Results 111 to 120 of about 89,883 (342)

Variation in Broccoli Cultivar Phytochemical Content under Organic and Conventional Management Systems: Implications in Breeding for Nutrition [PDF]

, 2014
Organic agriculture requires cultivars that can adapt to organic crop management systems without the use of synthetic pesticides as well as genotypes with improved nutritional value.
Eeuwijk, F.A., Juvik, J.A., Lammerts van Bueren, E.T., Myers, J. R, Paulo, M.J., Renaud, E.N.C, Zhu, N.   +6 more
core   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Estimation of sunflower oil distillation cuts as perspective raw material for obtaining tocoferol and phytosterol concentrates

Новые технологии, 2017
The analysis of quantitative and qualitative composition of phytosterols and tocopherols in samples of distillation cuts of sunflower oils obtained as secondary products of physical refining has been carried out.
E. O. Gerasimenko, E. A. Butina, I. A. Dubrovskaya, I. A. Bugayets, O. S. Vorontsova   +4 more
doaj  

Sea Fennel ( Crithmum maritimum L.) Flowers as an Emerging Source of Bioactive Compounds

Polish Journal of Food and Nutrition Sciences
Sea fennel ( Crithmum maritimum L.) is an edible halophytic species rich in various valuable phytochemicals, and has accordingly, been used in traditional medicine and nutrition since ancient times.
Sanja Radman, Linda Mastelić, Ivica Ljubenkov, Sara Lazarevski, Olivera Politeo, Roko Podrug, Ivana Prga, Ivona Čorić, Marijana Popović, Maja Veršić Bratinčević, Danijela Skroza, Petra Brzović, Marko Runjić, Branimir Urlić, Ivana Generalić Mekinić   +14 more
doaj   +1 more source

Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil [PDF]

, 2013
The enzymes used in degumming, called phospholipases, specifically act on phospholipids without degrading the oil itself. Degumming using a phospholipase C enzyme allows to meet all market specifications while it increases the oil yield.
AOCS, Autino, Cabezas, Cabezas, Cabezas, Cardenia, Clausen, Diehl, Dijkstra, Galhardo, Gordon, Gutiérrez, Ixtaina, Johnson, Judde, Manjula, Mc Clements, Márquez, Pan, Pokorný, Saito, Shukla, Sosada, van Nieuwenhuyzen, van Nieuwenhuyzen, van Nieuwenhuyzen, Verleyen, Wu, Wu   +28 more
core   +2 more sources

Development and in vitro evaluation of chitosan nanoparticles encapsulating Phoenix dactylifera L. (Ajwah) seed extract with supporting in silico molecular docking analysis

Food Biomacromolecules, EarlyView.
Abstract This research describes the engineering of chitosan nanoparticles (CS NPs) via ionic gelation to I'm double or somethingencapsulate Ajwah seed extract (ASE), repurposing a plant waste product for its documented antioxidant and anticancer potential.
Jailan E. Elhalawani, Amro Shetta, Wael Mamdouh   +2 more
wiley   +1 more source

Carotenoids, tocopherols, minerals and phytate in fresh and carotenoids and tocopherol contents in sun-dried dark green leafy vegetable varieties from the Lindi region, Tanzania

Technology in Horticulture
The present study explores the nutritional value of different dark green leafy vegetable (DGLV) varieties from Tanzania. Carotenoids, tocopherols, minerals, and phytates were analyzed in unprocessed and differently sun-dried DGLV.
Adili Bendantunguka Tiisekwa, Bernard E. Chove, Richard Mongi, Constance Rybak, Wolfgang Stuetz   +4 more
doaj   +1 more source

Fluorescent light and sunlight radiations may improve rice bran oil colour and influence its oxidative stability and chemical composition

Food Biomacromolecules, EarlyView.
Abstract The influence of pretreatment of rice bran oil using fluorescent and sunlight radiations on its colour and their influence on its chemical composition and oxidative stability were assessed. Rice bran oil was stored under sunlight, fluorescent light and ambient conditions for 60 days. Oil samples were collected every 15 days for analysis.
Sab Sharon Mbape, Fabrice Tonfack Djikeng, Mallampalli Sri Lakshmi Karuna, Rachapudi Badari Narayana Prasad   +3 more
wiley   +1 more source

Studies on the Composition of Organic and Conventional Milk Products [PDF]

, 2012
The changes in the basic physicochemical characteristics and the lipid composition of Bulgarian organic and conventional dairy products (cow's yoghurt and cow's cheese) during the winter and summer period have been investigated. There were no significant
Antova , Ginka, Ivanova, Daniela, Kirilova, S., Vasileva, Elka   +3 more
core  

Natural extracts of soursop flowers, aged green tea leaves, and ginger rhizomes mitigate thermo‐oxidative degradation of palm olein during plantain chip deep‐frying

Food Biomacromolecules, EarlyView.
Addition of old green tea leaves, soursop flowers and ginger root extract at concentrations 1000, 1400, and 1800 ppm in palm olein significantly extend its shelf‐life during frying of plantain chips. These plants' extracts are potential alternative to the use of synthetic antioxidants in preserving oil quality. Abstract This work was designed to assess
Valerie Demgne Loungaing, Gires Boungo Teboukeu, Sab Sharon Mbape, Fabrice Tonfack Djikeng, Hilaire Macaire Womeni   +4 more
wiley   +1 more source