Results 191 to 200 of about 677,464 (290)

<i>Euphorbia fanjingshanensis</i> (Euphorbiaceae), a new species from section <i>Helioscopia</i> in southwestern and central China. [PDF]

PhytoKeys
Feng YL, Shi L, Ratsiferanarivo RT, Qiu XD, Xin ZH, Yao HY, Wang SW, Wei N, Wang QF.   +8 more
europepmc   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

<i>Aiouea altomacaensis</i> (Lauraceae), new species from the mountains of Rio de Janeiro, Brazil. [PDF]

Biodivers Data J
Brotto ML, de Moraes PLR.
europepmc   +1 more source

Strategies for Identification and Mitigation of Sanguinarine in Mustard Oil Adulterated by Argemone—A Comprehensive Review

Food Chemistry International, EarlyView.
Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana, Subhangi Panigrahi, Suresh Kumar Kalakandan, Hema Vincent, Ashish Rawson   +4 more
wiley   +1 more source

A key to the <i>Sabdariffa scotellii</i> (Baker f.) Mwachala & R.L.Barrett group (Malvaceae, Hibisceae) in West Africa with descriptions of two new, threatened species from bowal habitats in the Republic of Guinea. [PDF]

PhytoKeys
Thiam A, Magassouba S, Couch C, Cheek M.
europepmc   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Unveiling the Biotechnological and Agronomic Potential of Amazonian Fruit Species from the Genus <i>Eugenia</i> (Myrtaceae): Functional Traits and Applied Perspectives. [PDF]

Plants (Basel)
Santos PPD, de Carvalho JC, Gonçalves EV, Costa KCPD, Rocha FADS, Pacheco AA, Koolen HHF, Aguiar JPL, Fernandes AV, Gonçalves JFC.   +9 more
europepmc   +1 more source

Nutrition and Metabolic Diseases: A Systematic Review of Functional Foods, Medicinal Plants, Phytochemicals, Bioactive Compounds and Nutrients Effective Against Metabolic Diseases

Food Chemistry International, EarlyView.
The study demonstrates how functional foods, medicinal plants, phytochemicals, bioactive compounds and essential nutrients combat metabolic diseases. It highlights their mechanisms, including antioxidant, anti‐inflammatory, insulin‐sensitising, lipid‐regulating, gut microbiota‐modulating and mitochondrial‐enhancing effects, leading to improved ...
Chinaza Godswill Awuchi, Sana Noreen, Sonia Morya   +2 more
wiley   +1 more source

Seasonal modulation of salinity stress response in leaf micro-morphological and biochemical insights of the mangrove <i>Avicennia</i> sp. (Acanthaceae) in Digha Mohona, West Bengal. [PDF]

Front Plant Sci
Maity A, Mondal AK.
europepmc   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source