Results 91 to 100 of about 45,307 (253)

Profiling of Dietary Fiber From Pumpkin (Cucurbita moschata) Seed Hulls Pertaining to Monosaccharide Composition, Structural, Thermal, and Functional Properties

Food Chemistry International, EarlyView.
Dietary fiber (soluble/insoluble) was recovered from pumpkin seed hulls using hydrothermal extraction. Process parameters were optimized, and a comprehensive profiling of recovered fiber fractions was performed. ABSTRACT Insoluble (IDF) and soluble dietary fiber (SDF) were recovered from pumpkin seed hulls (PSHs) using hydrothermal treatment ...
Rishabh Thakur, H. K. Sharma
wiley   +1 more source

A Preliminary Study on the Potential of the New Red-Fleshed ‘JB’ Clone Apple for Cider Production

Applied Sciences
Apples are one of the most widely consumed fruits in the world, resulting in the continuous creation of new cultivars with different properties, both in terms of breeding as well as extended shelf lives and increased bioactive substance contents.
Zuzanna Lis, Edyta Lipińska, Dawid Olewnicki, Katarzyna Pobiega, Katarzyna Rybak, Sebastian Przybyłko, Piotr Latocha   +6 more
doaj   +1 more source

Antioxidant Activity, Carbohydrate‐Hydrolysing Enzyme Inhibition, Antihyperglycaemic Effect and Associated Expression Changes of Bryophyllum pinnatum‐Fortified Wheat‐Plantain Snack in Streptozotocin‐Induced Diabetic Rats

Food Chemistry International, EarlyView.
The developed wheat‐plantain‐based snack with Bryophyllum pinnatum had enhanced antioxidant properties, with high α‐amylase and α‐glucosidase enzyme inhibitory activities. When fed to STZ‐induced diabetic rats, it showed antidiabetic, hypo‐lipidaemic and anti‐inflammatory potentials, thus making it a fresh opportunity for the snacking community who are
G. M. Ogungbenro, O. Z. Olasupo, D. A. Williams, O. S. Fasuhanmi, A. I. Falodun, A. O. Olugbuyi, A. A. Badejo   +6 more
wiley   +1 more source

Extraction, structural characterization, and antioxidant of pectin from pomelo peel

Food Biomacromolecules, EarlyView.
Abstract Pomelo peel is a significant agro‐industrial by‐product that offers a promising source of pectin. The extraction conditions are crucial in determining both the yield and functional properties of this pectin for high‐value applications. This study investigates the effects of extraction pH, temperature, and time on the yield, structural ...
Jingteng Deng, Xuanlin Luo, Ruobing Wang, Zilin Chen, Hui Teng, Huifan Liu, Xi Xie, Lei Chen, Chao Ai   +8 more
wiley   +1 more source

Physicochemical and functional properties of alkali‐soluble nonstarch polysaccharide‐rich fraction from selected edible flowers

Food Biomacromolecules, EarlyView.
Polysaccharides were alkaline‐extracted (NaOH/ethanol) from edible flowers, yielding 52−65% carbohydrates with co‐extracted protein and salts. FTIR, SEM, and XRD revealed uronic acids, glycosidic linkages, amorphous matrices, and crystalline salts. Marigold and rose showed high water‐holding, swelling, and oil‐holding capacities, whereas hibiscus was ...
Kentaro Kawata, Fidele Benimana, Anand Mohan   +2 more
wiley   +1 more source

Sonication‐assisted green extraction and functional characterization of dietary fiber from a novel PD2LV65 oat (Avena sativa L.) cultivar

Food Biomacromolecules, EarlyView.
Abstract This study explored the oat cultivar PD2LV65 as a native source of dietary fiber (DF) and optimized its extraction using response surface methodology. A three‐factor three‐level design assessed the impact of time (10, 20, and 30 min), temperature (20°C, 30°C, and 40°C), and amplitude (60%, 70%, and 80%) on the extraction efficacy.
Muhammad Suhail Ibrahim, Muhammad Nadeem, Tahir Mahmood Qureshi, Waseem Khalid, Abdul Rehman, Muneer Rehman, Nida Firdous, Angela Aluko   +7 more
wiley   +1 more source

High‐Sugar Diet and Intestinal Diseases: A Shared Microbiota–Barrier–Immunity–Metabolism Axis in Inflammatory Bowel Disease, Food Allergy, and Colorectal Cancer

iNew Medicine, EarlyView.
ABSTRACT The global incidence of intestinal diseases—including food allergy, inflammatory bowel disease (IBD), and colorectal cancer (CRC)—continues to escalate in parallel with the expansion of the “Western diet,” within which the high‐sugar diet (HSD) has emerged as a pivotal yet under‐recognized dietary driver.
Yuchen Wang, Yajuan Wu, Huayang Sheng, Shouhong Jiang, Jinping Cheng, Ye Kuang, Miao Liu, Lei Feng, Yanan Sun, Jinzhi Duan   +9 more
wiley   +1 more source

Low‐FODMAP diet for pediatric patients with disorders of gut‐brain interaction: A systematic review and meta‐analysis

Journal of Parenteral and Enteral Nutrition, EarlyView.
Abstract Objectives The role of a low‐FODMAP diet in pediatric disorders of gut–brain interaction (DGBIs), particularly irritable bowel syndrome (IBS) and functional abdominal pain (FAP), is unclear. This review synthesized evidence on its efficacy in children and adolescents with IBS or FAP.
Pedro Henrique Silva de Oliveira Souza, João Ricardo Coutinho Coêlho, Alexandre Machado de Andrade, Kauã Santana Marques, Vitor Engrácia Valenti, Fabrício dos Santos Menezes, Natascha Silva Sandy   +6 more
wiley   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

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, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source