Results 21 to 30 of about 2,146,463 (275)
Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains [PDF]
, 2020 Food scientists need to work together with agriculturists, nutritionists, civil society, and governments to develop an integrative approach to feed a growing population sustainably.
Augustin, Mary Ann +2 more
core +1 more source
Molecules, 2022 Excessive corticosterone (CORT), resulting from a dysregulated hypothalamic–pituitary–adrenal (HPA) axis, is associated with cognitive impairment and behavioral changes, including depression.
Dong Wook Lim, Daeseok Han, Changho Lee
doaj +1 more source
Integration of functional and traditional food in emerging markets. Regulatory and substantive aspects of yerba mate and quinoa [PDF]
, 2016 Given the rising cost of healthcare, the increase in life expectancy and the wish for a better quality of life, the request for foods and beverages producing a beneficial effect on health has increased worldwide.
Gafare, Claudia Elena +3 more
core +1 more source
Enzyme Producing Activity of Probiotics and Preparation of Compound Enzyme
Journal of Chemistry, 2020 Probiotics are a group of active microorganisms, which benefit the host by colonizing and changing the composition of host flora. It is of great significance to promote the development of human gastrointestinal nutrition and health by regulating the host
Ruokun Yi +4 more
doaj +1 more source
The degradation of some volatile compounds in evening primrose oil under UV/TiO2 process
Grasas y Aceites, 2023 Off-flavor is one of the limiting factors in the quality and commercial acceptability of evening primrose oil (EPO). The results of this study demonstrated that ultraviolet light irradiated with titanium dioxide (UV/TiO2) was able to effectively reduce ...
F.G. Pan +3 more
doaj +1 more source
, 2016 The book presents practical information for use in functional food product development. It is also intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science and technology.
J.A. Tur, M.M. Bibiloni
+5 more sources
Grasas y Aceites, 2020 For the increase in oxidative stability and phytonutrient contents of walnut oil (WO), 5, 10, 20 and 30% blends with almond oil (AO) were prepared. The fatty acid compositions and the micronutrients of the oil samples such as tocopherol, phytosterol and ...
F. Pan +6 more
doaj +1 more source
Molecules, 2021 Hepatic fibrosis would develop into cirrhosis or cancer without treating. Hence, it is necessary to study the mechanism and prevention methods for hepatic fibrosis.
Yumeng Zhang +6 more
doaj +1 more source
Food and Agricultural Immunology, 2018 Ovotransferrin (OVT) is one of the major proteins in avian albumen that exerts diverse biological activities. This study is aimed to investigate the antiviral effect and mechanism of OVT from the avian egg.
Yulan Zhou +6 more
doaj +1 more source
Microorganisms, 2019 Yak yogurt is a type of naturally fermented dairy product prepared by herdsmen in the Qinghai-Tibet Plateau, which is rich in microorganisms. In this study, a strain of Lactobacillus plantarum was isolated and identified from yak yogurt in Hongyuan ...
Ruokun Yi +7 more
doaj +1 more source