Results 61 to 70 of about 4,463,433 (245)
Food Safety and Health, EarlyView.Psidium guajava leaves contain potent bioactive compounds like quercetin, myricetin, and triterpenoids that show antioxidant, antidiabetic, anti‐inflammatory, and anticancer effects. They act by modulating NF‐κB, PPARγ, and α‐glucosidase and by inducing apoptosis and cell cycle arrest.
Muhammad Waqar +10 more
wiley +1 more source
An Innovative Approach in Gastronomy: Ultrasound Technology
International Journal of Gastronomy ResearchUltrasound, which uses high-frequency sound waves, induces significant physical and chemical changes in food products, making it a valuable tool for various applications.
Mehmet Baslar
doaj +1 more source
Middlebrow Aesthetics: An Explanation and Defense
Pacific Philosophical Quarterly, EarlyView.ABSTRACT We offer a philosophical account of the middlebrow as a theoretical category to do explanatory and critical work in aesthetics. On our account, the middlebrow ought to be understood as aspirational popular art. That is, it is art which aspires both to be popular (in a distinctive sense), and at the same time to be something more than popular ...
Aaron Meskin, Jonathan M. Weinberg
wiley +1 more source
Frontiers in Pharmacology, 2022 The genus Dysphania belongs to the Amaranthaceae family and is known for its many health benefits. Therefore, it is commonly available worldwide and includes more than 47 species, five species have been mainly reported, and D.
Amal Dagni +14 more
doaj +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4962-4977, June 2026.Abstract BACKGROUND Bioactive peptides derived from protein hydrolysates provide various health benefits; however, their practical application is limited by low gastrointestinal stability, enzymatic degradation, and poor intestinal absorption. Overcoming these challenges remains a key bottleneck for oral peptide delivery.
Nagihan Kalintas Caglar +6 more
wiley +1 more source
Proceedings, 2019 Malaria is a parasitic disease caused by Plasmodium spp., being one of the major causes of death worldwide with two-hundred million new infections and hundreds of thousands of deaths in 2015. [...]
Antonio Viayna +5 more
doaj +1 more source
Eating ants: understanding the terroir restaurant as a form of destination tourism [PDF]
, 2014 This paper explores the idea that there is a new form of restaurant that requires definition recognition that it fulfils a significant role in contemporary tourism. The adoption of foraged foods frequently reflects the historical and cultural foundations
Tresidder, Richard
core +1 more source
Packaging of Macroscopic Material Payloads: Needs, Challenges, Concepts, and Future Directions
Advanced Engineering Materials, Volume 28, Issue 9, 6 May 2026.This review introduces a unified framework that decomposes any macroscopic packaging system into the payload, packaging material, and packaging strategy and combines them into a conceptual packaging equation: packaging strategy = payload + packaging material.
Venkata S. R. Jampani, Manos Anyfantakis
wiley +1 more source
Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum) [PDF]
, 2015 The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products.
Jimenez, María Eugenia +2 more
core +1 more source
Edible oleogels in molecular gastronomy
International Journal of Gastronomy and Food Science, 2014 AbstractExperimental chefs and researchers have limited options when structuring lipid-based materials present in foods to include: liquids, solids, foams or emulsions. However, the application of gel technology for lipids is on the cusp of advancing into experimental culinary kitchens around the world.
Rogers, Michael A. +5 more
openaire +1 more source