Results 91 to 100 of about 8,041 (202)
, 2023 Lycopene, the pigment principally responsible for the red color of tomatoes, is well-known for its strong antioxidant property and substantial health benefits.
Nguyen, Cuong Ngoc +15 more
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Agronomy, 2019 Camelina sativa is an oilseed plant that produces seed oil rich in vitamins, UFA (unsaturated fatty acids), phytosterols, and polyphenols. Most, but not all, bioactive compounds are soluble in oil. So far, studies have been based analyzing the profile of
Danuta Kurasiak-Popowska +2 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella +6 more
wiley +1 more source
FoodsFrying is one of the most widely used cooking techniques, and olive oil is considered a suitable medium due to its high monounsaturated fatty acid content and natural antioxidants.
Tatiana Pintado +3 more
doaj +1 more source
AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 2, Page 110-126, June 2026.Excipient emulsion systems improve carotenoid solubilization, protect against degradation, and enhance gastrointestinal absorption through optimized formulation and digestion behavior. ABSTRACT Carotenoids are bioactive compounds that contribute to human health through antioxidant, provitamin A, and disease‐preventive effects.
Tugce Ceyhan +3 more
wiley +1 more source
Starch‐Molded Snacks Enriched With Nance (Byrsonima crassifolia L.) Fruit Flour Functional Potential
AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 2, Page 186-196, June 2026.Nance flour enriches starch‐molded snacks with antioxidants and fiber. These innovative snacks offer high phenolic bioaccessibility and improved sensory appeal, valorizing an underutilized fruit for sustainable food development. ABSTRACT This study aimed to develop starch‐molded snacks enriched with nance (Byrsonima crassifolia L.) flour, a native ...
Mariana Carolina Fregoso‐Ultreras +5 more
wiley +1 more source
Valorization of Grape Pomace Extracts as Natural Antioxidants for Enhancing the Oxidative Stability of Edible Oils [PDF]
openGrape pomace is the main by-product of the winemaking process. This study aimed at recovering natural antioxidants from white and red grape pomace (WGP and RGP, respectively) to inhibit lipid oxidation in different vegetable oils, compared to ...
DANESHNIYA, MILAD
core
FoodsThe utilization of food industry waste to create innovative, high-quality products with reduced environmental impact is a growing trend in food technology.
Patryk Siczek, Justyna Libera
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Olive oil and olive pomace oil refining
, 1999 In this article, refining of olive oil and olive-pomace oil is briefly reviewed. The aspects considered include objectives of the main steps in relation to quality standards and deodorization with nitrogen as a recent technical development.
Ruiz Méndez, Mª Victoria +1 more
openaire +1 more source
BiomassThe production of extra virgin olive oil (EVOO) creates by-products like olive pomace, which brings environmental issues due to its strong odors and the challenges involved in storage.
Giulia Angeloni +7 more
doaj +1 more source