Functional Food

warning: Creating default object from empty value in /home/hortcals/public_html/drupal/sites/all/modules/i18n/i18ntaxonomy/i18ntaxonomy.pages.inc on line 34.
All related to functional foods

Optimización Experimental del Proceso de Liofilización de Uchuva Adicionada con Componentes Activios por Impregnación al Vacío

5
Average: 5 (1 vote)
Your rating: None

 

Authors: 
Misael Cortés R.
Authors: 
Edgar Herrera H.
Authors: 
Eduardo Rodríguez S.
Publisher: 
Vitae
Year: 
2,015

Process Development for Maximum Lycopene Production from Selected Fruit Waste and its Antioxidant and Antiradical Activity

0
No votes yet
Your rating: None

            Lycopene, one of the most widely used carotenoid is an efficient antioxidant and singlet oxygen quencher. Increasing demand of lycopene in the nutraceutical and drug industry has directed the researchers to produce lycopene with cost effective methods in large scale to meet the growing demand. Thermal processing liberates this carotenoid from complexes with proteins and thus increases its bioaccessibilty.

Authors: 
Parveen Jamal
Authors: 
Iqrah Akbar
Authors: 
Yumi Z
Authors: 
Irwandi J
Publisher: 
Journal of Food Processing & Technology
Year: 
2,016

Fruit and Vegetable Co-Products as Functional Feed Ingredients in Farm Animal Nutrition for Improved Product Quality

0
No votes yet
Your rating: None

There are significant environmental, economic and social factors favoring the reutilization of fruit and vegetable processing co-products in farm animal nutrition. Current evidence shows that fruit and vegetable processing co-products can be effectively used in farm animal nutrition as functional feed ingredients for the production of food products of improved quality. These ingredients comply with consumer requests for the production of “clean,” “natural” and “eco/green” label food products.

Authors: 
Eleni Kasapidou
Authors: 
Evangelia Sossidou
Authors: 
Paraskevi Mitlianga
Publisher: 
Agriculture
Year: 
2,015

Influence of Nitrogen Forms on Nitrate and Nitrite Accumulation in the Edible Parts of Spinach (Spinacia oleracea, L.) Plant with Maintenance for Yield Production

4
Average: 4 (2 votes)
Your rating: None

 

Authors: 
Kawthar A.E. Rabie
Authors: 
H.M. Ashour
Authors: 
H.H. Manaf
Publisher: 
Journal of Horticultural Science & Ornamental Plants
Year: 
2,014

The Emerging Australian Date Palm Industry: Date Fruit Nutritional and Bioactive Compounds and Valuable Processing By-Products

0
No votes yet
Your rating: None

Abstract

 
Authors: 
Sameera Sirisena
Authors: 
Ken Ng
Authors: 
Said Ajlouni
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2,015

An Assessment of Quinoa (Chenopodium quinoa Willd.) Potential as a Grain Crop on Marginal Lands in Pakistan

3.75
Average: 3.8 (4 votes)
Your rating: None

 

Authors: 
Muhammad Aamir Iqbal
Publisher: 
American-Eurasian Journal of Agricultural & Environmental Sciences
Year: 
2,015

Is Indian tea (chai) detrimental to dietary iron absorption?

0
No votes yet
Your rating: None

 

Authors: 
S. Gaur
Authors: 
D. Miller
Publisher: 
International Food Research Journal
Year: 
2,015

Vitamin Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage

0
No votes yet
Your rating: None

Authors: 
Ali Bouzari,
Authors: 
Dirk Holstege
Authors: 
Diane M. Barrett
Publisher: 
Journal of Agricultural and Food Chemistry
Year: 
2,014

Mineral, Fiber, and Total Phenolic Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage

0
No votes yet
Your rating: None

Authors: 
Ali Bouzari
Authors: 
Dirk Holstege
Authors: 
Diane M. Barrett
Publisher: 
Journal of Agricultural and Food Chemistry
Year: 
2,014

Potenciación de la capacidad antioxidante mediante interacción sinergista entre bioactivos de frutas nativas colombianas

5
Average: 5 (1 vote)
Your rating: None

Authors: 
Jeanine Kathleen Peñaloza
Authors: 
Benjamin Alberto Rojano
Publisher: 
Revista Alimentos Hoy
Year: 
2,014
Syndicate content