Results 121 to 130 of about 187,700 (396)

Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other “Monastrell” wines during the aging period [PDF]

, 2023
Reyhan Selin Uysal, Hanán Issa‐Issa, Esther Sendra, Ángel A. Carbonell‐Barrachina   +3 more
openalex   +1 more source

Lueyang Black‐Boned Chicken and Black Bean Soup Promoting the Acute Healing of Skin Wounds, Accompanying Special Flavor Substances

Food Chemistry International, EarlyView.
ABSTRACT Animal protein and plant protein make the protein supplement more comprehensive and further optimize the nutritional structure of the national diet. In this study, a “dual protein” Lueyang black‐boned chicken and black bean soup (FS) was prepared.
Mengya Zhao, Zining Luo, Pengyan Tong, Yining Jia, Xin Yang, Jing Liu, Fangyu Long   +6 more
wiley   +1 more source

Dietary Anthocyanins against Obesity and Inflammation

Nutrients, 2017
Chronic low-grade inflammation plays a pivotal role in the pathogenesis of obesity, due to its associated chronic diseases such as type II diabetes, cardiovascular diseases, pulmonary diseases and cancer.
Yoon-Mi Lee, Y. Yoon, Haelim Yoon, Hyun-Min Park, Sooji Song, K. Yeum   +5 more
semanticscholar   +1 more source

Anti-transpirant effects on vine physiology, berry and wine composition of cv. Aglianico (Vitis vinifera L.) Grown in South Italy [PDF]

, 2019
In viticulture, global warming requires reconsideration of current production models. At the base of this need there are some emerging phenomena: modification of phenological phases; acceleration of the maturation process of grapes, with significant ...
Di Lorenzo R., Di Vaio C., Marallo N., Pisciotta A.   +3 more
core   +1 more source

Preparation and Evaluation of Biodegradable Film From Zinc Oxide Nanoparticles‐Carboxymethyl Cellulose‐Gelatin Containing Salvia viridis Anthocyanin

Food Chemistry International, EarlyView.
Different percentages of ANT affected the physical and mechanical characteristics of the film. The results indicated that this produced film is a useful tool for monitoring the freshness of food products.. ABSTRACT In recent years, growing environmental concerns have promoted the use of natural and biodegradable polymers in food packaging applications.
Ebrahim Biabani Aghdam, Mohammad Hadi Khoshtaghaza, Mohammad Hossein Azizi, Mojgan Mirzataheri   +3 more
wiley   +1 more source

Chitosan‐Based pH‐Responsive Films and Edible Coatings to Enhance Fruit Shelf‐Life: Impact of Plant Biomolecules and Composition

Food Chemistry International, EarlyView.
Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley   +1 more source

Ultrasonic-assisted Acidification Methanol Extraction of Anthocyanins from Sweet Cherry Fruit and Its Antioxidant Activity

Shipin gongye ke-ji
To explore the extraction method and antioxidant activity of anthocyanins from sweet cherry fruits, the ultrasonic-assisted acidified methanol method was used to extract anthocyanins of sweet cherry fruit in this study.
Wen PAN, Jiahua ZHOU, Lini PAN, Ranran XU, Yunxiang WANG, Hongwen LI, Baogang WANG, Shanshan ZHAO   +7 more
doaj   +1 more source

Anthocyanins [PDF]

Advances in Nutrition, 2015
Taylor C, Wallace, M Monica, Giusti
openaire   +2 more sources

Chemical Composition and in Vitro Evaluation of the Antioxidant and Antimicrobial Activities of Eucalyptus gillii Essential Oil and Extracts [PDF]

, 2012
In this study, essential oil and various extracts (hexane, petroleum ether, acetone, ethanol, methanol and water) of Eucalyptus gilii were screened for their chemical composition, antimicrobial and antioxidant activities.
Ahmed Lebrihi, Arvouet-Grand, Brooke, Cheng, Damjanovic-Vratnica, Dorsaf Ben Hassine, Florence Mathieu, Folin, François Couderc, Giamakis, Jaimand, Jalloul Bouajila, Manef Abderrabba, Naczk, Pittman, Rahman, Sikkema, Singab, Sonboli, Ultee, Yan Yvon   +20 more
core   +5 more sources

Protocol for the Preparation of Polyphenols‐Polysaccharide Nanoparticles

Food Chemistry International, EarlyView.
ABSTRACT Polyphenols, natural compounds abundantly distributed in plants, possess potent antioxidant and anti‐inflammatory activities and hold promising potential in cardiovascular protection and the management of metabolic disorders. Nevertheless, their intrinsic instability and low bioavailability severely constrain their practical and large‐scale ...
Chenxu Bao, Boqian He, Siyu Han, Jingying Liu, Jia Yan, Chunlin Li, Qian Wu   +6 more
wiley   +1 more source