Bienes/productos consumo

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...

Assessing the Antibiotic Resistance in Food Lactic Acid Bacteria: Risks in the Era of Widespread Probiotic Use

31/07/2025 - Targeting the potential sources and risk factors for antibiotic resistance transmittance and development of antibiotic resistant‐free probiotics.ABSTRACTAntibiotic resistance (AR) in lactic acid...

Dissecting the Genetic Correlations and Causal Effects of Gut Microbiota on Pan‐Cancer Phenotype: Driven by Common Dietary Preferences

28/07/2025 - Cancer is one of the leading causes of death worldwide. Our study indicates that common dietary preferences can influence pan‐cancer risk by driving changes in gut microbiota composition. We...

Use of Almond Milk, Almond Skin and Plant Based Probiotics on Newly Developed Kefir: Physical, Chemical, Microbiological, and Functional Properties

27/07/2025 - In this study, in order to obtain almond kefir, a functional dairy product, almond inner skin was separated, dried and powdered in the first stage. In the second stage, milk was obtained from raw...

Incorporation of Pomegranate (Punica granatum) Extract Enhanced the Concentration of Bioactive Compounds and Shelf Life of Bread

24/07/2025 - Pomegranate extract significantly increased bread's antioxidant capacity. Fungal growth was inhibited for up to 15 days of storage with pomegranate extract. Phenolic content was preserved even...

Evaluation of Antioxidant and Enzyme Inhibition Properties of Siran Propolis: Correlations With Phenolic Content Determined by LC–MS/MS

21/07/2025 - The ethanolic extract of Şiran propolis exhibited strong antioxidant activity and inhibited α‐glycosidase, AChE, and human carbonic anhydrase isozymes I and II. High levels of phenolic acids,...

Assessing Environmental Hotspots and Sustainable Development Goal Alignment in Food Production in India

18/07/2025 - This study evaluates the environmental impacts of 18 commonly consumed food items in India using a production‐based LCA, highlighting key hotspots in greenhouse gas emissions, land and water use,...

Exploring the Frontiers of Food Science: A Comprehensive Review of Advanced Magnetic Resonance Applications in Food Analysis, Quality Analysis, and Safety Assessment

20/07/2025 - The paper reviews advanced magnetic resonance (MR) technologies—NMR, MRI, ESR, and MRS—for food analysis, quality, and safety. MR techniques enable non‐invasive detection of adulteration,...

Enhanced Cassava Flour Quality to Improve the Cassava Bread by Attibutes Yeast Fermentation

14/07/2025 - Yeast fermentation enhances cassava flour's nutrition, increasing protein from 0.89 ± 0.08 to 3.86 ± 0.12 g/100 g, reducing hydrocyanic acid from 32.64 ± 0.67 to...

Utilizing Quinoa Flour for Functional Lavash Bread Production

04/07/2025 - This study investigated the effects of incorporating 5%–20% quinoa flour into lavash bread. The addition of quinoa improved dough rheology, enhanced protein, fiber, and mineral content, and...