Results 91 to 100 of about 167,310 (292)
Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
Food Chemistry International, EarlyView.Industrial botanical marc retained valuable phytochemicals, antioxidants, catechins, and caffeine after ethanol maceration, with composition varying by botanical source and processing. These underutilized by‐products represent promising, safe, and sustainable feedstocks for recovering bioactive compounds for food, nutraceutical, and functional ...
Veronika Šimora +7 more
wiley +1 more source
Stabilization Strategies for Catechins and Epicatechins: Recent Advances
Food Chemistry International, EarlyView.Oxidation, epimerization, polymerization, and hydrolysis, driven by heat, pH, and oxygen, are pathways. Nano‐/microencapsulation maintains integrity with 70%–95% efficiency; biopolymer nanoparticles, starch/polysaccharide nanocarriers improve stability and dispersion. Lipid nanocarriers enhance bioavailability but raise oxidation risk.
Nuzhat Shamim +5 more
wiley +1 more source
Food Chemistry International, EarlyView.The developed wheat‐plantain‐based snack with Bryophyllum pinnatum had enhanced antioxidant properties, with high α‐amylase and α‐glucosidase enzyme inhibitory activities. When fed to STZ‐induced diabetic rats, it showed antidiabetic, hypo‐lipidaemic and anti‐inflammatory potentials, thus making it a fresh opportunity for the snacking community who are
G. M. Ogungbenro +6 more
wiley +1 more source
FermentationIntroduction: Non-communicable chronic diseases, such as overweight and obesity, are considered a high risk for type 2 diabetes. Globally, there are 536.6 million people with diabetes. Mexico has a high prevalence of these diseases.
Paola Rodríguez-Rugarcía +7 more
doaj +1 more source
Yacon (Smallanthus sonchifolius) beverage spontaneously fermented [PDF]
: Yacon (Smallanthus sonchifolius) is a tuberous root with a high phenolic compounds and fibers content which has a prebiotic effect, both important for preventing and/or promoting the reduction of non-communicable chronic diseases risks.
Luana Santos Nogueira +9 more
core +1 more source
Flavour and Fragrance Journal, EarlyView.This framework transposes the perfumery olfactory pyramid to whisky maturation by sequencing aromas into top, heart, and base notes according to their temporal persistence. Using Log P as a behaviour‐based classification axis and oak macromolecules as natural fixative analogues, it proposes a behaviour‐based aromatic wheel bridging flavour chemistry ...
Magali Picard
wiley +1 more source
Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean [PDF]
, 2018 Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillusacidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus.The composition of the fermented beverage and oligosaccharides content ...
Jurkiewicz, Cynthia +23 more
core +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 +3 more
wiley +1 more source
Comparative study on counting results in Lactobacillus counting method
上海师范大学学报. 自然科学版, 2018 By using flow cytometry method (FCM) and SYTO©24 and PI double staining,the lactic acid bacteria in fermented milk products,fermented milk beverage and fermented milk were quickly detected.And the results are compared with those of the plate ...
WANG Jie +7 more
doaj +1 more source