Results 41 to 50 of about 60,944 (261)
Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins
, 2021 Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by
Loira, Iris +11 more
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Food Biomacromolecules, EarlyView.Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
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, 2010 This review evaluates the available scientific literature relative to anthocyanins and weight loss and/or obesity with mention of other effects of anthocyanins on pathologies that are closely related to obesity.
R. L. Prior
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Food Biomacromolecules, EarlyView.Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li +7 more
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Methyl jasmonate as a tool to improve anthocyanins on grapes grown on subtropical climate
, 2019 Vitis labrusca L. grapes are largely cultivated in Brazil, but the tropical climate affect negatively the phenols content, especially anthocyanins. In the future, due to the global climate changes, such phenomenon could expand in more regions. Therefore,
Moro, L. +5 more
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Phenolic compounds in Ecuadorian fruits [PDF]
, 2009 A group of eighteen fruits cultivated in Ecuador were evaluated for their total soluble phenolic compounds and antioxidant activity and attempts were made to identify the group and content of phenolic compounds responsible for the antioxidant activity ...
Vasco, Catalina
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Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Anthocyanins in perilla plants and dried leaves [PDF]
, 2018 High-quality perilla leaves are purple on upper and lower surfaces and have a good aroma. The Japanese Pharmacopoeia specifies the content of essential oils in perilla leaves but not that of anthocyanins.
Ito, Airi +7 more
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Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, Volume 3, Issue 2, Page 142-162, June 2026.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
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Food Safety and Health, EarlyView.Aloe vera‐derived biopolymers and nanoformulations enhance antimicrobial, antioxidant, and barrier functions in clean‐label edible coatings and films, whereas safety‐critical anthraquinone thresholds and regulatory constraints shape their translational potential.
Acharya Balkrishna +6 more
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