Results 191 to 200 of about 20,472,467 (275)

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Camel milk preservation: matrix effects across conventional and emerging technologies. [PDF]

Front Nutr
Daihi D, Achemchem F, El Kindoussy F, Boukria O, Mendes de Souza P.   +4 more
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

Diet and Cancer Risk: Global Food Systems Transition and Emerging Dietary Exposures. [PDF]

J Cancer Prev
Micek A, Godos J, Frias-Toral E, Bonaccio M, Grosso G.   +4 more
europepmc   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Optimization of purification process and thermal stability of lactoferrin from camel milk. [PDF]

Food Chem X
Liu Y, Liu Y, Zhang H, Huanbieke M, Ma L, Ran C, Cheng Y, Yang J, Yue H, Qu Y.   +9 more
europepmc   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Molecular detection and culture of <i>Mycobacterium avium</i> subsp. <i>paratuberculosis</i> in pasteurized and raw retail milk in Kampala, Uganda. [PDF]

Front Public Health
Ssekitoleko J, Akello AC, Kasinga S, Kisekka M, Schweizer PE, Ojok L, Eltom KH, Truyen U, Abd El Wahed A, Okuni JB.   +9 more
europepmc   +1 more source

Stabilization Strategies for Catechins and Epicatechins: Recent Advances

Food Chemistry International, EarlyView.
Oxidation, epimerization, polymerization, and hydrolysis, driven by heat, pH, and oxygen, are pathways. Nano‐/microencapsulation maintains integrity with 70%–95% efficiency; biopolymer nanoparticles, starch/polysaccharide nanocarriers improve stability and dispersion. Lipid nanocarriers enhance bioavailability but raise oxidation risk.
Nuzhat Shamim, Muhammad Usman Kahlid, Mutjardah Zarrish, Ayman Furqan, Prakram Singh Chauhan, Bipindra Pandey   +5 more
wiley   +1 more source

Ultra-high-performance liquid chromatography high-resolution mass spectrometry-based screening of purine and pyrimidine metabolites in cow milk collected across 4 different seasons. [PDF]

JDS Commun
Errico M, Rocchetti G, Lapris M, Novara V, Bellassi P, Fumagalli F, Boldini A, Stroppa A, Gallo A.   +8 more
europepmc   +1 more source