Results 221 to 230 of about 190,745 (246)

Lactoferrin and Its Enzymatic Hydrolysates as Natural Antimicrobial and Antioxidant Agents for Food Preservation. [PDF]

Foods
Gruden Š, Lorbeg PM, Matijašić BB, Skrt M, Leonardi A, Križaj I, Poklar Ulrih N.   +6 more
europepmc   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4576-4586, June 2026.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Cardioprotective effect of spirulina on cafeteria diet‐induced cardiac injury in silico and in vivo study

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4720-4743, June 2026.
Abstract BACKGROUND Obesity is a major risk factor for cardiovascular disease, primarily due to its effects on lipid metabolism, oxidative stress, and inflammation. The aim of this study was to evaluate the effects of spirulina (SP) on cafeteria diet (CD)‐induced myocardial oxidative stress and inflammation using biochemical, histological, and in ...
Fatma Arrari, Mohamed‐Amine Jabri, Imen Hammami, Hichem Sebai   +3 more
wiley   +1 more source

Evaluation of Salt‐Tolerant Guar (Cyamopsis tetragonoloba L.) Genotypes Based on Physiological, Biochemical, and Yield‐Related Traits

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT The 15 guar genotypes were exposed to different concentrations of salt (0, 10, and 15 dS m−1 NaCl) in a factorial experiment (RCBD, r = 3) and different morpho‐physiological, physiological, growth, and yield characteristics were assessed. The lowest seed gum (21.11%), carbohydrate (23.59%), protein content (24.20%), fat (2.21%), fiber (9.38%),
WarqaaMuhammed ShariffAl‐Sheikh, Sahar A. A. Malik Al‐Saadi, Karzan Omer Qader, Heidar Meftahizade   +3 more
wiley   +1 more source

Green one pot synthesis of silver nanoparticles for antioxidant and antimicrobial activities. [PDF]

Discov Nano
Moond M, Singh S, Sangwan S, Kumari S.
europepmc   +1 more source

Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Black gram hull (BGH), by‐product from a sprouting process, is a source of soluble dietary fiber (SDF) with bioactivity, making it an interesting ingredient for development of food products with health‐promoting effect. This research aims to examine the effect of alkaline‐aided extraction (0.5%, 1%, and 2% NaOH solutions) on physicochemical ...
Chi Vo Ngoc Dinh, Tantawan Pirak, Nopparat Prabsangob   +2 more
wiley   +1 more source

DPPH Measurement for Phenols and Prediction of Antioxidant Activity of Phenolic Compounds in Food. [PDF]

Curr Issues Mol Biol
Kato R, Tada C, Yamauchi M, Matsumoto Y, Gotoh H.   +4 more
europepmc   +1 more source

Integrating Physiological and Biochemical Traits to Identify Drought‐Resilient Guar Genotypes Through MGIDI Analysis

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Guar (Cyamopsis tetragonoloba L.) is a drought‐tolerant crop and an important source of gum and bioactive compounds. The present study was conducted to investigate the response of 15 different guar genotypes under three soil moisture levels (100%, 70%, and 45% FC).
Warqaa Muhammed ShariffAl‐Sheikh, Evan Abdulhassan Mohammed Ali, Hussam F. Najerb Alawadi, Heidar Meftahizade   +3 more
wiley   +1 more source

Biosynthesis of selenium nanoparticles by Aloe vera leaf extract and its biomedical applications. [PDF]

Discov Nano
El-Ebidy AM, Mowafy AM, Abdel-Aziz HM.
europepmc   +1 more source

Quinoa Protein Concentrate as a Platform for the Protection and Controlled Delivery of Resveratrol and Tocopherol

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Graphical abstract illustrating the development of quinoa protein (QP) nanocarriers for the encapsulation of resveratrol (RSV) and tocopherol (TOC). ABSTRACT The objective of this work was to generate and characterize complexes of quinoa proteins (QP) with either resveratrol (RSV) or tocopherol (TOC) whose dimensions fell into the nanoscale.
Alejandra J. Rubinstein, Guadalupe Garcia Liñares, Valeria Boeris, Oscar E. Pérez   +3 more
wiley   +1 more source