Results 131 to 140 of about 96,126 (290)

Enhancement of technofunctional properties of chickpea flour through composite blending with teff and proso millet

Food Biomacromolecules, EarlyView.
Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya, Pratiksha Singh, Sangeeta Yadav, Pinki Saini   +3 more
wiley   +1 more source

RENAL EFFECTS OF SULFATED POLYSACCHARIDES FROM THE SEAWEED GRACILARIA CORNEA

Sulfated polysaccharides are widely found in seaweed. These compounds have several commercial uses, especially in the industrial sector. However, the renal effects of these substances remain to be investigated.
Helena Serra Azul Monteiro, Terentia Batista de Sá Norões, Ricardo Parente Garcia Vieira   +2 more
core   +1 more source

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Methodological guidelines for the characterization of polysaccharide helical structures

Food Biomacromolecules, EarlyView.
Abstract Polysaccharide chain conformation is a critical determinant of their physicochemical and biological properties; however, reliable identification remains a significant challenge due to the inconsistent structural evidence yielded by conventional analytical techniques.
Yixuan Wu, Shudan Luo, Meifang Zhong, Yinle Cai, Yinshu Li, Xu Lu   +5 more
wiley   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Sulfated Polysaccharides from Seaweeds: A Promising Strategy for Combatting Viral Diseases-A Review. [PDF]

Mar Drugs, 2023
Liyanage NM, Nagahawatta DP, Jayawardena TU, Sanjeewa KKA, Jayawrdhana HHACK, Kim JI, Jeon YJ.   +6 more
europepmc   +1 more source

Interactions between lactobacillus and yeast: A recent update

Food Biomacromolecules, EarlyView.
Abstract Lactobacillus and yeast are microorganisms widely distributed in nature. Their interactions significantly impact fermentation processes, human health, and medical care. However, there is a lack of a systematic summary of the characteristics of these interactions, and the mechanisms underlying these interactions remain unclear.
Yang Chen, Mengyuan Liu, Mengchen Li, Zhiyun Yue, Yang Mu, Chao Wang, Lusha Xia, Junjun Gao, Mingye Peng, Ran Wang, Mengzhou Zhou   +10 more
wiley   +1 more source

Physicochemical Characterization and Storage Performance of Curcumin‐Loaded Vegetable‐ and Corn‐Derived Edible Films, With Preliminary Development of AgNP–κ‐Carrageenan Films for Food Packaging Applications

Future Postharvest and Food, EarlyView.
Food by‐products were valorized into curcumin‐loaded κ‐carrageenan/cellulose/dimodan edible films containing corn or vegetable powder. Films showed hydrophilic surfaces and distinct thicknesses. Coated cherries exhibited significant weight loss differences after 3 weeks, whereas refrigerated fruit had the lowest loss.
Chinaza Godswill Awuchi
wiley   +1 more source

Sulfated Polysaccharides from Macroalgae-A Simple Roadmap for Chemical Characterization. [PDF]

Polymers (Basel), 2023
Martins A, Alves C, Silva J, Pinteus S, Gaspar H, Pedrosa R.   +5 more
europepmc   +1 more source

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source