Results 71 to 80 of about 2,937 (110)
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Herbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Farhang Hameed Awlqadr +6 more
wiley +1 more source
International Journal of Food ScienceMelanosis is a chemical reaction based on lipid oxidation, which reduces shrimp shelf-life. This research is aimed at applying chitosan-based coating solutions incorporated with a natural antioxidant (acerola extract) as an antimelanotic material for ...
Leiliane Teles César +5 more
doaj +1 more source
Cinética de secagem de acerola em leito de espuma e ajuste de modelos matemáticos
Brazilian Journal of Food Technology, 2017 Resumo A acerola (Malpighia emarginata DC) é uma fruta rica em nutrientes, principalmente vitamina C. No entanto, a perecibilidade do fruto in natura é alta. Desta forma, o processamento do fruto torna-se indispensável.
Cintia da Silva Araújo +5 more
doaj +1 more source
Food Risk Assess Europe, Volume 4, Issue 2, April 2026.Abstract Between January 2020 and December 2024, the Swiss poison information centre Tox Suisse responded to 1'303 enquiries relating to cases of poisoning or suspected poisoning involving food supplements, slimming foods and sports nutrition foods. The number of enquiries increased over the reporting period, and also compared with previous years.
Alexander Jetter
wiley +1 more source
Applied SciencesThe use of plant extracts in the production of fermented meat products can help protect fats from oxidation, improve color stability, and extend their shelf life.
Erika Nosková +5 more
doaj +1 more source
Flavouring Group Evaluation 82 Revision 2 (FGE.82Rev2): Consideration of epoxides evaluated by JECFA
EFSA Journal, Volume 24, Issue 4, April 2026.Abstract The Panel on Food Additives and Flavourings (FAF) of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No.
EFSA Panel on Food Additives and Flavourings (FAF) +22 more
wiley +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2527-2541, 15 March 2026.Abstract BACKGROUND Acerola (Malpighia glabra and M. emarginata) is a tropical fruit predominantly cultivated in northeastern Brazil, notable for its abundance of health‐beneficial bioactive compounds, including ascorbic acid, phenolic compounds, flavonoids, and anthocyanins.
Fábia Sabino Costa +7 more
wiley +1 more source
, 1968 KARYOTYPE OF THE BLUE CHRYSOMELID OF ACEROLA, LEUCOCERA LAEVICOLLIS WEISE (COLEOPTERA, CHRYSOMELIDAE)KARYOTYPE OF THE BLUE CHRYSOMELID OF ACEROLA, LEUCOCERA LAEVICOLLIS WEISE (COLEOPTERA ...
core +1 more source
Acerola residue in feed for quails
, 2019 The objective of this study was to evaluate the inclusion of the acerola residue in broiler quail diets on productive performance, carcass yield, intestinal biometry, and poultry economic viability at 42 days of age. Four hundred one-day unsexed European
G.R.Q. Lana (6545030) +5 more
core +1 more source
High-temperature production of acerola vinegar using thermotolerant Acetobacter senegalensis A28
Vietnam Journal of Science, Technology and Engineering, 2018 Acerola (Malpighia emarginata) vinegar is one kind of fruit vinegar produced using acetic acid fermented by acetic acid bacteria. In this study, Acetobacter senegalensis A28 was applied in acerola vinegar production at a high temperature. With 1.0% (v/v)
Trinh Nguyet Tran +5 more
doaj +1 more source