Results 11 to 20 of about 899,090 (315)
Re-thinking functional food development through a holistic approach [PDF]
Journal of Functional Foods, 2021 Although the interest towards functional food has dramatically increased, several factors jeopardize their effective development. A univocally recognized definition and a dedicated regulation for this emerging food category is lacking, and a gap exists ...
Marilisa Alongi, Mónica Anese
exaly +2 more sources
1st International Electronic Conference on Food Science and Functional Foods [PDF]
, 2022 This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient.
Wojdyło Aneta +8 more
core +1 more source
Edible insects – a new trend in Functional Food Science [PDF]
, 2022 Population growth, rising global food demand, and environmental concerns related to (animal) food production have indicated the use of edible insects as a sustainable and healthy food source.
M. Iriti, S. Vitalini, L. Vallone
core +1 more source
Frontiers in Pharmacology, 2021 Ulcerative colitis is an inflammatory disease of the intestine caused by many reasons, and it may even develop into colon cancer. Probiotics are normal bacteria that exist in the human body and have been proven to regulate the balance of intestinal flora
Zixia Chen +6 more
doaj +1 more source
Frontiers in Nutrition, 2022 In this article, the preventive and protective effect of a new Lactobacillus fermentum, (Lactobacillus fermentum TKSN02: LF-N2), which was isolated and identified from Xinjiang naturally fermented yogurt, on hydrochloric acid (HCl)/ethanol induced ...
Tiantian Hu +6 more
doaj +1 more source
Journal of Chemistry, 2023 Cordyceps militaris is rich in protein, polysaccharide, cordycepin, and other active components, with anticancer and antioxidation functions. In order to improve the economic value of C.
Lina Xu +5 more
doaj +1 more source
Frontiers in Nutrition, 2022 Lead poisoning caused by lead pollution seriously affects people's health. Lactic acid bacteria has been shown to be useful for biological scavenging of lead.
Xingyao Long +6 more
doaj +1 more source
Journal of Chemistry, 2023 The objective of this study was using a statistical model to optimize the medium formula and liquid culturing conditions, which was employed to evaluate the potency of pine needles extract as nutritional component in basal medium for culturing Helvella ...
Shang Guo +5 more
doaj +1 more source
Chemical and Biological Technologies in Agriculture, 2022 Background Jujube resources are abundant in China, and Shanxi Province in particular is one of the places where they originated. The most famous 6 geographical indication (GI) jujube species in Shanxi are often masqueraded by nonoriginal jujube species ...
Kai Mao +6 more
doaj +1 more source
Frontiers in Nutrition, 2021 The aim of this study is to evaluate the changes in soy isoflavones and peptides in soy milk after lactic acid bacterial fermentation, and explore the positive effects of fermented soy milk on an oxidative aging mouse model induced with D-galactose.
Xianrong Zhou +7 more
doaj +1 more source