Results 81 to 90 of about 23,498 (228)

Optimizing germination and cultivation of edible halophytes using effluents from an IMTA system

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Halophytes offer nature‐based solutions to food insecurity and soil degradation, while their integration into integrated multi‐trophic aquaculture (IMTA) systems promotes circular economy practices. This study aimed to optimize the germination and cultivation of edible halophytic species, namely Limbarda crithmoides, Suaeda vera and
Viana Castañeda‐Loaiza, Maria João Rodrigues, Nuno Neng, Célia Quintas, Isabel Ratão, Luísa Custódio   +5 more
wiley   +1 more source

Measurement of the Population of Electrosprayed Deprotomers of Coumaric Acids Using UV-Vis Laser Photodissociation Spectroscopy. [PDF]

J Phys Chem A, 2021
Wong NGK, Rankine CD, Dessent CEH.
europepmc   +1 more source

Biological activities and bioactive constituents of Flammulina velutipes: An updated systematic review

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, Didem Şöhretoğlu, Ayşe Kuruüzüm‐Uz   +2 more
wiley   +1 more source

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González, Nuria Muñoz‐Tébar, Gema Martínez‐Navarrete, José Ángel Pérez‐Álvarez, Eduardo Fernández, José Manuel Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos   +7 more
wiley   +1 more source

Effect of drying methods on phenolic compounds and antioxidant activity of Capparis spinosa L. fruits

BMC Plant Biology
Background 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, Hasan Mumivand, Saeed Mollaei, Ali Khadivi   +3 more
doaj   +1 more source

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source

Effects of Plant Secondary Metabolites on Methane Production and Fermentation Parameters in In vitro Ruminal Cultures

Scientific Papers Animal Science and Biotechnologies, 2023
Enteric fermentation process is of concern worldwide for its contribution to global warming. Methanogenesis process represents besides its contribution to greenhouse gases emissions an energy loss to the animal.
Mihaela Giuburuncă, Adriana Criste, Daniel Cocan, Radu Constantinescu, Camelia Răducu, Vioara Mireșan   +5 more
doaj  

In vitro Inhibition of Pancreatic Lipase by Polyphenols: A Kinetic, Fluorescence Spectroscopy and Molecular Docking Study

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, Emilio Alvarez-Parrilla, Ángel G. Díaz-Sánchez, Laura A. de la Rosa, José A. Núñez-Gastélum, Alma A. Vazquez-Flores, Gustavo A. Gonzalez-Aguilar   +6 more
doaj   +1 more source

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source

Hydroxylation of p‐Coumaric Acid by Illuminated Chloroplasts [PDF]

European Journal of Biochemistry, 1975
Chloroplasts isolated from leaves of spinach‐beet (Beta vulgaris L. ssp. vulgaris) do not catalyse the hydroxylation of p‐coumaric acid in the dark unless a reductant (such as ascorbate, NADH or NADPH) is added. Superoxide dismutase has no effect on this reaction.
openaire   +2 more sources