Results 71 to 80 of about 7,394 (267)

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits

Future Postharvest and Food, EarlyView.
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar   +3 more
wiley   +1 more source

Harnessing Free Radical Scavenging Potential of Caffeic Acid as a Nutraceutical—A Review

Food Safety and Health, EarlyView.
Caffeic acid has emerged as a promising bioactive molecule with multiple pharmacological properties, including antioxidant, antimicrobial, anti‐inflammatory, organ protective properties and metal‐chelating ability. This review emphasizes the dietary sources, structural characteristic, molecular mechanism underlying health promoting effects of caffeic ...
Pavitra Behra, Monika Bhadauria, Satendra Kumar Nirala   +2 more
wiley   +1 more source

Pengelolaan Food Waste Tingkat Rumah Tangga bagi Kader PKK di Desa Sumput Kabupaten Sidoarjo

Jurnal Pengabdian UNDIKMA
This community service aims to improve the knowledge and skills of PKK cadres in managing food waste bg processing it into useful products. The implementation method of this community service used counseling and training in processing pineapple skin ...
Endang Retno Wedowati, Fungki Sri Rejeki, Diana Puspitasari, Kejora Handarini, Retnani Rahmiati   +4 more
doaj   +1 more source

Luzhou‐Flavor Baijiu Alleviates Stress‐Related Depressive‐Like Changes by NMDAR‐NO‐sGC‐cGMP Pathway

Food Safety and Health, EarlyView.
Luzhou‐flavor baijiu (LFB) alleviates depressive‐like phenotypes in CRS‐induced mice and protects HT22 cells from corticosterone damage, with mechanisms linked to suppressing the NMDAR‐nNOS/iNOS‐NO‐sGC‐cGMP pathway. ABSTRACT Moderate alcohol consumption has been suggested to alleviate anxiety and depression; however, it remains unclear whether Luzhou ...
Li Xiong, Yongkang Wu, Zhangjun Huang, Songtao Wang, Ping Yang, Caihong Shen, Huan Guo, Yue Xiao, Qian Bu, Hong Gao, Yina Huang   +10 more
wiley   +1 more source

Comprehensive Study on Hygiene and Quality Assessment Practices in the Production of Drinkable Dairy-Based and Plant-Based Fermented Products

Fermentation
Hygiene practices are crucial for the production of fermented products, as they affect both product quality and safety. Fermented products, including dairy-based such as kefir, kombucha, and traditional ethnic drinks, rely on beneficial microbes. However,
Toshika Mishra, Jyothi Machireddy, Suneetha Vuppu   +2 more
doaj   +1 more source

Recent Perspectives on Phytochemical Profile, Pharmacological Activities, and Industrial Applications of Guava (Psidium guajava)

Food Safety and Health, EarlyView.
Psidium guajava leaves contain potent bioactive compounds like quercetin, myricetin, and triterpenoids that show antioxidant, antidiabetic, anti‐inflammatory, and anticancer effects. They act by modulating NF‐κB, PPARγ, and α‐glucosidase and by inducing apoptosis and cell cycle arrest.
Muhammad Waqar, Sehrish Jabbar, Qudrat Ullah, Farhang Hameed Awlqadr, Muhammad Tayyab Arshad, Md. Sakhawot Hossain, Sammra Maqsood, Ali Ikram, Ammar Ahmad Khan, Worawan Panpipat, Manat Chaijan   +10 more
wiley   +1 more source

Obtaining of fermented drinks from hawthorn fruits

, 2021
The parameters of extraction of extractives from hawthorn fruits are investigated in the article. The optimal ratio of the components of the fermented drink, namely, ratio as 60 to 40 of aqueous extract of hawthorn fruit and barley-malt extract was selected. The optimal parameters of wort fermentation with hawthorn fruit extract were determined.
openaire   +1 more source

Study of rheological properties of fermented milk drink

Proceedings of the Voronezh State University of Engineering Technologies
Fermented milk drinks belong to a group of products that improve the functioning of the gastrointestinal tract, and can also be recommended as a preventive and therapeutic agent for a number of diseases. Currently, the priority task of the food industry is to create products with a balanced composition, most often with a combination of raw materials of
O. I. Dolmatova, S. V. Mukhorkina
openaire   +1 more source

Perceived Quality Drives Indonesian Purchase Intention for Fermented Drinks

Journal of Business, Management, and Social Studies, 2023
Objective – This study aims to determine people's perceptions of fermented drinks through its value, and quality which then lead to Indonesian purchase intention on fermented drinks. Methodology – An online survey was used to gather information from respondents of various ages and professions who enjoy drinking fermented beverages as well as those who ...
openaire   +1 more source

Oat β‐Glucan and Galactooligosaccharides Influence Gallstone Formation by Modulating the Gut Microbiota, Particularly Desulfovibrionales

iMetaMed, EarlyView.
Oat β‐glucan and galactooligosaccharides influence the formation of gallstones by modulating the gut microbiota, particularly the abundance of Desulfovibrionales. The primary mechanism involves metabolic byproducts associated with Desulfovibrionales inhibiting hepatic bile acid synthesis via both the hepatic FXR–SHP and intestinal FXR–FGF15 signaling ...
Liang Tian, Yanyan Lin, Ping Yue, Long Gao, Leiqing Wang, Chongfei Huang, Jinyu Zhao, Ningzu Jiang, Jiahui xi, Haidong Ma, Zhen Liu, Ruyang Zhong, Wenkang Fu, Ningning Mi, Mingzhen Bai, Bodong Zhang, Lunzhi Dai, Jiang Li, Hu Chen, Jinqiu Yuan, Wenbo Meng   +20 more
wiley   +1 more source