Food Biomacromolecules, EarlyView.Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj +8 more
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To document traditional ethnobotanical knowledge of medicinal plants used by indigenous and saint communities of Chitrakoot, India. [PDF]
J Ethnobiol EthnomedPandey AK +4 more
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Food Biomacromolecules, EarlyView.Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora +7 more
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Emerging encapsulation techniques for controlled and targeted delivery of bioactive compounds in food and nutraceutical systems. [PDF]
Front NutrKumari K, Tripathy S, Srivastav PP.
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Food Biomacromolecules, EarlyView.Chitosan oligosaccharides postharvest treatment effectively preserved quality, enhanced disease resistance, and increased shelf life of fruit. Abstract Different concentrations of chitosan oligosaccharide (COS) (T0: Control, T1: 50 mg/L, T2: 100 mg/L, T3: 250 mg/L, T4: 500 mg/L, and T5: 1000 mg/L COS) were used to investigate the effects of this ...
Santosh Kumar Bose +2 more
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Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review. [PDF]
Int J Food SciAlibekova Z +5 more
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Future Postharvest and Food, EarlyView.The various citrus wastes, including the citrus fruit peels, pulp remaining after extraction of juice, and seeds, are the sources of bioactive compounds. The waste parts of oranges, lemons, limes, grapefruits, and mandarins contain the bioactive compounds, flavonoids, ascorbic acid, essential oils, and carotenoids.
Monika +4 more
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Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. [PDF]
MoleculesBiney E, Wang M, Cheong KL.
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Oral Bacterial Extracellular Vesicles as Systemic Messengers: A Mouth–Gut–Systemic Axis Paradigm
Gut Medicine, EarlyView.ABSTRACT Oral microbiome dysbiosis not only associated with localized periodontal disease but also with multiple systemic diseases, including cardiovascular disease, diabetes mellitus, Alzheimer's disease, rheumatoid arthritis, and cancer. However, the efficiency with which intact viable bacteria cross biological barriers to reach distant organs is ...
Yaping Huang +5 more
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Plant-Based Polysaccharide Gums as Sustainable Bio-Polymers: Focus on Tragacanth Gum and Its Emerging Applications. [PDF]
Polymers (Basel)Dogra S, Yadav D, Koul B, Rabbee MF.
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