Results 131 to 140 of about 119,523 (194)

Effects of Polyphenol Supplementation on Gut Microbiota Composition and Fecal Short-Chain Fatty Acids: A Systematic Review and Meta-Analysis of Randomized Controlled Trials. [PDF]

Nutrients
Alshatari S, Ziarno M.
europepmc   +1 more source

“Effects of High‐Intensity Ultrasound on the Structural, Technofunctional, and Allergenic Properties of Groundnut (Arachis hypogaea L.) Protein Isolates: A Review”

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, Kevin Ulises López Martír, Judith Esmeralda Urías Silvas, Juan Alberto Resendiz Vazquez, Raúl Delgado Delgado, María Soledad Córdova Aguilar, Antonio Hidalgo Millan   +6 more
wiley   +1 more source

Enzyme Inhibition by Bioactive Compounds from Olive (<i>Olea europaea</i> L.) and Pomegranate (<i>Punica granatum</i> L.): Systematic Review of In Vitro Studies. [PDF]

Molecules
Vučina R, Drmač D, Rezić V, Čulum D, Kondža M.   +4 more
europepmc   +1 more source

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

Food Chemistry International, EarlyView.
Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista, Edith Agama‐Acevedo, Erik Heredia‐Olea, Luis A. Bello‐Pérez   +3 more
wiley   +1 more source

The Gut Microbiota-Polyphenol-NLRP3 Inflammasome Axis: A Key Regulatory Network Linking Diet to Chronic Inflammation. [PDF]

Nutrients
Mosca L, Pagano C, Tafuri MG, Di Maio G, Rejano-Gordillo CM, Della Marca R, D'Angelo S, Monda M, Messina G, Polito R, Perrone P.   +10 more
europepmc   +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

Nanocarrier-Mediated Delivery Systems of Phytochemicals to Enhance and Accelerate Diabetic Wound Healing Processes. [PDF]

Drug Des Devel Ther
Wahyuningsih ES, Muhaimin M, Chaerunisaa AY, Khairinisa MA.   +3 more
europepmc   +1 more source

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Modulation of Selective Extraction of Phenolic Compounds from <i>Capsicum chinense</i> By-Products via UAE/NADES: Effects of Hydrogen Bond Acceptor, Extraction Time and Drying Method. [PDF]

Molecules
Avilés-Betanzos KA, Turrén-Gutiérrez DP, Ramírez-Sucre MO, Cauich-Rodríguez JV, Rodríguez-Buenfil IM.   +4 more
europepmc   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source