Papers mentioning tamarind or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Tamarind seed polysaccharide (TSP) was successfully prepared as edible film without xyloglucan extraction. The protein and fat content in TSP positively affected the film's water b... Read full abstract on PubMed →
Fresh pork is difficult to preserve given its high water content and nutrient density. The controlled release of encapsulated essential oils may be an effective way to prevent spoi... Read full abstract on PubMed →
In this study, functional strains with strong fermentation characteristics were isolated from Strong-flavor Daqu and evaluated for their ability to enhance the quality and antioxid... Read full abstract on PubMed →
The exploration of advanced delivery systems for natural antioxidants is crucial for enhancing their bioavailability and therapeutic efficacy. Metal-organic frameworks, particularl... Read full abstract on PubMed →
Tamarindus indica, commonly known as tamarind, is a fruit tree belonging to the Leguminosae (Fabaceae) family, recognized for its traditional medicinal uses. Tamarind leaf extract... Read full abstract on PubMed →
Polysaccharides from plant gum, chitosan from animal origin, and other polysaccharides are biologically active, nontoxic, biodegradable, and biocompatible with a wider range of cli... Read full abstract on PubMed →
<h4>Research background</h4>In a country where millions of people have nutritional needs, innovative ways of producing food from commonly wasted agro-industrial by-products, can be... Read full abstract on PubMed →
The present study aims to compare two traditional extraction techniques. A volatile compound from <i>Tamarindus indica</i> seed was obtained with Soxhlet extraction (SE) and hydrod... Read full abstract on PubMed →
A polysaccharide from tamarind seeds (TSP) was characterized in terms of backbone and side chain structural features, as well as conformational property using methylation and GC-MS... Read full abstract on PubMed →
In the process of creating eco-friendly environment and conserving fossil fuels for the future generations, biodiesel has been chosen as a good substitute for diesel. It is a prove... Read full abstract on PubMed →
The headspace of eight Algerian date varieties with low market value were analyzed for their aroma compounds using solid phase micro extraction and gas chromatography combined wit... Read full abstract on PubMed →
Tannase production by newly isolated Penicillium purpurogenum PAF6 was investigated by 'one variable at a time' (OVAT) approach followed by response surface methodology (RSM). Tann... Read full abstract on PubMed →
BACKGROUND: Sweet tamarind is a major edible fruit and flavoring ingredient particularly in south-east and southern Asia. Little research has focused on the fruit and almost nothin... Read full abstract on PubMed →
Although it is already known that Tamarind (Tamarindus indica L.) seeds contain phenolic substances, the individual components of the seeds have not been fully identified and quant... Read full abstract on PubMed →
Palm kernel cake (PKC), the residue obtained after extraction of palm oil from oil palm seeds and tamarind seed powder (TSP) obtained after removing the fruit pulp from tamarind fr... Read full abstract on PubMed →
Braz. Arch. Biol. Technol. v.58 n.2: pp. 185-191, Mar/Apr 2015 185 Vol.58, n.2: pp. 185-191, March-April 2015 http://dx.doi.org/10.1590/S1516-8913201400040 ISSN 1516-8913 Pr... Read full abstract on PubMed →
Despite the long-standing tradition of shrimp paste in China, the aroma profiles driving consumer preferences remain poorly characterized. This study applied flavoromics and high-t... Read full abstract on PubMed →
In the present study, the concentration of 13PAHs and the six indicator PCBs was determined through GC-MS/MS in 36 grilled and fried fish products. The study is unique in terms of... Read full abstract on PubMed →
<i>Tamarindus indica</i> L., is widely used tree in ayurvedic medicine. Here, we aimed to understand the presence of important constituents in seeds and peel of Tamarind fruits and... Read full abstract on PubMed →
Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for "clean label" products. The aim of this review is t... 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.