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Predicting health effects of food compounds via …

WEBPredicting 101 classes of health effects of food compounds at a large scale via random undersampling boosting (RUSBoost). Convincingly demonstrating knowledge transferability between food …

Actived: 9 days ago

URL: https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16992

Exploring the bioaccessibility of minerals in adult supplements by

WEBEvaluating bioaccessibility in adult supplementation is crucial for optimising nutrient intake; employing an in vitro SBET extraction procedure allows for precise assessment, informing on mineral abs

Category: Health Go Health

Dietary oxidised lipids, health consequences and novel food

WEBDietary oxidised lipids, health consequences and novel food technologies that thwart food lipid oxidation: an update

Category: Food Go Health

Fibre matrices for enhanced gut health: a mini review

WEBFang Fang. Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN, 47906 USA. Contribution: …

Category: Food Go Health

Effect of cocoa in diabetes: the potential of the pancreas and liver …

WEBSummary Increasingly, type 2 diabetes mellitus is being linked to metabolic abnormalities within the liver and pancreas, associated with fat deposition and oxidative …

Category: Health Go Health

Lycopene – a bioactive carotenoid offering multiple health …

WEBLycopene is a natural red tomato pigment whose presence in the diet is beneficial to human health. It is believed to modify the course of chronic conditions, …

Category: Course Go Health

A review and comparative perspective on health benefits of …

WEBSummary Fermented foods such as yogurt, kefir and sauerkraut have been part of the human diet throughout history and have gained attention in recent years due …

Category: Food Go Health

Phenolic, apparent antioxidant and nutritional composition of …

WEBOn average, the TPC of quinoa was higher than those found in common cereals including wheat (0.56 mg g −1), barley (0.88 mg g −1), rye (1.03 mg g −1) and …

Category: Health Go Health

Actinidia deliciosa (Kiwi fruit): A comprehensive review on the

WEBKiwi fruit (Actinidia deliciosa) belongs to the family Actinidiaceae and genus Actinidia.It is one of the most commercialized fruits on the international front and is …

Category: Health Go Health

Food type, human physiology, and psychology factors affect food …

WEBIntroduction. Appetite, the motivation for eating, not only influences nutrient and energy intake related to weight management and associated disease risks but also …

Category: Health Go Health

Date fruit: a review of the chemical and nutritional compounds

WEBDate fruit is an excellent source of nutritional and health benefits. The chemical composition of dates includes carbohydrates, dietary fibre, proteins, fats, …

Category: Nutrition Go Health

International Journal of Food Science & Technology

WEBFunctional foods and their health benefits beyond individual nutrients present challenges to the traditional ‘nutrition’ approach to foods. Epidemiological …

Category: Nutrition, Food Go Health

Influence of Sweeteners on the Phytochemical and …

WEBBissap is prepared from Roselle calyxes (Hibiscus sabdariffa L.) by hot infusion and marketed as a health drink.To improve the tart attributes, sucrose is usually …

Category: Health Go Health

Effect of cooking methods on the health‐promoting compounds

WEBTo study the change of the health-promoting compounds, antioxidant activity and nitrate of tatsoi (Brassica rapa L. ssp. narinosa) caused by different cooking …

Category: Health Go Health

Antioxidants in fruits and vegetables – the millennium’s health

WEBSome of the most exciting research in the last decade has been the discovery of a group of nutrients, which have protective effects against cell oxidation. These …

Category: Health Go Health

Red beetroot: Health benefits, production techniques, and quality

WEBRed beetroot and its functional products have gained popularity in the food industry and are utilized as a food colorant or additive. Red beetroots are a great source …

Category: Food Go Health

Journal of Food Processing and Preservation

WEBThe demand for healthy, viable, and safer products are an ever-increasing trend in the global market. The usage of flowers as food, traditional cuisine, or …

Category: Food Go Health

International Journal of Food Science & Technology

WEBHawthorn berry (Crataegus pinnatifida), approved as ‘medicine food homology’ fruit by China’s National Health Commission, has been associated with …

Category: Food, Medicine Go Health

In the pursuit of a healthier diet among young Chinese adults

WEBIntroduction. Previous studies have shown that consumers' food choices are driven mostly by traditional intrinsic attributes such as taste, texture, and nutritional value …

Category: Nutrition, Food Go Health

Journal of Food Processing and Preservation

WEBThe objective of this study was to investigate how parts and maturity of Brasenia schreberi could affect its chemical composition and bioactivities. Among …

Category: Health Go Health

Production of Foxtail‐Millet‐Based Composite Antioxidant …

WEBAntioxidants are primarily responsible for the beneficial health effects of foxtail millet. This study evaluated a foxtail-millet-based composite antioxidant nutritive flour consisting of fermented foxtail millet, coarse grains, and fruit powders.

Category: Health Go Health

Effect of sonication on the bioactive, quality and rheological

WEBPower ultrasound was investigated as a nonthermal processing technique for fruit smoothies. Smoothies were sonicated at different amplitude levels (24.4–61.0 …

Category: Health Go Health

Chemically modified resistant starch in breadmaking: Impact on …

WEBThe effect of chemically modified resistant starch (RS) included in bread formulation on bone and gut health of growing male Wistar rats was studied. In order to …

Category: Health Go Health

Upcycling to a circular food system

WEBSteven M. Finn of the University of Pennsylvania and Leanpath and Sara Roversi from the Future Food Institute, Italy, discuss the important role that upcycling …

Category: Food Go Health

Antibiotic use in aquaculture: development of antibiotic resistance

WEBSummary As aquaculture has developed, a range of bacterial diseases have been encountered that have caused both major production problems and animal welfare …

Category: Health Go Health

Journal of Food Processing and Preservation: Vol 2024, No 1

WEBFood and Drink – Good Manufacturing Practice ; IFST Advances in Food Science book series

Category: Food Go Health

Thermomechanical and physicochemical evolution of …

WEBIntroduction. To meet the consumer demand of animal meat alternatives, development of plant proteins-based meat-analogue (MA) is a rapidly growing industry (Yuliarti et al., 2021; Hong et al., 2022; Mittal et al., 2023; Bhuiyan et al., 2024; Bhuiyan & Ngadi, 2024a).However, like conventional food items the emerging MA-based products …

Category: Food Go Health

Development and nutritional quality evaluation of weaning foods …

WEBOptimal conditions for malting wheat and chickpea for preparation of weaning foods were standardized and malted flours from 48 h germinated wheat and 24 h germinated …

Category: Food Go Health

The Identification of Yak Meat Using Loop‐Mediated Isothermal

WEBObjective.Yak is found in the Qinghai-Tibet Plateau and represents a meat of high nutritional value and good flavor. However, the production of yak is limited, and yak meat adulteration is a growing concern in the marketplace.

Category: Nutrition Go Health

Heavy Metal Residue (As, Cd, Hg, and Pb) in Hen Eggs after …

WEBAs a nutritious food, eggs are capable of accumulating heavy metals and are a good indicator of environmental contamination. This study is aimed at determining the levels of heavy metal residues (As, Cd, Hg, and Pb) in hen eggs after applying different cooking methods.

Category: Food Go Health