Results 121 to 130 of about 1,300 (172)

Evaluation of the Effects of an Immune-Boosting Food Supplement on the Severity and Frequency of Pediatric Respiratory Tract Infections: A Randomized, Double-Blind, Placebo-Controlled Clinical Trial. [PDF]

Children (Basel)
Calapai F, Ammendolia I, Mannucci C, Bulferi G, Pauletto L, Togni H, La Paglia R, Raso F, Currò M, Calapai G.   +9 more
europepmc   +1 more source

A systems biology-based mathematical model demonstrates the potential anti-stress effectiveness of a multi-nutrient botanical formulation. [PDF]

Sci Rep
Saxena A, Prabhudesai KS, Damle A, Ramakrishnan S, Durairaj P, Kalankariyan S, Vijayalakshmi AB, Venkatesh KV.   +7 more
europepmc   +1 more source

Bioactive compounds and antioxidant activity during ripening of <i>Malpighia glabra</i> fruits. [PDF]

J Food Sci Technol
Shreelakshmi SV, Chaitrashree N, Nazareth MS, Kumar SS, Shetty NP, Giridhar P.   +5 more
europepmc   +1 more source

The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder. [PDF]

Food Sci Anim Resour
Bae SM, Jeong JY.
europepmc   +1 more source

Plant-derived extracellular vesicles: a synergetic combination of a drug delivery system and a source of natural bioactive compounds. [PDF]

Drug Deliv Transl Res
Langellotto MD, Rassu G, Serri C, Demartis S, Giunchedi P, Gavini E.   +5 more
europepmc   +1 more source

Antioxidant activity of rosemary extract, acerola extract and a mixture of tocopherols in sausage during storage at 8 °C. [PDF]

J Food Sci Technol
Hoelscher H, Fell EL, Colet R, Nascimento LH, Backes ÂS, Backes GT, Cansian RL, Valduga E, Steffens C.   +8 more
europepmc   +1 more source

Alternative Substrates for the Development of Fermented Beverages Analogous to Kombucha: An Integrative Review. [PDF]

Foods
Barros VC, Botelho VA, Chisté RC.
europepmc   +1 more source

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Bioactive compounds from acerola pomace: A review

Food Chemistry, 2023
Acerola is a tropical fruit rich in vitamins, carotenoids, anthocyanins, and bioactive compounds such as ascorbic acid. The production of this fruit has increased over the last few years due to its physiochemical, organoleptic, and nutritional qualities, and has gained importance in the food, pharmaceutical, and chemical industries.
Rosana Colussi
exaly   +3 more sources

ACEROLA's CLONES OF INDUSTRIAL INTEREST

Journal of Food Biochemistry, 2005
State Univ Sao Paulo UNESP, Dept Biochem & Chem Technol, Inst Chem, BR-14801970 Araraquara, SP ...
Da Moto, J. C., De Assis, S. A., Pecin, J., De Lima, G., Martins, ABG, Oliverira, OMMD   +5 more
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Matérias estranhas em polpa de acerola

Revista Brasileira de Agrotecnologia, 2021
Com a busca por produtos mais saudáveis e práticos durante o preparo, o consumo e a comercialização de polpas de fruta vêm aumentando. Polpa de fruta consiste em um produto que não é submetido a processos de diluição, fermentação, concentração e que apresenta o teor mínimo de sólidos totais oriundos da parte comestível da fruta por técnica adequada. As
ANAMARIA GOMES FERREIRA, Maria Lúcia Urcina da Cruz, Larissa Santos Rocha da Silva, Bruna Castro Porto   +3 more
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