Results 61 to 70 of about 28,737 (189)

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

How Does the Extraction of Remaining Lipids From Babassu Press Cake Using Green and Traditional Solvents Affect the Oil and Defatted Solids?

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Babassu (Orbignya phalerata) plays a crucial role in several indigenous and quilombo communities in the north and northeast regions of Brazil. Mechanical pressing of nuts yields babassu oil of interest to the cosmetic and pharmaceutical industries.
Clara Santa Rosa Fioriti, Paloma Jamily Cristina Magalhães, Paola de Cássia Franco Visioli, Keila Kazue Aracava, José Pedro Zanetti Prado, Christianne Elisabete da Costa Rodrigues   +5 more
wiley   +1 more source

Fatty acid profile of the fat from three pepper varieties (Arnoia, Fresno de la Vega and Los Valles-Benavente). Effect of the ripening stage

Grasas y Aceites, 2006
Total fatty acids content was studied in three varieties of peppers (Arnoia, Fresno de la Vega and Los Valles-Benavente) in different commercial stages of ripening: green and red in the Arnoia variety and, green, breaker and red in the Fresno de la Vega ...
S. Martínez, A. Curros, J. Bermúdez, J. Carballo, I. Franco   +4 more
doaj   +1 more source

WDTC1 Haploinsufficiency as a Cause of Neurodevelopmental Phenotypes

Clinical Genetics, Volume 110, Issue 1, Page 29-35, July 2026.
In seven individuals heterozygous for loss‐of‐function or conserved missense variants, we demonstrate that loss of WDTC1 function causes a neurodevelopmental syndrome characterized by developmental delay, intellectual disability, and seizures.
Elyssa Smith, Victor Faundes, Xiaonan Zhao, Bixia Zheng, Gang Zhang, Xiao Mao, Emily Danko, Jason Laufman, Thomas Besnard, Bertrand Isidor, Benjamin Cogné, Brynjar Örn Jensson, Telma S. Sulem, Patrick Sulem, Jill A. Rosenfeld, Daryl A. Scott   +15 more
wiley   +1 more source

In Vitro Biological Activities of Piper corcovadensis C.DC.: Antioxidant, Antineoplastic‐Related and Antibacterial Effects

The FASEB Journal, Volume 40, Issue 11, 15 June 2026.
Piper corcovadensis extract is rich in bioactive compounds with antioxidant potential, capable of decreasing ROS levels; antitumor activity in cutaneous melanoma cells SK‐MEL‐28; and anti‐inflammatory activity, decreasing the expression of IL‐6 and NLPR3 genes and increasing TNF expression, without cytotoxicity to healthy peripheral blood cells (PBMCs).
Bruno Henrique Fontoura, Ellen Cristina Perin, Margarete Dulce Bagatini, Daiane Manica, Gilnei Bruno da Silva, Michelle Fernanda Faita Rodrigues, José Abramo Marchese, Solange Teresinha Carpes   +7 more
wiley   +1 more source

Avaliação das propriedades viscográficas da farinha de aveia IAC7 submetida a diferentes condições de extursão e tratamento enzimático [PDF]

, 2013
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-graduação em Ciências dos Alimentos, Florianópolis, 2013O Amaranto (Amaranthus cruentus) cultivado no estado de Santa Catarina foi investigado ...
Urón Santiago, Judith Paola
core  

Ucuúba Fat (Virola surinamensis) and Cellulose Nanocrystals Functionalizing Cassava (Manihot esculenta)  Starch Films

ChemFoodChem, Volume 2, Issue 2, June 2026.
Cassava starch films were functionalized with Ucuúba fat and cellulose nanocrystals to tailor wettability, optical, mechanical, and barrier properties. Integrating Amazonian bioresources with nanotechnology enables sustainable edible coatings with tunable performance for fresh food preservation and enhanced UV protection.
Geovana Cristina Pinto Rodrigues, Fernanda Ramalho Procopio, Júlia Ferreira Henrique, Ramon Peres Brexó, Marcos David Ferreira   +4 more
wiley   +1 more source

Making Nutritious Gluten-Free Foods from Quinoa Seeds and Its Flours

Proceedings, 2020
Celiac disease is affecting around 1% of the world population and an effective treatment needs to exclude gluten. Quinoa is a high-quality gluten-free protein, and starch-rich endosperm, like the cereals.
Patricia Miranda Villa, Natalia Cervilla, Romina Mufari, Antonella Bergesse, Edgardo Calandri   +4 more
doaj   +1 more source

¿Son seguros los colorantes alimenticios nanoparticulados? Uso del modelo biológico in vivo Caenorhabditis elegans para evaluar su toxicidad aguda

Revista Española de Nutrición Humana y Dietética
Introducción: Este estudio explora los efectos toxicológicos de las nanopartículas de plata (AgNPs) y nanopartículas de óxido de hierro (Fe2O3NPs), que se utilizan como colorantes alimentarios (E-174 y E-172, respectivamente), al entrar en contacto con ...
Samuel Furones Hernández, Raúl Grau Meló, José Manuel Barat Baviera, Samuel Verdú Amat   +3 more
doaj   +1 more source

Comparative study of the esterified fatty acids composition of Los Pedroches cheese manufactured with either animal or vegetable rennet

Grasas y Aceites, 1995
Total fatty acids were determined in Los Pedroches cheese samples manufactured with either animal or vegetable rennet during 100 days of ripening, using gas-liquid chromatography.
E. Sanjuán, R Millán, R. Gómez, J. Fernández-Salguero   +3 more
doaj   +1 more source