Results 201 to 210 of about 42,959 (236)

Distinct pathways for the absorption and metabolism of β-carotene and zeaxanthin in the mouse intestine. [PDF]

open access: yesJ Lipid Res
Bandara S   +7 more
europepmc   +1 more source

Kidney Stone, Nutritional Perceptions and Impact of Tea on Stone Formation

open access: yesPhytochemicals in Food and Medicine, Volume 1, Issue 2, June 2026.
ABSTRACT The significant financial burden that urinary stone disease places on healthcare systems is only anticipated to increase over time. It is becoming more common over the globe. It is an increasing urinary condition that impacts around 12% of the global population, and environmental variables appear to be a key contributor.
Munir Ahmed   +5 more
wiley   +1 more source

Fibril Synthesis From Food Processing By‐Products and Strategies for Structure–Function Stabilization for Food Applications

open access: yesSustainable Food Proteins, Volume 4, Issue 2, June 2026.
Protein fibrils can be synthesized from both conventional and by‐product protein sources, each having distinct advantages. Stabilization through polysaccharides and polyphenols can enhance fibril functional properties, such as gelling, foaming, and emulsification, thus furthering their application in food and non‐food materials.
Sanjana Sawant, Audrey L. Girard
wiley   +1 more source
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INCORPORATION OF PAPAYA FOR FORTIFICATION OF β-CAROTENE IN RICE STICKS

Acta Horticulturae, 2010
Vitamin A deficiency is recognized as a serious health problem. Supplementation with-carotene-rich fruits may be a logical, effective and sustainable approach to prevent vitamin A deficiency. Papaya pulp was incorporated unto 30% in the basic formula of rice stick and was found to be acceptable.
R. Vijayalakshmi, D. Malathi
openaire   +1 more source

NIR SPECTROSCOPY ANALYSIS OF β-CAROTENE AND VITAMIN E IN PUMPKIN

Acta Horticulturae, 1999
Pumpkin is a favorite vegetable as well as a medicinal plant for many kinds of diseases since old times. The high content of various nutrients, especially β-carotene and vitamin E, has made this vegetable more and more attractive for health protection.
T. Jin, Z. Wu, L. Liu, X. Li
openaire   +1 more source

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