Results 51 to 60 of about 15,590 (229)

The Global Patent Landscape of Mushroom‐Derived Functional Foods: Current Status, Future Perspectives, and Artificial Intelligence–Driven Exploration

Food Safety and Health, EarlyView.
The global patent landscape of mushroom‐derived functional food was widely analyzed, and AI‐integrated approaches realizing cost‐effective and reliable exploration of functional foods derived from mushrooms were explored. ABSTRACT Global health concerns and the increasing demand for nourishment have collectively driven the rising demand for functional ...
Xihong Zhao, Linhuizi Xiang, Dongmei Liu, Shoucheng Qin, Yue Chen, Xueyan Sun   +5 more
wiley   +1 more source

Integrated characterization of Greek fennel genotypes through morpho‐agronomical characteristics, yield components and phytochemical compounds

JSFA reports, Volume 5, Issue 3, Page 91-103, March 2025.
Abstract Background Fennel (Foeniculum vulgare Mill.) is a widely cultivated vegetable and aromatic‐medicinal plant. In this research, field studies assessed 12 fennel genotypes of diverse origin, comprising 10 Greek accessions and two European commercial varieties, focusing on their morpho‐agronomical traits, phenolic compounds and antioxidant ...
Kalliopi I. Kadoglidou, Christos Maliachovas, Parthenopi Ralli, Maria Irakli, Nektaria Tsivelika, Athanasios G. Mavromatis, Paschalina Chatzopoulou   +6 more
wiley   +1 more source

Mycobiota and Aflatoxin Contaminations of Some Spices and Condiments Sold in Katsina Central Market, Nigeria

UMYU Journal of Microbiology Research, 2016
Spices and condiments get contaminated with fungi and aflatoxin due to poor agricultural and storage practices. A total of 42 dried, raw, powdered and processed samples representing fourteen different types of spices and condiments were randomly ...
Haruna, M., Dangora, D.B., Khan, A.U., Saleh. A   +3 more
doaj   +1 more source

Bioactive and Nutritional Potential of Medicinal and Aromatic Plant (MAP) Seasoning Mixtures

Molecules, 2021
Medicinal and aromatic plants (MAPs), worldwide appreciated and used as condiments, dyes, and preservatives, possess several biological properties that justify their continuous application in the food industry.
Cláudia Novais, Carla Pereira, Adriana K. Molina, Ângela Liberal, Maria Inês Dias, Mikel Añibarro-Ortega, Maria José Alves, Ricardo C. Calhelha, Isabel C.F.R. Ferreira, Lillian Barros   +9 more
doaj   +1 more source

African Fermented Food Condiments: Microbiology Impacts on Their Nutritional Values

Frontiers and New Trends in the Science of Fermented Food and Beverages, 2019
Fermented food flavoring condiments are products usually derived from the fermentative activities of microorganisms on vegetable proteins of legumes or oil seeds. Africa is a continent that is endowed with many fermented food condiments. These condiments,
N. A. Olasupo, Princewill Chimezie Okorie   +1 more
semanticscholar   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source

Production, nutritional benefits, limitations and strategies for enhancing the national value of fermented native condiments from selected legumes and wild seeds in Nigeria

Discover Food
Condiments are additives used in small quantities to enhance food flavour before, during, or after cooking. Research has shown that native Nigerian condiments (such as Iru, Ogiri, Owoh, Okpei, and Ugba), offer significant nutritional benefits and could ...
Oluwatoyin Ajoke Oladeji, Kehinde Adekunbi Taiwo, Clement Olusola Ogidi, Adeyanmola Oluwaseyi Faturoti   +3 more
doaj   +1 more source

Molecular screening of potential Bacillus species bacteriocin starter cultures isolated from Nigerian fermented

The Proceedings of the Nigerian Academy of Science
Traditional fermented food condiments in Nigeria are majorly produced by using protein-rich leguminous seeds via spontaneous fermentation or back slopping.
Temilade P. Ozabor, Ilesanmi F. Fadahunsi, Femi Ayoade, Janet O. Olaitan   +3 more
doaj   +1 more source

Use of predictive tools for the analysis of bioactive compounds in crocus SATIVUS L. flowers

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Crocus sativus L. (saffron) flowers have high bioactive potential because of their content of crocins, safranal and phenolic compounds. The development of predictive models based on near‐infrared (NIR) spectroscopy and partial least squares regression to estimate the antioxidant capacity of saffron flower, evaluated using oxygen ...
Manuel Piqueras‐García, Jorge F Escobar‐Talavera, María Esther Martínez‐Navarro, Gonzalo L Alonso, Rosario Sánchez‐Gómez   +4 more
wiley   +1 more source

Review of quinoa fermentation: product diversity, process optimization, and nutritional enhancement

Frontiers in Nutrition
Fermented quinoa has emerged as a promising functional food owing to its enhanced nutritional profile, improved bioactive compound bioavailability, and favorable sensory attributes. Key fermentation parameters-microbial selection, process conditions, and
Chen Li, Chen Li, Chen Li, Tong Liu, Xiaohong Li, Wenli Gao, Jiayin Lv, Gaojian Hu, Chunjiang Li, Fangfang Liu, Xianjun Liu, Xianjun Liu, Xianjun Liu, Xianglong Meng   +13 more
doaj   +1 more source