Results 81 to 90 of about 9,332 (258)
Journal of Agriculture and Food ResearchFour methods (acid extraction (HAE), acid–ultrasound extraction (US–HAE), alkaline extraction (BE), and alkaline–ultrasound extraction (US–BE)) were used to prepare pomelo peel pectins.
Danni Lin +9 more
doaj +1 more source
The Canadian Journal of Chemical Engineering, EarlyView.Spouted bed drying of mango peels with colloidal SiO2 and corn starch produces a free‐flowing powder with reduced agglomeration, increased drying yield, and preserved antioxidant and polyphenol content. Abstract The production of polyphenol‐rich powders is a promising strategy for valorizing agro‐industrial byproducts. This study evaluated drying yield,
Guilherme Henrique Alves Pinto +3 more
wiley +1 more source
Food Chemistry International, EarlyView.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
To love and to drought: a cohesive relationship between desiccation-tolerant Cecidomyiidae galls and the poikilohydric Pleopeltis minima (Polypodiaceae) [PDF]
Acta Botânica BrasílicaThe structure and function of fern galls are poorly studied, especially those occurring in poikilohydric ferns such as Pleopeltis minima (Polypodiaceae), which hosts globoid Cecidomyiidae galls on fronds.
Gabriela Soares Martins +4 more
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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 +3 more
wiley +1 more source
Effects of Dietary Addition of a Low-Pectin Apple Fibre Preparation on Rats
Polish Journal of Food and Nutrition Sciences, 2014 The aim of this study was to scrutinise if the dietary addition of a low-pectin fibre preparation obtained from apple pomace, the by-product of apple concentrate processing, is able to favourably affect the gut metabolism, antioxidant status and blood ...
Fotschki Bartosz +4 more
doaj +1 more source
Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source
Amino-dealkoxylation of hm citruc pectin with n-alkylamines: a kinetic study
Czech Journal of Food Sciences, 2004 Pectins are plant polysaccharides that are widely used in food industry. Chemical modification of pectins influences their technological properties. Amidated pectins are important pectin derivatives with good gelling properties at low-sugar conditions ...
L. Sihelniková +2 more
doaj +1 more source
Food Chemistry International, EarlyView.Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique +3 more
wiley +1 more source