Results 71 to 80 of about 1,688 (188)
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.Given quinoa′s high nutritional value and functional properties, this study was aimed at developing waffles with enhanced nutritional quality by substituting wheat flour with quinoa powder, while evaluating the effects on technological and sensory characteristics.
Fakhreddin Salehi +2 more
wiley +1 more source
Antioxidant Betalains from Cactus Pear (Opuntia Ficus Indica) inhibit endothelial ICAM-1 expression [PDF]
, 2004 It has been suggested that some pigments would have antioxidant properties and that their presence in dietary constituents would contribute to reduce the risk of oxidative stress\u2013correlated diseases.
Allegra, M. +4 more
core +1 more source
Food Science &Nutrition, Volume 13, Issue 11, November 2025.Co‐encapsulation of more than one core material in a single encapsulation system may increase the bioactivity of individual components. ABSTRACT Co‐encapsulation of more than one core material in a single encapsulation system may increase the bioactivity of individual components.
Atefeh Ghoorchi +3 more
wiley +1 more source
AgronomyAntioxidant properties, betalain profiles and biochemical composition were studied in table beets with maroon and yellow root colors. Features of dynamic changes during the growing season were described.
Diana V. Sokolova +5 more
doaj +1 more source
Antioxidants, 2022 In the Indian subcontinent, danta (stems) of underutilized amaranth are used as vegetables in different culinary dishes. At the edible stage of the danta, leaves are discarded as waste in the dustbin because they are overaged.
Umakanta Sarker +6 more
doaj +1 more source
Effect of Enzyme Concentration and Temperature on Viscosity and Betacyanin Content From Pitaya Waste Extract [PDF]
, 2013 As synthetic dye has shown up few hazards in contributing in food and textile industries, natural dye has gain its priority in those fields especially in textile sector. In this experiment, pitaya’s waste was selected as a source for natural dye.
Mohana, Muniapan
core
Biothiols, taurine, and lipid-soluble antioxidants in the edible pulp of Sicilian cactus pear (Opuntia ficus-indica) fruits and changes of bioactive juice components upon industrial processing [PDF]
, 2005 Biothiols, taurine, and flavonols, as well as tocopherols and carotenoids have been assessed in the edible pulp of Sicilian red (Sanguigna), yellow (Surfarina), and white (Muscaredda) cultivars of cactus pear.
ALLEGRA, Mario +3 more
core +1 more source
Opuntia ficus‐indica fruit consumption improves insulin resistance in mice with diet‐induced obesity
Journal of the Science of Food and Agriculture, Volume 105, Issue 14, Page 7868-7880, November 2025.Abstract BACKGROUND Obesity induces various co‐morbidities including insulin resistance. Opuntia ficus‐indica fruit (OFIF) is rich in various beneficial compounds with antioxidant and anti‐inflammatory properties. The present study evaluated the efficacy of OFIF supplementation to counteract obesity‐induced insulin resistance in comparison with an ...
Simona Terzo +9 more
wiley +1 more source
Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology [PDF]
, 2017 The present study describes a novel mechanical process for the pigmented parts of Gomphrena globosa L. The effects of the variables of the maceration extraction of betacyanins have not been properly described.
Barros, Lillian +4 more
core +1 more source
Red Beetroot. A Potential Source of Natural Additives for the Meat Industry [PDF]
, 2020 Currently, the food industry is looking for alternatives to synthetic additives in processed food products, so research investigating new sources of compounds with high biological activity is worthwhile and becoming more common.
Bohrer, Benjamin +5 more
core +1 more source