Tag: Food science

A study in Frontiers in Microbiology identifies regional microbial and metabolic differences in traditional fermented amaranth stems from China.

A study in Food, Nutrition and Health shows that fermenting pasteurized kiwifruit juice with probiotic strains enhances its flavor, antioxidant ...

Researchers have demonstrated a bioreactor process converting renewable Miscanthus grass hydrolysates into functional heme-enriched yeast extract using xylose-fermenting Saccharomyces cerevisiae.

A study in Food, Nutrition and Health finds that Lactiplantibacillus plantarum fermentation of Buchanania lanzan juice significantly increases lactic acid ...

A scientific review details how genomic regulation, metabolic pathways, and modern breeding tools can improve antioxidant compounds in rice bran ...

Researchers developed food-grade bigels using chitosan and beeswax to enable the controlled, targeted release of ferulic acid in the gastrointestinal ...

A comprehensive scientific review details how cinnamon essential oil and its active volatile compounds inhibit foodborne pathogens and extend product ...

Enriching wheat flour with glutenin or whole gluten strengthens the gluten network, reduces free sulfhydryl groups, and enhances fresh wet ...

A new study finds that adding 30% white mushroom to beef products preserves color and reduces lipid oxidation while ultrasound ...

Food scientists have developed a three-part formulation combining aspartame, beta-cyclodextrin, and adenosine monophosphate that reduces the intense bitterness of citrus-derived ...

A scientific review highlights how biomacromolecule-stabilized double emulsions can overcome the divergent solubility and stability limitations of arbutin and coumaric ...

A comprehensive review reveals how the four individual bovine casein fractions exhibit distinct molecular structures and functional behaviors across gelation, ...

Nanoemulsion delivery improved the colloidal stability and sensory acceptability of essential-oil-enriched apple juice compared with direct homogenized dispersion.

Opaque vacuum packaging held at 3 °C in darkness retained post-fermentation quality in suansun most effectively over a 56-day observation ...

A new study finds Spanish and Italian creams can substitute for domestic cream in fermented butter while producing distinct color, ...

A pilot-scale Portuguese study found that bread fortified with whole red and white grape pomace flour gained fiber, protein, and ...

An analysis of 23 Sudanese pumpkin seed landraces found the highest oil content in South Kordofan samples and identified tocopherol ...

A new study used electronic sensors and GC–MS-O analysis to identify roasting conditions that preserve nutty aromas while minimizing burnt ...

A new mini-review proposes that glutathione acts as a multi-layered regulator of enzymatic browning in fresh-cut fruits and vegetables, though ...

Researchers optimised phenolic antioxidant extraction from a peppertree and tomato blend, finding a 50:50 mixture raised yields by up to ...