Results 291 to 300 of about 987,658 (364)

Changes in gut microbiota in <i>Gynura segetum</i>-induced liver injury. [PDF]

open access: yesFront Microbiol
Zhang M   +5 more
europepmc   +1 more source

Fluorescent light and sunlight radiations may improve rice bran oil colour and influence its oxidative stability and chemical composition

open access: yesFood Biomacromolecules, EarlyView.
Abstract The influence of pretreatment of rice bran oil using fluorescent and sunlight radiations on its colour and their influence on its chemical composition and oxidative stability were assessed. Rice bran oil was stored under sunlight, fluorescent light and ambient conditions for 60 days. Oil samples were collected every 15 days for analysis.
Sab Sharon Mbape   +3 more
wiley   +1 more source

Differences of respiratory tract flora and metabonomic characteristics of lung lavage fluid in pneumoconiosis model rats. [PDF]

open access: yesSci Rep
Gao W   +11 more
europepmc   +1 more source

Textural characterization of agar–agar and guar gum‐based hydrocolloids in vegan gummies: Effects of acid and sugar

open access: yesFood Biomacromolecules, EarlyView.
Abstract This study explores the potential of replacing gelatin with vegan hydrocolloids as gelling agents in gummies. The goal was to create a gelatin‐free, vegan gummy using natural plant‐based hydrocolloids such as agar–agar and guar gum, which provide a chewy texture similar to gelatin.
Santoshi Rawat   +6 more
wiley   +1 more source

Beeswax: Food and beyond

open access: yesFood Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Draft genome sequence of <i>Gleimia europaea</i> DSM 26657. [PDF]

open access: yesMicrobiol Resour Announc
Soghomonian A   +7 more
europepmc   +1 more source

Natural extracts of soursop flowers, aged green tea leaves, and ginger rhizomes mitigate thermo‐oxidative degradation of palm olein during plantain chip deep‐frying

open access: yesFood Biomacromolecules, EarlyView.
Addition of old green tea leaves, soursop flowers and ginger root extract at concentrations 1000, 1400, and 1800 ppm in palm olein significantly extend its shelf‐life during frying of plantain chips. These plants' extracts are potential alternative to the use of synthetic antioxidants in preserving oil quality. Abstract This work was designed to assess
Valerie Demgne Loungaing   +4 more
wiley   +1 more source

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