Results 21 to 30 of about 6,953,654 (348)
Current knowledge and interest of French Canadians regarding nutrigenetics
Genes & Nutrition, 2019 Objective The purpose of this study was to draw a global portrait of the current knowledge and interest regarding nutrigenetics in a population of French Canadians from the province of Quebec (Canada).
Bastien Vallée Marcotte +5 more
doaj +1 more source
Cannabis Derivatives as Ingredients of Functional Foods to Combat the COVID-19 Pandemic [PDF]
FoodsQin X +6 more
europepmc +3 more sources
Postbiotics-parabiotics: the new horizons in microbial biotherapy and functional foods
Microbial Cell Factories, 2020 Probiotics have several health benefits by modulating gut microbiome; however, techno-functional limitations such as viability controls have hampered their full potential applications in the food and pharmaceutical sectors.
B. Nataraj, S. Ali, P. Behare, H. Yadav
semanticscholar +1 more source
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods
Foods, 2021 Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products, are able to synthetize exopolysaccharides (EPS). EPS play a central role in the assessment of rheological and sensory characteristics of dairy products ...
Roberta Prete +5 more
semanticscholar +1 more source
Probiotic fermentation of polyphenols: potential sources of novel functional foods
Food Production, Processing and Nutrition, 2022 Fermented functional food products are among the major segments of food processing industry. Fermentation imparts several characteristic effects on foods including the enhancement of organoleptic characteristics, increased shelf-life, and production of ...
Rohit Sharma +3 more
semanticscholar +1 more source
Functional Foods in Health and Disease, 2021 The definition of functional foods (FFs) has been in development for many years by the Functional Food Scientists of the Functional Food Institute/Functional Food Center (FFC).
D. Martirosyan, H. Kanya, Camila Nadalet
semanticscholar +1 more source
Nostoc sphaeroids Kütz powder ameliorates diet-induced hyperlipidemia in C57BL/6j mice
Food & Nutrition Research, 2019 Background: Hypercholesterolemia is a disease associated with numerous health problems. Growing evidence indicates that hypercholesterolemia, hyperlipidemia is closely linked to chronic inflammation, which can lead to cardiovascular disease, fatty liver ...
Fenfen Wei +3 more
doaj +1 more source
Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety.
Annual Review of Food Science and Technology, 2020 Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers' well-being.
D. Granato +5 more
semanticscholar +1 more source
Probiotics in Functional Foods: Survival Assessment and Approaches for Improved Viability
Applied Sciences, 2022 Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get health benefits from their daily meals. Various areas of the food industry are in great demand of functional chemicals to enhance the taste and nutritional ...
Jeyanthi Palanivelu +5 more
semanticscholar +1 more source
Foods, 2022 The production of bioactive peptides from hemoglobin via peptic hydrolysis is a promising alternative to valorizing slaughterhouse blood proteins. Nevertheless, it has some limitations such as low yield, high cost of enzymes, and the use of chemical ...
Zain Sanchez-Reinoso +6 more
doaj +1 more source