Results 81 to 90 of about 23,994 (264)
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Geographical indications (GIs) certify the link between coffee origin and quality, enabling premium pricing and protecting producers. However, the high market value of GI coffees increases their vulnerability to fraud, underscoring the need for reliable and practical authentication methods.
Leticia Tessaro +4 more
wiley +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 +4 more
wiley +1 more source
BMC Plant BiologyBackground Drying is a critical post-harvest process for medicinal plants, which are typically high in moisture and microorganisms. To prevent spoilage and quality loss, it is essential to dry these plants promptly.
Shima Babaei Rad +3 more
doaj +1 more source
Benzene- and Naphthalene-azo-o-coumaric Acids.
, 1931 Benzene- and Naphthalene-azo-o-coumaric Acids.
openaire +1 more source
Degradation of pigments in Limnospira platensis extracts
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Limnospira platensis, commonly known as spirulina, holds promise for application as a food ingredient and nutraceutical due to its rich protein and antioxidant content, including chlorophylls, carotenoids and phycocyanin. Despite its potential, the vibrant colour poses a challenge for consumer acceptance, hampering the marketability
Marisa Cardoso +2 more
wiley +1 more source
Correction to: Amelioration of radiation‑induced liver damage by p-coumaric acid in mice [PDF]
, 2023 Yunhong Li +9 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract Flammulina velutipes (enokitake) is an edible mushroom recognized for both its nutritional and medicinal properties. It exhibits a broad spectrum of biological activities, including antioxidant, anti‐inflammatory, antitumor, immunomodulatory, and gut microbiota‐regulating effects.
Rıdvan Özgen +2 more
wiley +1 more source
Food Technology and Biotechnology, 2017 The inhibitory activity and binding characteristics of caffeic acid, p-coumaric acid, quercetin and capsaicin, four phenolic compounds found in hot pepper, against porcine pancreatic lipase activity were studied and compared to hot pepper extract ...
Alejandra I. Martinez-Gonzalez +6 more
doaj +1 more source
The action of hydrogen peroxide on the hydroxylation of p-coumaric acid by spinach-beet phenolase [PDF]
, 1975 Peter F. T. Vaughan, R J McIntyre
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