Papers mentioning sunflower or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
In the production of meat products, animal fats, which are rich mainly in saturated fatty acids, are used as a recipe ingredient. To improve the quality and fatty acid profile of m... Read full abstract on PubMed →
Wine is a popular beverage worldwide, and its consumption continues to rise, leading to waste, particularly from vine prunings and grape pomace. The aim of this study was to create... Read full abstract on PubMed →
). A subsequent enzymatic hydrolysis of acid-pretreated solids showed that the nitric acid pretreatment increased the availability of glucose from the cellulose fraction to a great... Read full abstract on PubMed →
spp.dominated overwhelmingly in these two groups. At the same time, in the early stage of fermentation, the pH in these two groups dropped rapidly, which could effectively reduce t... Read full abstract on PubMed →
, including its appearance, taste, flavor, and overall acceptability, were ameliorated when AVEO was added at 1.5 g/kg. Consequently, AVEO can be applied to substitute synthetic an... Read full abstract on PubMed →
The current food system suffers from the inefficient use of resources, including the generation of side streams of low economic value that still contain nutritional components. One... Read full abstract on PubMed →
The intensive use of plant materials as a sustainable alternative for fish feed production, combined with their phytochemical content, which affects the growth and production chara... Read full abstract on PubMed →
Sophorolipids (SLs) are surface active compounds that have excellent surface-lowering properties. SLs were produced by Starmerella bombicola (CGMCC1576) yeast with sunflower seed o... Read full abstract on PubMed →
Acid oils (AO) are fat by-products of edible oil refining with a high energetic value, being an interesting option for a more sustainable aquaculture nutrition. This study was cond... Read full abstract on PubMed →
Vegetable oils provide lipids and nutrition and provide foods with a desirable flavor, color, and crispy texture when used to prepare fried foods. However, the oil quality is degra... Read full abstract on PubMed →
Vegetable oils are valuable renewable resources for the production of bio-based chemicals and intermediates, including reactive epoxides of industrial interest. Enzymes are an envi... Read full abstract on PubMed →
The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picryl-hydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), th... Read full abstract on PubMed →
The current environmental challenge is pushing food systems towards more sustainable models of production that require reorganizing of processes by re-using side products still con... Read full abstract on PubMed →
The purpose of this experiment was to investigate the effect of Purple Neem foliage as a feed supplement on nutrient apparent digestibility, nitrogen utilization, rumen fermentatio... Read full abstract on PubMed →
. Read full abstract on PubMed →
BACKGROUND: The most used protein sources in ruminant nutrition are considered as having negative impacts in terms of environmental sustainability and competition with human nutrit... Read full abstract on PubMed →
Food fraud is a common issue in the modern food industry. The undeclared use of foreign proteins in meat products is a major concern in this context. Oilseeds are ideal for this pu... Read full abstract on PubMed →
) emissions were lower or comparable to that of diesel, while the CO emissions increased. The use of these biofuels allows the replacement of high percentagesof diesel without comp... Read full abstract on PubMed →
A gelled emulsion ingredient based on high oleic sunflower oil (20%) and an isolated soy protein suspension were used in the elaboration of a cake to avoid the use of ingredients o... Read full abstract on PubMed →
The processes of oil production play an important role in defining the final physical and chemical properties of vegetable oils, which have an influence on the formation and charac... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
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.