Results 231 to 240 of about 55,528 (294)

Fecal microbiomes from healthy adult consumers of fruits and vegetables exhibit fiber- and donor-specific fermentation: "5 a day" is not enough.

Food Funct
Blecksmith SE, Kalanetra KM, Weng CY, Suarez C, Sitepu IR, Tang Y, Ehlers Cheang S, Jiang S, Cernioglo K, Damian-Medina K, Smilowitz JT, Lebrilla CB, Mills DA, Lemay DG.   +13 more
europepmc   +1 more source

Beyond enzymes and organic acids, solid-state fermentation as an alternative for valorizing fruits and vegetable wastes into novel bio-products in a circular economy: A critical review. [PDF]

AIMS Microbiol
Ray RC, Behera SS, Awogbemi O, Sooch BS, Thatoi H, Rath S, Aguilar-Rivera N.   +6 more
europepmc   +1 more source

Iodine and selenium intakes and status and thyroid function in midlife women with low bread intakes in New Zealand

Nutrition &Dietetics, EarlyView.
Abstract Aims Iodine and selenium are important nutrients for thyroid function; however, the New Zealand food supply is generally low in both minerals. Bread can be a good source of these minerals; although the popularity of lower carbohydrate diets means some people avoid bread. This study aimed to investigate the effect of low bread intakes on iodine
Jaime Berger, Jacqueline Finlayson, Pamela R. von Hurst, Louise Brough   +3 more
wiley   +1 more source

Gut-Liver Axis-Mediated Anti-Obesity Effects and Viscosity Characterization of a Homogenized Viscous Vegetable Mixture in Mice Fed a High-Fat Diet. [PDF]

Plants (Basel)
Wei YA, Chen YH, Fu LC, Yeh CL, Lin SH, Huang YT, Watanabe Y, Yang SC.   +7 more
europepmc   +1 more source

Use of nutrition content and health claims on ready meals in Australia

Nutrition &Dietetics, EarlyView.
Abstract Aims Nutrition content claims and health claims are commonly displayed on food packaging and are known to influence consumer preferences and purchasing of labelled foods. This study aimed to assess the prevalence of content and health claims found on ready meals in the Australian food supply and examine their alignment with the Nutrient ...
Ebony Hol, Lyndal Wellard‐Cole, Clare Hughes, Simone Pettigrew, Bridget Kelly, Anne McMahon, Elizabeth Neale   +6 more
wiley   +1 more source

Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation. [PDF]

Foods
Marcelli A, Osimani A, Aquilanti L.
europepmc   +1 more source

Woollen fabric design with bioactive properties using Anatolian sweetgum tree (Liquidambar orientalis L.) leaves and fruits

Coloration Technology, EarlyView.
Abstract The recent focus among natural dyers is on identifying and utilising new natural dye sources. The current study explored the potential of the Anatolian sweetgum tree's leaves and fruits in providing bioactive properties with wool dyeing. In the dyeing process, iron (II) sulphate, alum, tannic acid and citric acid were used, and different ...
Hüseyin Benli, Emine Kılıçkaya Selvi, Ömer Aydınlıoğlu, Muhammed İbrahim Bahtiyari   +3 more
wiley   +1 more source

Valorization of Food Waste: Extracting Bioactive Compounds for Sustainable Health and Environmental Solutions. [PDF]

Antioxidants (Basel)
Bekavac N, Krog K, Stanić A, Šamec D, Šalić A, Benković M, Jurina T, Gajdoš Kljusurić J, Valinger D, Jurinjak Tušek A.   +9 more
europepmc   +1 more source

From plant to fabric: Environmental opportunities associated with annatto dye for sustainable development in the textile industry

Coloration Technology, EarlyView.
Abstract Natural dyes are compounds that occur naturally in several organisms and are classified based on chemical structure and application method. The literature cites several natural dyes used in industrial transformation processes. Annatto dye is used in the food industry, and its biological pigment is extracted from the annatto seed. However, this
Marcel Jefferson Gonçalves, Tania Maria Costa, Karine Thaise Rainert, Vera Lúcia Vogel Faustino dos Santos, Ivonete Oliveira Barcellos, Lorena Benathar Ballod Tavares   +5 more
wiley   +1 more source

The relationship between vegetable intake and chronic gastric disorder among community-dwelling residents aged 35 years and older in China. [PDF]

Front Nutr
Guan Y, Dong Y, Xu H, Xu Y, Ao G, Ji J, Yuan J, Zhang Y, Ye Q.   +8 more
europepmc   +1 more source