Results 81 to 90 of about 2,834,550 (298)
Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Bakery and Confectionery Workers' International Union of America charter
, 1937 Bakery and Confectionery Workers' International Union of America charter, local union #399, Jefferson City, Missouri.
Bakery and Confectionery Workers' International Union of America
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Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
‐(carboxymethyl)lysine in bakery products: A review
, 2023 The purpose of this review is to draw attention to the N-epsilon-(carboxymethyl)lysine (CML) content of bakery products with respect to their formation during baking and their health effects.
Hüseyin Boz, Boz, Hüseyin
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Food Biomacromolecules, EarlyView.Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye +1 more
wiley +1 more source
Evaluation of lipoproteins and high sensitivity crp in consumers of bakery products
Background. In recent years, a wider range of bakery products with a lower glycaemic response can be observed in the food industry. This contributes to the provision of a wider range of cereal bakery products.
Jana Mrázová +3 more
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Food Biomacromolecules, EarlyView.This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye +1 more
wiley +1 more source
Morning Ray Cafe & Bakery Menu [1]
, 1995 Color image of Morning Ray Cafe & Bakery Menu 1; 4 pages. Donor, Paula McGee owned business from the fall of 1985 to approximately 2000. Paula sold the Cafe portion of the Morning Ray Cafe and Bakery business in 2000, but kept the Bakery portion until ...
Morning Ray Cafe and Bakery
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Food Biomacromolecules, EarlyView.Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
wiley +1 more source