Results 71 to 80 of about 17,712 (263)

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

Potential of Seaweed to Improve the Quality and Shelf Life of Fish and Fishery Products

Food Safety and Health, EarlyView.
Growing global demand for safe fish preservation has increased interest in natural alternatives. Seaweed‐derived bioactive compounds possess antioxidant and antimicrobial properties that enhance fish quality, safety, and shelf life. These sustainable preservatives may reduce spoilage and synthetic preservative use, though further research ...
Ashika Banu Rodela, Md. Golam Rasul, Ilias Ebne Kabir, Jahid Hasan, Chunhong Yuan, Bhaskar Chandra Majumdar   +5 more
wiley   +1 more source

Analytical Strategies for Tocopherols in Vegetable Oils: Advances in Extraction and Detection

Pharmaceuticals
Tocopherols, major lipid-soluble components of vitamin E, are essential natural products with significant nutritional and pharmacological value. Their structural diversity and uneven distribution across vegetable oils require accurate analytical ...
Yingfei Liu, Mengyuan Lv, Yuyang Wang, Jinchao Wei, Di Chen   +4 more
doaj   +1 more source

Current Evidence on Best Practice Dental Survivorship Care for People With Head and Neck Cancer: An Overview of Systematic Reviews and Emerging Evidence

Head &Neck, EarlyView.
ABSTRACT Introduction Head and neck cancer (HNC) survival is improving, increasing the need to address long‐term survivorship issues. Dental survivorship—care before, during, and after treatment—remains inconsistent across services. We conducted a review of systematic reviews and emerging evidence to inform contemporary dental survivorship care for HNC
David G. Tighe, Rebecca Venchiarutti, Isidoro Ruisi, Purnima Sundaresan   +3 more
wiley   +1 more source

Associations between intake of vitamins E and A and serum concentrations in preterm infants: A retrospective cohort study

Journal of Parenteral and Enteral Nutrition, EarlyView.
Abstract Background Infants in neonatal intensive care are at risk of both deficiency and excess of fat‐soluble vitamins, particularly E and A, due to limited reserves and the need for prolonged intravenous nutrition. We aimed to determine the effects of increased intravenous vitamin intake and to characterise the relationships between vitamin intake ...
A. Bronnert, L. Kremer, JE Harding, FH Bloomfield, B. E. Cormack   +4 more
wiley   +1 more source

Anti‐hypercholesterolemic effects of barley and its role in the management of metabolic disorders: A comprehensive review

JSFA reports, EarlyView.
Abstract The dietary and lifestyle practices have predominantly compromised human health, which are influenced by modernization and industrialization. Hypercholesterolemia, caused by the consumption of fatty and fried foods and a sedentary lifestyle, is a major modifiable risk factor for cardiovascular disease and commonly coexists with obesity ...
Muhammad Usman Khalid, Muhammad Tauseef Sultan, Sagun Kharel, Umrah Zafar, Naima Tariq, Muhammad Maaz, Mutjardah Zarrish, Nuzhat Shamim, Bipindra Pandey   +8 more
wiley   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

Obtaining Bixin- and Tocotrienol-Rich Extracts from Peruvian Annatto Seeds Using Supercritical CO₂ Extraction: Experimental and Economic Evaluation

Foods
Currently, Bixa orellana L. extracts are used as a color source in the food, pharmaceutical, and cosmetic industries because they are important as a potential source of antioxidant activity.
Fiorella P. Cárdenas-Toro, Jennifer H. Meza-Coaquira, Gabriela K. Nakama-Hokamura, Giovani Leone Zabot   +3 more
doaj   +1 more source

Bee pollen as functional food and environmental bioindicator: current evidence and future challenges

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley   +1 more source

Oilseed Radish: Nitrogen and Sulfur Management Strategies for Seed Yield and Quality—A Case Study in Poland

Agriculture
Nitrogen (N) and sulfur (S) fertilization significantly affect seed yield and quality in Brassica oilseed crops. The effect of N and S management on the crop parameters (plant height, stem-base diameter, and number of branches), yield (seed yield ...
Artur Szatkowski, Zofia Antoszkiewicz, Cezary Purwin, Krzysztof Józef Jankowski   +3 more
doaj   +1 more source