Results 121 to 130 of about 1,163,326 (313)

Optimisation of Supercritical CO₂ Extraction from Black (Ribes nigrum) and Red (Ribes rubrum) Currant Pomace

Applied Sciences
Fruit pomace, generated as a by-product of juice processing, is a valuable source of bioactive compounds but requires sustainable extraction approaches to enable its valorisation.
Filip Herzyk, Małgorzata Korzeniowska
doaj   +1 more source

Comparative biological analyses on kenger and kenger coffee as novel functional food products. [PDF]

J Food Sci Technol, 2022
Gezici S, Sekeroglu N.
europepmc   +1 more source

CAR T‐Cell Therapy in Neurology: A Scoping Review of Neuro‐Oncology, Autoimmune Diseases & Neurotoxicity

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Chimeric antigen receptor (CAR) T‐cell therapy has been investigated in neurological diseases, encompassing both central nervous system malignancies and autoimmune disorders, thereby extending its application beyond hematological cancers.
Omar Alqaisi, Mohammed Dibas, Patricia Tai, Ala Dibas, Osama Souied, Suhair Al‐Ghabeesh   +5 more
wiley   +1 more source

Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review. [PDF]

Appl Food Res, 2022
Hussain A, Kausar T, Sehar S, Sarwar A, Ashraf AH, Jamil MA, Noreen S, Rafique A, Iftikhar K, Aslam J, Quddoos MY, Majeed MA, Zerlasht M.   +12 more
europepmc   +1 more source

Function of food additives in chocolate production

Hrana u zdravlju i bolesti, 2019
Chocolate is a complex product that has a specific texture. This complexity is due to the interactions between the ingredients used in production: cocoa butter, cocoa mass and sugar. Sugar gives bulk to chocolate and any change in the recipe changes the textural properties of the chocolate.
Barišić, Veronika, Šubarić, Drago, Jašić, Midhat, Babić, Jurislav   +3 more
openaire   +3 more sources

Designing market-oriented beta-glucan enriched functional foods through conjoint analysis: evidence of differing consumer preferences [PDF]

New product development (NPD) has a significant role to play in the rapidly evolving food supply chain where firms wish to utilise innovative novel ingredients to meet consumers’ increased needs for healthier foods.
Bogue, Joe, Troy, Amy-jane
core   +1 more source

Investigation of the Water-retaining Capacity of the Carbohydrate Complex of Rye-wheat Dough with Addition of Polyfunctional Food Supplement “Magnetofооd” [PDF]

, 2018
Today in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don\u27t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources,
Alexandrov, A. (Alexandr), Evlash, V. (Victoria), Lazareva, T. (Tetiana), Tsykhanovska, I. (Iryna), Yevlash, T. (Tetiana)   +4 more
core  

Does Long‐Term Lower Extremity Strength Training in Adults With Knee Osteoarthritis and Varus Alignment Reduce Knee Joint Loading During Gait?

Arthritis Care &Research, EarlyView.
Objective We examined whether 18 months of strength training in individuals with knee varus alignment and medial tibiofemoral osteoarthritis (OA) reduced knee joint loads during walking compared to an attention control group. Methods This study was a secondary analysis of a randomized clinical trial that compared the effects of strength training to a ...
Stephen P. Messier, Matthew N. Vigliotti, Paige E. Rice, Brian Pietrosimone, Shannon L. Mihalko, Edward H. Ip, Richard F. Loeser, David J. Hunter, Ali Guermazi, Ryan Hill, Santiago Saldana, Kim L. Bennell, Paul DeVita   +12 more
wiley   +1 more source

High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating

Poultry Science
Excessive intake of saturated fatty acids poses health risks, necessitating the development of healthier animal fat substitutes. In this study, high internal phase emulsion (HIPE) stabilized by egg yolk-hydroxypropyl distarch phosphate (EY-HPDSP) complex
Lilan Xu, Yuanqi Lv, Yan Zhao, Yao Yao, Na Wu, Shuping Chen, Yonggang Tu   +6 more
doaj   +1 more source

Flexible labor and innovation performance: Evidence from longitudinal firm-level data [PDF]

Firms with high shares of workers on fixed-term contracts have significantly higher sales of imitative new products but perform significantly worse on sales of innovative new products (“first on the market”).
dekker, R, Kleinknecht, A.H., Zhou, H
core