Functional Food

All related to functional foods

Chemical and Technological Studies on Pink Grapefruit (Citrus paradise L.) Peels. 2- Physicochemical Properties and Technological Quality of Cake Fortified with Different Levels of Pink Grapefruit (Citrus paradise L.) Peels Powder

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Authors: 
Manal A.M. Hassan
Authors: 
S.M. Hussein
Publisher: 
World Journal of Dairy & Food Sciences
Year: 
2018

Iceplant as Antioxidant/ Anticancer and Functional Food

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Authors: 
Rowida Y. Essa
Authors: 
E.M. Elsebaie
Publisher: 
World Journal of Dairy & Food Sciences
Year: 
2018

Peanut (Arachis hypogaea L.): A Prospective Legume Crop to Offer Multiple Health Benefits Under Changing Climate

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Authors: 
Nudrat Aisha Akram
Authors: 
Fahad Shafiq
Authors: 
Muhammad Ashraf
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2018

The Physico-Chemical Properties of Pomegranate Juice (Punica granatum L.) Extracted From Two Egyptian Varieties

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Authors: 
Ferial A. Ismail
Authors: 
Somia H. Abdelatif
Authors: 
Nehal R. Abd El-Mohsen
Authors: 
Shafika A. Zaki
Publisher: 
World Journal of Dairy & Food Sciences
Year: 
2014

Functional and antimicrobial properties of bignay [Antidesma bunius (L.) Spreng.] extract and its potential as natural preservative in a baked product

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Authors: 
R. C. M. Lizardo
Authors: 
L. B. Mabesa
Authors: 
E. I. Dizon
Authors: 
N. A. Aquino
Publisher: 
International Food Research Journal
Year: 
2015

Caracterización poscosecha de frutos de tacaco (Sechium edule) en Cartago, Costa Rica

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Authors: 
María del Milagro Cerdas-Araya
Authors: 
Johanny Castro-Chinchilla
Publisher: 
Agronomía Mesoamericana
Year: 
2017

Actividad Antioxidante y Enzimática de Albahaca “Nufar” (Ocimum basilicum L.) Almacenada en Refrigeración

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Authors: 
Eduardo López-Blancas
Authors: 
María Teresa Martínez-Damián
Authors: 
María Teresa Colinas-León
Authors: 
Cecilio Bautista-Bañuelos
Authors: 
Juan Martínez-Solís
Authors: 
Juan Enrique Rodríguez-Pérez
Publisher: 
Agronomía Mesoamericana
Year: 
2014

Potential Nutritional Benefits of Current Citrus Consumption

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Citrus contains nutrients and phytochemicals that may be beneficial for health. We collected citrus production and consumption data and estimated the amount of these compounds that are consumed. We then compared the amounts of citrus and citrus-derived compounds used in studies that suggest a health benefit to the amounts typically found in citrus. Data is scarce, but suggests that citrus consumption might improve indices of antioxidant status, and possibly cardiovascular health and insulin sensitivity.

Authors: 
Tami Turner
Authors: 
Betty J. Burri
Publisher: 
Agriculture
Year: 
2013

Changes in the Polyphenolic Profile, Carotenoids and Antioxidant Potential of Apricot (Prunus armeniaca L.) Leaves during Maturation

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Authors: 
Alam Zeb
Authors: 
Nadia Khadim
Authors: 
Waqar Ali
Publisher: 
Agriculture
Year: 
2017

Caracterización de Aceite de Semillas de Maracuyá (Passiflora edulis Sims.) Procedentes de Residuos Agroindustriales Obtenido con CO2 Supercrítico

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Authors: 
Ana Lucia Pantoja-Chamorro
Authors: 
Andrés Mauricio Hurtado-Benavides
Authors: 
Hugo Alexander Martinez- Correa
Publisher: 
Acta Agronómica
Year: 
2017
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