Results 211 to 220 of about 131,000 (311)

Ethylenediaminetetraacetic acid (EDTA) alters phytochemicals of cooked Vicia faba beans and impairs liver and kidney functions in CD-1 mice. [PDF]

Sci Rep
El-Naggar SA, Elwan MM, Sakr SI, El-Wahsh HM, El-Sadi KS, Kabil DI, Kelany MA, Sadek KM.   +7 more
europepmc   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

Ethnomedicinal Uses of Thai Legumes (<i>Fabaceae</i>) and Their Potential in Industrial Applications. [PDF]

Food Sci Nutr
Arshad MT, Awlqadr FH, Ullah I, Shehzadi M, Ahmad A, Ikram A, Khalid M, Hossain MS.   +7 more
europepmc   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Enzymatic Saccharification Behavior and Compositional Characteristics of <i>Mucuna pruriens</i>-Based Amazake: A Comparison With Conventional Rice Amazake. [PDF]

Food Sci Nutr
Yazaki Y, Koriyama T.
europepmc   +1 more source

Assessing plant water status: Part 2 – Non‐destructive and remote sensing approaches

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Precise, real time and non‐destructive assessment of plant water status is important for advancing plant physiological understanding, optimizing water usage, improving crop resilience and supporting precision agriculture in the face of increasingly variable climatic conditions.
Naila Farooq, Bo Zhang, Bastian Leander Franzisky, Tasawer Abbas, Jochen Taiber, Martin Koch, Ian C Dodd, Christoph‐Martin Geilfus   +7 more
wiley   +1 more source

Exploring Coffee By-Products as Alternative Protein Sources: A Comprehensive Analysis of Amino Acid Profiles (Free and Total) and Protein Quality. [PDF]

J Food Sci
Machado M, Machado S, Lobo J, Oliveira MB, Ferreira H, Alves RC.   +5 more
europepmc   +1 more source

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, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source