Results 221 to 230 of about 6,537,967 (263)

Food categories contributions to energy and nutrient intakes among youth adhering to vegan, lacto-ovo-vegetarian, pescatarian or omnivorous diets. [PDF]

Eur J Nutr
Mulkerrins I, Medin AC, Groufh-Jacobsen S, Margerison C, Larsson C.   +4 more
europepmc   +1 more source

Nutrition and Metabolic Diseases: A Systematic Review of Functional Foods, Medicinal Plants, Phytochemicals, Bioactive Compounds and Nutrients Effective Against Metabolic Diseases

Food Chemistry International, EarlyView.
The study demonstrates how functional foods, medicinal plants, phytochemicals, bioactive compounds and essential nutrients combat metabolic diseases. It highlights their mechanisms, including antioxidant, anti‐inflammatory, insulin‐sensitising, lipid‐regulating, gut microbiota‐modulating and mitochondrial‐enhancing effects, leading to improved ...
Chinaza Godswill Awuchi, Sana Noreen, Sonia Morya   +2 more
wiley   +1 more source

Isolation and Genome-Resolved Characterisation of Selected Indigenous Lactic Acid Bacteria from Traditional Fermented Dairy Products of Kazakhstan. [PDF]

Microorganisms
Utebaeva A, Gabrilyants E, Abish Z, Ablash A, Ciprovica I.   +4 more
europepmc   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Important bioactives carnitine and betaine in milk and dairy products: a systematic review based on text mining and topic analysis. [PDF]

Food Sci Anim Resour
Trapanese L, Salzano A, Cacciola NA, Neglia G, Bifulco G, Balestrieri M, D Occhio MJ, Campanile G.   +7 more
europepmc   +1 more source

Bioavailability through lactic fermentation in millet for combating hidden hunger

Food Biomacromolecules, EarlyView.
Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan, Naziya Kadengal, Vinod Kumar Nathan, Prakash M. Halami   +3 more
wiley   +1 more source

Clustering and Source Association of Clinical and Nonclinical Listeria monocytogenes Isolates, New York, USA, 2000-2021¹. [PDF]

Emerg Infect Dis
Samut H, Mendez-Vallellanes DV, Hoyt H, Wirth SE, Mingle L, Sauders BD, Deiulio GA, Dickey AW, Ishida ML, Wolfgang WJ, Musser KA, Wiedmann M, Orsi RH.   +12 more
europepmc   +1 more source

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Research Progress in Multi-Omics Analysis of Dairy Products: Nutritional Quality, Safety Evaluation, and Health Functions. [PDF]

Foods
Xu M, Ma B, Zhu K, Tu W, Li C, Hao P, Zhang M.   +6 more
europepmc   +1 more source