Results 91 to 100 of about 115,228 (309)

Phenolics extraction from sweet potato peels: modelling and optimization by response surface modelling and artificial neural network [PDF]

, 2016
Sweet potato peels (SPP) are a major waste generated during root processing and currently have little commercial value. Phenolics with free radical scavenging activity from SPP may represent a possible added-value product for the food industry.
Anástacio, Ana, Carvalho, Isabel Saraiva de, Silva, Ruben   +2 more
core   +1 more source

Life cycle assessment of biodiesel synthesis from waste cooking oil using bifunctional heterogeneous catalyst

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract The development of renewable energy sources is important in order to achieve the United Nations Sustainable Development Goals (SDGs). Waste cooking oil (WCO) is a promising feedstock for biodiesel production through transesterification. Heterogeneous bifunctional catalysts offer a sustainable alternative to conventional homogeneous bases such ...
Frederick Jit Fook Phang, Jocelyn Ling Hui Jong, Michael Toh Yang Wong, Jiuan Jing Chew, Lusi Ernawati, Diah Agustina Puspitasari, Fuping Li, Yen San Chan, Basil T. Wong, Jaka Sunarso   +9 more
wiley   +1 more source

A comprehensive insight into the metabolic landscape of fruit pulp, peel, and seed in two longan (Dimocarpus longan Lour.) varieties

International Journal of Food Properties, 2020
Longan is an ancient and popular plant with highly nutritious fruit. The pulp is the main part of the fruit which is consumed. However, the potentials of other longan fruit parts such as the peel and the seed as reservoirs of important bioactive ...
Jing Wang, Dongliang Guo, Dongmei Han, Xuewen Pan, Jianguang Li   +4 more
doaj   +1 more source

Red-fleshed pitaya (Hylocereus polyrhizus) fruit colour and betacyanin content depend on maturity [PDF]

, 2009
Red-fleshed pitaya fruit is a potential fruit for betacyanins extraction. However, there is lack of report on profiles and total contents of betacyanins in the peel and flesh.
Abdul Aziz, Suriani, Abdullah, Janna Ong, Chew, Mei Koi, Ding, Phebe, Lai, Oi Ming   +4 more
core  

Enhancement of the total phenolic compounds and antioxidant activity of aqueous Citrus limon L. pomace extract using microwave pretreatment on the dry powder [PDF]

, 2016
The effect of microwave pretreatment on the levels of total phenolic compounds, flavonoids, proanthocyanidins, and individual major compounds as well as the total antioxidant activity of the dried lemon pomace was investigated.
Bowyer, Michael C., Golding, John B., Papoutsis, Konstantinos, Pristijono, Penta, Scarlett, Christopher J., Stathopoulos, Costas E., Vuong, Quan V.   +6 more
core   +2 more sources

Early evolutionary history of the seed

Biological Reviews, EarlyView.
ABSTRACT The seed is an essential stage in the life history of gymnospermous and angiospermous plants, facilitating both their survival and dispersal. We reappraise knowledge of the evolutionary history of the gymnospermous seed, from its origin in the late Devonian through to the well‐known end‐Permian extinctions – an interval encompassing the ...
Richard M. Bateman, Alan R. T. Spencer, Jason Hilton   +2 more
wiley   +1 more source

How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley   +1 more source

Impact of different solvents on the recovery of bioactive compounds and antioxidant properties from lemon (Citrus limon L.) pomace waste [PDF]

, 2016
The effects of different solvents on the recovery of (i) extractable solids (ES), (ii) total phenolic compounds (TPC), (iii) total flavonoid content (TFC), (iv) vitamin C, and (v) antioxidant activity from lemon pomace waste were investigated.
Bowyer, Michael C., Golding, John B., Papoutsis, Konstantinos, Pristijono, Penta, Scarlett, Christopher J., Stathopoulos, Costas E., Vuong, Quan V.   +6 more
core   +2 more sources

Effect of Fruit Acid–Milk Protein–Polysaccharide Interactions on the Physicochemical Properties and Sensory Quality of Low‐Fat Frozen Yoghurt

ChemFoodChem, EarlyView.
ABSTRACT Background Flavor plays a crucial role in determining consumer acceptance of frozen delicacies such as ice cream and frozen yoghurt. The type and level of flavoring matter used impart distinct sensory characteristics, and it is essential to identify the minimal amount that provides desirable flavor intensity without affecting the texture and ...
Shaikh Adil, Atanu H. Jana, Bhavbhuti Mehta, Ankit Bihola, Vijay Kele, Ajay Singh   +5 more
wiley   +1 more source

Quality of diet cookies added of passion fruit peel flour (Passiflora edulis) sensorially evaluated by diabetic

O Mundo da Saúde, 2016
The aim of this study was to develop to develop diet cookies added of passion fruit peel flourfor physicochemical, microbiological and sensory evaluation by patients with diabetes.
Ariany Dágma Batista Roque Santiago, Janilson Avelino da Silva, Maria Lúcia da Conceição, Jailane de Souza Aquino   +3 more
doaj