Results 201 to 210 of about 5,972,986 (304)

Associations between beverage consumption patterns and adiposity and urinary biomarkers among young adults: a multicenter cross-sectional study in China. [PDF]

Front Nutr
Zhou S, Zhang J, Jia Y, Zhang M, Wang Y, Zhang N, Ma G.   +6 more
europepmc   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
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, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Alcoholic Beverages in Africa South of the Sahara: A Memorandum on Local Brewing Technology

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2002
openaire   +2 more sources

EXPERIENCING DESTINATION THROUGH LOCAL FOOD AND BEVERAGES–THE CASE OF REPUBLIC OF SERBIA

Teme, 2019
Vuksanović, Nikola, Tešanović, Dragan, Demirović, Dunja, Kalenjuk, Bojana   +3 more
openaire   +1 more source

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

The cumulative effect of multiple high-sugar and high-fat dietary patterns on acne vulgaris in school aged children: a cross-sectional study in Shanghai. [PDF]

Front Public Health
Cai R, Qiang Y, Lu J, Mo M, Ma X, Shen F, Zhang R, Gao X, Wang R.   +8 more
europepmc   +1 more source

Local Food and Beverages as a Tool for Regional Tourism Development: Case Study

Acta Scientifci Nutritional Health, 2020
openaire   +1 more source

Eggshell powder as a calcium source in Premna microphylla Turcz. polysaccharide–mung bean starch gels: Toward dysphagia‐friendly food boluses

Food Biomacromolecules, EarlyView.
Eggshell powder strengthens Premna microphylla Turcz. polysaccharide–mung bean starch gels through noncovalent interactions, producing calcium‐fortified dysphagia food boluses with tunable texture and International Dysphagia Diet Standardization Initiative Level 6–7 suitability.
Weidong Zhang, Liyuan Rong, Weiqi Fei, Jiaruo Hu, Huiliang Wen, Jianhua Xie   +5 more
wiley   +1 more source

Microbial Consortia-Dependent Evolution of Physicochemical, Compositional and Functional Properties in Kombucha Fermentation. [PDF]

Foods
Pina IM, Montoro-Espada S, Morales D.
europepmc   +1 more source