Results 181 to 190 of about 7,053,254 (292)

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Comparison effects of PEF and SC-CO₂ treatments on lycopene, β-carotene, lutein, β-cryptoxanthin, total polyphenols values, and antioxidant activity of tomato fruits. [PDF]

Food Sci Nutr
Belgheisi S, Motamedzadegan A, Rashidi L, Milani JM, Rafe A.   +4 more
europepmc   +1 more source

Effect of Sulfites on Antioxidant Activity, Total Polyphenols, and Flavonoid Measurements in White Wine. [PDF]

Foods, 2018
Nardini M, Garaguso I.
europepmc   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Preventive Effect of the Total Polyphenols from Nymphaea candida on Sepsis-Induced Acute Lung Injury in Mice via Gut Microbiota and NLRP3, TLR-4/NF-κB Pathway. [PDF]

Int J Mol Sci
Li C, Qi X, Xu L, Sun Y, Chen Y, Yao Y, Zhao J.   +6 more
europepmc   +1 more source

Antioxidant and xanthine oxidase inhibitory activities of total polyphenols from onion. [PDF]

Saudi J Biol Sci, 2018
Ouyang H, Hou K, Peng W, Liu Z, Deng H.
europepmc   +1 more source

Effect of Pretreatment Methods on the Proximate Composition, Antinutritional Factors, Antioxidants Properties, and In Vitro Antidiabetic Activities of Hypsizygus ulmarius

Food Chemistry International, EarlyView.
The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade, Saka Olasunkanmi Gbadamosi, Tunde Afolabi Morakinyo, Adedayo Olubunmi Adeboye, Akinsola Albert Famuwagun   +4 more
wiley   +1 more source

Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins. [PDF]

Food Sci Nutr, 2019
Oliveira G, Eliasson L, Ehrnell M, Höglund E, Andlid T, Alminger M.   +5 more
europepmc   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Quality assessment of fresh tea leaves by estimating total polyphenols using near infrared spectroscopy. [PDF]

J Food Sci Technol, 2018
Hazarika AK, Chanda S, Sabhapondit S, Sanyal S, Tamuly P, Tasrin S, Sing D, Tudu B, Bandyopadhyay R.   +8 more
europepmc   +1 more source