Results 101 to 110 of about 12,344,862 (310)
Journal of Clinical Laboratory Analysis, EarlyView.Schematic overview of the human microbiome and major microbiota‐derived metabolites across body sites, highlighting the gut–brain, gut–heart, and gut–kidney axes in host physiology and disease. ABSTRACT Background The human microbiome is a dynamic and diverse community of microorganisms that affects susceptibility to illness and promotes wellness ...
Awadh Alanazi
wiley +1 more source
Determination of vitamin C and β‐carotene content in cherry tomato genotypes
JSFA reports, EarlyView.Abstract Background Cherry tomato (Solanum lycopersicum var. cerasiforme) is valued for its high yield potential and rich antioxidant composition. This study aimed to evaluate morphological traits, yield performance, and antioxidant content of nine cherry tomato genotypes grown under field conditions in Bangladesh.
Mohammad Zahir Ullah
wiley +1 more source
Characterization of k-carrageenan/Locust bean gumbased films with b-carotene emulsion [PDF]
, 2014 New bio-based materials have been exploited to develop biodegradable and edible films as an effort to extend shelf life and improve quality of food while reducing packaging waste. The objective of this study was to investigate physicochemical properties
Aguilar, Cristóbal N. +4 more
core +1 more source
JSFA reports, EarlyView.Abstract The dietary and lifestyle practices have predominantly compromised human health, which are influenced by modernization and industrialization. Hypercholesterolemia, caused by the consumption of fatty and fried foods and a sedentary lifestyle, is a major modifiable risk factor for cardiovascular disease and commonly coexists with obesity ...
Muhammad Usman Khalid +8 more
wiley +1 more source
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 1979 The paper presents the results of biochemical analyses of Phytolacca Americana plants grown in the Agrobotanical Garden Cluj-Napoca. Carotenoid pigments (neoxanthin, violaxanthin, zeaxanthin, lutein, cryptoxanthin, alpha-carotene and beta-carotene ...
Gavrila NEAMTU +3 more
doaj +1 more source
Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security
Journal of the Science of Food and Agriculture, EarlyView.Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori +9 more
wiley +1 more source
Modelling the Acceptance of High Beta-carotene Maize [PDF]
In the development of high beta carotene (HBC) maize, the focus is on subsistence farms which do not get any (or at least very little) benefit from commercial fortification programs.
Tothova, Monika, Meyers, William H.
core
Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source
PLoS ONE, 2018 Increasing β-carotene (a vitamin A precursor) content in Triticum turgidum L. ssp. durum (durum wheat) grains is important to improve pasta nutritional quality.
Daniela Richaud +5 more
doaj +1 more source
Bee pollen as functional food and environmental bioindicator: current evidence and future challenges
Journal of the Science of Food and Agriculture, EarlyView.Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley +1 more source