Results 101 to 110 of about 12,004 (259)

Grape Pomace: A Review of Its Bioactive Phenolic Compounds, Health Benefits, and Applications

Molecules
The wine industry generates high amounts of waste, posing current environmental and economic sustainability challenges. Grape pomace, mainly composed of seeds, skins, and stalks, contains significant amounts of bioactive compounds and constitutes the ...
Janice da Conceição Lopes, Joana Madureira, Fernanda M. A. Margaça, Sandra Cabo Verde   +3 more
doaj   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Effect of washing treatment in reducing the pesticide residues of chlorpyrifos and diazinon in apple and grape

Bihdāsht-i Mavādd-i Ghaz̠āyī
In this study, residues of chlorpyrifos and diazinon pesticides in 10 apple and 6 grape samples from Maragheh County were analyzed using the GC/MS technique after extraction via the QuEChERS method, known for its convenience, speed, effectiveness, and ...
Lila Abbaszadeh, Behzad Mohammadi Khangahi, Ahmad Asl Hashemi, Neda Soheili Maleki, Gholamhossein Safari   +4 more
doaj  

Biological Performance of Phosalone and Malathion in Grapes (Vitis vinifera L. cv Anab-e-shahi)

International Journal of Bio-Resource and Stress Management, 2011
The experiment was conducted during February-March, 2006 with grape variety Anab-e-shahi. Two sprays of malathion (0.05%) and phosalone (0.07%) were applied with first spray at berry formation stage and second spray at 15 days after first spray.
C. Narendra Reddy, D. Jagdishwar Reddy, K. Narsimha Reddy   +2 more
doaj  

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Nutrition and Metabolic Diseases: A Systematic Review of Functional Foods, Medicinal Plants, Phytochemicals, Bioactive Compounds and Nutrients Effective Against Metabolic Diseases

Food Chemistry International, EarlyView.
The study demonstrates how functional foods, medicinal plants, phytochemicals, bioactive compounds and essential nutrients combat metabolic diseases. It highlights their mechanisms, including antioxidant, anti‐inflammatory, insulin‐sensitising, lipid‐regulating, gut microbiota‐modulating and mitochondrial‐enhancing effects, leading to improved ...
Chinaza Godswill Awuchi, Sana Noreen, Sonia Morya   +2 more
wiley   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Residues of organophosphorus pesticide in must and grape wine

Revista Técnica de la Facultad de Ingeniería, 2011
Must and wine are beverages of great worldwide consumption subject to regulations on pesticide residues which may get to them as a result of applying pesticides for plague control in vineyards. The organophosphorus insecticides are of common used in Venezuela due to their high efficiency, nevertheless, their toxicity may affect human beings that drink ...
Gretty Ettiene, Avismelsi Prieto, Deisy Medinaf, Ignacio Buscema, Luis Sandoval, Lisbeth Unda   +5 more
openaire   +1 more source

Evaluation of Nutritional and Bioactive Compounds in Tea and Botanical Marc Following Industrial Liqueur Maceration

Food Chemistry International, EarlyView.
Industrial botanical marc retained valuable phytochemicals, antioxidants, catechins, and caffeine after ethanol maceration, with composition varying by botanical source and processing. These underutilized by‐products represent promising, safe, and sustainable feedstocks for recovering bioactive compounds for food, nutraceutical, and functional ...
Veronika Šimora, Ľuboš Harangozo, Július Árvay, Anton Monka, Hana Ďúranová, Emmanuel Duah Osei, Newlove Akowuah Afoakwah, Eva Ivanišová   +7 more
wiley   +1 more source