Results 161 to 170 of about 229,862 (348)

Beeswax: Food and beyond

Food 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

The Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods. [PDF]

Foods
Bustamante A, Valle C, Echeverría F, Gonzales E, Cabrales M, Farias C, Muñoz Y, Reyes B, Mercado-López L, Valenzuela R.   +9 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

Food 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, Gires Boungo Teboukeu, Sab Sharon Mbape, Fabrice Tonfack Djikeng, Hilaire Macaire Womeni   +4 more
wiley   +1 more source

Qualitative parameters and deterioration kinetics of palm oil, shea butter and their blend use for frying cheese. [PDF]

BMC Biotechnol
Kolawole MT, Adams MD, Ibrahim AT, Ogundolie FA, Olajugbagbe TE, Titilayo GI.   +5 more
europepmc   +1 more source

Preliminary investigation on pasting properties, solvent retention capacity and antioxidant properties of mature green breadfruit (Artocarpus altilis, Moraceae) flour modified using plant food waste Hibiscus sabdariffa bioactive components

Food Biomacromolecules, EarlyView.
Abstract Effects of bioactive components of white variety of Hibiscus sabdariffa (WHS) at 4 regimen and 2 regimen samples without WHS as reference carried out at room temperature for 14 days, with periodical stirring on pasting, antioxidant and solvent retention capacity properties of mature green breadfruit flour were studied.
Bode Daramola
wiley   +1 more source

Real‐time quality and safety monitoring of fruit juice using paper‐based platform

Food Biomacromolecules, EarlyView.
Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das, Srushti Bhoite, Noopur Patil, Shubhro Chakrabartty, Debjani Dutta   +4 more
wiley   +1 more source

From Raw to Cooked: Proximate Composition, Fatty Acids and Fat-Soluble Vitamins in Bluefish (<i>Pomatomus saltatrix</i>) from the Black Sea. [PDF]

Foods
Panayotova V, Peycheva K, Hristova T, Dobreva DA, Stoycheva T, Stancheva R, Georgieva S, Andreev E, Nikolova S, Pancheva R, Merdzhanova A.   +10 more
europepmc   +1 more source

Ready‐to‐Use Jackfruit Pulp Packaged in Retort Pouch: Deterioration Kinetics and Principal Component Analysis‐Mediated Selection of Quality Product

Future Postharvest and Food, EarlyView.
ABSTRACT Unveiling the performance of retort‐processed foods in terms of deteriorative quality changes during extended storage has been a subject of limited research. Therefore, a point in case is the retort‐processed ripe jackfruit pulp that has garnered scanty or nil reports.
Dipom Saikia, Deepanshu Kansal, Madhumita Barooah, Bhabesh Deka, Abhijit Borah, Moloya Gogoi, Manashi Das Purkayastha   +6 more
wiley   +1 more source

Effects of different vacuum frying temperature and times on the quality and volatile flavor substances of shredded pork. [PDF]

Sci Rep
Nie F, Yang S, Xing Y, Liu H, Li Y, Zhou Q, Xu Q.   +6 more
europepmc   +1 more source

Guidelines for Sample Preparation and Stable Isotope Analysis of Food for Traceability Studies

Food Safety and Health, EarlyView.
This workflow illustrates sample preparation and analysis steps in stable isotope ratio mass spectrometer (IRMS) for food traceability. It emphasizes standardized preparation, encapsulation, calibration, and quality control to ensure accurate, comparable isotope data critical for verifying food origin and authenticity across complex supply chains ...
Bayan Nuralykyzy, Syed Abdul Wadood, Jing Nie, Hanyi Mei, Shengzhi Shao, Yongzhi Zhang, Chunlin Li, Yuwei Yuan, Karyne M. Rogers   +8 more
wiley   +1 more source