Results 141 to 150 of about 59,380 (258)
Physicochemical characterization and phenolic compound content of flour from blended juice residues
Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4331-4340, May 2026.Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa +4 more
wiley +1 more source
Applied Food ResearchThe growing challenge of food waste highlights the need for strategies that reintroduce discarded materials into the food chain with added value. Sorrento lemon peels and grape seed oil are by-products of the citrus and wine industries that are often ...
Samanta Corsetti +5 more
doaj +1 more source
Incorporation of omega-3 fatty acid-rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage. [PDF]
Food Sci Nutr, 2021 Kokabian A +3 more
europepmc +1 more source
Oregon Wine History Project™ Interview Transcript: Dick Erath [PDF]
, 2012 This document is a transcription of the interview with winemaker Dick Erath conducted by Jeff D. Peterson on July 8, 2010 as part of the Oregon Wine History Project™.
Erath, Dick
core +1 more source
Sample Preparation and Separation of Lignans by Liquid Chromatography
Journal of Separation Science, Volume 49, Issue 5, May 2026.ABSTRACT Lignans are important phytochemicals found mostly in the resins of coniferous trees, but are also introduced into human diets through foods such as sesame seeds and extra‐virgin olive oil. They are pharmacologically interesting mainly because of their antioxidant activities, and they have also been shown to have cytotoxic and antimicrobial ...
Miikka Paloluoto, Susanne K. Wiedmer
wiley +1 more source
Polish Journal of Food and Nutrition SciencesGrape seeds, a by-product of winemaking, are a valuable source of oil, rich in essential fatty acids and bioactive compounds. This study evaluated the influence of cellulase pretreatment on the hydraulic press extraction of oil from Vitis labrusca ...
Katheryn S. Lezama Guerra +5 more
doaj +1 more source
Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between
Molecular Nutrition &Food Research, Volume 70, Issue 9, 13 May 2026.This review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms.
Marcela de Sá Barreto da Cunha +5 more
wiley +1 more source