Results 201 to 210 of about 2,596,182 (387)

Phloretin Suppresses Preadipocyte Differentiation by Targeting PPARγ/Transferrin to Activate Ferroptosis Signaling Pathway

Food Frontiers, EarlyView.
Phloretin alleviates HFD‐induced obesity and suppresses adipogenesis by activating the ferroptosis pathway, potentially via targeting PPARγ and transferrin. ABSTRACT Phloretin, a plant‐derived dihydrochalcone bioactive compound, potentially modulates preadipocyte differentiation, although this remains controversial and requires further clarification ...
Jie Li, Qihui Zhu, Yang Li, Haiyu Zhao, Yi Bi, Chuanying Pan, Min Wang, Lin Han, Xianyong Lan   +8 more
wiley   +1 more source

Phenolic and amino acid profiles, and antioxidant properties of third generation snack foods adding Citrus mitis by-products and milk powder: impact of extrusion processing and microwave-heating “Impact of processing on obtaining healthy snacks” [PDF]

Xóchitl Ariadna Ruiz-Armenta, Carlos Iván Delgado‐Nieblas, José de Jesús Zazueta‐Morales, Ernesto Aguilar‐Palazuelos, Perla Rosa Fitch‐Vargas, José Alberto Gallegos‐Infante, José A. López‐Valenzuela, María Fernanda Quintero-Soto   +7 more
openalex   +1 more source

Study on the snack menu pattern, food diversity and satisfaction of parent provided by Center for Children's Foodservice Management in Jeonbuk area [PDF]

, 2019
Eun-Byul Sym, Jeong Ok Rho
openalex   +1 more source

Comparative Analysis of Intermediate and Advanced Maillard Reaction Products in Three Types of Commercial Edible Mushroom Products

Food Frontiers, EarlyView.
ABSTRACT In recent years, rising consumption of mushroom‐based foods has highlighted concerns over the formation of harmful Maillard reaction products (HMRPs) during thermal processing. However, limited information is available on the occurrence of intermediate and advanced HMRPs, such as α‐dicarbonyl compounds (α‐DCs) and advanced glycation end ...
Yong Li, Hua Li, Jialu Yan, Zhengli Wang, Jingyu Liu, Junlong Meng, Fatih Oz, Jie Chen, Maomao Zeng, Cuiping Feng   +9 more
wiley   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Neuromodulation directed at the prefrontal cortex of subjects with obesity reduces snack food intake and hunger in a randomized trial.

American Journal of Clinical Nutrition, 2017
S. Heinitz, Martin Reinhardt, P. Piaggi, C. Weise, E. Diaz, E. Stinson, Colleen A. Venti, S. Votruba, E. Wassermann, M. Alonso-Alonso, J. Krakoff, M. Gluck   +11 more
semanticscholar   +1 more source

Preliminary investigation on pasting properties, solvent retention capacity and antioxidant properties of mature green breadfruit (Artocarpus altilis, Moraceae) flour modified using plant food waste Hibiscus sabdariffa bioactive components

Food Biomacromolecules, EarlyView.
Abstract Effects of bioactive components of white variety of Hibiscus sabdariffa (WHS) at 4 regimen and 2 regimen samples without WHS as reference carried out at room temperature for 14 days, with periodical stirring on pasting, antioxidant and solvent retention capacity properties of mature green breadfruit flour were studied.
Bode Daramola
wiley   +1 more source

Adolescent Weight Perceptions and Snack Food Portion Estimation

, 2018
Georgianna Manna, Lauren Woodard Parrish b, MS Jo Jangwooc, MS Melinda Valliantd   +3 more
openalex   +2 more sources

Detection of Coliforms and Enteric Pathogens in Favorite Snack Food Sold in Yogyakarta City [PDF]

, 2021
Tri Yahya Budiarso, Charis Amarantini, Guruh Prihatmo, Ratih Restiani, Yesika Amanda Putri, Virgin Kindagen, Sharoneva Linggardjati   +6 more
openalex   +1 more source

Micro and Nanoencapsulation of Omega‐3 Fatty Acids: Functional Applications and Future Perspectives in Food Systems

Food Safety and Health, EarlyView.
Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem, Fadwa W. Abdulqahar, Ahmed A. Zaky, Mohamed Said Boulkrane, Aya Darwish, Amr Farouk, Beraat Ozçelik, Osama Magouz, Xueming Liu, Tamer M. El‐Messery   +9 more
wiley   +1 more source