Results 101 to 110 of about 822,090 (331)

Profiling of Dietary Fiber From Pumpkin (Cucurbita moschata) Seed Hulls Pertaining to Monosaccharide Composition, Structural, Thermal, and Functional Properties

Food Chemistry International, EarlyView.
Dietary fiber (soluble/insoluble) was recovered from pumpkin seed hulls using hydrothermal extraction. Process parameters were optimized, and a comprehensive profiling of recovered fiber fractions was performed. ABSTRACT Insoluble (IDF) and soluble dietary fiber (SDF) were recovered from pumpkin seed hulls (PSHs) using hydrothermal treatment ...
Rishabh Thakur, H. K. Sharma
wiley   +1 more source

Research Progress on Bitter Substances in Citrus Fruits [PDF]

Shipin Kexue
Bitterness affects consumer acceptance of foods as a taste sensation generally considered undesirable. The bitter taste of plant foods originates from compounds such as phenolics, terpenoids, alkaloids, and amino acids.
ZHAO Xiaona, GUAN Jilan, TIAN Xiangtao, RU Chao, GUO Zhenyu, LIANG Qingqing, ZHU Shuyu, LU Zhoumin
doaj   +1 more source

Evaluation of Performance of a Polymer‐Based Fixative (FIXSCENT) on the Controlled Release Kinetics and Longevity of Top and Heart Notes of Alcoholic Perfume

Flavour and Fragrance Journal, EarlyView.
Effects of varying concentrations of a polymer‐based fixative (FIXSCENT) were studied on perfume samples and the results indicated a sustained release pattern and a significant delay in the release of both top and heart notes upon addition of 5% FIXSCENT.
Hassan A. Alhazmi, Abdulrahman N. Qramish, Thamer Mousa Hakami, Rasmiah S. AlMufarij, Waquar Ahsan, Asim Najmi, Khalid Zoghebi, Mohammed Albratty   +7 more
wiley   +1 more source

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, EarlyView.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

Alginate from seaweed and microbes: Sources, green extraction, functional properties, and food applications

Food Biomacromolecules, EarlyView.
Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib, Sakshi Singh, Kulsum Jan, Khalid Bashir   +3 more
wiley   +1 more source

Research Progress on Anticancer Components in Citrus and Their Action Mechanisms [PDF]

Shipin Kexue
Cancer is now the second leading cause of death after cardiovascular diseases. Although there are many different cancer treatments available, all of them have serious side effects and drug resistance.
LI Jiangnan, ZHAO Xijuan, JIAO Bining
doaj   +1 more source

Hyperacidification of Citrus fruits by a vacuolar proton-pumping P-ATPase complex

Nature Communications, 2019
The sour taste of Citrus fruits is due to the extreme acidification of vacuoles in juice vesicle cells via a mechanism that remained elusive. Genetic analysis in petunia identified two vacuolar P-ATPases, PH1 and PH5, which determine flower color by ...
Pamela Strazzer, C. Spelt, Shuangjiang Li, M. Bliek, C. Federici, M. Roose, R. Koes, F. Quattrocchio   +7 more
semanticscholar   +1 more source

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, EarlyView.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source

Fusion of fruit image processing and deep learning: a study on identification of citrus ripeness based on R-LBP algorithm and YOLO-CIT model

Frontiers in Plant Science
Citrus fruits are extensively cultivated fruits with high nutritional value. The identification of distinct ripeness stages in citrus fruits plays a crucial role in guiding the planning of harvesting paths for citrus-picking robots and facilitating yield
Chenglin Wang, Qiyu Han, Chunjiang Li, Tianlong Zou, Xiangjun Zou, Xiangjun Zou   +5 more
doaj   +1 more source

New insights into Citrus genus: From ancient fruits to new hybrids

Food Frontiers, 2020
Citrus fruits are among the most ancient known and have always attracted the interest of humans, from both a nutritional and a health point of view. Even though there is substantial scientific literature regarding the Citrus genus and associated isolated
Marcella Denaro, Antonella Smeriglio, Jianbo Xiao, Laura Cornara, Bruno Burlando, Domenico Trombetta   +5 more
doaj   +1 more source