Results 51 to 60 of about 116,746 (196)
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 +4 more
wiley +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
Food Biomacromolecules, EarlyView.Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
wiley +1 more source
Antioxidants, 2023 The microencapsulation of bioactive extracts of Chilean papaya waste, including both seeds and skin, was investigated. Papaya waste extract microcapsules utilizing maltodextrin at 10% (MD10), 20% (MD20), and 30% (MD30) (w/v) as the wall material through ...
Yihajara Fuentes +3 more
doaj +1 more source
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley +1 more source
Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایرانIntroduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific
Maryam Khosravani +2 more
doaj +1 more source
Interdisciplinary Medicine, EarlyView.The graphical abstract outlines a novel multifunctional ultrasound contrast agent for the diagnosis and treatment of ischemic diseases, along with innovative strategies to enhance its targeting efficiency. Abstract Ischemic diseases, such as myocardial infarction, stroke, and peripheral ischemia, are leading causes of death and disability worldwide ...
Yangyang Zhou +3 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar +8 more
wiley +1 more source
Use of maltodextrin and a prebiotic in the feed of weaned piglets
Semina: Ciências Agrárias, 2014 Two experiments were conducted to evaluate the effect of replacing lactose with maltodextrin and adding fructooligosaccharides (FOSs) to the feed of weaned piglets. The first experiment was conducted using a randomized block design with a 2 × 2 factorial
Mayara Rodrigues Pivetta +7 more
doaj +1 more source
Foods, 2020 Avocado (Persea Americana Mill.) generates byproducts, especially the avocado seeds. Hence, the aim of this study was to investigate the potential utilization of avocado seed as a very important, high phenolic content, climacteric fruit with unique ...
Karen Alissa +4 more
doaj +1 more source