Results 221 to 230 of about 3,366,701 (284)

Valorization of Citrus Waste for Recovery of Nutritional and Bioactive Compounds: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The various citrus wastes, including the citrus fruit peels, pulp remaining after extraction of juice, and seeds, are the sources of bioactive compounds. The waste parts of oranges, lemons, limes, grapefruits, and mandarins contain the bioactive compounds, flavonoids, ascorbic acid, essential oils, and carotenoids.
Monika, Rhythm Kalsi, Jasleen Kaur Bhasin, Rafeeya Shams, Kshirod Kumar Dash   +4 more
wiley   +1 more source

Genetic and Molecular Basis of Processing Traits and Genetic Improvement Progress in Major Fruit Crops

Future Postharvest and Food, EarlyView.
Processing quality in fruit crops is governed by complex genetic networks controlling texture, sweetness, color, browning, aroma, and nutritional quality. Advances in genomics, genomic selection, and genome editing enable the development of processing‐oriented cultivars with improved industrial performance, reduced postharvest losses, and enhanced ...
M. Ranjani, Kaviya Dharshini U, Shalini Gaur Rudra   +2 more
wiley   +1 more source

Unraveling Pectin-Protein Interactions in Milk-Based Cocoa Beverages: Molecular Docking and Microstructure. [PDF]

Foods
Akyıl Öztürk S, Habibzadeh Khiabani A, Kamer DDA, Karaca AC, Konar N, Simsek S, Toker OS.   +6 more
europepmc   +1 more source

Valorization of Pineapple Peel and Mature Coconut Water to Produce Vinegar

Future Postharvest and Food, EarlyView.
Pineapple peel waste and mature coconut water were utilized as low‐cost substrates for vinegar production through a two‐stage fermentation process. During alcoholic fermentation, sugars in the substrate were converted into ethanol by Saccharomyces cerevisiae.
Vida Opoku Edusei, William Odoom, Regina Ofori Asante, Maxwell Adu, Solomon Odoi Anim, Jessica Ode Agyapong, Nana Adwoa Akyeneba Anderson   +6 more
wiley   +1 more source

Updated Insights into Probiotic Nut-Based Dairy Alternatives: Microbiological, Antioxidant, and Sensory Aspects. [PDF]

Foods
Mantzourani I, Adamopoulou V, Bekatorou A, Plessas S.   +3 more
europepmc   +1 more source

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source

ICP-MS Elemental Profiling and Antioxidant Characterization of Romanian Artisanal Pălincă-Based Beverages Enriched with Honey, Wild Fruits, and Wood Materials. [PDF]

Molecules
Moțiu PT, Bei MF, Vlad IA, Bartha S, Timiş-Gânsac V, Pășcuț CG, Burescu LIN, Agud EM, Jude ET, Apahidean AI, Călugăr A, Tunduc A, Bora FD.   +12 more
europepmc   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances. [PDF]

Foods
Romano G, Loperfido F, Petrelli V, Venerito P, Galeotti A, Palombi L, Grieco F, Tufariello M.   +7 more
europepmc   +1 more source

Recent Paradigms in Nanomaterial‐Assisted Electrochemical (Bio) Sensing for Food Quality and Safety Analysis: A Critical Review

Food Safety and Health, EarlyView.
ABSTRACT Rising global demand for safe and unadulterated foods has accelerated the need for rapid, low‐cost, and portable analytical technologies. Traditional laboratory methods, although accurate, are often labor‐intensive and unsuitable for decentralized, real‐time monitoring. In response, nanomaterial‐assisted electrochemical sensors have emerged as
Toleshi Teshome
wiley   +1 more source