Results 121 to 130 of about 296,135 (397)

Lifestyle Profile of Elderly Living with Non-communicable Disease in Bangkok and Surabaya [PDF]

, 2019
Lifestyle is one of the underlying risk factor of non-communicable disease (NCD). Dietary habit and exercise pattern are two indicators of lifestyle. Elderly are prone to NCD due to increased age which being independent risk factor.
Artsanthia, J. (Jintana), Sari, N. P. (Ni)   +1 more
core  

Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization

Food Frontiers, EarlyView.
Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng, Caili Zhang, Shuying Li, Yayuan Xu, Yaqiong Wan, Hansong Yu, Fengzhong Wang, Jianghua Cheng   +7 more
wiley   +1 more source

Integrated transcriptomics and metabolomics analyses of the effects of bagging treatment on carotenoid biosynthesis and regulation of Areca catechu L.

Frontiers in Plant Science
IntroductionFresh Aareca nut fruit for fresh fruit chewing commonly found in green or dark green hues. Despite its economic significance, there is currently insufficient research on the study of color and luster of areca.
Xin Zheng, Xin Zheng, Liyun Huang, Benyi Fan, Benyi Fan, Chunlin Peng, Amjad Iqbal, Amjad Iqbal, Yujie Zhang, Hongman Chen, Jianqiu Ye, Yaodong Yang   +11 more
doaj   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Coconut atrium [PDF]

European Heart Journal - Cardiovascular Imaging, 2015
Prem Krishna, Anandan, Patel Jigarkumar, Shukkarbhai, Prabhavathi, Bhatt, Cholenahally Nanjappa, Manjunath   +3 more
openaire   +2 more sources

Composition and Functional Properties of Tender Coconut Water: Effect of Variety and Maturity Stage

Future Postharvest and Food, EarlyView.
The study highlights the effect of coconut variety and maturity stage on tender coconut water's composition and functional properties. Sugars, enzyme activities, antioxidant levels, mineral profile, and flavor profile vary across stages, affecting quality.
Raja Vijayakumar, Suruthi Muthusamy, Shubham Nimbkar, Thirukumaran Ramesh, Aditi Negi, Jeyan Arthur Moses, Vadakkepulppara Ramachandran Nair Sinija   +6 more
wiley   +1 more source

Effect of Dry Processing of Coconut Oil on the Structure and Physicochemical Properties of Coconut Isolate Proteins

Foods
The effects of the dry processing of coconut oil on the amino acid composition, molecular weight, secondary structure, solubility, surface hydrophobicity, microstructure, total sulfhydryl and free sulfhydryl content, free amino acid content, thermal ...
Xiaoyan Liu, Duwei Yang, Wantong Liu, Jintao Kan, Yufeng Zhang   +4 more
doaj   +1 more source

Human cornea conservation in coconut water solution

, 2021
David Antonio Camelo Cid, Marília Cavalcante Araújo, Márcia Vitorino Sampaio Passos, Ivelise Regina Canito Brasil, José Ferreira Nunes, Cristiane Clemente de Mello Salgueiro, Sávio Carvalho Nogueira, Dácio Carvalho Costa   +7 more
openalex   +1 more source

Impact of Ohmic Heating on Coconut Water Volatile Compounds [PDF]

, 2012
Immature coconut water (CW) is a low acid fruit juice mainly composed of sugars and minerals. Beside its healthy feature, it can also be a pleasant refreshing drink especially when coming from aromatic coconut varieties.
Dornier, Manuel, Pain, Jean Pierre, Picard-Palmade, L., Prades, Alexia   +3 more
core  

Ready‐to‐Use Jackfruit Pulp Packaged in Retort Pouch: Deterioration Kinetics and Principal Component Analysis‐Mediated Selection of Quality Product

Future Postharvest and Food, EarlyView.
ABSTRACT Unveiling the performance of retort‐processed foods in terms of deteriorative quality changes during extended storage has been a subject of limited research. Therefore, a point in case is the retort‐processed ripe jackfruit pulp that has garnered scanty or nil reports.
Dipom Saikia, Deepanshu Kansal, Madhumita Barooah, Bhabesh Deka, Abhijit Borah, Moloya Gogoi, Manashi Das Purkayastha   +6 more
wiley   +1 more source