Results 51 to 60 of about 3,690 (172)

Health Effects of Bee Products: A Comprehensive Review

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Nutritional composition of bee products and some health effects. ABSTRACT Honey, bee pollen, propolis, bee bread, royal jelly, bee venom, beeswax, and apilarnil are among the bee‐derived products that may serve health‐related purposes, as they exhibit various biological activities such as antibacterial, antiviral, antifungal, antioxidant, anti ...
Nevin Sanlier, Elif Yildiz Kaya, Ikbal Irem Yucel   +2 more
wiley   +1 more source

Optimization of Processing Parameters and Quality Evaluation of Breakfast Flakes Prepared From Sonicated Corn and Its By‐Products Supplemented With Quinoa Powder

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Optimization of processing parameters and quality evaluation of breakfast flakes prepared from sonicated corn, and its by‐products supplemented with quinoa powder. ABSTRACT Corn cob (C) and silk (S), produced in substantial quantities as agro‐waste, are rich in bioactive compounds with disease‐preventive potential.
Hina Niaz, Amna Javed, Rida Niaz
wiley   +1 more source

Changes in provitamin A and Vitamin C Contents of loquat fruit during storage.

journal of the japanese society for cold preservation of food, 1991
ビワ果実'茂木'の貯蔵中のプロビタミンAおよびビタミンC含量の変化を調べた。プロビタミンAの分析は,果実を有孔ポリエチレン袋に入れ,18℃,5℃,1℃で貯蔵したものについて行った。ビワ果実のカロチノイドの中で,ビタミンAとしての活性をもっているものとしてβ-カロチンとクリプトキサンチンが認められた。貯蔵中の両者の含量はバラツキがあったが,最終的に貯蔵開始日の含量と比較して減少することはなかった。貯蔵中のビワ果実のプロビタミンA含量をビタミンA効力に換算したところ終始600～850IU/100gf.w.の高い栄養価を保持していた。アスコルビン酸(ビタミンC)の測定は,ビワ果実をポリエチレン袋(30μm厚)及び有孔ポリエチレン袋に入れ,18℃と1℃で貯蔵したものについて行った。18 ...
Yasunori HAMAUZU, Kazuo CHACHIN, Hiroshi KUROOKA   +2 more
openaire   +2 more sources

Factors Affecting Adoption of Improved Sweet Potatoes Varieties in Developing Countries: Literature Review

Plant-Environment Interactions, Volume 7, Issue 1, February 2026.
ABSTRACT This literature review examines the factors influencing the adoption of improved sweet potato varieties (ISPVs) in developing countries. Drawing on 17 studies conducted primarily in Africa and South Asia, the review categorizes influencing factors into socio‐economic, institutional, agronomic, post‐harvest, psychological, geographic ...
Hercidio Tandane, Betty Waized, Florens Turuka   +2 more
wiley   +1 more source

A new metabolic path in type 3 rickets

The FEBS Journal, Volume 293, Issue 3, Page 656-659, February 2026.
Rickets, a bone disorder, was historically categorised into either nutritional (vitamin D deficiency) or genetic forms involving loss‐of‐function mutations in mineral metabolism. Recently, a new mechanism, type 3 rickets, was discovered to be caused by a gain‐of‐function mutation in CYP3A4 (Ile301Thr).
Toshiya Senda, Yoshihisa Hirota
wiley   +1 more source

Persimmon carotenoid extract rich in β‐cryptoxanthin improves glucose homeostasis and reduces liver damage in high‐fat‐diet‐induced type 2 diabetic and metabolic dysfunction‐associated steatotic liver disease mice

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1299-1313, 30 January 2026.
Abstract Background Persimmon (Diospyros kaki Thunb.) byproducts are a remarkable source of bioactive compounds, particularly carotenoids. Several studies suggest that carotenoids have beneficial effects in prevention of a large number of diseases. This study aims to highlight the effects of a persimmon carotenoid extract (PSCE) rich in β‐cryptoxanthin
Bryan Moreno‐Chamba, Nuria Martí, Antonio Cárdenas, María Soledad Fernández‐Pachón, Blanca Escudero‐López, Franz Martín, Julio Salazar‐Bermeo, Manuel Valero, Domingo Saura, María Concepción Martínez‐Madrid, Genoveva Berná   +10 more
wiley   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

Optimization of Provitamin A Maize and Iron‐Rich Bean‐Based Composite Flour for Improved Child Nutrition

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
In order to improve child nutrition, the study optimized a composite flour derived from iron‐rich beans and provitamin A maize using Response Surface Methodology. High levels of β‐carotene (1.58 μg/g), iron (6.0 mg/100 g), and sensory acceptability were obtained from the ideal blend (57.9% maize, 17.1% beans, 10% soy, 5% sesame, 5% wheat, and 5 ...
Amos Asiimwe, Juliana Nambwayo, Boniface Brian Odong, Ivan Muzira Mukisa, Robert Fungo   +4 more
wiley   +1 more source

LUPINE IS A PROMISING LEGUME CROP FOR COMPOUND FEED PRODUCTION

Zernovì Produkti ì Kombìkorma
It has been established that food security is an essential component of the overall national security of every country, as it is recognized as a necessary condition and prerequisite for the social and economic stability of the state.
N. Vorona, B. Iegorov, A. Makarynska
doaj   +1 more source

Coverage of Vitamin A Supplementation Among Children Aged 12–59 Months in Bangladesh: A Multilevel Logistic Regression Approach

International Journal of Clinical Practice, Volume 2026, Issue 1, 2026.
Background Vitamin A supplementation (VAS) is a national strategy to address vitamin A deficiency. Children aged 6–59 months receive vitamin A twice a year. Despite this, coverage of VAS remains a major public health challenge for children in Bangladesh, with multiple studies aiming to identify its primary risk factors.
Sohani Afroja, Md. Salauddin Khan, Abu Saleh Muhammad Nasim, Masudul Islam, Md. Murad Hossain, Priya Gusain   +5 more
wiley   +1 more source