Papers mentioning amaranth or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Gas chromatography with mass spectrometry was used for carrying out a qualitative analysis of the ethanol soluble flour extract of different types of cereals bread wheat and spelt... Read full abstract on PubMed →
Antimicrobial agents can be incorporated into edible films to provide microbiological stability, since films can be used as carriers of a variety of additives to extend product she... Read full abstract on PubMed →
Amaranth oil can be enzymatically modified to match breast milk fat analog requirements. We have developed a structured lipid (SL) from amaranth oil that, in combination with milk... Read full abstract on PubMed →
Green leafy vegetables which supply minerals and vitamins to the diet, are highly perishable. Therefore, post harvest losses are extremely high. Limited studies are available in th... Read full abstract on PubMed →
This study aimed to examine the effects of incorporating amaranth (Amaranthus spinosus, either raw or heat-treated) into broiler diets on growth performance, meat antioxidant capac... Read full abstract on PubMed →
Objective: ) silage with different moisture contents. Methods: : LP, propionic acid: PA) set up, and silages were opened after 60 d of ensiling. Results: and PA acted synergistical... Read full abstract on PubMed →
Pullulan-based smart packaging films were prepared by mixing cooked amaranth juice and bergamot essential oil. The impact of cooked amaranth juice and bergamot essential oil on the... Read full abstract on PubMed →
Vitexin and isovitexin are dietary flavonoids widely distributed in food and medicinal plants. They have attracted increasing attention owing to their diverse pharmacological activ... Read full abstract on PubMed →
Over the past few years, there has been a gradual increase in the incidence of cancer, affecting individuals at younger ages. With its refractory nature and substantial fatality ra... Read full abstract on PubMed →
To investigate the effect of baking on the flavor of albino green tea, Baiye 1 green tea samples with different treatment (0, 40, 80, and 120 min at 60 ℃) were conducted in the stu... Read full abstract on PubMed →
Rolling represents an essential stage in congou black tea processing. However, the influence of rolling pressure on tea flavor and non-volatile compounds remains unclear. Herein, a... Read full abstract on PubMed →
Cynometra L. is a Fabaceae genus that is widely distributed throughout the tropics, consisting of tropical forest trees with ecological and economic importance since they are used... Read full abstract on PubMed →
Bamboo is a medicinal plant, and has long been used as a traditional/folk medicine and a food preservative in Japan. Bamboo leaf contains many active ingredients with medicinal ben... Read full abstract on PubMed →
vitexin, an apigenin-8-C-glucoside, is widely present in numerous edible and medicinal plants. vitexin possesses a variety of bioactive properties, including antioxidation, anti-in... Read full abstract on PubMed →
Vitexin is an apigenin flavone glycoside found in food and medicinal plants. It has a variety of pharmacological effects, including antioxidant, anti-inflammatory, anticancer, anti... Read full abstract on PubMed →
Tesis por compendio[ES] «Aplicación de nuevas tecnologías a la alcalinización de cacao» es una tesis doctoral centrada, por un lado, en el estudio de los cambios fisicoquímicos y f... Read full abstract on PubMed →
Compositional variation was examined across 13 microgreens species/subspecies representing Brassicaceae, Chenopodiaceae, Lamiaceae, Malvaceae and Apiaceae, grown in controlled envi... Read full abstract on PubMed →
Cocoa pod husk (CPH), the principal by-product of cocoa processing, represents an abundant and underutilized source of bioactive phenolics with potential applications in the food a... Read full abstract on PubMed →
Procyanidin B2 (Pac B2) has attracted much attention due to its strong antioxidant activity, but poor in vivo stability limits its wide application in food and medicine. In this pa... Read full abstract on PubMed →
Natural edible pigments play a paramount part in the food industry. Procyanidin B2 (PB2), one of the most representative naturally occurring edible pigments, is usually isolated fr... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.