Results 81 to 90 of about 78,372 (298)

Nutraceutical Properties of Pecan Kernels Are Affected by Soil Zinc Fertilizer Application

HortScience, 2020
Pecan (Carya illinoinensis) has high kernel antioxidant activity and unsaturated fatty acid content, which contribute to its nutraceutical properties. In the western United States, where soils are typically alkaline, pecan trees require frequent zinc (Zn)
Yuqing Wang, Richard J. Heerema , James L. Walworth, Barry Dungan, Dawn VanLeeuwen, F. Omar Holguin   +5 more
doaj   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Investigation of an Interaction of Flavonoids on the Antioxidant Activity of Alpha Tocopherol

, 2003
The hypothesis was: dietary flavonoids interact with alpha-tocopherol (a-TOH) to improve its antioxidant capacity in a living system. This project began with an in vitro study of the flavonoid quercetin and a-TOH in a tocopherol stripped corn oil (TSCO)
Willcox, Joye Kay
core  

Impact of high temperature processing and heating duration on fatty acid composition and trans fatty acid formation in seven cold‐pressed and five refined vegetable oils

Food Biomacromolecules, EarlyView.
Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh, V. S. S. Prasad, R. Ananthan   +2 more
wiley   +1 more source

Tocopherol-binding proteins: their function and physiological significance. [PDF]

, 2000
The present review is a continuation of earlier essays on the uptake mechanisms and the biological function of vitamin E. There are eight naturally occurring homologues of vitamin E, which differ in their structure and in biological activity in vivo and ...
Stocker, Achim, Azzi, Angelo
core   +1 more source

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

Specific cellular responses to alpha-tocopherol.

, 2000
In the last 10 years precise cellular functions of alpha-tocopherol, some of which are independent of its antioxidant/radical-scavenging ability, have been revealed. Absorption of alpha-tocopherol from the gut is a selective process.
Zingg, J M, Azzi, Angelo, Spycher, S, Breyer, Isabel, Spycher, Stefan, Roberta Ricciarelli, Ricciarelli, Roberta, Azzi, A, Mariagrazia Staffieri, Pastori, Mariella, Zimmer, Sabine, Isabel Breyer, Ricciarelli, R, Angelo Azzi, Pastori, M, Breyer, I, Sabine Zimmer, Maria Feher, Feher, M, Feher, Maria, Stefan Spycher, Jean-Marc Zingg, Achim Stocker, Staffieri, M, Mariella Pastori, Staffieri, Mariagrazia, Stocker, Achim, Zimmer, S, Zingg, Jean-Marc   +28 more
core   +1 more source

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +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

ANALYSE QUANTITATIVE PAR FLUORESCENCE DE VITAMINE E DANS LES FORMULES PHARMACEUTIQUES

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2011
Many applications of this technique are encountered in the determination of organic compounds or molecules of biological importance, such as thiamin, riboflavin, adrenalin, cholesterol, paraffins or certain medications and drugs.
Alexandru Stoica, Mihaela F. Maria, Mihaela Ilie, Ana M. Hossu   +3 more
doaj