Results 51 to 60 of about 43,072 (228)

Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A Review

Foods, 2022
The provitamin A activity of β-carotene is of primary interest to address one of the world’s major malnutrition concerns. β carotene is a fat-soluble compound and its bioavailability from natural sources is very poor.
Vera Lavelli, Jolanta Sereikaitė
doaj   +1 more source

Environmental and Genetic Effects on the Composition of Palm Oil From Hybrid Plant Clones of Caiaué and Oil Palm

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The interspecific hybrids (IEH OxG) obtained from the crossing of Elaeis oleifera (Eo) and Elaeis guineensis (Eg) are resistant to some diseases that affect Eg in some regions of South America, and commercial growing in several countries has been established.
Rosemar Antoniassi, Ricardo Lopes, Sidney Pacheco, Allan Eduardo Wilhelm, Rui Alberto Gomes Junior, Adelia Ferreira de Faria‐Machado, Raimundo Nonato Vieira Cunha   +6 more
wiley   +1 more source

Deposition and bioconversion law of β-carotene in laying hens after long-term supplementation under adequate vitamin A status in the diet

Poultry Science, 2023
: β-Carotene, because it is the precursor of vitamin A and has versatile biological roles, has been applied as a feed additive in the poultry industry for a long time.
Qixiang Miao, Chaohua Tang, Youyou Yang, Qingyu Zhao, Fadi Li, Yuchang Qin, Junmin Zhang   +6 more
doaj   +1 more source

MOESM3 of ι-Tocopherol and β-carotene concentrations in feed, colostrum, cow and calf serum in Swedish dairy herds with high or low calf mortality

, 2018
Additional file 3. Forms for individual calves regarding feeding routines.
Torsein, Maria, Lindberg, Ann, Svensson, Catarina, Jensen, SĂśren, Berg, Charlotte, Waller, Karin   +5 more
openaire   +1 more source

Enhancing Meat Quality Through Dietary Fiber: Insights Into the Gut Microbiota‐Derived Short‐Chain Fatty Acids‐Muscle Axis

Animal Research and One Health, EarlyView.
Dietary fiber (DF) modulates meat quality through the gut‐muscle axis by reshaping gut microbiota, improving intestinal integrity, reducing inflammation, and regulating muscle metabolism. These mechanisms influence muscle fiber characteristics and post‐mortem biochemistry, thereby enhancing tenderness, juiciness, color, flavor, and nutritional value of
Zeshan Zulfiqar, Muhammad Arslan Asif, Layla Al‐Mitib, Nabeela Ashiq, Haojie Wang, Yalei Cui, Boshuai Liu, Shucheng Huang, Yinghua Shi   +8 more
wiley   +1 more source

Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Parboiling is a hydrothermal process that alters rice physicochemical and nutritional properties. The soaking step is crucial, influencing off‐flavor formation, mineral retention, and effluent quality. This study evaluated five soaking water (SW) management strategies combining different frequencies and volumes of SW ...
Eliane Lemke Figueiredo, Paulo Alberto Azevedo, Nataniele Barros Schaun, Ya‐Jane Wang, Rosana Colussi, Nathan Levien Vanier, Moacir Cardoso Elias   +6 more
wiley   +1 more source

β-carotene and Bacillus thuringiensis insecticidal protein differentially modulate feeding behaviour, mortality and physiology of European corn borer (Ostrinia nubilalis).

PLoS ONE, 2021
Maize with enhanced β-carotene production was engineered to counteract pervasive vitamin A deficiency in developing countries. Second-generation biofortified crops are being developed with additional traits that confer pest resistance.
Patricia Sarai Girón-Calva, Carmen Lopez, Alfonso Albacete, Ramon Albajes, Paul Christou, Matilde Eizaguirre   +5 more
doaj   +1 more source

Inconsistent Transcriptomic Responses to Hexabromocyclododecane in Japanese Quail: A Comparative Analysis of Results From Four Different Study Designs

Environmental Toxicology and Chemistry, EarlyView.
Abstract Efforts to use transcriptomics for toxicity testing have classically relied on the assumption that chemicals consistently produce characteristic transcriptomic signatures that are reflective of their mechanism of action. However, the degree to which transcriptomic responses are conserved across different test methodologies has seldom been ...
Paul Béziers, Elena Legrand, Emily Boulanger, Niladri Basu, Jessica D. Ewald, Paula Henry, Markus Hecker, Jianguo Xia, Natalie Karouna‐Renier, Doug Crump, Jessica Head   +10 more
wiley   +1 more source

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source