Functional Foods, Nutraceutical, Nutrients

The Genus Heracleum: A Comprehensive Review on Its Phytochemistry, Pharmacology,and Ethnobotanical Values as a Useful Herb

  Heracleum species, also known as hogweed, are traditionally used as food additives, spices, and flavoring agents. Moreover, these plants are widely used in folklore medicine for the treatment of many disorders such as inflammation, flatulence, stomachache, epilepsy, psoriasis, and as...
Mir Babak Bahadori
Leila Dinparast
Gokhan Zengin
Institute of Food Technologists

Plantain, Banana and Wheat Flour Composites in Bread Making: Prospects for Industrial Application

  Bread is one of the most convenient, least expensive and most important staple foods in the world today. It is usually fermented and baked into loaves or cakes. Bread making has been with the Chinese for 5000 years and has also been found in ancient Egyptian tombs and reported widely in the...
Tajudeen Adeniji
African Journal of Food, Agriculture, Nutrition and Development

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

  Los procesos de optimización experimental, representan una herramienta efectiva para el mejoramiento de la calidad de los productos, contribuyendo en la diversificación de productos en la cadena de uchuva, como frutos promisorios de exportación. Objetivo: El objetivo del...
Misael Cortés R.
Edgar Herrera H.
Eduardo Rodríguez S.

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

            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...
Parveen Jamal
Iqrah Akbar
Yumi Z
Irwandi J
Journal of Food Processing & Technology

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

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...
Eleni Kasapidou
Evangelia Sossidou
Paraskevi Mitlianga

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

  Two field experiments were established during the two successive seasons of 2012 and 2013 to study the effect of different forms of nitrogen fertilizers (urea, ammonium nitrate and ammonium sulphate) and biofertilizer (rizobacterine) on growth, yield and nitrate and nitrite accumulation in...
Kawthar A.E. Rabie
H.M. Ashour
H.H. Manaf
Journal of Horticultural Science & Ornamental Plants

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

Abstract   Date palm is a popular and high-revenue crop, and the consumption of date fruits is no longer limited to the Middle Eastern countries. Date fruit has gained interest due to its nutritional value and taste, and date seeds have recently been identified as sources of valuable...
Sameera Sirisena
Ken Ng
Said Ajlouni
Comprehensive Reviews in Food Science and Food Safety

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

  Quinoa belongs to family Chenopodiaceae and is related to well-known agricultural crops such as sugar beet (Beta vulgaris), spinach (Spinacia oleracea) and amaranth and is known to be an integral food grain source in the Andean region, from where it spread to other regions and continents. It...
Muhammad Aamir Iqbal
American-Eurasian Journal of Agricultural & Environmental Sciences

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

  Indian tea preparation involves addition of milk to brewed black tea. It is a well-known fact that individually both tea polyphenols and milk proteins inhibit iron absorption by forming complexes with dietary iron, rendering it insoluble in the gut. However, when present in combination...
S. Gaur
D. Miller
International Food Research Journal

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

Four vitamins were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Ascorbic acid, riboflavin, α-tocopherol, and β-carotene were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and...
Ali Bouzari,
Dirk Holstege
Diane M. Barrett
Journal of Agricultural and Food Chemistry