Bienes/productos consumo

Nitrogen rate influences on protein concentration, yield, and NDVI in spring wheat following pea and cover crop mixture

08/12/2025 - High‐protein wheat (Triticum aestivum L.) grain is useful for bread flour, and normalized difference vegetation index (NDVI) can be useful in predicting crop yields and assessing overall crop...

Impact of White Bread Fortified With Carob Molasses Pulp Flour and Wheat Germ on Glycemic Response and Antioxidant Capacity in Healthy Subjects

04/12/2025 - Graphical abstract illustrating the formulation steps and enhanced physical and chemical properties of breads enriched with carob molasses pulp flour and wheat germ compared to control...

Probiotics and Their Antimicrobial Metabolites: A Collegial Strategy for Food Bio‐Preservation – A Review

04/12/2025 - Illustrates the potential of probiotics and their antimicrobial metabolites in food bio‐preservation.ABSTRACTEnsuring food safety and extending the shelf life of perishable products remain major...

Integrating ATAC‐Seq and Pan‐Genomics Identifies Stress‐Memory AP2/ERF Hubs in Foxtail Millet

29/11/2025 - The AP2/ERF super gene family was identified through ATAC sequencing as playing a crucial role in the drought memory response. Through pan‐genomic analysis of 111 foxtail millet accessions, we...

A Comparative Study on the Phytochemical Composition, Antioxidant, and Anti‐Inflammatory Effects of Stem Lettuce (Lactuca sativa var. angustana) Depending on the Presence of the Peel

27/11/2025 - This study evaluated stem lettuce (Lactuca sativa var. angustana) peels as functional food ingredients for sustainable waste valorization. Compared with peeled stem lettuce (PSL), unpeeled samples...

Integration of Multi‐Cereals Into Wheat Flour: Nutritional Composition, Dough Rheology, and Sensory Profile of Composite Breads

26/11/2025 - The current study aimed to explore the integration of selected multi‐cereals, that is, barley, oats, corn, millet and sorghum into wheat flour to produce composite breads. The primary objective is...

Gluten‐Free Pan Bread Enriched With Microalgae (Dunaliella salina) and Encapsulated Lactobacillus acidophilus

26/11/2025 - Gluten‐free pan bread was produced using rice–potato flour supplemented with Dunaliella salina (3 and 6 g/100 g) and Lactobacillus acidophilus (1 g/100 g) encapsulated via chitosan...

Safety Evaluation of the High‐Dose Intake of Heat‐Killed Lacticaseibacillus paracasei MCC1849 in Healthy Adults

17/11/2025 - This study evaluated the safety of a high‐dose intake of heat‐killed Lacticaseibacillus paracasei MCC1849, a type of postbiotic. No adverse events related to the test food were observed in...

Components Changes in Fresh Ginseng Pulp Treated With Commercial Sterilization and Its Potential Therapeutic in CTX‐Induced Liver Injury via Apoptosis and Nrf2‐MAPKs/NF‐κB Pathways

17/11/2025 - SGP alleviated CTX‐induced liver injury via apoptosis and Nrf2‐MAPKs/NF‐κB pathways.ABSTRACTGinseng, as an important dietary supplement, possesses physiological activities including antitumor,...

Oral Administration of Edible Snail Extract Powder Prevents UVB‐Induced Skin Damage

13/11/2025 - Oral administration of edible snail extract powder (SEP) significantly protected against UVB‐induced skin damage in SKH‐1 hairless mice. SEP improved skin hydration, reduced wrinkle formation,...

Enrichment of Pasteurized Dairy Product and Brownie With Edible Insect (Tenebrio molitor) to Analyze Acceptance Using Check‐All‐That‐Apply Methodology

30/10/2025 - BDTM1, Brownie with pasteurized dairy product and Tenebrio molitor powder; BTM1, Brownie with Tenebrio molitor powder; BTM2, Brownie with Tenebrio molitor powder and Tenebrio molitor protein...

Optimizing bread wheat (Triticum aestivum L.) yield and nutrient use efficiency through nitrogen and phosphorus management in Nitisols of Eastern Amhara Highlands, Ethiopia

29/10/2025 - Soil fertility depletion, particularly nitrogen and phosphorus, is a major constraint to wheat (Triticum aestivum L.) productivity in Ethiopia, influencing crop yields and food security. A field...

Effects of Glucose Oxidase and Sodium Stearoyl Lactate as a Compound Modifier on Improving the Quality of Wheat Dough and Its Steamed Bread

27/10/2025 - This study involved developing a compound modifier (CM, SSL + GOD) to enhance the quality of dough and its steamed bread. The results showed that CM significantly improved the dough's...

Synergistic Effects of Hydrocolloid Combinations on Gluten‐Free Batter and Bread Characteristics

21/10/2025 - This study explores the synergistic effects of hydrocolloid combinations on the rheological, thermal, and baking characteristics of gluten‐free batter and bread. Results show that adding an...

Safety Evaluation of Ultrasonic‐Assisted OSA‐Modified Tamarind Seed Gum for Food Applications

17/10/2025 - Ultrasonic‐assisted OSA modification enhances tamarind seed gum functionality and safety for food applications. Subacute toxicity study confirms biocompatibility, supporting its potential as a...

Acceptability of Novel Formulated Ready to Use Food for Management of Moderate Acute Malnutrition (MAM) in Children Aged 6–59 Months in Tanzania: A Facility‐Based Acceptability Trial

14/10/2025 - The Ready to Use Food (RUF) product developed using the locally available food ingredients is acceptable among target population. It can be further assessed for its efficacy using randomized...

Phytochemical Profiling and Anti‐Inflammatory Effects of Aerial and Underground Parts of Apium graveolens var. rapaceum (Celeriac): Potential Health Benefits of Discarded Aerial Parts

03/10/2025 - Apium graveolens var. rapaceum (celeriac) was analyzed to compare the phytochemical composition and anti‐inflammatory effects of its aerial (APC) and underground (UPC) parts. APC contained higher...

Soybean Synergies: A Comprehensive Review on Novel Extraction Techniques and Their Role in Unlocking Health Potential

30/09/2025 - Almost 18%–22% of soybean is comprised of tiny, stable oil bodies with a concentration of triacylglycerol, rich in bioactive substances. These oil bodies of soybean consist of oleosins, oleosins,...

Optimización de la salud y la sostenibilidad: innovaciones en el aprovechamiento de fitoquímicos para alimentos funcionales

22/09/2025 - Advances in phytochemical extraction and integration into functional foods are reviewed. Phytochemicals help address cardiovascular, metabolic, and cognitive health challenges. Circular food...

Nutritional Value and Antioxidant Potential of Djiboutian Abundant Seaweeds, With Their Food Applications in Doughnut and Tartare

16/09/2025 - This study explores the untapped potential of Djiboutian macroalgae as food ingredients, focusing on their nutritional composition (Proteins, amino acids and carbohydrates, including mannitol),...

Sensory Acceptance and Physicochemical Properties of Beef Meatballs Fortified With Apple (Malus domestica ) Pomace

12/09/2025 - Using apple pomace to fortify beef meatballs .ABSTRACTIntroduction: Apple pomace (AP), a byproduct of apple processing, generates over 4 million tons of global waste annually. Its high moisture...