16 documents found, page 1 of 2

Implementation of Sustainable Development Goals in the dairy sector: perspectiv...

From 2017 to 2020, global milk production ranged from 610,724 to 643,769 thousand tons, but the dairy industry still faces issues related to its carbon footprint and sustainability. According to the United Nations Sustainable Development Goals (SDGs), by 2030, food processors, governmental bodies, and consumers should take actions regarding food production patterns and consumption to decrease the generation of ...

Plant cell cultures of Nordic berry species: Phenolic and carotenoid profiling ...

Plant cell cultures from cloudberry (CL), lingonberry (LI), stone berry (ST), arctic bramble (AB), and strawberry (SB) were studied in terms of their polyphenol and carotenoid composition, antioxidant activity, antihemolytic activity and cytotoxicity effects on cancerous cells. High-resolution mass spectrometry data showed that LI, presented the highest antioxidant activity, contained the highest contents of fl...

Extruded rice-based snack with Spirulina platensis and mixed flour of orange an...

Snacks obtained by extrusion can be added with agro-industrial by-products, a low-cost alternative to increase nutritional value, and Spirulina platensis (SP), a source of proteins and antioxidants. In this study, extruded snacks were developed using a 2² experimental design where variables S. platensis (SP) - 2.5 to 7.5 g.100 g-1 and feed moisture (M) - 18 to 26 g.100 g-1 were tested. The formulations were com...

Effects of by-products of peach palm and grape on nutritional, physico-chemical...

Extruded breakfast cereals they have low nutritional and high energetic values. The aim of this study was to develop extruded breakfast cereals by replacing part of corn meal by different proportions of by-products of grape (5-10%) and peach palm (7.5-15%). Samples were sweetened with xylitol while moisture was controlled with grape juice. Six formulations, which were produced in a 22 experimental design, were ...

Food bioactive compounds and emerging techniques for their extraction: Polyphen...

Experimental studies have provided convincing evidence that food bioactive compounds (FBCs) have a positive biological impact on human health, exerting protective effects against noncommunicable diseases (NCD) including cancer and cardiovascular (CVDs), metabolic, and neurodegenerative disorders (NDDs). These benefits have been associated with the presence of secondary metabolites, namely polyphenols, glucosino...

A new analytical concept based on chemistry and toxicology for herbal extracts ...

Response surface optimization of phenolic compounds from jabuticaba (Myrciaria ...

Camu-camu seed (Myrciaria dubia) – From side stream to an antioxidant, antihype...

Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolyt...

Is a higher ingestion of phenolic compounds the best dietary strategy? A scient...

Background: Phenolic compounds have been studied for a variety number of bioactivities using in vitro, ex vivo, and in vivo protocols. Most of the studies dealing with phenolic compounds deal with in vitro antioxidant, an tihypertensive, anti-inflammatory, antipyretic, antihemolytic effects in human erythrocytes, hypolipidemic, and antiproliferative activities. Scope and approach: Companies have used the overal...