Results 141 to 150 of about 101,008 (309)

Predictors of carotenoid status in New Zealand children using carotenoid reflection score: a cross-sectional study. [PDF]

Asia Pac J Clin Nutr
Rapson J, Rush E, McLean R, Fuavao K, Wall C, Eyles H.   +5 more
europepmc   +1 more source

From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and extend shelf life, juice products typically undergo thermal pasteurization, which can alter their ...
Alexandre MA Fonseca, Carlos A Pinto, Jorge A Saraiva, Armando JD Silvestre, Sílvia M Rocha   +4 more
wiley   +1 more source

Skin Carotenoid Score as a Potential Early Biomarker of Metabolic Syndrome Risk in Adolescents. [PDF]

Nutrients
Augimeri G, Gelsomino L, Germanò M, Tripepi G, Bonofiglio D, Bonofiglio R.   +5 more
europepmc   +1 more source

Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Danielle Gama Brício, Maria Beatriz A Gloria, José Augusto Pires Bitencourt, Leandro Araujo Argôlo, Rafaela de Lima Ribeiro, Ilzane Abreu da Silva, Rosinelson da Silva Pena, Alessandra Santos Lopes, Gilson CA Chagas Junior, Nelson Rosa Ferreira   +9 more
wiley   +1 more source

Bioaccessibility of anthocyanins and bioactive compounds from Brazilian berries and their food matrix interaction: an in vitro gastrointestinal digestion study coupled to UHPLC‐ESI‐TQD‐MS/MS analysis

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Several commercial berries have been examined for anthocyanin composition, bioaccessibility, and bioactive effects, while Brazilian berries remain underexplored. This study aimed to access the effect of in vitro gastrointestinal digestion on anthocyanin bioaccessibility, stability, and antioxidant potential in black pitanga (Eugenia
Paulo Berni, Laís R Zandoná, Patrícia B Berilli, Livia Reguengo, Giulia Bonhin, Daniela CS Baldan, Mário R Maróstica Jr   +6 more
wiley   +1 more source

Carotenoid biosynthesis in Prunus species: from pathway and accumulation structure to diverse pigmentation. [PDF]

Mol Hortic
Baz NM, Wang J, Zhao X, Maqbool A, Gao C, Wang P, Chen H, Cao H.   +7 more
europepmc   +1 more source

Functional enrichment of minas frescal cheese with Chlorella sorokiniana: integration of carotenoids and bioactive fatty acids

Marcele Leal Nörnberg, Karoline Longo de Aguiar, Tatiele Casagrande do Nascimento, Eduardo Jacob-Lopes, José Laerte Nörnberg, Leila Queiroz Zepka   +5 more
openalex   +1 more source

Optimization of light spectrum and intensity to enhance growth and metabolite profiles in green and purple radish microgreens cultivated in a vertical farming system

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Microgreens have emerged as a promising crop in vertical farming due to their high nutritional value and short growth cycles. Light spectrum and intensity are critical factors influencing biomass production and metabolic activity in plants, particularly in controlled environments such as vertical farming systems. This study aimed to
Cristian Hernández‐Adasme, Vicente Martínez, Mónica Flores, Teresa Mestre, Antonio Frutos‐Tortosa, Ulises Navarro‐Zapata, Alejandro Martínez‐Moreno   +6 more
wiley   +1 more source

Production of uncommon carotenoids and lipids by red yeasts utilizing agri-food residues and waste cooking oil. [PDF]

Appl Microbiol Biotechnol
Donzella S, Romano D, Molinari F, Puga SB, de Souza Oliveira RP, Compagno C.   +5 more
europepmc   +1 more source

Lactuca sativa L. losses and wastes as a source of biobased ingredients

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The growing global population and increasing consumer focus on healthy eating challenge the agricultural sector to ensure both sustainable food production and safety. Lettuce (Lactuca sativa Mill.), the most cultivated leafy vegetable worldwide, can lose up to 40% of its weight during processing.
Joana PB Rodrigues, Tayse FF da Silveira, Daniele B Rodrigues, Laura Domínguez, Patricia Morales, Tânia CSP Pires, Maria Beatriz PP Oliveira, Ângela Fernandes, Lillian Barros   +8 more
wiley   +1 more source