Results 41 to 50 of about 6,011 (263)

Asymmetric Evolution of Antennal Cell Types Underlies a Derived Ammonia‐Sensing Logic for Ecological Adaptation in Bactrocera dorsalis

Advanced Science, EarlyView.
Comparative antennal single‐nucleus transcriptomics reveals cell‐type‐dependent transcriptomic divergence in Bactrocera dorsalis, with similar structural cells but divergent sensory neurons. This neuronal diversification is associated with a distinct ammonia‐sensing pathway, linking female attraction to bird‐dropping‐associated cues with nutritional ...
Wei Liu, Shuai Zhang, Jie Zhang, Zhen Tian, Yuanbo Xue, Ling Yang, Jun Xu, Guirong Wang   +7 more
wiley   +1 more source

Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences

Foods, 2021
Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health.
Jan Bárta, Veronika Bártová, Markéta Jarošová, Josef Švajner, Pavel Smetana, Jaromír Kadlec, Vladimír Filip, Jan Kyselka, Markéta Berčíková, Zbyněk Zdráhal, Marie Bjelková, Marcin Kozak   +11 more
doaj   +1 more source

Guidelines for High‐Throughput Screening for Natural Products With Anti‐Aging Activity Based on Drosophila Intestinal Homeostasis

AgriFood: Journal of Agricultural Products for Food, EarlyView.
ABSTRACT Aging represents a critical risk factor for chronic diseases, driving an urgent demand for interventions promoting healthy longevity. This study establishes standardized guidelines for high‐throughput screening (HTS) of anti‐aging natural products using Drosophila melanogaster, leveraging its intestinal homeostasis as a biomarker.
Xiao Sheng, Lei Zhang
wiley   +1 more source

Cookie dough functional properties of partially replaced all-purpose wheat flour with powdered fruit skins and the hedonic perception of the resulting cookies

Frontiers in Sustainable Food Systems
ObjectiveInvestigating the functional properties of treated flour composites derived from fruit by-products of avocado (Persea americana), kiwifruit (Actinidia deliciosa), pineapple (Ananas comosus), and pomegranate (Punica granatum) skins, peels, and/or
Khaled Al-Marazeeq, Mohammed Saleh, Malak Angor, Youngseung Lee   +3 more
doaj   +1 more source

Comparative study of physicochemical and functional properties of flours from kidney bean (Phaseolus vulgaris L.) and green gram (Vigna radiata L.) cultivars grown in Indian temperate climate

Legume Science, 2020
The present work was conducted to study the physicochemical, functional, and morphological characteristics of flours obtained from two kidney bean (Shalimar Rajmah‐1 and Shalimar Rajmah 132) and two green gram cultivars (Shalimar Moong‐1 [Shal Moong‐1 ...
Idrees Ahmed Wani, Syed Nowsheen Andrabi, Dalbir Singh Sogi, Ifra Hassan   +3 more
doaj   +1 more source

Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients

Foods, 2023
Tef [Eragrostis tef (Zucc.) Trotter] flour is a gluten-free cereal rich in fiber, minerals, vitamins, and antioxidants, which offers a promising alternative for new food development.
Caleb S. Calix-Rivera, Marina Villanueva, Grazielle Náthia-Neves, Felicidad Ronda   +3 more
doaj   +1 more source

Flour-Based Confectionery as Functional Food

, 2021
Nowadays, the flour-based confectionery industry is facing different challenges in reducing caloric and increasing nutritive values in order to produce healthier products, given that consumption of flour-based confectionery products has been growing steadily worldwide.
Sanja Oručević Žuljević, Asima Akagić   +1 more
openaire   +2 more sources

Resistant Starch Dynamics in Whole‐Grain Cereals: How Processing and Macromolecular Interactions Shape Quality and Physiological Responses

AgriFood: Journal of Agricultural Products for Food, EarlyView.
This review explores how processing and macromolecular interactions shape resistant starch dynamics in whole‐grain cereals. It highlights how these transformations influence nutritional quality, digestion kinetics, and product properties, offering insights for designing stable health‐oriented whole‐grain foods with optimized functional benefits ...
Yuewen Tan, Wenjie Zhu, Jingxin Li, Yingchao Wang, Ruge Cao   +4 more
wiley   +1 more source

Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours

Molecules
The food industry generates substantial waste, contributing to environmental challenges, such as pollution and greenhouse gas emissions. Utilizing by-products, particularly fruit peels that are rich in fiber, antioxidants, and vitamins, presents a ...
Ana Belen Martín-Diana, Iván Jesús Jiménez-Pulido, Ingrid Aguiló-Aguayo, Maribel Abadías, Jara Pérez-Jiménez, Daniel Rico   +5 more
doaj   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source