Results 71 to 80 of about 460,376 (292)
Comparison of types, contents and antioxidant abilities of phenols from by-products in grape wine-making [PDF]
Zhongguo niangzaoThe phenols were extracted from the seeds, pericarps and stems of 4 kinds of grape (Muscat Hamburg, Italian Riesling, Merlot and Cabernet Sauvignon) wine-making by-products, the types, contents of phenols compounds and their scavenging abilities to 1,1 ...
WANG Yong, ZHANG Lifeng, QIANG Feng, ZHOU Xiaofang, LI Chaoyu, ZHANG Jun
doaj +1 more source
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 +4 more
wiley +1 more source
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 +4 more
wiley +1 more source
Новые технологииDue to its unique structure, chemical composition, physical and mechanical properties, grapes are one of the most valuable types of plant raw materials, the processing of which produces by-products: grape pomace, grape seeds, grape bunches, yeast ...
Z. N. Khatko +2 more
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Impact of drought on grape yields in the Western Cape, South Africa [PDF]
, 2014 Includes bibliographical references.Droughts remain a threat to grape yields in South Africa. Previous studies on the impact of climate variability on grape yield in South Africa have focussed on either the rainfall or the impact of temperature on the ...
Araujo, Julio
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Study on differential expression of 1-aminocyclopropane-1-carboxylic acid oxidase genes in table grape cv. Thompson Seedless [PDF]
, 2013 As a consequence of the non-climacteric status of grapes (Vitis vinifera), ethylene biosynthesis and signal transduction have scarcely been studied in this fruit.
González-Agüero, Mauricio +5 more
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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 +2 more
wiley +1 more source
Grape-seed extract: Vitis vinifera
, 2006 Grape seeds are a rich source of proanthocyanidins, containing more than any other grape products and more than most commonly available foods. In clinical practice, grape seeds extract is used as a general anti-oxidant and adjunctive treatment for ...
Lesley Braun (19972719)
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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 +4 more
wiley +1 more source
Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices
Food Biomacromolecules, EarlyView.Cereal fibres, black plum (jamun) seed powder and bioactive spices can be combined with controlled mixing, hydration and baking to design functional biscuits. Fibre‐rich structures may limit starch accessibility, while polyphenols may inhibit starch‐digesting enzymes.
Renukadevi Jeyavelkumaran +3 more
wiley +1 more source