Results 21 to 30 of about 8,902,876 (363)
Removal of DBP from evening primrose oil with activated clay modified by chitosan and CTAB
Grasas y Aceites, 2022 The pollution of phthalic acid esters (PAEs) in edible oils is a serious problem. In the current study, we attempt to remove dibutyl phthalate ester (DBP) from evening primrose oil (EPO) with modified activated clay.
FG Pan +7 more
doaj +1 more source
Functional Food—Consumer Motivations and Expectations
International Journal of Environmental Research and Public Health, 2021 This review provides insight into consumer attitudes toward functional food (FF), with the purpose of better understanding the needs and behavior regarding this kind of product. A total of 47 articles were selected for this paper.
K. Topolska +2 more
semanticscholar +1 more source
Review on preparation methods, mechanisms and applications for antioxidant peptides in oil
Grasas y Aceites, 2022 Natural antioxidants, especially those used in edible oil, are safer compared to chemically synthesized antioxidants. Therefore, research on natural antioxidants has become prevelant.
F.G. Pan +7 more
doaj +1 more source
Brown Algae as Functional Food Source of Fucoxanthin: A Review
Foods, 2022 Fucoxanthin is an algae-specific xanthophyll of aquatic carotenoid. It is prevalent in brown seaweed because it functions as a light-harvesting complex for algal photosynthesis and photoprotection.
Nur Akmal Solehah Din +6 more
semanticscholar +1 more source
Classification and regulation of functional food proposed by the Functional Food Center
Functional Food Science, 2022 There has yet to be a consensus on the definition of functional foods (FF), and accordingly many institutions lack a comprehensive process for its classification.
D. Martirosyan +2 more
semanticscholar +1 more source
Food Science and Human Wellness, 2022 This study aimed to investigate the antioxidant effect of soybean milk fermented by a new type of Lactobacillus fermentum (LF-HFY02) by using D-galactose induced aging mice model. Firstly, the optimal fermentation conditions was screened out by detecting
Tiantian Hu +6 more
doaj +1 more source
Novel Bioactive Compounds From Marine Sources as a Tool for Functional Food Development
Frontiers in Marine Science, 2022 The marine environment is a relatively unexplored source of functional ingredients that can be used in food processing, storage, and fortification in a variety of ways.
Susmita Ghosh +5 more
semanticscholar +1 more source
Journal of Food Science, 2021 Plant-derived exosome-like nanoparticles (PDENs) are small vesicles released by multivesicular bodies mainly to communicate between cells and regulate immunity against pathogen attack.
Sigit Suharta +7 more
semanticscholar +1 more source
Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient
Foods, 2021 Morus alba L. (M. alba) is a highly adaptable plant that is extensively incorporated in many traditional and Ayurveda medications. Various parts of the plant, such as leaves, fruits, and seeds, possess nutritional and medicinal value. M.
Centhyea Chen +4 more
semanticscholar +1 more source
Plants, 2021 Abelmoschus esculentus has fruit popularly known as okra and belongs to the Malvaceae family. It is commonly used in cooking but also in traditional medicine in the treatment of worms, dysentery, inflammation, and also irritation of the stomach ...
Thamires Lacerda Dantas +2 more
semanticscholar +1 more source