[HTML][HTML] Phytochemicals, nutrition, metabolism, bioavailability, and health benefits in lettuce—A comprehensive review
Lettuce is one of the most famous leafy vegetables worldwide with lots of applications from
food to other specific uses. There are different types in the lettuce group for consumers to …
food to other specific uses. There are different types in the lettuce group for consumers to …
Phytochemicals in quinoa and amaranth grains and their antioxidant, anti‐inflammatory, and potential health beneficial effects: a review
Quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus cruentus L.) are
pseudocereal grains rich in both macronutrients and micronutrients including vitamins and …
pseudocereal grains rich in both macronutrients and micronutrients including vitamins and …
High value-added compounds from fruit and vegetable by-products–Characterization, bioactivities, and application in the development of novel food products
Fruit and vegetable processing industry is one of the relevant generators of food by-
products, which display limited commercial exploitation entailing economic and …
products, which display limited commercial exploitation entailing economic and …
Bioactive compounds, nutritional benefits and food applications of colored wheat: A comprehensive review
The consumers' demands have changed from energy providing diet to a diet with a
balanced nutrient profile along with metabolic, physiological and functional health benefits …
balanced nutrient profile along with metabolic, physiological and functional health benefits …
[HTML][HTML] Protein–phenolic interactions as a factor affecting the physicochemical properties of white bean proteins
This study was conducted with an aim to determine the interactions of pure phenolic
compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) …
compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) …
Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health
Background Wheat is the most vital staple food; as far as worldwide production and
utilization are concern, it gives roughly 55% of the starches and over 20% of the food …
utilization are concern, it gives roughly 55% of the starches and over 20% of the food …
Positive and negative effects of polyphenol incorporation in baked foods
J Ou, M Wang, J Zheng, S Ou - Food chemistry, 2019 - Elsevier
Polyphenols are hot research topics worldwide owing to their physiological and
pharmaceutical activities. Polyphenols and polyphenol-enriched by-products have been …
pharmaceutical activities. Polyphenols and polyphenol-enriched by-products have been …
[HTML][HTML] Effect of tomato, beetroot and carrot juice addition on physicochemical, antioxidant and texture properties of wheat bread
M Raczyk, B Kruszewski, E Zachariasz - Antioxidants, 2022 - mdpi.com
Bakery products, including bread, are important components of the diet of people all over the
world. One of the food industry's goals is to improve its quality in the context of healthiness …
world. One of the food industry's goals is to improve its quality in the context of healthiness …
Dough properties, bread quality, and associated interactions with added phenolic compounds: A review
A diet rich in phytochemical phenolics has been associated with the reduction of some
chronic diseases. Therefore, there has been a growing demand for phenolic-enriched …
chronic diseases. Therefore, there has been a growing demand for phenolic-enriched …
[HTML][HTML] Avocado production in Kenya in relation to the world, Avocado by-products (seeds and peels) functionality and utilization in food products
Abstract Globally, about 8.06 million tonnes of avocado are produced annually. According to
Food and Agricultural Organisation Corporate Statistical Database, 2020, Kenya was ranked …
Food and Agricultural Organisation Corporate Statistical Database, 2020, Kenya was ranked …