Results 21 to 30 of about 1,187,656 (231)

Dangerous dietary supplements: Garcinia cambogia-associated hepatic failure requiring transplantation. [PDF]

, 2016
Commercial dietary supplements are marketed as a panacea for the morbidly obese seeking sustainable weight-loss. Unfortunately, many claims cited by supplements are unsupported and inadequately regulated.
Bodzin, Adam S, Busuttil, Ronald W, Lunsford, Keri E, Reino, Diego C, Wang, Hanlin L   +4 more
core   +1 more source

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

Processes, 2020
Apple pomace is a major by-product obtained during apple juice processing. Several million metric tons of apple pomace are estimated to be generated worldwide every year. However, the recovery rate of this by-product is low.
Fengzhi Lyu, Selma F. Luiz, D. P. Azeredo, A. Cruz, S. Ajlouni, C. Ranadheera   +5 more
semanticscholar   +1 more source

Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development

Sustainability, 2021
Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population.
M. Ramírez-Rodrigues, Carolina Estrada-Beristain, J. Metri-Ojeda, A. Pérez-Alva, D. Baigts-Allende   +4 more
semanticscholar   +1 more source

Constructive Matrix Theory [PDF]

, 2007
We extend the technique of constructive expansions to compute the connected functions of matrix models in a uniform way as the size of the matrix increases. This provides the main missing ingredient for a non-perturbative construction of the $\phi^{\star
, A. Abdesselam, A. Abdesselam, A. Mirlin, J. Glimm, J. Magnen, J. Magnen, J.A. Zuk, J.Feldman, K.B. Efetov, M.L. Mehta, V. Rivasseau, V. Rivasseau, V. Rivasseau, Vincent Rivasseau   +14 more
core   +4 more sources

Semi-Markov Graph Dynamics [PDF]

, 2011
In this paper, we outline a model of graph (or network) dynamics based on two ingredients. The first ingredient is a Markov chain on the space of possible graphs. The second ingredient is a semi-Markov counting process of renewal type. The model consists
A Saa, A Schrijver, AL Barabási, AL Barabási, AL Barabási, D Fulger, DJ Watts, E Scalas, E Scalas, E Scalas, E Çinlar, Enrico Scalas, F Mainardi, F Rapallo, F Rapallo, Fabio Rapallo, FRK Chung, G Germano, GU Yule, HA Simon, J Janssen, L Beghin, M Drton, M Granovetter, Marco Raberto, Matjaz Perc, MM Meerschaert, N Biggs, N Laskin, O Flomenbom, O Flomenbom, P Billingsley, R Durrett, R Gentleman, RA Howard, S Milgram, U Garibaldi   +36 more
core   +6 more sources

Apple pomace as food fortification ingredient: A systematic review and meta-analysis.

Journal of Food Science, 2020
The present review aimed to investigate and analyze the use of byproduct apple pomace as a fortification ingredient in different types of foods. The data obtained from English published articles found on Web of Science, Scopus, and Google Scholar in the ...
B. Antonić, S. Jančíková, D. Dordević, B. Tremlová   +3 more
semanticscholar   +1 more source

Characterization and Evaluation of Commercial Carboxymethyl Cellulose Potential as an Active Ingredient for Cosmetics

Applied Sciences, 2022
Carboxymethyl cellulose is the most used water-soluble cellulose with applications in industries such as food, cosmetics, and tissue engineering. However, due to a perceived lack of biological activity, carboxymethyl cellulose is mostly used as a ...
E. Costa, Carla F. Pereira, Alessandra A. Ribeiro, F. Casanova, Ricardo Freixo, M. Pintado, O. Ramos   +6 more
semanticscholar   +1 more source

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color.

Comprehensive Reviews in Food Science and Food Safety, 2020
The food industry, along with the consumers, is interested in plant-based diet because of its health benefits and environmental sustainability. Vicia faba L. (V.
Siddharth Sharan, Gabriela Zanghelini, J. Zotzel, Daniel Bonerz, J. Aschoff, A. Saint-Eve, M. Maillard   +6 more
semanticscholar   +1 more source

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Foods, 2021
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent.
E. Rangel‐Vargas, J. Rodriguez, R. Domínguez, J. Lorenzo, M. E. Sosa, S. Andrés, M. Rosmini, J. Pérez-Álvarez, A. Teixeira, E. Santos   +9 more
semanticscholar   +1 more source

Engendering persistent organic room temperature phosphorescence by trace ingredient incorporation

Science Advances, 2020
Ultralong room temperature phosphorescence could be generated after adding trace-specific ingredients into organic compounds. Pure organic persistent room temperature phosphorescence (RTP) has shown great potential in information encryption ...
Bingbing Ding, Liangwei Ma, Zizhao Huang, Xiang Ma, He Tian   +4 more
semanticscholar   +1 more source