Results 101 to 110 of about 964,561 (272)

Synthetic Biology and Food: Applications and Prospects

Food Bioengineering, EarlyView.
Synthetic biology would provide revolutionary technological solutions to produce new food and feed components, such as artificial starch, animo acids, microbial protein, lipids, sweeteners, vitamins.
Yi‐Heng P. Job Zhang
wiley   +1 more source

Potential of Bee Pollen as a Nutraceutical And/Or Functional Ingredient for Metabolic Syndrome Management: In Vitro Antioxidant, Anti‐Inflammatory, and Digestive Enzyme Inhibitory Activities

Food Chemistry International, EarlyView.
Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández, Victoria Olt, Jessica Báez, Marcelo Miraballes, Melissa Romero, Cecilia Dauber, Ignacio Vieitez, Estela Santos, Adriana Gámbaro, Alejandra Medrano   +9 more
wiley   +1 more source

Strategies for Identification and Mitigation of Sanguinarine in Mustard Oil Adulterated by Argemone—A Comprehensive Review

Food Chemistry International, EarlyView.
Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana, Subhangi Panigrahi, Suresh Kumar Kalakandan, Hema Vincent, Ashish Rawson   +4 more
wiley   +1 more source

Metagenomic analysis and biodiversity of bacteria in traditional fermented fish or Budu from West Sumatera, Indonesia. [PDF]

J Adv Vet Anim Res, 2023
Marlida Y, Susalam MK, Harnentis H, Jamsari J, Huda N, Noordin WNM, Anggraini L, Ardani LR.   +7 more
europepmc   +1 more source

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

Antifungal Activities of Cymbopogon citratus Essential Oil against Aspergillus Species Isolated from Fermented Fish Products of Southern Benin

Journal of Food Quality and Hazards Control, 2019
Background: In Benin Republic, the conservation of fermented fishes for a long time is difficult due to the contamination of fungi, which lead to its rapid degradation. This experiment was conducted to evaluate the effect of Cymbopogon citratus Essential
R.G. Dègnon, A.C. Allagbé, E.S. Adjou, E. Dahouenon-Ahoussi   +3 more
doaj  

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

Enhancing Growth Performance and Coloration of Koi Fish (Cyprinus rubrofuscus) through Feed Supplementation with Rumen-Fermented Carrots and Bacillus sp.

Journal of Aquaculture and Fish Health
Koi fish (Cyprinus rubrofuscus) is an ornamental fish with a relatively high percentage of domestic and international market demand, and its price is highly dependent on the body shape and color quality.
Asni Anwar, Murni Murni, Burhanuddin Burhanuddin, Syawaluddin Soadiq, Andi Khaeriyah, Harnita Agusanty, Hamsah ., Nurwahyudi ., Imam Taukhid, Ching Fui Fui   +9 more
doaj   +1 more source

Removal of Histamine from Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish. [PDF]

Food Technol Biotechnol, 2023
Rungraeng N, Ohtaguchi K, Chysirichote T.   +2 more
europepmc   +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