Results 101 to 110 of about 1,029,119 (281)

TLC Applications on separation and quantification of fat-soluble vitamins [PDF]

, 2009
The history of vitamins, one of the most important chapters in the history of Biochemistry, had a profound impact on health and wellbeing, as well as on understanding the catalytic processes acting in the metabolism of living organisms.
Mihaela -Flory Maria, Cristiana Radulescu, Ana -Maria Hossu, Mihaela Ilie, Vasile Magearu   +4 more
core  

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

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

THE GROWTH-RETARDING EFFECT OF ERUCIC ACID AND ITS RELATION TO REQUIREMENTS FOR FAT-SOLUBLE VITAMINS

, 1959
Young male rats fed a synthetic diet containing erucic acid but lacking fat-soluble vitamins plateau at a lower weight than those fed similar diets containing no fat or other individual fatty acids. Growth resumes in the erucic acid fed rats when vitamin
K. K. Carroll
core   +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