Results 111 to 120 of about 1,029,119 (281)

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

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

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

Illuminating point‐of‐care diagnostics with aggregation‐induced emission biosensors

FlexMat, EarlyView.
This review highlights the application of aggregation‐induced emission luminogens (AIEgens) in point‐of‐care (POC) diagnostics for disease biomarker detection. It systematically examines a range of biosensing platforms, including lateral flow immunoassays, microfluidic chips, and electrochemiluminescence sensors, alongside their utility in detecting ...
Danni Hu, Yubing Hu, Dong Wang, Ben Zhong Tang   +3 more
wiley   +1 more source

Determination of Retinol, Cholecalciferol, α-Tocopherol and Phylloquinone Levels in Dogs with Dilated Cardiomyopathy: A Preliminary Study

Animals
Lipid-soluble vitamins are essential micronutrients that play a vital role in processes such as growth, reproduction, immune regulation, antioxidant defense, anti-inflammatory response and cardiovascular health.
Bengü Bilgiç, Muhammed Işık, Ahmet Bakır, Suat Ekin, Süleyman Kozat, Michela Pugliese, Mehmet Erman Or   +6 more
doaj   +1 more source

Rapid determination of total fats and fat-soluble vitamins in Parmigiano cheese and salami by SFE

, 2004
Supercritical fluid extraction (SFE) was used to determine total fat and fat-soluble vitamins in Parmigiano cheese and salami. Extracts were obtained quickly and effectively to gravimetrically determine total fat. The results were compared
MONTANARI, Luigi, Fantozzi P., Perretti G., Marconi O.   +3 more
core  

Impact of high temperature processing and heating duration on fatty acid composition and trans fatty acid formation in seven cold‐pressed and five refined vegetable oils

Food Biomacromolecules, EarlyView.
Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh, V. S. S. Prasad, R. Ananthan   +2 more
wiley   +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

The fat-soluble vitamins of milk [PDF]

Biochemical Journal, 1930
M E, Crawford, J, Golding, E O, Perry, S S, Zilva   +3 more
openaire   +2 more sources