Results 341 to 350 of about 1,213,261 (394)

Genome-Wide Characterization and Expression Analysis of the Cysteine-Rich Polycomb-like Protein Gene Family in Response to Hormone Signaling in Apple (<i>Malus domestica</i>). [PDF]

Int J Mol Sci
Jiang L, Zhu M, Huang Y, Zhang Q.
europepmc   +1 more source

Insights Into Processing Properties of Germinated Brown Rice: Based on Physicochemical, Non‐Volatile, and Volatile Metabolomics

Food Frontiers, EarlyView.
ABSTRACT Germinated brown rice is increasingly recognized for its physiological benefits. However, the effects of germination on its processing properties, as well as on the composition of its volatile and non‐volatile metabolites, have not been systematically elucidated.
Xiuqi Wang, Yiqiao Wang, Yu Wang, Qiao Huang, Yutang He, Jian Sun, Guangchen Zhang, He Liu   +7 more
wiley   +1 more source

Physicochemical and Sensory Evaluation of Spreads Derived from Fruit Processing By-Products. [PDF]

Foods
Nouska C, Ciurla L, Patras A, Biliaderis CG, Lazaridou A.   +4 more
europepmc   +1 more source

Bioactive polysaccharides and their potential health benefits in reducing the risks of metabolic syndrome: A review

Food Biomacromolecules, EarlyView.
Abstract Metabolic syndrome (MetS) is a complex noncommunicable condition characterized by central obesity, insulin resistance, hyperlipidemia, hypertension, and hyperglycemia. Epidemiological evidence shows that MetS affects a third of the global population; however, due to its complex pathogenesis and limited drug therapy options, the increasing ...
Josiah Owuor Oyalo, Evelyne Nkirote Gikundi, Mercy Adhiambo Ndiege, Kevin Omondi Aduol   +3 more
wiley   +1 more source

The Impact of Free and Nanoencapsulated Banana and Apple Peels Extracts on the Physicochemical, Oxidative Stability, Microbial and Sensory Properties of Whipped Cream. [PDF]

Food Sci Nutr
Shafahi H, Nouri L, Jafari SM, Najafi A.
europepmc   +1 more source

Microbial food fermentation: An extraordinary approach to improve food quality employing beneficial microbes

Food Biomacromolecules, EarlyView.
Abstract Fermentation is a biochemical process that includes the conversion of complex organic substances into different food products and beverages using microbial enzymes. The purpose of microbial fermentation is to improve the quality and safety of food.
Rameen Atique, Hafiza Arshi Saeed, Amara Ijaz, Ambreen Talib, Rabbya Rayan Shah, Ayesha Haidar, Areesha Naveed, Javeria Sharif, Ayesha Nadeem, Maryam Latif, Abia Muazzam, Ayesha Muazzam, Abdul Samad   +12 more
wiley   +1 more source

Phytochemical Profiling and Anti-Bacterial Activity of Red Delicious Apple Pomace With Integrated Hydrolysis to Obtain Fermentable Sugars: A Biorefinery Approach. [PDF]

Food Sci Nutr
Devi N, Cruz-Martins N, Malik T, Kumar V, Islam MT, Verma R, Singh GP, Kumar D.   +7 more
europepmc   +1 more source

Exploring the nutrient profiles of fruits and vegetable by‐products for improving food system sustainability

Food Biomacromolecules, EarlyView.
Abstract The generation of by‐products from fruit and vegetable (F&V) processing industries poses opportunities and challenges, containing essential nutrient sources necessary for human health. The present study comprehensively analyzes the nutrient compositions and fatty acid content of by‐products derived from apples, pomegranate, beetroot, carrots ...
Anwesha Mahajan, Paras Sharma, Giridhar Goudar, Anilkumar Chandragiri, Pallabika Gogoi, Thingnganing Longvah   +5 more
wiley   +1 more source

Bioactive Edible Coatings for Fresh-Cut Apples: A Study on Chitosan-Based Coatings Infused with Essential Oils. [PDF]

Foods
Ali N, Dina E, Tas AA.
europepmc   +1 more source