Papers mentioning colocasia or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study aims to examine the changes in volatile compounds of Lipu taro pork at various cooking stages, including raw pork meat (RP), pre-cooked meat (PM), roasted meat (RM), ult... Read full abstract on PubMed →
<i>Colocasia esculenta</i> (L.) Scott, commonly known as taro, is a tuberous plant widely cultivated and utilized as a food source and traditional medicine in various cultures worl... Read full abstract on PubMed →
Taro (Colocasia esculenta L.) is a plant originating from Southeast Asia now prevalent throughout the Pacific Islands. Growing taro was and remains an important facet of the Hawaii... Read full abstract on PubMed →
<title>Abstract</title> <p>The influence of the textile industry on the environment, as well as the usage of raw materials and natural resources, is becoming a major problem. It i... Read full abstract on PubMed →
<h4>Background</h4>Colocasia esculenta (L.) Schott, known as the taro vegetable, possesses various beneficial effects and is traditionally used in folk medicine. This study explore... Read full abstract on PubMed →
There has been a recent rise in the utilization of complementary herbal medicines as a means to discover efficacious alternative treatments that mitigate the negative consequences... Read full abstract on PubMed →
<title>Abstract</title> <p>Background <italic>Colocasia esculenta</italic> (L) Schott, known as the taro vegetable, possesses various beneficial effects and is traditionally used... Read full abstract on PubMed →
This research aimed to find indigenous plants and suitable solvents to extract substances with the capacity to suppress the immature stages of house fly populations in animal farms... Read full abstract on PubMed →
SusOrgPlus Project, UPGRADE Plus Projec Read full abstract on PubMed →
Flowers of Aloe vera are a byproduct providing a valuable source of bioactive compounds with different functions for health benefits. The characterization in amino acids, organic a... Read full abstract on PubMed →
Background: , found mainly in the Asian region. Objectives: and elucidate their structure employing the NMR technique followed by bioactivity evaluation. Methodology: antimicrobial... Read full abstract on PubMed →
In this study, the flavor characteristics and physicochemical properties of salted egg yolk (SEY) under different cooking methods (steaming/baking/microwaving) were investigated. T... Read full abstract on PubMed →
Volatile organic compounds (VOCs) produced by Aureobasidium pullulans were investigated for antagonistic actions against Alternaria alternata and Botrytis cinerea. Conidia germinat... Read full abstract on PubMed →
The alteration of the profile of volatiles of canned coconut milk was monitored during storage at ambient temperature. Canned coconut milk was thermally processed (121 °C for 5 min... Read full abstract on PubMed →
Oil palm, a tropical woody oil crop, is widely used in food, cosmetics, and pharmaceuticals due to its high production efficiency and economic value. Palm oil is rich in free fatty... Read full abstract on PubMed →
Fatty acids have been supplied for diverse non-food, industrial applications from plant oils and animal fats for many decades. Due to the massively increasing world population dema... Read full abstract on PubMed →
Obesity is defined as increased adiposity, which leads to metabolic disease. The growth of adipose tissue depends on its capacity to expand through hyperplasia or hypertrophy, in o... Read full abstract on PubMed →
Flavor enrichment of sauce-braised chicken creates a popular umami taste and aroma. In order to preliminarily reveal the enrichment of taste and aroma compounds of sauce-braised me... Read full abstract on PubMed →
Palmitoleic acid shows a variety of beneficial properties to human health. In this study, enrichment of palmitoleic acid from sea buckthorn pulp oil by two-step solvent crystalliza... Read full abstract on PubMed →
The volatile composition of yogurt produced by Streptococcus thermophilus fermentation at different time points was investigated by gas chromatography-mass spectrometry combined wi... 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.