Results 181 to 190 of about 22,510 (245)

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Mechanochemical Preparation of Superabsorbent Materials from Okara and Itaconic Acid. [PDF]

Molecules
Hafeez A, Sharma G, Milotskyi R, Wang H, Shinku A, Wada N, Takahashi K.   +6 more
europepmc   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Whipped Cream Regulation by Hydrophilic Sucrose Esters: Interfacial Behavior and Whipping Properties. [PDF]

Foods
Zeng D, Li C, Huang L, Wang J, Cai Y, Zhao Q, Zhao M.   +6 more
europepmc   +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

Pectin Structural Dynamics: Developmental and Evolutionary Perspectives. [PDF]

Plants (Basel)
Esther ZS, Estela CC, Alicia GD.
europepmc   +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

Comparative Evaluation of the Antioxidant Capacities of Commonly Consumed Dietary Polyphenols. [PDF]

Molecules
Kolaylı S, Kara Y, Narimane S.
europepmc   +1 more source

Bee pollen as functional food and environmental bioindicator: current evidence and future challenges

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley   +1 more source

Integrated experimental and life cycle assessment of biodiesel production from Datura stramonium seed oil using a one-pot sulfonated corncob catalyst. [PDF]

Sci Rep
Garuma WB, Bedru TK, Gindaba GT, Emana AN, Toyi E, Jayakumar M, Meshesha BT, Mohammed SA, Demesa AG, Vega SP, Okba G.   +10 more
europepmc   +1 more source