Results 91 to 100 of about 29,945 (247)

Recovery of Polypenols from Bilberry Pomace

, 2014
Berries are important dietary sources of fiber and micronutrients which are essential to health, but also contain a vast number of other phytochemicals, such as polyphenols, which may have marked bioactivities in mammalian cells of potential health ...
Sonja M. Djilas, Diego A. Moreno, Jasna M. Čanadanović-Brunet, Slađana M. Stajčić, Vesna T. Tumbas Šaponjac, Jelena J. Vulić, Gordana S. Ćetković   +6 more
core   +1 more source

Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

Foods
In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated.
Federica Cardinali, Luca Belleggia, Anna Reale, Martina Cirlini, Floriana Boscaino, Tiziana Di Renzo, Lorenzo Del Vecchio, Natascia Cavalca, Vesna Milanović, Cristiana Garofalo, Cristiana Cesaro, Giorgia Rampanti, Andrea Osimani, Lucia Aquilanti   +13 more
doaj   +1 more source

Physalis peruviana pomace suppresses highcholesterol diet-induced hypercholesterolemia in rats

Grasas y Aceites, 2012
Physalis peruviana (goldenberry) is a promising fruits that can be an ingredient in several functional foods. No reports are available on the effect of the administration of goldenberry pomace on different aspects of the plasma lipid profile in ...
M. F. Ramadan
doaj   +1 more source

Sonication‐assisted green extraction and functional characterization of dietary fiber from a novel PD2LV65 oat (Avena sativa L.) cultivar

Food Biomacromolecules, EarlyView.
Abstract This study explored the oat cultivar PD2LV65 as a native source of dietary fiber (DF) and optimized its extraction using response surface methodology. A three‐factor three‐level design assessed the impact of time (10, 20, and 30 min), temperature (20°C, 30°C, and 40°C), and amplitude (60%, 70%, and 80%) on the extraction efficacy.
Muhammad Suhail Ibrahim, Muhammad Nadeem, Tahir Mahmood Qureshi, Waseem Khalid, Abdul Rehman, Muneer Rehman, Nida Firdous, Angela Aluko   +7 more
wiley   +1 more source

Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion

Polish Journal of Food and Nutrition Sciences, 2020
Health-conscious consumers are interested in products with an increased bioactive compound content. The nutritional quality is considered both as a stability and bioaccessibility concern. The aim of this study was to investigate the effect of horseradish
Lolita Tomsone, Ruta Galoburda, Zanda Kruma, Kristine Majore   +3 more
doaj   +1 more source

Valorization of Citrus Waste for Recovery of Nutritional and Bioactive Compounds: A Comprehensive Review

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, Rhythm Kalsi, Jasleen Kaur Bhasin, Rafeeya Shams, Kshirod Kumar Dash   +4 more
wiley   +1 more source

Biosensors for Food Safety and Adulteration Monitoring: Applications, Smart Packaging Integration, and Pathways to Intelligent, Field‐Deployable Detection Systems

Food Safety and Health, EarlyView.
Biosensors enable rapid, sensitive, and portable detection of pathogens, contaminants, allergens, and food adulteration. Integration with smart packaging, smartphones, IoT, and machine learning supports real‐time monitoring and intelligent decision‐making, whereas microfluidics, biodegradable materials, explainable AI, and blockchain offer pathways ...
Mohima Akther Any, Abid Hassan Arnab, Liza Akter, Yusuf Chowdhury, Md. Hassan Bin Nabi, Md Abu Rayhan, Nazmul Islam, Wahidu Zzaman   +7 more
wiley   +1 more source

Apple and Grape Waste Pomace Fermentation and Co-Ferment Product Chemistry

Fermentation
The pomace from apple and grape processing is usually treated as waste. Nowadays, pomace has attracted increasing interest due to its potential value as a nutrient source, as a raw ingredient for fermented products, and as a health beneficial product ...
Zhuoyu Wang, Andrej Svyantek, Zachariah Miller   +2 more
doaj   +1 more source

Food Safety Management and Mycotoxins Nexus: A Systematic Review of Mycotoxins Toxicity, Detoxification, Nutritional Impacts, and Economic Importance

Food Safety and Health, EarlyView.
The graphical abstract illustrates the interconnected relationship between food safety management, mycotoxin toxicity, and detoxification strategies, highlighting how preventive measures across the food chain can minimize mycotoxin contamination and reduce adverse health effects in humans/animals.
Chinaza Godswill Awuchi
wiley   +1 more source

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source