Results 111 to 120 of about 1,770,044 (220)

Proliv Essence-3 (PE3): a nutricosmetic botanical blend as a dietary beverage for skin wellness and general health

Beverage Plant Research
A natural product-based dietary approach could offer a safe and effective method for slowing down or preventing age-related deterioration in skin appearance and function, including issues like hyperpigmentation, dryness and wrinkles.
Nor Hafizah Zakaria, Fadzilah Adibah Abdul Majid, Anis Fadhlina, Siti Noorwanie Abdul Hamid, Mohd Nur Nasyriq Anuar, Tengku Nurfarhana Tengku Aziz   +5 more
doaj   +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

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

Heterogeneity in Alcohol Consumption: The Case of Beer, Wine and Spirits in Australia [PDF]

This paper examines Australians participation in beer, wine and spirits consumption using a trivariate probit model and unit-record data from the National Drug Strategy Household Surveys.
Ramful, Preety, Zhao, Xueyan
core  

Combined effects of kombucha consumption and aerobic exercise on oxidative stress and metabolic parameters in Wistar rats

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Kombucha, a fermented tea containing symbiotic bacteria and yeast, and aerobic exercise each confer distinct health benefits, but their combined effects remain poorly understood. This study investigated the combined effects of consuming kombucha fermented for 7 days and performing moderate aerobic exercise on physiological outcomes ...
Jean Carlos Costa Nogueira, Luis Paulo Santos Ribas, Raquel Moura, Jean Ramos Boldori, Alexsander Pedroso Garcia, Kaueli Rodrigues Amaral, Franciele Aline Smaniotto, Tatiana Emanuelle, Cristiane Casagrande Denardin   +8 more
wiley   +1 more source

Styrene and its natural analogues: accumulation and sustainable production methods

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Styrene, also known as vinyl benzene, is a colourless, highly volatile petrochemical that serves as a key monomer in the production of polystyrene and styrene‐butadiene rubber. Its industrial synthesis via the alkylation of benzene with ethylene relies on fossil fuels, requiring high temperatures and toxic catalysts that contribute to ...
Mwafaq Ibdah, Giovanni D'Ambrosio, Prasada Rao Kongala, Sureshkumar Mesara, Annalisa Serio, Bharadwaj Revuru, Antonello Paparella   +6 more
wiley   +1 more source

Cider alchemy: investigating the physicochemical and sensory properties of red‐fleshed apple juice and cider

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Red‐fleshed apples (RFAs) offer a distinctive edge in cider production due to their high phenolic content, contributing to unique colors and interesting flavor profiles. However, comprehensive studies on the physicochemical and sensory properties of RFA juices and ciders are limited.
Marbi Schwartz, Dalene de Beer, Marieta van der Rijst, Jeannine Marais   +3 more
wiley   +1 more source

A Study of Condensates Collected during the Fermentation of Grape Must

This article deals with the analysis of the condensates which are formed from fermentation gases during the fermentation of grape must. The experiment was divided into two parts.
Mojmir Baron, Michal Kumsta, Jakub Humaj, Pavel Pavlousek, Jiri Sochor   +4 more
core   +1 more source

Role and Relevance of Data Analytics in Beverage and Brewing Industry

Quality and Reliability Engineering International, EarlyView.
ABSTRACT The digitalization of alcoholic‐beverage production has generated data‐rich environments, but the indexed literature does not clearly distinguish prediction‐oriented analytics from methods designed for continuous statistical process surveillance.
Erika Francesch‐Domenech, Ana Isabel Fernandez‐Calviño, Salvador Naya‐Fernández, Javier Tarrío‐Saavedra   +3 more
wiley   +1 more source

Advancing Biomass Valorization via Electrocatalytic Oxidation: Design Principles, Emerging Challenges, and Future Perspectives

SusMat, EarlyView.
This review categorizes substrates for electrocatalytic biomass valorization by carbon chain length into C2–C3 alcohols, C5–C7 cyclic compounds, and Cn biopolymers. It identifies four universal catalyst design principles: optimizing intermediate adsorption, engineering synergistic multi‐type active sites, accelerating active‐site formation, and ...
Ruya Zhang, Shuaihu Jiang, Yijin Kang
wiley   +1 more source