Results 191 to 200 of about 11,055,071 (342)

STUDIES ON ANTIOXIDANT ACTIVITY, PHENOL AND FLAVONOID CONTENT OF PISONIA ALBA SPAN. [PDF]

, 2014
Pisonia alba leaf were collected from Five different biodiversity of Tamilnadu to Analysis the Antioxidant activity, Total Phenol and Flavonoid content , leaf extraction from various solvents( Aqueous, Ethanol, Petroleum ether, Chloroform, and acetone ...
Karpagam, Sumathi, B.SARITHA
core  

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Genome-Wide Association Study Reveals the Genetic Basis of Total Flavonoid Content in Brown Rice. [PDF]

Genes (Basel), 2023
Xia H, Pu X, Zhu X, Yang X, Guo H, Diao H, Zhang Q, Wang Y, Sun X, Zhang H, Zhang Z, Zeng Y, Li Z.   +12 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

Glycoalkaloid Composition and Flavonoid Content as Driving Forces of Phytotoxicity in Diploid Potato. [PDF]

Int J Mol Sci, 2023
Szajko K, Smyda-Dajmund P, Ciekot J, Marczewski W, Sołtys-Kalina D.   +4 more
europepmc   +1 more source

Free radical scavenging potential and total phenolic and flavonoid content of Ziziphus mauritiana and Ziziphus nummularia fruit extracts

, 2012
Free radical scavenging potential and total phenolic and flavonoid content of Ziziphus mauritiana and Ziziphus nummularia fruit ...
AG Dureja (15803516), K Dhiman (14466744)   +1 more
core  

Effect of Pretreatment Methods on the Proximate Composition, Antinutritional Factors, Antioxidants Properties, and In Vitro Antidiabetic Activities of Hypsizygus ulmarius

Food Chemistry International, EarlyView.
The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade, Saka Olasunkanmi Gbadamosi, Tunde Afolabi Morakinyo, Adedayo Olubunmi Adeboye, Akinsola Albert Famuwagun   +4 more
wiley   +1 more source

The Potential of the Flavonoid Content of Ipomoea batatas L. as an Alternative Analog GLP-1 for Diabetes Type 2 Treatment-Systematic Review. [PDF]

Metabolites, 2023
Dewi NKSM, Ramona Y, Saraswati MR, Wihandani DM, Wirasuta IMAG.   +4 more
europepmc   +1 more source

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

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