Results 71 to 80 of about 26,437 (172)
Food Chemistry International, EarlyView.This study evaluated Bambara groundnut–wheat composite bread fortified with orange peel in diabetic rats. Diets significantly lowered blood glucose, inhibited α‐glucosidase and α‐amylase, and boosted antioxidant enzymes compared to controls. Results emphasize BG‐based functional foods' potential to help manage type 2 diabetes through regulation of ...
S. O. Oguntuase +3 more
wiley +1 more source
Nutritional, phytochemical, and potential health benefits of Monostroma spp.: A systematic review
Food Biomacromolecules, EarlyView.Abstract Monostroma spp., belonging to the green seaweed, has been known to be health‐promoting food items as prophylactic agents worldwide. It has shown wide arrays of bioactivities for the prevention and treatment of various diseases. A total of 47 articles were selected to review following the Preferred Reporting Items for Systematic reviews and ...
Md Shariful Islam
wiley +1 more source
Beverage Plant ResearchFermentation plays a crucial role and contributes to the quality of cocoa beans, the basis of chocolate products. The aim of this study was to evaluate the levels of chemical and aromatic compounds in the cocoa beans of Criollo, Forastero and Trinitario ...
Dewei Yang +8 more
doaj +1 more source
The Effect of Spice and Herbs Mixture on Electrolytes and Liver and Renal Function in Patients with Type 2 Diabetes Mellitus [PDF]
International Journal of Nutrition SciencesBackground: Diabetes has a prevalent nature and still presents a significant public health challenge. This study investigated the effect of spice and herbs on serum biochemical parameters in type 2 diabetes mellitus (T2DM).Methods: The spice and herbs ...
Muhammad Khattak +4 more
doaj +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
AgronomyPiper nigrum–Areca catechu intercropping mitigates soil problems related to continuous P. nigrum cropping, but the exact reason for this is not clear. In this study, the intercropping system increased P.
Zhiyuan Li +11 more
doaj +1 more source
L'Atelier du CRH, 2009 Studying the judges’ épices, a peculiar type of judicial fees, gives a perfect instance of the problems of methodology and epistemology while exploring judicial archives, particularly in regards to the Old regime civil justice.
Laurie Fréger
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Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
Microbial profile of common spices and spice blends used in Tamale, Ghana
International Journal of Food Contamination, 2017 Background The main purpose of using spice to grill meat is to add aroma, colour, flavour, taste and pungency. However, the purpose is sometime befitted when spice is contaminated with pathogenic bacteria that result in foodborne illnesses and ...
Noel Bakobie +4 more
doaj +1 more source
Food Safety and Health, EarlyView.A UHPLC‐MS/MS method was developed to simultaneously quantify four capsaicinoids and 19 phenolic compounds, the key bioactive constituents in chili peppers. It exhibits high sensitivity, low matrix effects, excellent accuracy, and precision, enabling reliable detection in chili samples.
Shaoyun Wu +10 more
wiley +1 more source