Results 81 to 90 of about 66,085 (257)

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, EarlyView.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source

Reconsidering the impact of saturated fat intake on metabolic health: A critical review of evidence and controversies

Food Biomacromolecules, EarlyView.
Abstract Saturated fats (SFAs) play a complex role in health; therefore, their intake has been a topic of debate in the field of nutrition science. Therefore, this article emphasizes the importance of a balanced diet rather than SFA, considering genetic and metabolic differences, and advocates for the reconsideration of dietary guidelines based on the ...
Akash Kumar, Dipak S. Thorat, Sangeeta Yadav, Pooja Yadav, Jhilam Pramanik, Yogesh V. Ushir, Sudarshan Singh, Bhupendra G. Prajapati   +7 more
wiley   +1 more source

Lycopene‐rich food biomolecules from tomato processing waste: Green recovery, biopolymer‐based stabilisation, functional food applications and health relevance

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

Évaluation de la qualité de l’huile de pulpe d’olive vierge de la variété Picholine marocaine

Revue Marocaine des Sciences Agronomiques et Vétérinaires, 2017
This work examines the effect of olives pitting on virgin olive oil quality. It compares physicochemical and gustative quality of oils obtained from whole olives and pitted ones.
M. OUEDRHIRI, C. BENISMAIL, F. EL MOHTADI, A. ACHKARI-BEGDOURI   +3 more
doaj  

Internet of Things and blockchain applications in food audit, authenticity, and traceability: A systematic review

Food Biomacromolecules, EarlyView.
Abstract This review evaluates the integrated applications of the Internet of Things (IoT) and blockchain technologies in enhancing food audit systems, authenticity verification, and supply chain traceability, transparency, and data reliability. Following Preferred Reporting Items for Systematic Reviews and Meta‐Analyses guidelines, a systematic review
S. Sriranjani, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

Olive oil [PDF]

, 2007
Analyses of phytosterol classes of olive and hazelnut oils collected from different countries by TLC, GC and GC-MS revealed considerable quantitative differences. The composition of 4-desmethyl- and 4-monomethylsterols was similar in both oils, but 4,4'-dimethylsterols composition differed.
openaire   +1 more source

Optimization of Ultrasound‐Assisted Extraction of Seabuckthorn (Hippophae salicifolia) Seed Oil With the Use of Response Surface Methodology

Future Postharvest and Food, EarlyView.
Ultrasound‐assisted extraction (UAE) of seabuckthorn seed oil enhanced yield (17.95%), antioxidant activity (IC50: 5.25 μg/mL), and carotenoid content (266.63 mg/100 g). The oil, rich in unsaturated fatty acids (83.15%), exhibited superior quality, thermal stability, and potential applications in food, cosmetics, and pharmaceuticals, making UAE a ...
Mrityunjoy Das, Baikuntha Jyoti Gogoi, Ajitabh Bora, D. V. Kamboj, N. L. Raju   +4 more
wiley   +1 more source

Characterization of Fatty Acid Profiles and Nutritional Quality Indices in Commercial Spreadable Processed Cheeses: Comparative Analysis and Health Implications

Food Safety and Health, EarlyView.
Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy, Amr A. Metwally, Mahmoud A. Deghedie, Hani S. Abdelmontaleb   +3 more
wiley   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Comparative Biochemical and Histopathological Studies on the Efficacy of Metformin and Virgin Olive Oil against Streptozotocin-Induced Diabetes in Sprague-Dawley Rats

Journal of Diabetes Research, 2018
Treatment of diabetic patients with antioxidant, such as extra virgin olive oil (EVOO), may be beneficial in numerous debilitating complexities. This study was aimed at assessing the protective role of virgin olive oil in reducing hyperglycemia in ...
Khadijah Saeed Balamash, Huda Mohammed Alkreathy, Elham Hamed Al Gahdali, Sawsan Omer Khoja, Aftab Ahmad   +4 more
doaj   +1 more source