Results 231 to 240 of about 130,330 (302)

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

Organophosphate Insecticide Half‐Lives in Foods Fermented With Lactic Acid Bacteria

Food Frontiers, Volume 7, Issue 3, May 2026.
Organophosphate insecticides are widely used on food crops, leaving residues that may present concerns for human health. During controlled fermentations with lactic acid bacteria, such as Lactiplantibacillus plantarum subsp. plantarum, Lactobacillus delbrueckii subsp.
Julia Steenkamp, Graham Hepworth, Kate Howell   +2 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

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
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

Natural Colorants From Amazonian Plants: Bioactive Potential and Sustainable Extraction Techniques—A Review

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This review explores Amazonian plants as sources of natural colorants, highlighting major groups such as anthocyanins, carotenoids, betalains, and chlorophylls. It emphasizes sustainable extraction techniques, including green solvents and emerging technologies, and discusses their bioactive properties and potential applications in the food industry ...
Zandleme Birino de Oliveira, Kamila Brielle Pantoja Vasconcelos, Amanda de Lima Silva Mumberger, Antônio Quaresma da Silva Junior, Leomara Andrade da Silva, Ricardo Bezerra de Oliveira, Rosa Helena Veras Mourão, Sandra Layse Ferreira Sarrazin   +7 more
wiley   +1 more source

Yogurt.

North Carolina medical journal, 1973
openaire   +1 more source

Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Herbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Farhang Hameed Awlqadr, Syamand Ahmed Qadir, Ammar B. Altemimi, Rawaa H. Tlay, Mohammed N. Saeed, Othman Abdulrahman Mohammed, Tarek Gamal Abedelmaksoud   +6 more
wiley   +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