Results 71 to 80 of about 43,742 (312)
, 2011 Potential improvement of the salutary effect of organic dairy milk by forage species and by ...
Gustavsson, A.-M.
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Food Chemistry International, EarlyView.In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin +3 more
wiley +1 more source
Delivery of the vitamin E compound tocotrienol to cancer cells [PDF]
, 2011 Tocotrienol, a member of the vitamin E family of compounds, is currently receiving increased attention because of its highly promising anti-cancer effects.
Dufès, Christine
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Food Chemistry International, EarlyView.Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi +4 more
wiley +1 more source
Antioxidants, 2020 This review focuses on the conditions required to increase and maintain the antioxidant nutrients in both extra virgin olive oil (EVOO) and table olives (TOs) from the agronomic and technological practices to the gastronomy.
Barbara Lanza, Paolino Ninfali
doaj +1 more source
Natural Antioxidants for Food Applications : Challenges and Recent Developments [PDF]
, 2017 Peer reviewedPublisher ...
Raikos, Vasileios
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Detailed study of Brazil nut (Bertholletia excelsa) oil micro-compounds : Phospholipids, tocopherols and sterols [PDF]
, 2008 The oil of the Brazil nut (Bertholletia excelsa) was studied for its composition in fatty acids, tocopherols, sterols and phospholipids. The fatty acids composition of phospholipids was also studied.
Brochier, José +4 more
core +1 more source
Food Chemistry International, EarlyView.This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud +3 more
wiley +1 more source
Wrapped forages for horses [PDF]
, 2007 Wrapped forages, in the form of silage and haylage, have become more common in horse diets during recent years. Silage and haylage is commonly produced in big bales.
Müller, Cecilia
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Food Chemistry International, EarlyView.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source