Results 121 to 130 of about 235 (158)

Bioaccessible Phenolic Alkyl Esters of Wine Lees Decrease COX-2-Catalyzed Lipid Mediators of Oxidative Stress and Inflammation in a Time-Dependent Manner. [PDF]

J Agric Food Chem
Medrano-Padial C, Pérez-Novas I, Domínguez-Perles R, García-Viguera C, Medina S.   +4 more
europepmc   +1 more source

Green Extraction of Bioactive Compounds from Plant-Based Agri-Food Residues: Advances Toward Sustainable Valorization. [PDF]

Plants (Basel)
Kagueyam SS, Dos Santos Filho JR, Contato AG, de Souza CGM, Castoldi R, Corrêa RCG, Conte Junior CA, Yamaguchi NU, Bracht A, Peralta RM.   +9 more
europepmc   +1 more source

Volatilomics of Fruit Wines. [PDF]

Molecules
Tarko T, Duda A.
europepmc   +1 more source

Exploring Bioactive Polysaccharides in Edible Fruits: A Cross-Biome Perspective. [PDF]

Plants (Basel)
Nascimento KR, Júnior LT, Sogayar MC, Fabi JP.   +3 more
europepmc   +1 more source

From Nucleation to Fat Crystal Network: Effects of Stearic-Palmitic Sucrose Ester on Static Crystallization of Palm Oil. [PDF]

Foods
De Witte F, Penagos IA, Van de Walle D, Skirtach AG, Dewettinck K, Van Bockstaele F.   +5 more
europepmc   +1 more source

Metabolomics and in-vitro bioactivities studies of fermented Musa paradisiaca pulp: A potential alpha-amylase inhibitor. [PDF]

Heliyon
Atunnise AK, Bodede O, Adewuyi A, Maharaj V, Prinsloo G, Salau BA.   +5 more
europepmc   +1 more source

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Sorption isotherms of cocoa and cupuassu products

Journal of Food Engineering, 2006
Abstract Moisture sorption isotherms of five products from cocoa and cupuassu were determined using the gravimetric static method of saturated salt solutions at 15, 25 and 35 °C, and the BET, GAB and Chirife and Iglesias equations were applied to discuss the results.
Suzana Lannes, Ronaldo Nogueira De Moraes Pitombo   +1 more
exaly   +2 more sources

Cupuassu— Theobroma grandiflorum

International Journal of Food Microbiology, 2018
Cupuassu (Theobroma grandiflorum Schum) is a fruit belonging to the same genus as cocoa and, through seed fermentation, a chocolate-like product called "the cupulate" is obtained. The pulp is removed from the seeds before fermentation because its abundance hinders the process.
Ana L.F. Pereira, Virgínia K.G. Abreu, Sueli Rodrigues   +2 more
openaire   +3 more sources

Application of cupuassu shell as biosorbent for the removal of textile dyes from aqueous solution

Journal of Environmental Management, 2011
The cupuassu shell (Theobroma grandiflorum) which is a food residue was used in its natural form as biosorbent for the removal of C.I. Reactive Red 194 and C.I. Direct Blue 53 dyes from aqueous solutions. This biosorbent was characterized by infrared spectroscopy, scanning electron microscopy, and nitrogen adsorption/desorption curves.
Simone Pereira, Eder Claudio Lima, Rodrigo Barbosa Pinto   +2 more
exaly   +3 more sources