Results 231 to 240 of about 10,615,182 (297)

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

open access: yesFood 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   +4 more
wiley   +1 more source

Antioxidant Activity, Carbohydrate‐Hydrolysing Enzyme Inhibition, Antihyperglycaemic Effect and Associated Expression Changes of Bryophyllum pinnatum‐Fortified Wheat‐Plantain Snack in Streptozotocin‐Induced Diabetic Rats

open access: yesFood Chemistry International, EarlyView.
The developed wheat‐plantain‐based snack with Bryophyllum pinnatum had enhanced antioxidant properties, with high α‐amylase and α‐glucosidase enzyme inhibitory activities. When fed to STZ‐induced diabetic rats, it showed antidiabetic, hypo‐lipidaemic and anti‐inflammatory potentials, thus making it a fresh opportunity for the snacking community who are
G. M. Ogungbenro   +6 more
wiley   +1 more source

Legacy effects of locally extinct flagship species on protected areas

open access: yesFrontiers in Ecology and the Environment, EarlyView.
Protected areas (PAs) are often established to conserve flagship megafauna so as to mobilize political support and secure sustained conservation investment, with the expectation that flagship‐centered governance will also protect habitat. Despite such efforts, flagship species can experience extirpation, raising a fundamental question: do conservation ...
Rachakonda Sreekar   +6 more
wiley   +1 more source

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