Papers mentioning butternut or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Pesticides are one of the major inputs used for increasing agricultural productivity of crops. The pesticide residues, left to variable extent in the food materials after harvestin... Read full abstract on PubMed →
<h4>Background</h4>Reverse osmosis (RO) is a promising non-thermal dealcoholization technology, yet substantial volatile losses during processing and storage limit its potential fo... Read full abstract on PubMed →
Autoimmune bullous diseases (AIBDs) are a group of conditions marked by the formation of blisters and erosions on the skin and mucous membranes. It occurs in all age groups, slight... Read full abstract on PubMed →
Excess free radicals can have some negative effects on human health. In this paper, a nanozyme was successfully constructed by the coordination of copper ions and tannic acid, and... Read full abstract on PubMed →
In recent years, increasing attention has been paid to the pharmacological efficacy of tannins. Tannic acid (TA), the simplest hydrolysable tannin that has been approved by the FDA... Read full abstract on PubMed →
Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been previously documente... Read full abstract on PubMed →
Citral is one of the most important aromatic ingredients in foods and beverages for its distinct lemon-like odor. However, the fast evaporation and oxidation limit these applicatio... Read full abstract on PubMed →
A chitosan-based nanocomposite film with tannic acid (TA) as a cross-linker and titanium dioxide nanoparticles (TiO2) as a reinforcing agent was developed with a solution casting t... Read full abstract on PubMed →
The surface area is the most important aspect when considering the interactions between a material and the surrounding environment. Chitosan (CTS) and tannic acid (TA) were previou... Read full abstract on PubMed →
Flaxseed contains high amounts of biologically active components such as α-linolenic acid, lignans, and dietary fiber. Due to its numerous nutritional properties, flaxseed has been... Read full abstract on PubMed →
α-linolenic acid (ALA, 18:3n-3) is a carboxylic acid composed of 18 carbon atoms and three cis double bonds, and is an essential fatty acid indispensable to the human body. This st... Read full abstract on PubMed →
Recently, nutraceutical bioactive compounds in foods have been discovered for their potential health benefits regarding the prevention of chronic disorders, such as cancer, and inf... Read full abstract on PubMed →
There is currently much interest in phytochemicals as bioactive molecules of food. Functional foods are an emerging field in food science due to their increasing popularity among h... Read full abstract on PubMed →
α-Linolenic acid (ALA), a carboxylic acid with 18 carbons and three cis double bonds, is an essential fatty acid needed for human health and can be acquired via regular dietary int... Read full abstract on PubMed →
Purslane, as a traditional edible and medicinal herb, has been proven to have good anti-inflammatory activity. In this study, it was clarified that stearic acid was the main anti-i... Read full abstract on PubMed →
Obesity is a major global health challenge, significantly elevating the risk of cardiovascular disease and type II diabetes. In this study, we identified that self-assembled steari... Read full abstract on PubMed →
Starch modifications using chemicals are widely used to improve the desirable properties of native starch. Starch modified with steric acid characterized the starch properties due... Read full abstract on PubMed →
Hydroxy fatty acids (HFAs) are fatty acids with hydroxyl functional groups attached to the main chain. HFAs are used in widely diverse industrial applications, healthy functional f... Read full abstract on PubMed →
BACKGROUND: The development of lipid-lowering products has become the focus of the food industry due to increasing consumer awareness of the relationship between diet and health. R... Read full abstract on PubMed →
The position of the fatty acids (sn-1, sn-2 and sn-3) (stereospecific numbering (sn)) in triacylglycerol (TAG) molecules produces a characteristic stereospecificity that defines th... 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.