Results 11 to 20 of about 1,163,326 (313)

Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae A review [PDF]

Food Chemistry, 2006
The increasing interest of consumers in functional foods has brought about a rise in demand for functional ingredients obtained using ‘‘natural’’ processes.
Cifuentes, Alejandro, Herrero, Miguel, Ibáñez, Elena   +2 more
core   +3 more sources

Design, Synthesis, and Activity Evaluation of Novel N-benzyl Deoxynojirimycin Derivatives for Use as α-Glucosidase Inhibitors

Molecules, 2019
To obtain α-glucosidase inhibitors with high activity, 19 NB-DNJDs (N-benzyl-deoxynojirimycin derivatives) were designed and synthesized. The results indicated that the 19 NB-DNJDs displayed different inhibitory activities towards α-glucosidase
Fanxin Zeng, Zhongping Yin, Jiguang Chen, Xuliang Nie, Ping Lin, Tao Lu, Meng Wang, Dayong Peng   +7 more
doaj   +1 more source

Investigating the induction of polyphenol biosynthesis in the cultured Cycolocarya paliurus cells and the stimulatory mechanism of co-induction with 5-aminolevulinic acid and salicylic acid

Frontiers in Bioengineering and Biotechnology, 2023
Background: Plant cell culture technology is a potential way to produce polyphenols, however, this way is still trapped in the dilemma of low content and yield.
Li-Juan Ling, Meng Wang, Chuan-Qing Pan, Dao-Bang Tang, En Yuan, Yuan-Yuan Zhang, Ji-Guang Chen, Da-Yong Peng, Zhong-Ping Yin   +8 more
doaj   +1 more source

Research Progress on the Application of Edible Coating Preservation Technology in Chilled Meat

Shipin gongye ke-ji, 2023
Chilled meat is favored by consumers because of its good taste, high nutritional value and safety factor. However, the short shelf life restricts the further development of the cold meat industry, and the preservation of cold meat to extend its shelf ...
Jin YAN, Lingli CHEN, Sichen HE, Wenlu WEI, Mingsheng XU, Wenjun WANG   +5 more
doaj   +1 more source

Study Of Food And Energy Values Of New Gingerbread Types [PDF]

, 2017
The article deals with directions of the increase of the food value and decrease of the energetic value of gingerbread products. The results of the studies of the chemical composition of gingerbread products with food additives and changes in their ...
Kravchenko, M. (Mikhail), Yaroshenko, N. (Natalya)   +1 more
core   +2 more sources

Egg White Cystatin – A Review

Acta Veterinaria, 2020
Hen eggs are widely used, not only for human consumption, but also as an important material in food production and in pharmaceutical and cosmetics industry.
Patryk Kupaj, Maciej Korus, Malgorzata Korzeniowska, Wieslaw Kopec   +3 more
doaj   +1 more source

Effect of Chemical Degradation of Sodium Alginate on Capsaicin Encapsulation

Molecules, 2023
Capsaicin is known as an oily extract of paprika that is characterized by pungent taste and bioactivity. It also may cause irritation to the mouth and stomach which is why is so important to immobilize capsaicin on a carrier to prevent it.
Dominika Kulig, Łukasz Bobak, Andrzej Jarmoluk, Aleksandra Szmaja, Żaneta Król-Kilińska, Anna Zimoch-Korzycka   +5 more
doaj   +1 more source

Effects of Genetic Background and Altitude on Sugars, Malic Acid and Ascorbic Acid in Fruits of Wild and Cultivated Apples (Malus sp.)

Foods, 2021
Soluble sugars, malic acid, and ascorbic acid in 17 apple cultivars (Malus domestica Borkh.) and three wild forms (M. pumila ‘Saiwaihong’, M. prunifolia (Willd.) Borkh. and M.
Yajing Li, Hongxia Sun, Jindong Li, Shu Qin, Wei Yang, Xueying Ma, Xiongwu Qiao, Baoru Yang   +7 more
doaj   +1 more source

Application of Co-bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens [PDF]

, 2019
Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with
Buzhylov, M. (Mykola), Kaprelyants, L. (Leonid), Pozhitkova, L. (Liliia)   +2 more
core   +3 more sources

Inhibitory Effect of Naringin on α-Glucosidase and Its Mechanism

Shipin gongye ke-ji, 2022
To investigate the inhibitory activity and mechanism of naringin on α-glucosidase, the inhibition effect, type, and molecular mechanism of naringin on α-glucosidase were investigated by integrative analysis of enzyme kinetics, fluorescence spectroscopy ...
Xiangju ZHOU, Yuqin CHEN, Zhongping YIN, Qi LIANG, ZANG Jianwei, Daobang TANG, Jiguang CHEN   +6 more
doaj   +1 more source