Results 61 to 70 of about 1,174 (162)

Comparative Analysis of Leaves of Okra (Abelmoschus esculentus L. Moench) Accessions for Bioactive Compounds, Antioxidant Activities, and Antinutritional Compounds for Food Applications

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Okra (Abelmoschus esculentus L. Moench) is valued for its edible leaves; harvesting leaves at the optimal maturity stage is essential to maximize the accumulation of bioactive compounds. In this study, seven okra leaf accessions harvested at two maturity stages were analyzed for bioactive compounds, antioxidant activity, and antinutrients.
Lebo Ruth Maila, Semakaleng Mpai, A. S. Gerrano, D. Dharini Sivakumar, Essam Hebishy   +4 more
wiley   +1 more source

Impacts of adding pectic polysaccharides from Hassawi okra extract (Abelmoschus esculentus) on quality properties of strawberry jam

Journal of Agriculture and Food Research
Okra mucilage is well known source of pectic polysaccharides. However, it has not been used as gelling agent in jam processing. With the increased demand for cheap and natural alternatives of pectin, the current study investigated the effect of aqueous ...
Nashi K. Alqahtani, Tareq M. Alnemr, Zakaria A. Salih, Hassan T. Aboufarrag   +3 more
doaj   +1 more source

Risks for human health related to the presence of plant lectins in food

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The European Commission asked the European Food Safety Authority (EFSA) to assess the risk related to the presence of plant lectins in food. Based on the available evidence, the CONTAM Panel considered only phytohaemagglutinin (PHA), a legume lectin from beans (Phaseolus sp.), for the risk characterisation.
EFSA Panel on Contaminants in the Food Chain (CONTAM), Helle Katrine Knutsen, Agneta Åkesson, Vasileios Bampidis, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Isabelle P. Oswald, Guido Rychen, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Hanne Frøkiær, Bettina Grasl‐Kraupp, Patrick Mulder, Pierre Rougé, Heather Wallace, Marios Georgiadis, José Ángel Gómez Ruiz, Eirini Kouloura, Olaf Mosbach‐Schulz, Lydia Alarcón Asensio, Eleni Gkimprixi, Evangelia Ntzani   +30 more
wiley   +1 more source

Analisis pengaruh penambahan tepung okra dan tepung porang terhadap komposisi proksimat dan organoleptik foodbars

Agrointek
Food not only provides a feeling of fullness, but is also beneficial for health and disease prevention. One type of food that has health benefits is functional food, one of which is food bars.
Erwin Nofiyanto, Aldila Sagitaning Putri
doaj   +1 more source

A Cost‐Effective and Scalable Machine Learning Approach for Quality Assessment of Fresh Maize Kernel Using NIR Spectroscopy

Advanced Science, Volume 12, Issue 46, December 11, 2025.
A cost‐effective and scalable PCNN approach is developed for NIR model construction that has compatibility with multiple instruments and multiple crops. It is time and cost saving, rapid and nondestructive, small sample set based, various quality properties and extensible for breeding application in fresh maize, forage maize, rice, wheat, and barley ...
Jiang Shi, Erkui Yue, Xuejin Zhu, Lin Zhao, Weifeng Chen, Xiangqun Yu, Hongliang Huang, Ying Qian, Zhengfang Zhang, Jianguo Wu   +9 more
wiley   +1 more source

Exploring the nutritional, pharmacological, and industrial potential of okra and its byproducts: a comprehensive review

Discover Food
Okra (Abelmoschus esculentus) is a nutrient-rich and economically viable crop well known for its diverse benefits in the food and pharmaceutical industry.
Supriya Singh Gaur, Anusree Raveendran, A. Athulya, S. Adithya Narayanan, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Mukarram Shaikh, Kovács Béla   +7 more
doaj   +1 more source

Three‐phase partitioning for the efficient preparation and isolation of active polysaccharides: A review

Food Biomacromolecules, Volume 2, Issue 4, Page 558-570, December 2025.
Abstract Polysaccharides have become a key focus in functional foods and special medical foods. Traditional extraction and separation methods for polysaccharides involve the application of specific techniques to remove different impurities leading to processes that are cumbersome, time‐consuming, and costly.
Ming‐Yu Jin, Er‐Feng Wang, Chen Wang, Yu Wu, Lin‐Feng Mo, Long‐Qing Li, Ya‐Hui Yu, Jing‐Kun Yan   +7 more
wiley   +1 more source

Antioxidant Potential of Polyphenolic Compounds, Sources, Extraction, Purification and Characterization Techniques: A Focused Review

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
This review highlights the antioxidant potential of polyphenolic compounds derived from diverse plant sources. It outlines extraction and purification methods, advanced spectroscopic and chromatographic characterization techniques, and underlying antioxidant mechanisms such as radical scavenging, metal chelation, and signalling modulation.
Zubair Ahmad, Abdur Rauf, Ilkay Erdogan Orhan, Mohammad S. Mubarak, Zuneera Akram, Md. Rezaul Islam, Muhammad Imran, Zehra Edis, Benod Kumar Kondapavuluri, Lakshmi Thangavelu, Muthu Thiruvengadam   +10 more
wiley   +1 more source

Twenty years of cucurbit breeding research at the World Vegetable Center

Crop Science, Volume 65, Issue 6, November/December 2025.
Abstract The contribution of cucurbit crops to global food and nutrition security is immense. They are economically and nutritionally important to smallholder farmers in Asia, who account for 81% of global cucurbit production. World Vegetable Center (WorldVeg) has been focused for 20 years on four species: bitter gourd (Momordica charantia), ridge ...
Narinder Pal Singh Dhillon
wiley   +1 more source

Mechanical, Thermal, Morphological, and Biodegradable Studies of Okra Cellulosic Fiber Reinforced Starch‐Based Biocomposites

Advances in Polymer Technology, 2016
ABSTRACTThe aim of present work is to study the behavior of completely biodegradable starch‐based composites containing okra cellulosic fibers in the range from 5 to 25 wt%. The cornstarch matrix and composites were prepared by using urea–formaldehyde as a cross‐linking agent.
Ashish Guleria, Amar Singh Singha, Raj K. Rana   +2 more
openaire   +1 more source