Results 91 to 100 of about 3,726,950 (290)

Achievement of Transition Metal Chalcogenides/Oxides in Hydrogen Production by Seawater Electrolysis

EcoEnergy, EarlyView.
Transition metal chalcogenides (TMCs)/oxides have shown great application potential in seawater splitting for hydrogen generation due to their adjustable electronic properties, abundant active sites, and excellent catalytic performance. ABSTRACT Under the impetus of global “dual carbon” goals, green hydrogen has become a key component of the future ...
Xiaohui Du, Xinyu Li, Jianna Li, Tao Sun
wiley   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

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, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Delineation of the Cardioprotective Agents found in red wine [PDF]

, 2009
Secondary leach concentrate (SLC) is an important bleed stream for minor elements from Anglo Platinum's Base Metal Refinery (BMR) which produces copper nickel and cobalt sulphate.
Lamont, Kim
core   +1 more source

Influence of different commercial fining agents on proanthocyanidin fraction and antioxidant activity of a red wine from Baga grapes

OENO One, 2009
Aims: Evaluate the impact of different commercial fining agents (egg albumin, bentonite, gelatine, potassium caseinate and isinglass) and their concentration on proanthocyanidin fraction content (monomeric, oligomeric and polymeric) and antioxidant ...
Fernando Jorge Gonçalves, António Manuel Jordão   +1 more
doaj   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

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, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Moderate red wine alleviates high-fat diet-induced atherosclerosis in ApoE-/- mice via modulations of liver metabolism through gut microbiota remodeling

Food Science and Human Wellness
Red wine has a good potential for alleviating atherosclerosis, but the mechanisms related to hepatointestinal circulation remain to be elucidated.
Xuanxuan Chen, Hong Yang, Kaikai Li, Jianhong Cao, Xiaoyun Xu, Siyi Pan, Erhu Li   +6 more
doaj   +1 more source

Nutrition and Metabolic Diseases: A Systematic Review of Functional Foods, Medicinal Plants, Phytochemicals, Bioactive Compounds and Nutrients Effective Against Metabolic Diseases

Food Chemistry International, EarlyView.
The study demonstrates how functional foods, medicinal plants, phytochemicals, bioactive compounds and essential nutrients combat metabolic diseases. It highlights their mechanisms, including antioxidant, anti‐inflammatory, insulin‐sensitising, lipid‐regulating, gut microbiota‐modulating and mitochondrial‐enhancing effects, leading to improved ...
Chinaza Godswill Awuchi, Sana Noreen, Sonia Morya   +2 more
wiley   +1 more source

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, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Consumer preferences of rosé wine: an analyses trough the Best-Worst method

, 2013
Most of the studies on consumer behaviour towards wine focused on red or white wine consumption. However, recent market trends are showing a growing interest towards rosé wine.
GAETA, Davide Nicola Vincenzo, P. Corsinovi, A. M. Corsi   +2 more
core   +1 more source

Bioactive Peptides and Evaluation of Cardiac Cytoprotective Effects of Red Millet Yellow Wine as Functional Food

Foods
Red millet yellow wine, a functional beverage fermented from grain, has physiological functions including relieving cardiovascular diseases. However, the active components and mechanism of red millet yellow wine largely remain to be elucidated.
Zehui He, Yu Zhou, Shuang Li, Wen Li, Yingxin Zhang, Cancan Guo, Zexin Guo, Bo Wei, Yuefeng Bi   +8 more
doaj   +1 more source