Bienes/productos consumo

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...

Assessment of agronomic parameters of some soybean varieties grown on acidic soil, their total nitrogen content during nodulation, and after pod formation

10/09/2025 - This study, conducted at Nkolbisson in the Centre region of Cameroon, aimed to identify soybean [Glycine max (L.) Merr.] varieties released by the Pan‐African Soybean Variety Trials (PAT) in 2016...

Evaluation of Protein Solubility, Lipid Oxidative Stability and Physical Properties of Hemp Seed‐Based Foods and By‐Products

10/09/2025 - This paper represents a thorough analysis of protein solubility, lipid stability, and physical properties of four hemp seed by‐products and seven hemp seed foods to help evaluate their potential to...

Taste of Tradition: Perceptual Quality Aspects and Future Prospects of Three Swedish Classic Cheeses

04/09/2025 - This study assessed the sensory quality and consumer acceptance of three traditional Swedish cheeses to inform the development of new local products that emphasize tradition, familiarity, and...

Optimization of Quinoa‐Based Gluten‐Free Bread Production Using Microbial Transglutaminase Enzyme and Hydroxypropyl Methyl Cellulose (HPMC) by Response Surface Methodology

01/09/2025 - The optimized bread formulation demonstrated improved rheological properties, microstructure, and physicochemical qualities, with a more uniform gas distribution than conventional wheat bread....

Research on Material Basis and Quality Control of Artemisiae argyi Folium, a Traditional Medicinal and Edible Material

01/09/2025 - In this study, an innovative UHPLC‐Q‐Exactive Orbitrap‐HRMS technique was established for the rapid identification of flavonoids and phenylpropanoids as the main active components in Artemisiae...

The Effects of Die Temperature and Screw Speed on Extruded Pulse Flours and Their Application in Bread Production

25/08/2025 - Extruded Pulse Flours: Breadmaking Applications.ABSTRACTExtrusion is an innovative technology for improving the techno‐functional and nutritional properties of pulse flours. This study aimed to...

Effects of Bread Fortification With Pomegranate Peel Powder on Inflammation Biomarkers, Oxidative Stress, and Mood Status in Patients With Type 2 Diabetes: A Randomized Placebo‐Controlled Trial

13/08/2025 - This is a clinical trial study on the effect of bread with peel pomegranate on type 2 diabetic patients. According to the results, there was no significant improvement in stress oxidative,...

Antioxidants and Techno‐Functional Components of Squash (Cucurbita moschata L.) Pulp Powder From Tunisia

05/08/2025 - This study evaluates the nutritional profile and antioxidant potential of squash pulp powder. The powder, rich in phenolic compounds, vitamin A, and essential nutrients, demonstrates strong...

Liposomal Encapsulation in Food Systems: A Review of Formulation, Processing, and Applications

04/08/2025 - Liposomal microencapsulation stands as a promising technique for the food industry, offering versatile solutions to protect, deliver, and enhance the functionality of bioactive compounds, enzymes,...

The Impact of κ‐Carrageenan on the Textural, Microstructural, and Molecular Properties of Heat‐Induced Egg White Protein Gel

03/08/2025 - Based on the graphical abstract, this study demonstrates that increasing κ‐carrageenan concentration enhances the gelation properties of egg white protein gels. The addition of κ‐carrageenan...