Results 131 to 140 of about 9,186 (237)
Roczniki Panstwowego Zakladu HigienyBackground Aronia melanocarpa is nowadays valued for its high content of biologically active substances, the main group of which are polyphenols, which include anthocyanins, flavonols, flavanols, proanthocyanidins and phenolic acids.
Jana Mrázová +4 more
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Structure, health benefits and identification of chokeberry polyphenols
Croatian journal of food science and technologyPolyphenols receive special attention from consumers and researchers due to their proven health benefits. They are present in different plants, and chokeberries are one of the significant polyphenol sources. Polyphenols found in chokeberries belong to the groups of phenolic acids, anthocyanins, proanthocyanidins, flavonols and flavanols.
Ivana Buljeta +5 more
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Flavonoids and Other Polyphenols Act as Epigenetic Modifiers in Breast Cancer. [PDF]
, 2020 Breast cancer is a common cancer that occurs due to different epigenetic alterations and genetic mutations. Various epidemiological studies have demonstrated an inverse correlation between breast cancer incidence and flavonoid intake.
Anwar, Hina +6 more
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Scientific ReportsSpray drying is a standard method for preserving bioactive ingredients and enhancing their storage stability. This study aimed to produce entirely plant-based spray-dried powders by using hemp, canola, and flax seed proteins, combined with maltodextrin ...
Sana Ben-Othman +8 more
semanticscholar +1 more source
Presence of Some Panallergens in Tomatoes from Organic and Classic Cultivations [PDF]
, 2015 Tomato (Lycopersicon esculentum Mill.) is probably the most commonly consumed vegetable worldwide. Although it contains a wide array of beneficial health nutrients and antioxidants, it may also cause adverse allergic reactions in sensitized people ...
Leszczyńska, Joanna +2 more
core
5-Hydroxymethylfurfural Content in Selected Food Products [PDF]
, 2015 5-hydroxymethylfurfural (HMF) is a common component of heat treated, drying or stored for a long time food products. It is an intermediate product formed in the Maillard reaction as a result of thermal dehydration of reducing sugars (1-2).
Bartos, Adrian +5 more
core
Applied SciencesThe use of pomace in bakery products opens up new possibilities for the management of waste products from the fruit industry. Such activities are integral to the concept of sustainable development and the circular economy.
Anna Żbikowska +5 more
semanticscholar +1 more source
Current Issues in Molecular BiologySpermatogenesis is a process that continues until the end of an individual’s life, although with reduced activity with advancing age. Inflammation, oxidation, and apoptosis are events considered as predictors of pathogenesis and the development of age ...
E. Daskalova, Mina Pencheva, P. Denev
semanticscholar +1 more source
Abstract The effects of drying air temperatures (50, 60, 70 and 80oC) and velocities (0.5, 0.8, 1.2 m s− 1) used for the convective drying of chokeberry on fruit quality were quantified. In addition, the 11 different drying models were used to describe the drying kinetics of the chokeberry samples.
Nafiye Unal +5 more
openaire +1 more source
Applied SciencesThe study aimed to assess the nutritional properties of fruit juices using the microwave flow pasteurization (MFP) method. The innovative spray deaeration process was also employed at two different temperatures, 25 °C and 50 °C, with three rotational ...
Marta Wójcik +8 more
semanticscholar +1 more source