Papers mentioning champaca or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
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 →
Because of public health concerns about the amount of fat in the American diet, the Food and Drug Administration and the US Department of Agriculture have emphasized use of the rec... Read full abstract on PubMed →
Before 1974 the only regulations involving stearic acid were for its use as a food additive. In 1974 the regulation for fat, fatty acid, and cholesterol contents was finalized; thi... Read full abstract on PubMed →
The oxidation and degradation of fats lead to a decrease in the nutritional value of food and pose safety concerns. Saturated fatty acids also hold a significant position in the fi... Read full abstract on PubMed →
The main aim of research was synthesis and spectroscopic characterization of new conjugates in which stigmasterol was linked via carbonate or succinyl linker with 1,3- and 1,2-acyl... Read full abstract on PubMed →
Pelargonidin-3-O-glucoside (Pg) is a well-known anthocyanin derivative possessing potential biological activity. Nonetheless, the bioactivity of Pg is limited due to instability in... Read full abstract on PubMed →
Palm oil consumption and its effects on serum lipid levels and cardiovascular disease in humans is still a subject of debate. Advocacy groups with varying agenda fuel the controver... Read full abstract on PubMed →
OBJECTIVES: Excess fat in the diet can impact neuropsychiatric functions by negatively affecting cognition, mood and anxiety. We sought to show that the free fatty acid (FFA), palm... Read full abstract on PubMed →
This study aimed to develop a visually appealing, low-oil vacuum-fried hairtail product by optimizing processing parameters through Response Surface Methodology (RSM). The synergis... Read full abstract on PubMed →
Standardised bomb calorimetry methods are essential to accurately quantify the gross energy within food and beverages, yet no accepted protocols exist. The objective of this review... Read full abstract on PubMed →
To evaluate the dietary exposure to benzoic acid of Korean consumers, the daily intake of benzoic acid was estimated using benzoic acid concentrations from processed food survey da... Read full abstract on PubMed →
Benzoic acid is an aromatic carboxylic acid naturally present in plant and animal tissues, which can also be produced by microorganisms. Benzoic acid and a wide range of derivative... Read full abstract on PubMed →
BACKGROUND/AIM: Cinnamon spice is obtained by drying the tree bark of Cinnamomum Schaeff. species. The genus Cinnamomum belongs to the family Lauraceae, which comprises approximate... Read full abstract on PubMed →
Cinnamon, renowned for its aromatic flavor, represents one of the most widely used spices worldwide. Cinnamon is also considered beneficial to human health with therapeutic potenti... Read full abstract on PubMed →
Cinnamaldehyde (CA) is the characteristic flavor compound of cinnamon, and the high volatility and instability limit its application in food and flavor industries. This study utili... Read full abstract on PubMed →
The Special Issue "Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications" explored the potential of plant-based extracts as n... Read full abstract on PubMed →
Although cinnamaldehyde (CA) is an excellent antimicrobial agent, its application in the food industry was limited by its volatility and lack of antimicrobial persistence. Herein,... Read full abstract on PubMed →
As a typical bioactive compound from the bark and leaves of the trees of the genus Cinnamomum, cinnamaldehyde (CIN) is natural and safe. Its excellent antibacterial activity agains... 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.