Results 91 to 100 of about 125,417 (268)

In Vitro Activity of Citrus IntegroPectin Against Breast Cancer and Colon Cancer

ChemFoodChem, EarlyView.
Image shows microscopic photographs of MCF‐7 cells in the presence of lemon, red orange, and sweet orange IntegroPectin bioconjugates at 0.5 or 1.0 mg/mL concentration after 24 h next to a photograph of MCF‐7 cells as such (control). ABSTRACT We investigate the ability of IntegroPectin bioconjugates obtained via acoustic cavitation of lemon, red orange,
Claudia D'Anna, Caterina Di Sano, Giovanna Li Petri, Giuseppe Angellotti, Rosaria Ciriminna, Mario Pagliaro   +5 more
wiley   +1 more source

By‐product of heparin extraction as a sustainable alternative to enhance the use of nitrogen in agriculture

Environmental Progress &Sustainable Energy, EarlyView.
Abstract This study evaluates the potential of a new organic fertilizer derived from porcine intestinal mucosa (designated BHE), a by‐product of the heparin extraction process, as a sustainable nitrogen (N) source for agriculture. The work was conducted in two stages: (i) chemical and spectroscopic characterization of BHE compared with poultry litter ...
Aline Zanquetti, Felipe Augusto Bueno Rossi, Jonatas Thiago Piva, Larissa Macedo dos Santos‐Tonial   +3 more
wiley   +1 more source

Production of bioethanol from residual barley and utilization of fermentation co‐products in animal nutrition

Environmental Progress &Sustainable Energy, EarlyView.
Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian, Arthur de Almeida Rebechi, Jéssica Mulinari, Jaqueline Garda‐Buffon, Luciane Maria Colla   +4 more
wiley   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Defining the pollinator garden: is conceptual flexibility a feature or a bug?

Frontiers in Ecology and the Environment, EarlyView.
Ecologists often aim to reduce conceptual ambiguity by attempting to create rigid shared lexicons. These efforts imply that ambiguity is undesirable. In some contexts, however, conceptual flexibility comes with under‐discussed benefits. Here, we use the lens of pollinator gardening to explore how conceptual flexibility is built into participatory ...
Atticus W Murphy, Nicholas N Dorian, Emily Minor, Paul J CaraDonna, Sean R Griffin, Heather Holm, Amy M Iler, Gwen E Kirschke, J Scott MacIvor, Katherine R Urban‐Mead, Elsa Youngsteadt, Elizabeth E Crone   +11 more
wiley   +1 more source

Lycopene‐rich food biomolecules from tomato processing waste: Green recovery, biopolymer‐based stabilisation, functional food applications and health relevance

Food Biomacromolecules, EarlyView.
Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
wiley   +1 more source

Engineering a Multifunctional g‐C3N4/TiO2 Active Packaging Film With Enhanced Barrier and Photocatalytic Properties for Postharvest Preservation of Plum Fruit

Future Postharvest and Food, EarlyView.
The engineered g‐C3N4/TiO2@PVA active packaging film efficiently degrades exogenous ethylene under LED irradiation, effectively suppressing the endogenous ripening pathway of “Wushan” plums. Combined with enhanced barrier properties, this multifunctional film significantly delays the climacteric respiration peak and extends fruit shelf life.
Wenyu Zhang, Lei Hua, Minzi Zhao, Nian Li, Kaifang Zeng, Chang‐Qing Ruan   +5 more
wiley   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Effects of LED Light Exposure on Lutein and Bioactive Compounds in Nasturtium Flowers (Tropaeolum majus L.)

Future Postharvest and Food, EarlyView.
Red LED supplementation during cultivation modulated the accumulation of bioactive compounds in Tropaeolum majus flowers. Moderate exposure (3–5 h) enhanced antioxidant capacity and increased carotenoids, phenolics, and anthocyanins depending on petal color, highlighting a simple strategy to improve the functional value of edible flowers. ABSTRACT This
Amanda Lais Alves Almeida Nascimento, Larissa Lorrane Rodrigues Borges, Thaís Caroline Buttow Rigolon, Elder Felipe Silva Roncheti, Márcia Cristina Teixeira Ribeiro Vidigal, Ângela Cristina Oliveira Stringheta, Evandro Martins, Pedro Henrique Campelo, Paulo César Stringheta   +8 more
wiley   +1 more source