Results 71 to 80 of about 56,514 (283)
Advanced Science, EarlyView.ABSTRACT The rising incidence of chronic diseases globally has drawn widespread attention to phytochemicals, which exert targeted preventive and alleviating effect by modulating gut microbiota; thus, a potential strategy for precision nutritional interventions is offered.
Shiqi Bai +6 more
wiley +1 more source
Strategies for Reuse of Skins Separated From Grape Pomace as Ingredient of Functional Beverages
Frontiers in Bioengineering and Biotechnology, 2020 Wine grape pomace, the by-product of wine making, is a source of polyphenols, metals, and organic acids, and may be exploited for the production of functional beverages.
Carmela Gerardi +6 more
doaj +1 more source
Foods, 2022 This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food ingredients with functional properties.
Ieva Jurevičiūtė +4 more
semanticscholar +1 more source
Quality Parameters of PE–Pomace Based Membranes
Membranes, 2022 This paper presents the results of research on selected mechanical and physical properties of polyethylene membranes containing 50% of the plant fraction obtained as waste from an edible oil press. The produced biomembranes were characterized by low tensile strength (2.02–4.28 MPa).
Izabela Betlej +10 more
openaire +3 more sources
The sensory acceptance of fibre-enriched cereal foods:a meta-analysis [PDF]
, 2015 Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies ...
Brennan, Charles S. +3 more
core +3 more sources
Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach
AgriFood: Journal of Agricultural Products for Food, EarlyView.Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley +1 more source
Nutrition & Metabolism, 2010 Background Postprandial hyperglycemia is an early defect of type 2 diabetes and one of primary anti-diabetic targets. Treatment of postprandial hyperglycemia can be achieved by inhibiting intestinal α-glucosidase, the key enzyme for oligosaccharide ...
Hogan Shelly +5 more
doaj +1 more source
Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace
Foods, 2022 The extraction of molecules with high added value plays an important role in the recovery of food waste. This work aimed to valorize tomato pomace, a by-product composed of skin and seeds, through extraction of carotenoids, especially lycopene and β ...
Celeste Lazzarini +6 more
semanticscholar +1 more source
Establishing The Equipment-methodical Support For Determining The Properties Of Extracts Of Grape Pomace Extracts Produced In The Subcreative Water Environment [PDF]
, 2017 Research objective: development of a high-pressure reactor for researching the process of extraction of grape pomace by the subcritical water and determining the parameters, providing the maximum yield of various target products – biologically active ...
Marynin, A. (Andrii) +3 more
core +2 more sources
Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes [PDF]
, 2020 Open Access JournalMillet flour (M) and carrot flour(C) were produced and blended in the ratios 100M:0C, 95M:5C, 90M:10C, 85M:15C and 80M:20C respectively to produce extruded flakes.
Adebanjo, L.A. +4 more
core +1 more source