Results 131 to 140 of about 52,012 (265)

Integrating network pharmacology and experimental validation strategies to investigate the mechanisms and key flavonoids in medicinal and edible citrus plants against Alzheimer's disease. [PDF]

Front Aging Neurosci
Liu XY, Yan YZ, Jiang AJ, Tan SJ, Fang YY, Zeng P.   +5 more
europepmc   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Food with Extended Shelf Life Featuring Ingredients Derived from Fruits, Vegetables, and Wild Edible Plants: Nutritional, Functional, and Sensory Properties. [PDF]

Foods
Pantelić NĐ, Antić VV.
europepmc   +1 more source

The Consumption of Wild Edible Plants

, 2016
Wild edible plants are of great importance in both former and current human societies. Their use embodies evolutionary trends, continuing interactions between men and nature, relevant traditional knowledge, and cultural heritage. A conceptual approach to wild edible plants, including the contribution of such species to people's diets and daily lives ...
Carvalho, Ana Maria, Barata, Ana Maria
openaire   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Ethnobotanical assessment of wild edible plants and indigenous knowledge in Tegedie District, Ethiopia. [PDF]

J Ethnobiol Ethnomed
Goshe A, Masresha G, Asnakew M, Awoke A.
europepmc   +1 more source

Structural and Functional Stability of Natural Actomyosin From Freshwater Snail (Bellamya bengalensis): Unraveling Thermal and pH Effects

Food Chemistry International, EarlyView.
Natural actomyosin from B. bengalensis exhibited maximum solubility (∼69.9%) at 40°C and stability near neutral pH, with minimum solubility at pH 4. Surface hydrophobicity and emulsifying activity peaked at 50°C, whereas Ca2+‐ATPase and foaming peaked at 40°C. DSC and SDS–PAGE confirmed denaturation above 40°C.
Krishan Kumar Yadav, Naresh Kumar Mehta, Sanjeev Sharma, M. Bhargavi Priyadarshini, Himanshu Priyadarshi, Prasenjit Pal, Harjeet Nath, Sneha Chaudhury   +7 more
wiley   +1 more source

Development of a Medium-Density Genotyping Platform to Accelerate Genetic Gain in Fresh Edible Maize. [PDF]

Plants (Basel)
Qu J, Yu D, Gu W, Zhao Y, Li K, Wang H, Sun P, Vicente FS, Zhang X, Zhang A, Zheng H, Guan Y.   +11 more
europepmc   +1 more source

Edible Plants of Saskatchewan

Blue Jay, 1958
openaire   +5 more sources

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source