Results 61 to 70 of about 13,567 (213)

Green Extraction Techniques for Recovering Polyphenols From Cocoa Bean Shells for Application in Food Processing: A Systematic Review

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Cocoa bean shells (CBSs), a by‐product of cocoa processing, are an underutilized source of bioactive polyphenols with strong potential for functional food applications. Although several studies and reviews have investigated polyphenol extraction techniques, gaps remain in consolidating findings, optimizing extraction conditions, and ...
Joy Chinenye Mba, Leda Atílio Pita, Helen Obioma Agu, Chioke Amaefuna Okolo, Carmen Sílvia Fávaro‐Trindade   +4 more
wiley   +1 more source

Scatter plot between the experimental TEAC of carotenoids reported by Miller et al. [5] and the predicted TEAC based on the quantum chemical descriptors calculated by PM6 (A) and PM7 (B) methods.

, 2015
Scatter plot between the experimental TEAC of carotenoids reported by Miller et al. [5] and the predicted TEAC based on the quantum chemical descriptors calculated by PM6 (A) and PM7 (B) methods.
Changho Jhin (814959), Keum Taek Hwang (814960)   +1 more
core   +1 more source

Contents of extractable and non-extractable polyphenols in the leaves of blueberry

Czech Journal of Food Sciences, 2013
The contents of extractable polyphenols (EPP), non-extractable polyphenols (NEPP), extractable proanthocyanidins (EPAC), non-extractable proanthocyanidins (NEPAC) and extractable anthocyanidins (EAC) in blueberry leaves were investigated.
Anwei Cheng, Xiangyan Chen, Wenliang Wang, Zhiqing Gong, Lina Liu   +4 more
doaj   +1 more source

Use of Hazelnut Shells Subjected to Instant Controlled Pressure Drop (DIC) Treatment in Cakes: Physicochemical, Nutritional, Textural Properties, and Pore Structure Using Thresholding Algorithms

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Hazelnut shells are an abundant agro‐industrial by‐product with potential as a functional food ingredient. This study investigated the use of hazelnut shells subjected to instant controlled pressure drop (DIC) treatment in cake production and evaluated their effects on the physicochemical, nutritional, textural, and structural properties of ...
Ülgen İlknur Konak Alkış, Nazlı Şahin, Ali Cingöz   +2 more
wiley   +1 more source

TEAC 413M: Teaching Multilingual Learners in Content Areas – A Peer Review of Teaching Benchmark Portfolio [PDF]

, 2020
The purpose of this benchmark portfolio was to trace the process of designing, teaching and assessing TEAC 413M: Teaching Multilingual Learners in Content Areas, a required course for the B.Ed secondary education major.
Kiramba, Lydiah Kananu
core  

Cambios en la Actividad Antioxidante en Frutos de Mortiño (Vaccinium meridionale Sw.) durante su Desarrollo y Maduración Changes in the Antioxidant Activity in Mortiño Fruits (Vaccinium meridionale Sw.) during Development and Ripening

Revista Facultad Nacional de Agronomía Medellín, 2012
Resumen. Los frutos de mortiño (Vaccinium meridionale Sw.) han atraído el interés de los consumidores debido a su alto contenido de compuestos polifenólicos y actividad antioxidante; sin embargo, no se ha realizado ninguna evaluación sobre los cambios ...
Carlos Gaviria Montoya, Juan David Hernández Arredondo, Mario Lobo Arias, Clara Inés Medina Cano, Benjamín Alberto Rojano   +4 more
doaj  

Antioxidant Activity of the Lignins Derived from Fluidized-Bed Fast Pyrolysis

Molecules, 2017
A challenge in recent years has been the rational use of forest and agriculture residues for the production of bio-fuel, biochemical, and other bioproducts.
Sohail S. Qazi, Dongbing Li, Cedric Briens, Franco Berruti, Mamdouh M. Abou-Zaid   +4 more
doaj   +1 more source

Phytochemical Characterization and Antioxidant Mechanisms of Amazonian Tucumã (Astrocaryum vulgare) and Uxi (Endopleura uchi) Pulps Support Their Potential as Natural Food Preservatives

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT The growing demand for clean‐label foods has intensified the search for natural alternatives to synthetic preservatives. Amazonian fruits are promising sources of bioactive compounds with antioxidant properties that may improve food preservation.
Naikita Suellen da Silva e Silva, Thaís Oliveira Freitas, Ana Paula Barros Soares, Bruna Sumaya Dias Pinheiro, Saulo Victor e Silva, Anelise Christ‐Ribeiro, Jefferson Romáryo Duarte da Luz, Gabriel Araujo‐Silva   +7 more
wiley   +1 more source

Ảnh hưởng của nhiệt độ sấy đến hàm lượng polyphenol, flavonoid, khả năng kháng oxy hóa và đánh giá khả năng bảo quản của bột đế nấm đông trùng hạ thảo

Tạp chí Khoa học Đại học Cần Thơ
Nghiên cứu này được thực hiện với mục đích đánh giá ảnh hưởng của nhiệt độ sấy và thời gian bảo quản đến hàm lượng polyphenol tổng số (TPC), flavonoid tổng số (TFC) và hoạt tính chống oxy hóa (TEAC) của bột đế nấm đông trùng hạ thảo.
Nguyễn Hồng Khôi Nguyên, Lê Như Bình, Nguyễn Thị Kiều Diễm, Trần Bạch Long   +3 more
doaj   +1 more source

Characterization of functional metabolites in broccoli by‐product using green extraction with supercritical fluids

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6789-6799, 30 August 2026.
Abstract BACKGROUND The present study aimed to valorize broccoli by‐products (leaves and stems) through the extraction of bioactive compounds using supercritical fluid extraction (SFE). The influence of broccoli variety, plant part and maturation stage on total phenolic content (TPC), antioxidant activity and antimicrobial properties was evaluated ...
Iris Gudiño, Rocío Casquete, María José Benito, María de Guía Córdoba, María Henar Prieto, Alberto Martín   +5 more
wiley   +1 more source