Results 191 to 200 of about 4,186,461 (267)
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
Chemical and Bioactive Properties of Red Rice with Potential Pharmaceutical Use. [PDF]
MoleculesBaptista E +9 more
europepmc +1 more source
The Rice Thresher, Vol. 99, No. 9, Ed. 1 Wednesday, October 29, 2014
, 2014 twelve pages : ill. ; page 17 x 10 3/4 in.A weekly student newspaper from the Rice University in Houston, Texas that includes campus news and commentaries along with ...
core
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Study on the Skincare Effects of Red Rice Fermented by Aspergillus oryzae In Vitro. [PDF]
MoleculesChen M, Sun Y, Zhu L, Li L, Zhao Y.
europepmc +1 more source
The Rice Thresher, Vol. 99, No. 7, Ed. 1 Wednesday, October 8, 2014
, 2014 twelve pages : ill. ; page 17 x 10 3/4 in.A weekly student newspaper from the Rice University in Houston, Texas that includes campus news and commentaries along with ...
core
Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source
Assessment of polyphenols in purple and red rice bran: Phenolic profiles, antioxidant activities, and mechanism of inhibition against amylolytic enzymes. [PDF]
Curr Res Food SciKusumawardani S, Luangsakul N.
europepmc +1 more source
The Rice Thresher, Vol. 100, No. 25, Ed. 1 Wednesday, April 13, 2016
, 2016 twelve pages : ill. ; page 17 x 10 3/4 in.A weekly student newspaper from the Rice University in Houston, Texas that includes campus news and commentaries along with ...
core
Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source