Results 81 to 90 of about 36,504 (252)

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

A new approach to the HPLC analysis of liquid vitamin-containing medicinal forms

Тонкие химические технологии, 2012
A single-step HPLC method for the determination of fat-soluble vitamins and some additives in several liquid medicines by reverse phase in the isocratic mode was developed.
A. E. Belozertseva, E. I. Finkelshtein, S. V. Eremin, V. I. Shvets   +3 more
doaj  

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Effect of Pretreatment Methods on the Proximate Composition, Antinutritional Factors, Antioxidants Properties, and In Vitro Antidiabetic Activities of Hypsizygus ulmarius

Food Chemistry International, EarlyView.
The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade, Saka Olasunkanmi Gbadamosi, Tunde Afolabi Morakinyo, Adedayo Olubunmi Adeboye, Akinsola Albert Famuwagun   +4 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

Association between serum vitamins and COVID-19 infection: a cross-sectional study of healthcare workers in a Nigerian tertiary hospital

BMC Infectious Diseases
Background Although the global burden of COVID-19 has significantly decreased, understanding the role of micronutrients in modulating immune responses to SARS-CoV-2, especially among vulnerable populations like the healthcare workers, remains very ...
Tajudin Adesegun Adetunji, Olusola Akanni Jeje, Temitope Olumuyiwa Ojo, Olufemi Samuel Smith, Olusola Joseph Olarewaju, Baderinwa Opeyemi Akanji, Olusola Fajobi, Taiwo Samson Olumakinde, Waidi Folorunso Sule, Sunday Babatunde Akinde, Rahman Ayodele Bolarinwa   +10 more
doaj   +1 more source

Sustainable biomanufacturing of fat-soluble vitamins: Rewiring carbon flux and green carbon management

Green Carbon
Fat-soluble vitamins (vitamins A, D, E, and K) are essential, high-value micronutrients with surging global demand. Traditionally, their industrial production has relied heavily on fossil-derived chemical synthesis or resource-intensive plant extraction,
Chenchen Xu, Wanyue Zhang, Kai Wang, Yiying Huo, Quanlu Zhao, Yining Liu, Xinyi Lin, Liyue Xi, Tianwei Tan   +8 more
doaj   +1 more source

The role of vitamins in the diet of the elderly I. Fat-soluble vitamins

Acta Universitatis Sapientiae: Alimentaria, 2017
Following a discussion on the daily energy and protein requirements of elderly people, the authors will go on to talk about vitamin needs and the role of the four fat-soluble vitamins (A, D, E, and K).
Csapó J., Albert Cs., Prokisch J.
doaj   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +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