Results 121 to 130 of about 4,787 (237)
Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4613-4622, June 2026.Abstract BACKGROUND Rapeseed is the second most cultivated oilseed globally after soybean and a protein‐rich press cake is generated after liberation of the oil. However, its use in food applications is limited by high levels of anti‐nutrients such as glucosinolates and phytic acid. Although differences between botanical varieties are known, controlled
Cecilia Ahlström +7 more
wiley +1 more source
Heterologous gene expression system for the production of hydrolyzable tannin intermediates in herbaceous model plants. [PDF]
J Plant Res, 2023 Oda-Yamamizo C +5 more
europepmc +1 more source
Biological Degradation of Spent Coffee Grounds by White Rot Fungi
MicrobiologyOpen, Volume 15, Issue 3, June 2026.Spent coffee grounds (SCG) are an extensively generated byproduct of coffee production and consumption. This study demonstrates the ability of white rot fungi to degrade SCG, achieving more than 40% carbohydrate reduction and producing active lignocellulose‐degrading enzymes, highlighting a potential biological approach for the valorization of this ...
Anna Civzele, Anna Sila, Linda Mezule
wiley +1 more source
Characterization and Antioxidant Activity of Phenolic Extracts from Oil Palm (Elaeis Guineensis) Fruits [PDF]
, 2009 The extracted oil palm fruit phenolics were analysed using spectrophotometry methods to obtain information on the different types of oil palm phenolics and their antioxidative activities.
Neo, Yun Ping
core
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
Methyl jasmonate elicits distinctive hydrolyzable tannin, flavonoid, and phyto-oxylipin responses in pomegranate (Punica granatum L.) leaves. [PDF]
Planta, 2021 Chang L, Wu S, Tian L.
europepmc +1 more source
Efecto del oxígeno y taninos en la intensidad y estabilidad del color rojo de vinos Carménère [PDF]
, 2015 56 p.El vino es uno de los productos agroindustriales que ofrece mayor reconocimiento e ingresos económicos a nuestro país; razón por la cual, la industria vitivinícola se encuentra en una constante búsqueda de mejores técnicas de elaboración que le ...
Laurie Gleisner, Víctor Felipe (Prof. Guía) +2 more
core
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Defatted white and blue lupin seed flours were each sequentially fractionated into albumin, globulin, and glutelin followed by structure and function evaluation. The albumins had the best solubility profile, globulins produced emulsions with smallest oil droplet sizes, while glutelins had the highest foaming capacity.
Stanley Chukwuejim, Rotimi E. Aluko
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Protein fibrils can be synthesized from both conventional and by‐product protein sources, each having distinct advantages. Stabilization through polysaccharides and polyphenols can enhance fibril functional properties, such as gelling, foaming, and emulsification, thus furthering their application in food and non‐food materials.
Sanjana Sawant, Audrey L. Girard
wiley +1 more source
Correction: Yang et al. Chebulagic Acid, a Hydrolyzable Tannin, Exhibited Antiviral Activity in Vitro and in Vivo against Human Enterovirus 71. Int. J. Mol. Sci. 2013, 14, 9618. [PDF]
Int J Mol Sci, 2021 Yang Y +7 more
europepmc +1 more source