Results 111 to 120 of about 118,451 (286)

Development and Characterisation of Functional Bakery Products

Physchem
This review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research ...
Raquel P. F. Guiné, Sofia G. Florença
doaj   +1 more source

Physicochemical characterization and phenolic compound content of flour from blended juice residues

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +4 more
wiley   +1 more source

Cardioprotective effect of spirulina on cafeteria diet‐induced cardiac injury in silico and in vivo study

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Obesity is a major risk factor for cardiovascular disease, primarily due to its effects on lipid metabolism, oxidative stress, and inflammation. The aim of this study was to evaluate the effects of spirulina (SP) on cafeteria diet (CD)‐induced myocardial oxidative stress and inflammation using biochemical, histological, and in ...
Fatma Arrari, Mohamed‐Amine Jabri, Imen Hammami, Hichem Sebai   +3 more
wiley   +1 more source

Role of glutathione and cysteine in acrylamide metabolism during in vitro and in vivo digestion

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Acrylamide, a probable human carcinogen found in thermally processed potato products, is reactive towards amino and thiol compounds. This reactivity suggests acrylamide might react with them in the gastrointestinal tract resulting in mitigation of associated risk with acrylamide.
Burçe Ataç Mogol, Choong‐In Yun, Aytül Hamzalıoğlu, Selin Çakmak, Yeşim Şensoy, Nazmiye Çitler, Eunjung Lee, Shin Young Park, Junwon Byun, Young‐Jun Kim, Sanguine Byun, Vural Gökmen   +11 more
wiley   +1 more source

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Leonara Martins Viana, Carlos Wanderlei Piler Carvalho, Hércia Stampini Duarte Martino, Maria Teresa Galvão, Mária Herminia Ferrari Felisberto, Frederico Augusto Ribeiro de Barros   +5 more
wiley   +1 more source

Longitudinal Videofluorographic Dysphagia Measures in Progressive Supranuclear Palsy

Movement Disorders Clinical Practice, EarlyView.
Abstract Background Dysphagia can lead to fatal aspiration pneumonia in progressive supranuclear palsy (PSP). Little is known about the longitudinal progression of dysphagia or whether it differs across PSP clinical variants. Objectives To characterize longitudinal changes in dysphagia across PSP variants and determine relationships with disease ...
Anna Chiara Cattani, Jerusha G. Bhaskaran, Farwa Ali, Julie Stierwalt, Federica Agosta, Massimo Filippi, Keith A. Josephs, Heather M. Clark, Jennifer L. Whitwell   +8 more
wiley   +1 more source

Review of nutrition management of pediatric intestinal pseudo‐obstruction

Nutrition in Clinical Practice, EarlyView.
Abstract Chronic intestinal pseudo‐obstruction (CIPO) is a rare, heterogeneous, and debilitating disorder characterized by profound intestinal dysmotility and severe nutrition challenges. Its presentation resembles that of mechanical bowel obstruction, but CIPO occurs in the absence of luminal obstruction.
Senthilkumar Sankararaman, Raisa Rani James, Bushra El‐Amaireh, Andrea Adler, Kadakkal Radhakrishnan, Sujithra Velayuthan   +5 more
wiley   +1 more source

Thermal rheological properties of heat-moisture modified and its application in multigrain cookies

Shipin yu jixie
ObjectiveTo develop low-burden, high-nutrient functional baked foods.MethodsA single-factor experimental design is employed, with rapid visco analyzer, rheometer, and differential scanning calorimeter to analyze the physicochemical properties of heat ...
Le Thi Huyen Trang, LI Xianghong, MIAO Jinxu, WANG Faxiang, LIU Yongle, LI Shuang   +5 more
doaj   +1 more source

Sarcopenia Risk is Associated With Decreased Swallow Safety in Patients With Dysphagia

Otolaryngology–Head and Neck Surgery, EarlyView.
Abstract Objective Sarcopenia, characterized by the loss of skeletal muscle mass and strength, is associated with adverse health outcomes in older adults. This study aimed to evaluate the relationship between sarcopenia risk, handgrip strength, and swallowing function in patients with dysphagia undergoing Fiberoptic Endoscopic Evaluation of Swallowing (
Nogah Nativ‐Zeltzer, Yarden Ashkenazi, Lisa S. Halaby, Liav Hayat, Oshri Wasserzug, Yael Oestreicher‐Kedem, Nidal Muhanna, Yuval Nachalon   +7 more
wiley   +1 more source

Gluten-free kömbe made with sprouted flours: nutritional, physicochemical, and sensory evaluation

CyTA - Journal of Food
Sprouting enhances the nutritional and functional qualities of grains, supporting their use in gluten-free formulations. This study aimed to develop a gluten-free version of the traditional Hatay Kömbesi by substituting durum wheat flour with sprouted ...
Kübra Topaloğlu Günan, Tuğçe Boğa, Seda Çakmak Kavsara, İkbal E. Dikeç, Perihan Yolci Ömeroğlu, Enes Dertli   +5 more
doaj   +1 more source