Results 41 to 50 of about 6,370 (182)

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

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

TRIAGEM PRELIMINAR DA PRESENÇA DE INULINA EM PLANTAS ALIMENTÍCIAS

Alimentos e Nutrição, 2011
Inulina e oligofrutose são polímeros de frutose encontrados em diferentes espécies vegetais e amplamente pesquisados com relação aos seus benefícios para saúde e propriedades tecnológicas na indústria de alimentos.
Daniele Misturini ROSSI, Cris Rocha Pinto MAGALHÃES, Valdely KINUPP, Simone Hickmann FLÔRES   +3 more
doaj  

Sterculia striata seed kernel oil: Characterization and thermal stability

Grasas y Aceites, 2008
The objective of the present work was to characterize sterculia seed kernel oil. The chemical composition of the seeds, physicochemical properties as well as the fatty acid composition of the kernel oil was determined.
Zeomar Nitão Diniz, Pushkar Singh Bora, Vicente Queiroga Neto, José Marcelino Oliveira Cavalheiro   +3 more
doaj   +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

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

Embalagens ativas: uma tecnologia promissora na conservação de alimentos

Brazilian Journal of Food Research, 2020
A utilização das embalagens se faz necessária para garantir a qualidade dos produtos alimentícios durante todo o seu tempo de prateleira. A embalagem ativa contém componentes nos materiais que a constituem ou na sua parte interior que mantém ou melhoram os aspectos sensoriais, assim como a segurança e qualidade do alimento.
Janine Martinazzo, Suelen Paloma Piazza, Glaciela Cristina da Silva Rodrigues Scherer, Luiza Pieta   +3 more
openaire   +1 more source

EFEITO DO PROCESSAMENTO EM ALGUNS COMPONENTES QUÍMICOS DO SUCO DE ABACAXI TROPICAL

Revista Brasileira de Engenharia de Biossistemas, 2007
Alterações químicas e físico-químicas durante o processamento de suco tropical deabacaxi foram avaliadas. Verificou-se que todos os parâmetros químicos e físico-químicos avaliados apresentaram conteúdo de carotenóides.
Geraldo A. Maia, Aline G. Fernandes, Gerusa M. Santos, Daniele S. Silva, Paulo H. M. de Sousa, Isabella M. Brasil, Ana V. V. Fonseca   +6 more
doaj   +1 more source

Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage

Revista do Instituto de Latícinios Cândido Tostes, 2020
The effect of the addition of chitooligosaccharides modified with glucose (COS-Glc), with potential prebiotic activity, on a smoothie beverage was evaluated during the storage.
Darlila Aparecida Gallina, Maria Teresa Bertoldo Pacheco, Paula de Paula Menezes Barbosa, Maria Manuela Faria Amorim, Alejandra Cardelle Cobas   +4 more
doaj   +1 more source

Lupin (Lupinus angustifolius) as a Protein‐Rich Emerging Crop Adapted to Uruguay: Nutritional and Functional Potential

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Characterization of Lupinus angustifolius cultivated in Uruguay. The figure summarizes the experimental workflow applied to six Lupinus angustifolius samples cultivated in Uruguay. After sample preparation, different analytical approaches were performed: Proximate composition determination of moisture, ash, crude protein, and crude fat by standard AOAC
Matías Rodríguez‐Elhordoy, Jessica Báez, Victoria Olt, Adriana Maite Fernández‐Fernández, Natalia Martínez, Bruno Irigaray, Javier Silva, Mariela Pistón, Daniel Vázquez, Alejandra Medrano   +9 more
wiley   +1 more source