Harnessing natural antioxidants for enhancing food shelf life: Exploring sources and applications in the food industry
CD Petcu, D Tăpăloagă, OD Mihai… - Foods, 2023 - mdpi.com
Consumers are increasingly showing in maintaining a healthy dietary regimen, while food
manufacturers are striving to develop products that possess an extended shelf-life to meet …
manufacturers are striving to develop products that possess an extended shelf-life to meet …
Probing Antioxidant-Related Properties for Phenolic Compounds
IN Soares, KA Peterson… - The Journal of Physical …, 2024 - ACS Publications
In this work, properties related to antioxidant-potential mechanisms (such as the bond
dissociation enthalpy, BDE, for the homolytic cleavage of the O–H bond and ionization …
dissociation enthalpy, BDE, for the homolytic cleavage of the O–H bond and ionization …
Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract
R Indiarto, JA Herwanto, F Filianty… - CyTA-Journal of …, 2024 - Taylor & Francis
Chocolate beverages made from cocoa powder contain phenolic compounds, especially
flavonoids, as antioxidants, but these compounds are easily degraded. Incorporating clove …
flavonoids, as antioxidants, but these compounds are easily degraded. Incorporating clove …
Polyfunctional sugar-free white chocolate fortified with Lacticaseibacillus rhamnosus GG co-encapsulated with beet residue extract (Beta vulgaris L.)
C Camelo-Silva, BM e Souza, R Vicente… - Food Research …, 2024 - Elsevier
Chocolate is a worldwide consumed food. This study investigated the fortification of sugar-
free white chocolate with Lacticaseibacillus rhamnosus GG microcapsule co-encapsulated …
free white chocolate with Lacticaseibacillus rhamnosus GG microcapsule co-encapsulated …
Reformulation of white chocolate with soy-and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical …
R Indiarto, AKN Situmorang… - … Journal of Food …, 2024 - Taylor & Francis
White chocolate, which does not contain cocoa mass, is less healthy than dark and milk
chocolate. Due to its milk content, white chocolate can also cause issues for those with …
chocolate. Due to its milk content, white chocolate can also cause issues for those with …
[HTML][HTML] Enhancing mangosteen peel drying: Impact of ethanol pre-treatment, vacuum pulsing, and blaching on process efficiency and bioactive compound levels
ET de Vilela Silva, AJM de Queiroz, RMF de Figueirêdo… - LWT, 2024 - Elsevier
The processing of mangosteen yields a substantial volume of waste material. One efficient
method for harnessing the potential of mangosteen peels is through their exposure to a …
method for harnessing the potential of mangosteen peels is through their exposure to a …
Antioxidant and antimicrobial characteristics of mangosteen peel extract and synergistic capacity in beef burger preservation
KTP Nguyen, NHK Nguyen, LTK Vu… - International Journal of …, 2024 - Wiley Online Library
This study aimed to investigate the efficiency of mangosteen peel extract (MPE) in
preservation of beef burgers. MPE was first evaluated for its total phenolic content (TPC) …
preservation of beef burgers. MPE was first evaluated for its total phenolic content (TPC) …
IMPROVING PRESERVATION OF BIOACTIVE COMPOUNDS IN MANGOSTEEN PEEL FLOUR THROUGH PRE-TREATMENT WITH BLEACHING, ETHANOL, AND …
ET de Vilela Silva, AJM de Queiroz, RMF de Figueirêdo… - Food Bioscience, 2024 - Elsevier
One method of utilizing mangosteen peel involves subjecting it to the drying process.
Applying different pre-treatments before drying is seen as an alternative to minimize the …
Applying different pre-treatments before drying is seen as an alternative to minimize the …
[HTML][HTML] Applicability of electromyography (EMG) as a prospective technique for textural evaluation of different types of biscuits
Bakery industry is an important segment of the food industry, worldwide, and texture is an
important determinant in the consumer acceptability of baked products especially biscuits. In …
important determinant in the consumer acceptability of baked products especially biscuits. In …
Blanching applied in enzymatic inactivation and its influence on browning, bioactive compounds, and antioxidant activity of trapiá (Crataeva tapia L.) pulp
HV Moura, RMF de Figueirêdo, AJM Queiroz… - Journal of Food …, 2024 - Springer
The trapiá, although it is a species present in almost the entire Brazilian territory, has limited
consumption due to the absence of commercial plantations and general unawareness of its …
consumption due to the absence of commercial plantations and general unawareness of its …