Results 81 to 90 of about 26,676 (235)

Optimizing germination and cultivation of edible halophytes using effluents from an IMTA system

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Halophytes offer nature‐based solutions to food insecurity and soil degradation, while their integration into integrated multi‐trophic aquaculture (IMTA) systems promotes circular economy practices. This study aimed to optimize the germination and cultivation of edible halophytic species, namely Limbarda crithmoides, Suaeda vera and
Viana Castañeda‐Loaiza, Maria João Rodrigues, Nuno Neng, Célia Quintas, Isabel Ratão, Luísa Custódio   +5 more
wiley   +1 more source

Influence of Lysozyme Addition on Hydroxycinnamic Acids and Volatile Phenols during Wine Fermentation

Fermentation, 2018
Most yeast and bacteria in wine are able to metabolize hydroxycinnamic acids into volatile phenols via enzyme-mediated decarboxylation. Our trials performed in wine and model systems suggest that lysozyme addition prior to fermentation affects both ...
Stephan Sommer, Pascal Wegmann-Herr, Michael Wacker, Ulrich Fischer   +3 more
doaj   +1 more source

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González, Nuria Muñoz‐Tébar, Gema Martínez‐Navarrete, José Ángel Pérez‐Álvarez, Eduardo Fernández, José Manuel Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos   +7 more
wiley   +1 more source

Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Pošip and Rukatac

Food Technology and Biotechnology, 2002
Identification of phenolic acids was performed and changes in their content during the production of autochthonous Croatian white wines Pošip and Rukatac (Vitis vinifera, L.) were registered.
Tomislav Lovrić, Irena Budić-Leto
doaj  

Comparative metabolomic profiling and chemometric correlation of Salvia rosmarinus Spenn. and Origanum vulgare L. with antibacterial, antioxidant and anti-inflammatory activities

Scientific Reports
The Lamiaceae plants are recognized in folk medicine for their antibacterial and anti-inflammatory properties. This study reports the first MS-based metabolomics analysis, integrating with chemometrics to explore metabolome heterogeneity in Salvia ...
Alaa Y. Zakarya, Dalia M. Rasheed, Ayat M. Emad, Mohamed A. Farag, Zeinab M. Goda, Omnia Karem M. Riad, Sally T. K. Tohamy, Ahmed H. Elbanna   +7 more
doaj   +1 more source

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source

Optimization of Green Sample Preparation for the Determination of Hydroxycinnamic Acids in Multi-Floral Honey Using Response Surface Methodology

Applied Sciences
Hydroxycinnamic acids are an essential phenolic group in honey that are related with its diverse health effects. Furthermore, they can be considered as potential biomarkers for botanical and geographical origin.
Konstantina Stavrou, Atalanti Christou, Vlasios Goulas   +2 more
doaj   +1 more source

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source

The total content of hydroxycinnamic acids in Solidago virgaurea L. species [PDF]

, 2022
Introduction. According to the recent bibliographic data, Solidago virgaurea L. (European goldenrod) contains various groups of biologically active substances, including the hydroxycinnamic acids, among them the most important are caffeoylquinic ...
Rozlovan, Djîliana
core  

Varietal differentiation of white wines on the basis of phenolic compounds profile

Czech Journal of Food Sciences, 2013
The authenticity of grapevine varieties is a very important topic in the Czech Republic, where varietal wines is very important for wine drinkers. The wines from 7 grapevine varieties were investigated.
Lubomír Lampíř
doaj   +1 more source