Results 51 to 60 of about 19,907 (219)

Mitigating Microbial Contamination in Fresh Fruits and Vegetables Using Ultraviolet C Irradiation: A Review

Food Safety and Health, EarlyView.
Although fresh produce is extremely perishable and contaminated, it is essential for good health. To eliminate important foodborne pathogens, this paper investigates UV‐C irradiation as a safe, nonthermal technique. UV dose, exposure duration, and product characteristics all affect effectiveness.
Krish Rauniyar, Ruplal Choudhary
wiley   +1 more source

Process Optimization and Quality Evaluation of Pomegranate Juice Yogurt Fermented with Streptococcus thermophilus FUA329

Shipin gongye ke-ji
Metabolizing ellagic acid (EA) to urolithin A with numerous bioactivities significantly improve the nutritional value of food rich in EA. In the present study, Streptococcus thermophilus FUA329 was applied to prepare pomegranate juice yogurt.
Yichen HUANG, Ziyan HUA, Gewen ZHANG, Shu LIU, Xiaoyue HOU, Kexin CHI, Guang YANG, Xiang ZHOU, Yaowei FANG   +8 more
doaj   +1 more source

The Effect of Whole Pomegranate Juice (Punica Granatum) on Nutritional and Immunological Status of Hospitalized Covid-19 Patients [PDF]

International Journal of Nutrition Sciences
Background: Pomegranate juice may favorably affect nutritional and immunological status. This study set out to explore the nutritionalimmunological effects of pomegranate juice on hospitalized COVID-19 patients.Methods: We conducted this study as an ...
Zaker Saeedinezhad, Mahak Hosseinikia, Seyed-Bahman Panahande, Marjan Roozbehi, Sara Mahmoodi, Mohammadreza Sadriirani, Bahar Samimi, Jose M. Soriano, Mehrnaz Abbasi, Azizollah Pourmahmoudi   +9 more
doaj   +1 more source

Effect of Wall Material Concentrations on Microencapsulation Efficiency and Oxidative Stability of Pomegranate Seed Oil

Food Safety and Health, EarlyView.
This study demonstrates how different wall materials influence the efficiency, stability, and quality of oil encapsulation, highlighting optimal formulations that enhance protection against oxidation. ABSTRACT The purpose of this study is to evaluate how different compositions of wall materials affect the efficiency and oxidative stability of ...
Hala Rabea Damen, Nameer Khairullah Mohammed, Anis Shobirin Meor Hussin, Belal J. Muhialdin, Muammar Talib Hamad, Arpit Shrivastava   +5 more
wiley   +1 more source

Pomegranate juice protects kidneys from Cisplatin-induced nephrotoxicity

مجلة كلية الطب, 2018
Background: Cisplatin is a potent anti-cancer agent used successfully in treatment of cancers of solid organs, but it has a high rate of nephrotoxicity.
Hussain A. Aljebori, Ali H. Abady, Jaffar N. Jaffar Alalsaidissa   +2 more
doaj   +1 more source

Upcycling Pomegranate Peel Into Functional Yoghurt: Chemical Profile, Antioxidant Capacity, and Anti–Staphylococcus aureus Activity

Food Safety and Health, EarlyView.
Pomegranate peel extract enhanced the nutritional, physicochemical, and microbiological qualities of yoghurt. It is a rich source of polyphenolic compounds that eliminates Staphylococcus aureus in yoghurt at 0.1% and 0.3% concentrations without altering its pH value. ABSTRACT The use of natural additives, particularly pomegranate peel extract (PPE), to
Youmna Maghraby, Aml S. Ibrahim, Ola Wagih Hegab, Hamdy A. Zahran, Eman F. Abdel‐Latif   +4 more
wiley   +1 more source

[Pomegranate juice nutritional profile].

Voprosy pitaniia, 2020
Pomegranate juice is one of the main products of pomegranate processing with high content of a complex of polyphenolic compounds. It possesses high antioxidant activity. The aim of the study is to establish the nutritional profile of pomegranate juice. Material and methods. A research of nutrient composition of commercial pomegranate juice and analysis
L M, Khomich, I B, Perova, K I, Eller
openaire   +1 more source

Bioaccessibility of anthocyanins and bioactive compounds from Brazilian berries and their food matrix interaction: an in vitro gastrointestinal digestion study coupled to UHPLC‐ESI‐TQD‐MS/MS analysis

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Several commercial berries have been examined for anthocyanin composition, bioaccessibility, and bioactive effects, while Brazilian berries remain underexplored. This study aimed to access the effect of in vitro gastrointestinal digestion on anthocyanin bioaccessibility, stability, and antioxidant potential in black pitanga (Eugenia
Paulo Berni, Laís R Zandoná, Patrícia B Berilli, Livia Reguengo, Giulia Bonhin, Daniela CS Baldan, Mário R Maróstica Jr   +6 more
wiley   +1 more source

Upcycling orange by‐product: phenolic bioaccessibility and technological features of jelly candies enriched with hydroalcoholic and enzymatic extracts

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Phenolic extracts are recognized for their health‐promoting properties, although some physicochemical characteristics limit their food applications. The present study aimed to valorize orange juice by‐products through enzymatic and hydroalcoholic extraction to obtain flavonoid ingredients and to evaluate their application in pectin ...
Bárbara Morandi Lepaus, Nathalia Almeida Costa, Gabriela de Matuoka e Chiocchetti, Paula de Paula Menezes Barbosa, Marise Bonifácio Queiroz, Izabela Dutra Alvim, Juliana Alves Macedo, Gabriela Alves Macedo   +7 more
wiley   +1 more source

Fruit Covered Functional Candied Chestnut Production: Nutritional and Technological Effects of Riboflavin Fortification and Copigmentation

Proceedings, 2023
The food industry offers innovative approaches in accordance with the changing demands of consumers. Developing functional formulations that may have positive effects on human health in addition to the nutritional feature of food has become a very ...
Özlem Erdoğdu, Ahmet Görgüç, Yağmur Yıldırım, Ceylin Şahin, Melisa Terekli, Fatih Mehmet Yılmaz   +5 more
doaj   +1 more source