Results 61 to 70 of about 16,674 (246)
Vitae, 2009 This paper presents the production of secondary metabolites with pharmaceutical and alimentary interest from plantain waste used as substrate in a solid state fermentation process with the white root fungi Lentinus crinitus. The production of metabolites
Diana M. GRANDA R. +4 more
doaj
Botanical Sciences, 2017 Background: Vanilla planifolia, a threatened species, is distributed naturally in semi-deciduous and evergreen rain forests of southeastern Mexico and parts of Central America.
Sara Villanueva-Viramontes +5 more
doaj +1 more source
JSFA reports, EarlyView.Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae +9 more
wiley +1 more source
Is quinoa‐farming sustainable in marginal environments? Social, economical and environmental aspects
Journal of the Science of Food and Agriculture, EarlyView.Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain crop introduced as a novel crop to many parts of the world in recent years. Recognized for nutritious seeds and high abiotic stress tolerance, it has been promoted as an element of climate‐resilient agriculture, particularly in marginal environments.
Anna Tabea Mengen +5 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo +5 more
wiley +1 more source
Impact of Heated Versus Unheated Cooking Oil on Postprandial Vascular Function and Metabolism
Lipids, EarlyView.ABSTRACT The impact of repeated heating of seed‐based culinary oils on cardiometabolic health has not been well established. Heating oils to high temperatures (> 150°C) causes lipid peroxidation, thus generating potentially harmful compounds that may impair vascular function. This randomized, single‐blind, crossover study investigated the acute effects
Rosiered Brownson‐Smith +5 more
wiley +1 more source
Movement Disorders, EarlyView.Abstract Background Parkinson's disease (PD) is clinically heterogeneous, with substantial variability in motor and cognitive features. Conventional clinical scales provide limited insight into underlying neural mechanisms and show poor longitudinal stability.
Daniel Vered +4 more
wiley +1 more source
The Wonders of Vanilla: Celebrating the 150th Anniversary of Synthetic Vanillin
ChemFoodChemThe year 2024 marked the 150th anniversary of the first commercial production of vanillin, a milestone that revolutionized the global flavor and fragrance industry. In this review, the fascinating and uniquely rich history of vanilla is first highlighted,
Elisabetta Brenna +2 more
doaj +1 more source
Maya Vanilla (Vanilla cribbiana Soto Arenas): A New Species in Commerce
PlantsVanilla-producing regions in Mexico and around the world are experiencing declining yields due to global climate change. However, Mexico, Guatemala, and other parts of Central America possess underutilized genetic resources within the Vanilla genus ...
Araceli Pérez-Silva +6 more
doaj +1 more source