Results 51 to 60 of about 134,265 (229)
Polyphenol diet and exercise as neuroprotective factors in a Drosophila model of Alzheimer's disease
Animal Models and Experimental Medicine, EarlyView.Moderate exercise and low‐dose ellagic acid supplementation improved motor performance, learning, and longevity in a transgenic Drosophila model of Alzheimer's disease. Both interventions showed hormetic effects—that is, beneficial at low levels, but detrimental at higher intensities or doses.
Michelle Morgan +2 more
wiley +1 more source
International Journal of Food Properties, 2023 The present study was designed to formulate and characterize the micro-emulsions of peppermint and coriander oil that extracted by using supercritical fluid extraction system.
Ana Javaid +4 more
doaj +1 more source
European Eating Disorders Review, EarlyView.ABSTRACT Objective Anorexia nervosa (AN) is a severe psychiatric disorder displaying an altered gut microbiome. Faecal microbiome transplantation (FMT) has emerged as a powerful research tool and potential treatment option in AN due to the microbiome‐gut‐brain axis. Current studies are limited and reveal variable FMT protocols.
Anna C. Thelen +6 more
wiley +1 more source
Acta Scientiarum: Technology, 2013 The sorption isotherms describe the relationship between water activity and equilibrium moisture content of foods at a certain temperature. This work was carried out to study the hygroscopicity of freeze-dried papaya pulp powder with maltodextrin at ...
Holivania Maria Pereira Canuto +2 more
doaj +1 more source
Protocol for the Preparation of Polyphenols‐Polysaccharide Nanoparticles
Food Chemistry International, EarlyView.ABSTRACT Polyphenols, natural compounds abundantly distributed in plants, possess potent antioxidant and anti‐inflammatory activities and hold promising potential in cardiovascular protection and the management of metabolic disorders. Nevertheless, their intrinsic instability and low bioavailability severely constrain their practical and large‐scale ...
Chenxu Bao +6 more
wiley +1 more source
Microstructure and flow properties of lyophilized mango pulp with maltodextrin
Revista Brasileira de Engenharia Agrícola e AmbientalThe present study had as objective to determine the flow properties and behavior of lyophilized mango pulp powder as a function of different concentrations of maltodextrin.
Marcos R. A. Afonso +4 more
doaj +1 more source
Aronia Berry Processing by Spray Drying: From Byproduct to High Quality Functional Powder
Food Technology and Biotechnology, 2019 The main aim of this study is to analyze the solid-liquid extraction followed by spray drying as a technological pathway for utilization of aronia fruit dust, a byproduct of filter tea factory.
Senka Vidović +5 more
doaj +1 more source
Foods, 2022 Maltodextrin (MD), the hydrolyzed starch product, is a promising alternative ingredient to improve the quality of starch-based foods. The effects of MD on the physicochemical, microstructural, and cooking properties of sweet potato starch (SPS) noodles ...
Weiwei Hu +5 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
ZZE-Configuration of chromophore ß-153 in C-phycocyanin from Mastigocladus laminosus [PDF]
, 1987 The photochemistry of C-phycocyanin has been studied after denaturation in the dark. It shows an irreversible reaction which has characteristics of a Ζ,Ζ,Ε- to Z,Z,Z-isomerization of dihydrobilins. Its amplitude depends on the reaction conditions, with
Bode, W. +7 more
core +1 more source