Results 31 to 40 of about 264 (94)

Evaluating the bioaccessibility and antioxidant activity of polyphenols extracted from vegetables by‐product

Food Bioengineering, Volume 3, Issue 2, Page 250-265, June 2024.
The processing of vegetables generates by‐products, that are abundant in polyphenols and antioxidants. However, due to poor management and short life expectancy, they get degraded after processing. The present study aimed to evaluate the in vitro digestion (IVD) effect on the phenolic compositions, antioxidant properties, and polyphenolic profile in ...
Anwesha Mahajan, Paras Sharma, Giridhar Goudar, Pallabika Gogoi, Rajendran Ananthan, Subhash Kalpuri, Thingnganing Longvah   +6 more
wiley   +1 more source

NEW PRODUCTS, NEW TASTES? AGRICULTURAL INNOVATIONS AND CONTINUITIES BETWEEN THE NINTH AND FOURTH CENTURIES BC IN MEDITERRANEAN IBERIA

Oxford Journal of Archaeology, Volume 43, Issue 1, Page 43-60, February 2024.
Summary The encounters between the immigrant populations of the Levant and the local communities of the south and east of the Iberian peninsula occurring from the beginning of the first millennium led to the transformation of diet and agricultural production.
Guillem Pérez‐Jordà, Leonor Peña‐Chocarro   +1 more
wiley   +1 more source

Characterization of Amino Acid Composition, Nutritional Value, and Taste of Fruits from Different Actinidia arguta Resources

Journal of Food Quality, Volume 2024, Issue 1, 2024.
The nutritional value and flavor and texture characteristics of fruits from different Actinidia argute resources were scientifically evaluated and compared. Using 35 A. arguta fruits as materials, the amino acid composition and content were determined by an automatic amino acid analyzer, and differentiation analysis, amino acid nutritional value ...
Yanli He, Hongyan Qin, Jinli Wen, Lin Wang, Weiyu Cao, Shutian Fan, Wenpeng Lu, Jiaqi Li, Changyu Li, Sultan Zahiruddin   +9 more
wiley   +1 more source

Anti‐Inflammatory and Microbiota‐Regulating Property of Deficiency Tonic Medicines in Edible Traditional Chinese Medicine: A Promising Therapy for Depressive Disorder

Journal of Food Biochemistry, Volume 2024, Issue 1, 2024.
Depression has become the leading cause of disability worldwide. Conventional serotonergic antidepressants fail to meet anticipated outcomes and increase the risk of drug dependency and side effects. Consequently, the significance of diet and nutrition in the prevention and management of depression and anxiety has increasingly received attention.
Siyu Ren, Peilin Qin, Gang Wang, Jian Yang, Akhilesh K. Verma   +4 more
wiley   +1 more source

Analysis of Quality Differences of Jujube Vinegar Brewing with Different Cultivar of Jujube

Shipin gongye ke-ji
To study the quality discrepancy of jujube vinegar brewed from different jujube varieties, six types of jujube vinegar made from different varieties of jujube were evaluated by the analysis of basic physicochemical components (such as pH, total acid, total phenol and total flavone), color, in vitro functional activity (antioxidant capacity and lipid ...
Ying ZHANG, Yuan MENG, Yanrui MA, Tianyi JIA, Huaiyin LIANG, Yiming ZHANG, Guangpeng LIU, Le CHU   +7 more
openaire   +1 more source

Editorial: Exploring traditional functional fermented foods and beverages for alleviating malnutrition and diabetes. [PDF]

Front Nutr, 2023
Otunola GA, Afolabi IS.
europepmc   +1 more source

The Added-on of Ziziphus jujube Syrup in the Treatment of Chronic Spontaneous Urticaria Resistant to Standard-Dose of Secondary-generation H₁ Antihistamine: A Double-Blind Randomized Clinical Trial. [PDF]

Iran J Med Sci, 2023
Zare H, Nabavizdeh SH, Jaladat AM, Zarshenas MM, Moghtaderi M, Basirat A, Nasri N.   +6 more
europepmc   +1 more source

Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis

Shipin Kexue
In order to determine good jujube varieties for the production of vinegar, databases of soluble solids, total acid, transmittance, color, total phenols, total flavonoids, antioxidant properties and volatile flavor components were constructed for jujube vinegars made from four different varieties, Ruoqiang grey jujube from Xinjiang, Zanhuang jujube from
openaire   +1 more source

Quality analysis of jujube wines as affected by jujube varieties for material. [PDF]

Front Nutr
Yin R, Liang Z.
europepmc   +1 more source

Investigation on Precursor Aromas and Volatile Compounds During the Fermentation of Blackened Pear Vinegar. [PDF]

Foods
Chen S, Wang Y, Sun X, Han Z, Jiang Q, Gao L, Zhang R.   +6 more
europepmc   +1 more source