Results 31 to 40 of about 5,879 (160)
FoodsThis study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds.
Carmo Serrano +3 more
doaj +1 more source
Effect of Roasting Temperature on the Physicochemical Properties and Stability of Almond Emulsions
Shipin gongye ke-jiRoasting enhances the flavor of sweet almonds. However, the effects of roasting on the physicochemical properties and stability of sweet almond emulsion remain unclear. To address this, sweet almonds roasted at five different temperatures (120, 130, 140,
Juncai HOU +7 more
doaj +1 more source
Agribusiness, EarlyView.ABSTRACT Nutritional information is very important in the food choices of consumers. However, when they are too scientific or technical, they have the potential to confuse consumers, resulting in information asymmetry and dissuading them from making beneficial choices.
Edeoba W. Edobor +3 more
wiley +1 more source
FoodsAlmond (Prunus dulcis) is a highly nutritious nut, rich in unsaturated fatty acids, fibre, and bioactive compounds such as tocopherols, phenolic compounds, and carotenoids.
María Fernanda Fernández-León +2 more
doaj +1 more source
Food Chemistry International, EarlyView.This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan +4 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar +8 more
wiley +1 more source
Hevea brasiliensis seeds: A novel sustainable feedstock for ethanol production
Vietnam Journal of Chemistry, EarlyView.Abstract The rubber tree (Hevea brasiliensis) is cultivated on a large scale mainly for the extraction of latex in Brazil and Southeast Asia, also generating large quantities of seeds. These seeds currently do not have large‐scale applications and may thus be considered as a residue.
Giovano Tochetto +4 more
wiley +1 more source
Tracking the Mandorla di Avola Almond Variety by Means of ICP Analysis
FoodsThe Mandorla di Avola is recognized all over the world as one of the best almond varieties. It is cultivated in a small area inside the provinces of Siracusa and Ragusa (Sicily, southern Italy).
Federica Gulino +4 more
doaj +1 more source
Potential of organogel‐based colloidal hydrogels for new cosmetic formulations
International Journal of Cosmetic Science, EarlyView.Colloidal hydrogels are formed by combining anionic, cationic, or nonionic surfactants with two oils of cosmetic interest: sweet almond oil and phytosqualane. These systems are obtained through hot emulsification followed by cooling, which leads to the aggregation of gel‐like particles.
Andrea Gregorio Gomes +5 more
wiley +1 more source
Targeted keratin repair: A plant‐based approach to hair strength and surface restoration
International Journal of Cosmetic Science, EarlyView.Application of Avena strigosa seed extract may reinforce keratin bonding, restoring hair fibre integrity by promoting intramolecular interactions at damaged sites of keratin proteins. Abstract Objective Chemical and thermal stress disrupts the intramolecular and intermolecular interactions that stabilize hair keratin, leading to structural degradation ...
Emina Besic Gyenge +6 more
wiley +1 more source