Results 121 to 130 of about 5,014 (202)

Interactions of Plant Protein and Natural Colorant: A Structural and Functional Relationship of Broccoli Protein and Marigold Color Compounds

Food Frontiers, Volume 7, Issue 4, July 2026.
Graphical representation of the interactions of the structural and functional relationships of broccoli flower protein (BFP) and marigold color compounds (MCC). This research examines BFP–MCC interactions of extracted marigold color, chemical composition, and functional attributes.
Fidele Benimana, Kentaro Kawata, Anand Mohan   +2 more
wiley   +1 more source

Indicatori di trattamento termico di oli sottoposti a frittura prolungata e discontinua

, 2011
During deep-frying various deteriorative chemical processes, such as hydrolysis, oxidation,and polymerization, and polymerization, take place and oils decompose to form degradation products both for the product and the consumer.
GIORDANO, ANELLA, SPAGNA MUSSO, SALVATORE, ROMANO, RAFFAELE   +2 more
core  

Steviol Glycosides (E960) From Stevia rebaudiana: Technological Innovations, Safety Assessment, Regulatory Aspects and Their Role in Sustainable Food Systems

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Steviol Glycosides (E960) from Stevia rebaudiana: Technological Innovations, Safety Assessment, Regulatory Aspects and their Role in Sustainable Food Systems. ABSTRACT Stevia (Stevia rebaudiana Bertoni) is a small perennial herb widely recognized as a natural sweetener.
Aswin Sakthivel Manoharan, Ramesh Kumar Selvan   +1 more
wiley   +1 more source

From Green Extraction to Gut Bioaccessibility: Synergistic Potential of Ginkgo biloba, Astragalus membranaceus, and Salvia miltiorrhiza Phytochemicals for Functional Food Applications

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study optimized green extraction of a synergistic tri‐herbal blend of Ginkgo biloba, Astragalus membranaceus, and Salvia miltiorrhiza. The 1:1:2 blend showed the highest TPC synergy, with probe ultrasound giving maximal phenolic recovery. The extract, rich in rosmarinic acid, chlorogenic acid, and catechin, exhibited antioxidant, antimicrobial ...
Mohamed Ibrahim Younis, Yahia Ibrahim Sallam, Khaled Fahmy Mahmoud, Rawaa H. Tlay, M. Ali Aboudzadeh, Tarek Gamal Abedelmaksoud   +5 more
wiley   +1 more source

GC-MS based bioactive profiling of Phyllanthus niruri and its antibacterial potential through experimental and computational studies.

PLoS ONE
ObjectiveThe study aimed to evaluate the antibacterial potential of Phyllanthus niruri by identifying its bioactive compounds through GC-MS, assessing their in vitro antibacterial efficacy, and validating their interactions with bacterial target proteins
Zubair Khalid Labu, Samira Karim, Maria Afroz, Umme Kulsum Batul, Lina Akther, Md Tarekur Rahman, Sarder Arifuzzaman   +6 more
doaj   +1 more source

Comprehensive Phytochemical Profiling and Multi‐Target Biological Evaluation of Hibiscus sabdariffa L. Calyx Extracts From Libya: A Promising Functional Food Candidate With Antibacterial, Antioxidant, Anti‐Inflammatory, and Cytotoxic Properties: Validation Through In Silico Approaches

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study presents a comprehensive evaluation of Hibiscus sabdariffa L. calyx extracts from Libya, integrating phytochemical profiling, multi‐target biological activities, and in silico validation. Aqueous and ethanolic extracts were prepared and assessed for antibacterial activity against multidrug‐resistant clinical isolates (MIC: 6.25–25 mg/mL; MBC/
Ahmed Saeed Kabbashi, Zuhir S. Mussa Akrim, Mohammed B. Suliman, Sanadelaslam S. A. El‐Hddad, Ahmed Ali Mustafa, Maryam Mohammed Ibrahim, Esraa Radwan Ibrahim, Mona Rafea Mosa, Rama Burhan Hasan   +8 more
wiley   +1 more source

Vacuum frying as an alternative technique to increase the oxidative stability of sunflower oil. A comprehensive 1H NMR and SPME-GC/MS study focused on oxygenated compounds

The present study compares the oxidative stability of sunflower oil during vacuum frying (120 °C, low pressure) and conventional frying (170 °C, atmospheric pressure), focusing on the formation of oxygenated oxidation products.
Martínez Yusta, Andrea, Ruiz Aracama, Ainhoa, Alberdi Cedeño, Jon   +2 more
core   +1 more source

Development of Reduced‐Fat and Cholesterol‐Free Mayonnaise by Chia Seed Mucilage and Whey Protein: Quality Parameters and Organoleptic Attributes

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
The graphical abstract illustrates the development of a low‐fat, cholesterol‐free mayonnaise formulated using chia seed mucilage and whey protein as functional ingredients. Chia seed mucilage acts as a natural hydrocolloid, enhancing viscosity, water‐holding capacity, and emulsion stability, while whey protein contributes to emulsification and ...
Abdollah Yousefi Sabet, Ashkan Jebelli Javan, Masoumeh Moslemi, Ali Mahdavi   +3 more
wiley   +1 more source

Ulva lactuca Extract in Confectionery Systems: A Sustainable Approach to Natural Pigmentation, Antioxidant Enrichment, and Sensory Optimization in Fondant and Meringue Matrices

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study evaluated the functional potential of Ulva lactuca extract as a natural colorant and antioxidant incorporated into sugar‐based (fondant) and aerated (meringue) confectionery matrices. Extract incorporation significantly enriched total phenolic content—achieving up to 150.95 mg GAE/100 g dry matter in meringues—and surged antioxidant ...
Elvan Gizem Gursoy, Buse Ozdere Yilmaz, Aysegul Erdogan, Meltem Conk Dalay, Sebnem Tavman   +4 more
wiley   +1 more source

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