Results 61 to 70 of about 852,156 (214)

Fatty acids and chlorogenic acid content in Plectranthus edulis root tubers.

PLoS ONE
This study quantified the fatty acid profile and total chlorogenic acid content of various Ethiopian cultivars of the Plectranthus edulis tuber, traditionally known as 'Agew Dinich'.
Tsehaynew Fetene, Minaleshewa Atlabachew, Hailu Sheferaw, Chaltu Reta, Kidanemariam Teklay Hilawea   +4 more
doaj   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Chemotaxis and nod Gene Activity of Bradyrhizobium japonicum in Response to Hydroxycinnamic Acids and Isoflavonoids [PDF]

, 1991
For Bradyrhizobiumjaponicum, the chemotactic and the nod gene-inducing effects of hydroxycinnamic acids and two of their derivatives were compared with those of isoflavonoids.
Parniske, Martin, Werner, Dietrich, Kape, Rüdiger   +2 more
core   +1 more source

Inhibition behaviours of some phenolic acids on rat kidney aldose reductase enzyme: an in vitro study

Journal of Enzyme Inhibition and Medicinal Chemistry, 2017
Aldose reductase (AR) inhibitors have vital importance in the treatment and prevention of diabetic complications. In this study, rat kidney AR was purified 19.34-fold with a yield of 3.49% and a specific activity of 0.88 U/mg using DE-52 Cellulose anion ...
Zuhal Alim, Namik Kilinç, Bülent Şengül, Şükrü Beydemir   +3 more
doaj   +1 more source

A ¹H NMR Investigation of the Interaction between Phenolic Acids Found in Mango (Manguifera indica cv Ataulfo) and Papaya (Carica papaya cv Maradol) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) Free Radicals. [PDF]

PLoS ONE, 2015
The benefits of phenolic acids on human health are very often ascribed to their potential to counteract free radicals to provide antioxidant protection.
Luis M López-Martínez, Hisila Santacruz-Ortega, Rosa-Elena Navarro, Rogerio R Sotelo-Mundo, Gustavo A González-Aguilar   +4 more
doaj   +1 more source

RSM–ANFIS‐Based Process Optimization of Thermo‐Sonication of Amla Juice: Effect on Enzyme Inactivation, Physico‐Chemical, Phytochemical, Sensory, and Microbiological Quality

Food Chemistry International, EarlyView.
Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley   +1 more source

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Enzymatic Extraction of Hydroxycinnamic Acids from Coffee Pulp

Food Technology and Biotechnology, 2011
Ferulic, caffeic, p-coumaric and chlorogenic acids are classified as hydroxycinnamic acids, presenting anticarcinogenic, anti-inflammatory and antioxidant properties.
Ernesto Favela-Torres, Ma. Ascención Ramírez-Coronel, Sevastianos Roussos, Gabriela Rodríguez-Serrano, Jesús Cordova-López, María Teresa Torres-Mancera, Gerardo Saucedo-Castañeda   +6 more
doaj  

Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia

Heliyon, 2020
Quality is a key criteria that can help producers win the global coffee market. Coffee quality can be expressed by physical, organoleptic as well as biochemical compositions.
Abrar Sualeh, Kassaye Tolessa, Ali Mohammed   +2 more
doaj   +1 more source

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +1 more source