted gastrointestinal release, nutrient absorption, and gut microbiota modulation.
Farhang Hameed Awlqadr, Mohammed N. Saeed, Ammar B. Altemimi, Ahmad F. Hama Sdiq, Othman Abdulrahman Mohammed, Sonia Morya, Syamand Ahmed Qadir, Tablo H. Salih, Khaled Arab   +8 more
wiley   +1 more source

Comparative study of the physicochemical properties, volatile compounds, and bacterial microbiota in commercial and traditional yak yogurt from the Qinghai-Tibet plateau. [PDF]

Food Chem X
Song J, Li Y, Wang L, Zhang J, Shi C, Zhong L, Liu C, Song M, Yu X, Zhang W, Wen P.   +10 more
europepmc   +1 more source

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +1 more source

Causal Effects of Yogurt Intake on Gut Microbiota: A European Mendelian Randomization Study. [PDF]

Int J Genomics
Yang M, Wang L, Zhou P, Xia J.
europepmc   +1 more source

Ameliorating Shelf Life and Physicochemical Characteristics of UF White Soft Cheese Using Free or Microencapsulated Lb. rhamnosus and Lb. paracasei as a Sustainable Food System

Food Chemistry International, Volume 2, Issue 2, Page 274-284, June 2026.
This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif, Ahmed Moawad Mabrouk, Sherein Ismail Abd El‐Moez   +2 more
wiley   +1 more source

Fermentation Enhances Antioxidant, Antiplatelet, and Anti-Inflammatory Properties of Oat- and Soy-Derived Dairy Alternatives. [PDF]

Nutrients
Koutis N, Liepouris G, Moysidou I, Vogiatzaki L, Shiels K, Saha SK, Ofrydopoulou A, Tsoupras A.   +7 more
europepmc   +1 more source