Results 171 to 180 of about 119,523 (194)

High Value-Added Secondary Raw Material From Winemaking Waste Bentonite to Design Antioxidant Pectin-Based Mucoadhesive Buccal Films. [PDF]

ChemistryOpen
Di Prima G, La Mantia C, De Caro V.
europepmc   +1 more source

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, EarlyView.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

Alginate from seaweed and microbes: Sources, green extraction, functional properties, and food applications

Food Biomacromolecules, EarlyView.
Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib, Sakshi Singh, Kulsum Jan, Khalid Bashir   +3 more
wiley   +1 more source

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

Assessing biological activities of polyphenols in the context of 4R - challenges of a ubiquitous compound class with complex modes of action. [PDF]

Front Pharmacol
Spiegler V.
europepmc   +1 more source

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, EarlyView.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source

Effect of Starchy Wall Materials in the Microencapsulation of Carambola Fruit (<i>Averrhoa carambola</i>) Pulp: Antioxidant Characteristics. [PDF]

Foods
Santana-Galeana RS, Alvarez-Ramirez J, Agama-Acevedo E, Vargas-Torres A, Bello-Pérez LA.   +4 more
europepmc   +1 more source

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Food Biomacromolecules, EarlyView.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye, Blessing Rachael Adeyeye   +1 more
wiley   +1 more source

Dimeric Polyphenol Effect on Liquid-Ordered and Liquid-Disordered Membranes: Combined Insights from Molecular Dynamics Simulation and Langmuir Balance Measurements. [PDF]

Langmuir
Wang R, Heinonen S, Vuorimaa-Laukkanen E, Li C, Viitala T, Bunker A.   +5 more
europepmc   +1 more source