Tag: Food science

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 ...

A Kenyan study found that fortifying maize flour with jackfruit seed powder raised protein, fiber, B vitamins, and minerals in ...

Gelatin coatings carrying peppermint essential oil encapsulated in solid lipid nanoparticles reduced spoilage bacteria on refrigerated rainbow trout fillets over ...

A 2026 study found that adding instant coffee to xanthan gum solutions alters their viscosity, viscoelasticity and lubrication behavior.

A water-based TiO2@SiO2 and chitosan coating reduced weight loss and microbial contamination in eggs stored for 49 days at room ...

A laboratory study found that adding beetroot puree to yoghurt raised antioxidant activity and phenolic content substantially, while leaving proximate ...

A Ugandan study found that substituting 30% of wheat flour with fresh green mature N23 cooking banana puree raised resistant ...

A Japanese study found that adding extract from unripe, thinned persimmon fruit slowed ice cream melting, raised antioxidant activity, and ...

A study on Chinese hook snout carp reveals how temperature fluctuations during transport drive protein degradation and microbial shifts, leading ...

A laboratory study from Pakistan found that marinating beef in a concentrated jamun fruit extract for one to three hours ...

A laboratory study reports that spray-dried microcapsules built from autolyzed yeast cells kept Lactobacillus acidophilus viable through simulated gastric and ...

A study published in Food Hydrocolloids shows potato protein can form a strong network with fava bean protein during high-moisture ...

A light-vibration pretreatment combined with 75 °C drying significantly raised total volatile emissions and shifted green tea aroma toward floral ...

A stage-by-stage laboratory study of Fuling Zhacai shows that enzymatic pectin and cellulose degradation, together with mechanical pressing, reduce the ...

Refrigerated wet aging improved the tenderness and juiciness of camel meat for up to nine days, while longer storage increased ...

An AI-assisted workflow screened fungal peptides for saltiness, identifying AHDQY as the strongest salty candidate and ANSDL as the most ...

γ-Aminobutyric acid, better known as GABA, has long been famous as the brain's main inhibitory neurotransmitter, the molecule that quiets ...