Food waste: A potential bioresource for extraction of nutraceuticals and bioactive compounds
Food waste, a by-product of various industrial, agricultural, household and other food sector
activities, is rising continuously due to increase in such activities. Various studies have …
activities, is rising continuously due to increase in such activities. Various studies have …
Conventional and emerging extraction processes of flavonoids
ML Chávez-González, L Sepúlveda, DK Verma… - Processes, 2020 - mdpi.com
Flavonoids are a group of plant constituents called phenolic compounds and correspond to
the nonenergy part of the human diet. Flavonoids are found in vegetables, seeds, fruits, and …
the nonenergy part of the human diet. Flavonoids are found in vegetables, seeds, fruits, and …
Utilization of vegetable and fruit by-products as functional ingredient and food
With the constant growth of the human population, the global demand for food is increasing
annually. Food security is an arising issue due to decreased resources and massive waste …
annually. Food security is an arising issue due to decreased resources and massive waste …
Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties
A Nartea, A Kuhalskaya, B Fanesi… - … Reviews in Food …, 2023 - Wiley Online Library
The demand for high‐quality alternative food proteins has increased over the last few
decades due to nutritional and environmental concerns, leading to the growing consumption …
decades due to nutritional and environmental concerns, leading to the growing consumption …
In vitro anticancer properties of anthocyanins: A systematic review
E de Arruda Nascimento, L de Lima Coutinho… - … et Biophysica Acta (BBA …, 2022 - Elsevier
Anthocyanins have been associated with beneficial effects on human health. Cancer has
been one of the main public health issues due to its aggressiveness and high mortality rate …
been one of the main public health issues due to its aggressiveness and high mortality rate …
An update on nutritional profile, phytochemical compounds, health benefits, and potential applications in the food industry of pulses seed coats: A comprehensive …
D Hou, Q Feng, J Tang, Q Shen… - Critical Reviews in Food …, 2023 - Taylor & Francis
Pulses, as a sustainable source of nutrients, are an important choice for human diets, but
vast quantities of seed coats generated in pulses processing are usually discarded or used …
vast quantities of seed coats generated in pulses processing are usually discarded or used …
Epicatechin and quercetin exhibit in vitro antioxidant effect, improve biochemical parameters related to metabolic syndrome, and decrease cellular genotoxicity in …
A Leyva-Soto, RA Chavez-Santoscoy, O Porras… - Food Research …, 2021 - Elsevier
Metabolic syndrome is a condition whose incidence has been increasing around the world.
It promotes a metabolic state of chronic systemic inflammation, correlated to cellular stress …
It promotes a metabolic state of chronic systemic inflammation, correlated to cellular stress …
Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments
A Bakhsh, C Cho, KA Baritugo, B Kim… - … Journal of Food …, 2023 - Taylor & Francis
The objective of this study was to characterize the physicochemical, proximal, textural, and
visual properties of plant-based meat (PBM) patties blended with natural pigments such as …
visual properties of plant-based meat (PBM) patties blended with natural pigments such as …
Edible oil nanoemulsion: An organic nanoantibiotic as a potential biomolecule delivery vehicle
Water-insoluble bioactive compounds typically require the formulation of lipophilic,
antimicrobial delivery system to enhance their bio accessibility. Edible delivery system, in …
antimicrobial delivery system to enhance their bio accessibility. Edible delivery system, in …
Effect of arabinoxylans and laccase on batter rheology and quality of yeast-leavened gluten-free breads
FE Ayala-Soto, SO Serna-Saldívar… - Journal of Cereal …, 2017 - Elsevier
The supplementation effects of maize fiber arabinoxylans (MFAX, 0%–6%), laccase (0–2 U/g
flour) and water absorption level (90%–100%) on gluten-free (GF) batter rheology and bread …
flour) and water absorption level (90%–100%) on gluten-free (GF) batter rheology and bread …