Results 281 to 290 of about 2,779,538 (356)
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
Adverse Pregnancy Outcomes and Health-Related Social Needs Among Parous Women.
Rana M +9 more
europepmc +1 more source
Internet of things in assistive technology for people with visual impairment: A scoping review. [PDF]
Chauhan P +4 more
europepmc +1 more source
Abstract In this paper, we will construct and analyze intersecting definitions of womanhood among middle‐class women living in Karachi, Pakistan. Women are agents of their lives and are not passive voices. In this paper, we present narratives of women who resist “societal” narratives of womanhood to live a life of their choosing.
Urooba Ahmed Fatima +7 more
wiley +1 more source
Invisible burdens of platform work: a qualitative study of food-delivery riders' lived experiences in urban India. [PDF]
Kariveliparambil A +5 more
europepmc +1 more source
Bioavailability through lactic fermentation in millet for combating hidden hunger
Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan +3 more
wiley +1 more source
The goalpost moves to preserve the gate: productivity, extraction, and indigenous educational values in STEMM. [PDF]
Colbert K.
europepmc +1 more source
Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora +7 more
wiley +1 more source

