Results 201 to 210 of about 43,283 (313)

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, EarlyView.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source

Effect of Salt Concentrations on the Proximate Composition, Microbial Load, and Sensory Attributes of Dry-Salted <i>Labeobarbus</i> Species. [PDF]

Food Sci Nutr
Birie S, Mingist M, Kibret M, Atlog TY, Geremew H, Getnet B.   +5 more
europepmc   +1 more source

Evaluation of proximate composition and biological activities of sompoi (Acacia concinna) leaves in Thailand. [PDF]

J Adv Pharm Technol Res, 2022
Ganogpichayagrai A, Suksaard C.
europepmc   +1 more source

Potential of Bee Pollen as a Nutraceutical And/Or Functional Ingredient for Metabolic Syndrome Management: In Vitro Antioxidant, Anti‐Inflammatory, and Digestive Enzyme Inhibitory Activities

Food Chemistry International, EarlyView.
Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández, Victoria Olt, Jessica Báez, Marcelo Miraballes, Melissa Romero, Cecilia Dauber, Ignacio Vieitez, Estela Santos, Adriana Gámbaro, Alejandra Medrano   +9 more
wiley   +1 more source

Assessing the impact of industrial pollution stress on the physiological defense, proximate composition and morphological traits of riparian vegetation. [PDF]

BMC Plant Biol
Sajid A, Ahmad K, Khan ZI, Khalofah A, Ahmad I.   +4 more
europepmc   +1 more source

Proximate composition and anti-nutritional factors in Mucuna pruriens (velvet bean) seed flour as affected by several processing methods. [PDF]

Heliyon, 2023
Ezegbe CC, Nwosu JN, Owuamanam CI, Victor-Aduloju TA, Nkhata SG.   +4 more
europepmc   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

Proximate Composition of Fresh Vegetables.

JAMA: The Journal of the American Medical Association, 1931
openaire   +3 more sources

Evaluation of the Proximate Composition of Amsonia tabernaemontana Walt. Seeds and Glyceride Oil. [PDF]

Molecules
Teneva O, Petkova Z, Dobreva A, Dzhurmanski A, Antova G.   +4 more
europepmc   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source