Results 41 to 50 of about 60,904 (50)

Seaweed grown on low-value residual streams and its potential use in a safe circular food system

Applied Food Research
There is an urgent need to shift our food systems from linear to circular to enhance efficient nutrient use. This can be achieved by valorizing low-value residual streams to high, added-value products like fertilizers or nutrient sources for animal feed.
G.W. Spaans, M.C. Keur, E.M. Foekema, W. Muizelaar, R.W. Nauta, K. Niermans, J.L. Banach   +6 more
doaj   +1 more source

Influence of nanoencapsulation and freeze-drying on the antioxidant capacity of a carotenoid-rich extract from pumpkin

Applied Food Research
The purpose of the work was to develop carotenoid-loaded nanostructured lipid carriers (NLCs) that were freeze-dried with trehalose to enhance formulation stability.
Nicola Pinna, Francesca Blasi, Maurizio Ricci, Aurélie Schoubben   +3 more
doaj   +1 more source

GC–MS and HPLC analysis of bioactive compounds in Globe artichoke extract to enhance antioxidant and antibacterial properties in low-salt Domiati cheese

Applied Food Research
Supplementing food with bioactive compounds offers a promising strategy for improving health. The main objectives of the study were to identify the most effective polyphenols, antioxidant and antimicrobial of the ethanolic extract of artichoke leaves ...
Samir Mahgoub, Salem AL-Awadi, Hassan Abdelfatah, Garsa Alshehry, Walaa E. Alhassani, Amal F. Alqurashi, Amera N. Alqahtani, Fatma I. El-Zamik   +7 more
doaj   +1 more source

Desert locust (Schistocerca gregaria) flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat bread

Applied Food Research
Increasing interest in consuming insects is accelerating the expansion of the fortified snacks market. However, there is limited knowledge of the drivers of consumers to appreciate the role of desert locust [DL] Schistocerca gregaria Forskål as emerging ...
Chrysantus M. Tanga, Antonny M. Nzomo, Paul N. Ndegwa, Sunday Ekesi, Fathiya M. Khamis, Komivi S. Akutse, George Ong'amo, Brian O. Ochieng, Margaret Kababu, Dennis Beesigamukama, Shaphan Y. Chia, J․Ghemoh Changeh, Sevgan Subramanian, Thomas Dubois, Segenet Kelemu   +14 more
doaj   +1 more source

Potential utilization of seaweed-derived fusion salt in human diet

Applied Food Research
The potential use of seaweed-derived salt is well known. This salt is low in sodium. Incorporating for replacement of sodium chloride salt considerable health benefits like lowering hypertension, and reducing incidences of cardio-vascular diseases.
Bhagirath Rakhasiya, Adusumilli Somya, Aswin Alichen, Digvijay Singh Yadav, Bhavik Kantilal Bhagiya, Jasmine V. Rajai, Sudheer Kumar Yannam, Abhiram Seth, Jitendra Kumar Singh, Tanmaye Seth, Vaibhav A. Mantri   +10 more
doaj   +1 more source

Particle size and fat content in coconut milk impact bioactive compounds and inhibition of Staphylococcus aureus in Thai red curry products

Applied Food Research
This research studied the impact of homogenization and concentration of coconut milk on antioxidant and antimicrobial activity in Thai red curry products.
Sunee Eadmusik, Nirucha Boontest, Sriwiang Rittisak, Phanida Renumal, Pakkawat Detchewa, Chanthima Phungamngoen   +5 more
doaj   +1 more source

Distinct cultivars of Camellia oleifera and altitude affect proximate composition and lipidome profile of its seeds from two locations

Applied Food Research
This study aimed to evaluate the proximate composition and lipidome profile of Camellia oleifera seed oil. The proximate composition of the seed samples was determined, including the total sugars, lipids, proteins, ash, and fibers. The results revealed a
Tiemin Jiang, Yuying Li, Bo Jie Chen, Yachun Lu, Xia Li, Hock Eng Khoo   +5 more
doaj   +1 more source

Comparative study of extraction methods for nutritional and safety assessment of fish oils from Heterotis niloticus co-products

Applied Food Research
This research explores the quality and nutritional value of oils from Heterotis niloticus co-products (viscera and carcasses) and the impact of different extraction methods. It compares cooking-pressing, exudation, and solvent extraction (Bligh and Dyer)
Diana Ngo Hagbe, Fabrice Fabien Dongho Dongmo, Aymar Rodrigue Fogang Mba, Fabrice Hervé Njike Ngamga, Boris Simo Noutsa, Landry Lienou Lienou, Rebecca Madeleine Ebelle Etame, Inocent Gouado   +7 more
doaj   +1 more source

Evaluating high pressure processing as a strategy to accelerate water loss and its effect on eating quality in dry aged beef: A preliminary study

Applied Food Research
Dry aging (DA) of beef cuts is a process that requires a prolonged aging time (usually > 28 days) under controlled refrigerated conditions to obtain a distinctive product that has acceptable quality traits such as tenderness and colour, but with an ...
Mary Ann Kent, Eduarda M. Cabral, Anne Maria Mullen, Eileen O'Neill, Carlos Álvarez   +4 more
doaj   +1 more source

Preparation of starch from breadfruit (Artocarpus altilis) with dual modification through oxidation and cross-linking methods

Applied Food Research
The synthesis of dual-modified starch through sequential oxidation and cross-linking reactions has been successfully carried out. The dialdehyde starch was derived from breadfruit (Artocarpus altilis) starch modified through oxidation with sodium ...
Cut Fatimah Zuhra, M Zulham Efendi Sinaga, Suharman, Petra Josua Situmorang   +3 more
doaj   +1 more source