Results 191 to 200 of about 127,781 (261)

Impact of high temperature processing and heating duration on fatty acid composition and trans fatty acid formation in seven cold‐pressed and five refined vegetable oils

Food Biomacromolecules, EarlyView.
Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh, V. S. S. Prasad, R. Ananthan   +2 more
wiley   +1 more source

Plant by-products as a valuble source of natural antiglycemic compounds: Economic aspects and alternative raw material sources. [PDF]

J Food Drug Anal
Đorđević T, Vujetić J, Dickov I, Šarac DP.   +3 more
europepmc   +1 more source

Bioavailability through lactic fermentation in millet for combating hidden hunger

Food Biomacromolecules, EarlyView.
Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan, Naziya Kadengal, Vinod Kumar Nathan, Prakash M. Halami   +3 more
wiley   +1 more source

Sensory-guided Design of Garlic Using tea and Identification of key active components. [PDF]

Food Chem X
Chen Y, Xu Y, Zhang H, Huang H, Xue R, Yuan X, Guo X, Li P.   +7 more
europepmc   +1 more source

Enhancement of technofunctional properties of chickpea flour through composite blending with teff and proso millet

Food Biomacromolecules, EarlyView.
Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya, Pratiksha Singh, Sangeeta Yadav, Pinki Saini   +3 more
wiley   +1 more source

A SHIME^®-Based <i>In Vitro</i> Study to Simulate Human Gut Microbiota Modulation by Polyphenols from Pomegranate Juice. [PDF]

Antioxidants (Basel)
Bruno A, Ferrara M, Linsalata V, Cardinali A, D'Antuono I.   +4 more
europepmc   +1 more source

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Machine Learning-Based Prediction of Transthyretin-Binding Activity and Its Application to Screening Food-Derived Compounds for ATTR Amyloidosis. [PDF]

Pharmaceuticals (Basel)
Iwashita Y, Uesawa Y.
europepmc   +1 more source

Comparative Evaluation of the Antioxidant Capacities of Commonly Consumed Dietary Polyphenols. [PDF]

Molecules
Kolaylı S, Kara Y, Narimane S.
europepmc   +1 more source