Results 131 to 140 of about 8,795 (301)

Synergistic Enhancement: Whole Wheat Substrate Improves Memory in Mice by Optimizing Folate Metabolism and Systemic Antioxidant Capacity

Food Bioengineering, EarlyView.
ABSTRACT This study rigorously assessed the impact of folic acid‐fortified whole wheat products on mitigating mild liver injury caused by prolonged excessive folic acid consumption, improving folic acid bioavailability, and enhancing spatial cognitive functions in mice over a 48‐day intervention period.
Yan Qi, Songyi Lin, Meina Zhang, Yue Tang   +3 more
wiley   +1 more source

Biodiesel Production from Oleaginous Yeast [PDF]

International Journal of Trend in Scientific Research and Development, 2017
S. Karthika, M. Kannahi
openaire   +1 more source

Phenolic Profiles, Antioxidant Properties and Predicted Glycaemic Index of Bread Sweetened With Date Syrup in Comparison With Granulated Sugar

Food Chemistry International, EarlyView.
Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun, Tijesuni Oloyede, Adebola Iyabode Akinjokun, Rachael Taiwo Babalola, Olamide Atinuke Idowu, Adedayo Adeboye, Oluseye Oladapo Abiona, Saka Olasunkanmi Gbadamosi   +7 more
wiley   +1 more source

Fermentation‐Induced Modulation of Polyphenolic Contents and Medicinal Activities in Annona squamosa Seeds

Food Chemistry International, EarlyView.
The study compared the medicinal activities of polyphenols from fermented and unfermented seeds of Annona squamosa. The polyphenols were extracted and subjected to standard analysis. The major phenolic components of the fermented polyphenols and the unfermented polyphenols were found to be 4‐hydroxybenzoic and 4‐hydroxyphenylacetic acid, respectively ...
Shola Hezekiah Awojide, Abayomi Gideon Adeyemo, Christianah Dare, Oluseye Oladapo Abiona, Adedayo Olubunmi Adeboye, Omolara Oladipo‐Olalekan, Aminat Adebola Adeyemo, Yemisi Elizabeth Asibor, Emmanuel Oluwafemi Adeniyi, Bunmi Regina Bankole, Ezekiel Olumide Fadunmade   +10 more
wiley   +1 more source

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Estudio del efecto de iones metálicos en el tratamiento de vinaza para la obtención de productos de interés biotecnológicos [PDF]

, 2017
La vinaza es un subproducto final resultante de la producción de bioetanol a partir de cultivos azucareros. La disposición inadecuada e indiscriminada de la vinaza ha generado problemas ambientales. Se han desarrollado técnicas de biorremediación para el
Alfaro, Juan Manuel, Baigorí, Mario, Blanco, Silvia, Martearena, María Rita, Pera, Licia, Reyes, Sarita Isabel   +5 more
core  

Antioxidant and Cytotoxic Properties of Piper spp. Volatile Oils That Inhibit Pathogenic Microorganisms

Flavour and Fragrance Journal, EarlyView.
The samples were fungicidal against Candida, with MICs ranging from 62.5 to 250 μg/mL, and fungistatic against Penicillium adametzii, Aspergillus flavus and A. niger, with MICs of 1000 μg/mL. The volatile oils of Piper aduncum and Piper marginatum reduced the viability of MDA‐MB231 cells.
Midiã R. Oliveira, Ely D. Alfaia Neto, Carlos Eduardo C. Alves, Renata Galvão de Azevedo, Alice F. Gomes, Flávia Juliana Reis de Sousa, Juan Campos de Oliveira, Larissa Raquel S. Maciel, Gemilson S. Pontes, Ari F. Hidalgo, Antonia Q. L. Souza, Rita C. Saraiva Nunomura   +11 more
wiley   +1 more source

Single-Cell protein for feed and food

The EuroBiotech Journal
As global demand for protein sources continues to rise due to increasing populations and changing dietary preferences, the shortage of conventional protein for feed and food poses significant challenges for food security.
Ledbetter Fred
doaj   +1 more source

Unlocking the Multifunctional Properties of Litsea cubeba Essential Oil: Composition, Antimicrobial, Antibiofilm and Insecticidal Activities

Flavour and Fragrance Journal, EarlyView.
Unveiling the chemical and biological properties of Litsea cubeba essential oil. ABSTRACT Litsea cubeba essential oil (LCEO) is recognised for its broad spectrum of biological activities, including antimicrobial and insecticidal effects, making it a promising natural alternative to synthetic agents.
Miroslava Kačániová, Minhang Qiao, Alessandro Bianchi, Joel Horacio Elizondo‐Luevano, Anis Ben Hsouna, Rania Ben Saad, Zhaojun Ban, Li Li, Jian Lou, Wissem Mnif, Stefania Garzoli   +10 more
wiley   +1 more source