Results 61 to 70 of about 26,676 (235)
Plants, 2022 We performed a detailed HPLC-MSn analysis of the phenolic compounds from the extracts of two invasive alien plant species (IAPS): Japanese knotweed (Fallopia japonica (Houtt.) Ronse Decr.) and American pokeweed (Phytolacca americana L.).
Maja Mikulic-Petkovsek +3 more
doaj +1 more source
The Canadian Journal of Chemical Engineering, EarlyView.Spouted bed drying of mango peels with colloidal SiO2 and corn starch produces a free‐flowing powder with reduced agglomeration, increased drying yield, and preserved antioxidant and polyphenol content. Abstract The production of polyphenol‐rich powders is a promising strategy for valorizing agro‐industrial byproducts. This study evaluated drying yield,
Guilherme Henrique Alves Pinto +3 more
wiley +1 more source
Food Chemistry International, EarlyView.Gac fruit's high carotenoid content, especially in the aril, makes it an excellent natural red pigment source for food applications, offering a safer alternative to synthetic dyes. Ethanol extraction achieved the highest overall pigment recovery (89.53%), whereas ethyl lactate extraction yielded the highest levels of total carotenoids, β‐carotene ...
N. Netravati +4 more
wiley +1 more source
Content of phenolic acids—derivatives of hydroxycinnamic acid in barley grain.
, 2023 Content of phenolic acids—derivatives of hydroxycinnamic acid in barley grain.
Marcin Dziedziński (8141355) +5 more
core +1 more source
Antioxidant Activity of Fermented and Nonfermented Coffee (Coffea arabica) Pulp Extracts
Food Technology and Biotechnology, 2011 Coffee pulp contains natural antioxidants like hydroxycinnamic acids, most of which are covalently linked to the cell wall. These compounds can be released by fermentation or enzymatic processes. In this study, the antioxidant properties of fermented and
Gerardo Saucedo-Castañeda +4 more
doaj
Food Biomacromolecules, EarlyView.Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley +1 more source
Bacterial antimutagenesis by hydroxycinnamic acids from plant cell walls
, 2003 We have determined the abilities of (E)-ferulic acid, (E)-p-coumaric acid and (E,E)-5-5-dehydrodiferulic acid to protect against different types of mutation in a simple bacterial model.
Lynnette R., Ferguson +4 more
core +1 more source
Food Biomacromolecules, EarlyView.Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li +7 more
wiley +1 more source
MoleculesHydroxycinnamic acids are widely distributed in the plant kingdom, both as free compounds and as conjugates with other molecules, such as amino acids, carbohydrates, alcohols or amines, and polyamines, forming different derivatives, such as amides ...
Federico Berti +2 more
doaj +1 more source
Effects of hydroxycinnamic acids on the glycolysis pathway
South African Journal of Botany, 2019 Abstract Glycolysis is a metabolic pathway vital to the production of energy and some organisms rely on it solely to meet their energy requirements. It is also a central pathway in the metabolism of carbohydrates and a source of therapeutic targets against diabetes and cancer.
Serina, J. +2 more
openaire +2 more sources