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Showing posts with label Bioactive compounds. Show all posts
Showing posts with label Bioactive compounds. Show all posts
Sunday, 5 March 2023

Pressurized Liquid Extraction for the Recovery of Bioactive Compounds from Seaweeds for Food Industry Application: A Review

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Antioxidants 2023, 12(3), 612 Seaweeds are an underutilized food in the Western world, but they are widely consumed in Asia, with China bein...
Wednesday, 22 February 2023

Sulfur-Containing Compounds from Plants

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Natural Secondary Metabolites. Springer, Cham. (2023) Sulfur (S) is an essential nutrient assimilated through the diet and incorporated into...
Friday, 6 January 2023

Application of fermentation for the valorization of residues from Cactaceae family

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 Food Chem. 410, 135369, 2023 Cactaceae family is well-known for their adaptations to drought and arid environments. This family, formed by ...
Saturday, 1 October 2022

From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants

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Molecules 2022, 27(19), 6495 Several scientific studies have been proving the bioactive effects of many aromatic and medicinal plants associ...
Wednesday, 11 May 2022

Fruit Juice Industry Wastes as a Source of Bioactives

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 J. Agric. Food Chem. 2022, 70, 23, 6805–6832 Food processing sustainability, as well as waste minimization, are key concerns for the modern...
Friday, 29 January 2021

Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host–Guest Complexes

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 Int. J. Mol. Sci. 2021, 22(3), 1339 Cyclodextrins (CDs) are cyclic oligomers broadly used in food manufacturing as food additives for diffe...
Friday, 2 October 2020

Extraction, Properties, and Applications of Bioactive Compounds Obtained from Microalgae

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  Current Pharmaceutical Design, 2020, 26, 1929-1950 DOI: 10.2174/1381612826666200403172206 With the increase in the global population, gett...
Friday, 25 September 2020

Macroalgae as a Source of Valuable Antimicrobial Compounds: Extraction and Applications

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 Antibiotics 2020, 9(10), 642  DOI:10.3390/antibiotics9100642 In the last few decades, attention on new natural antimicrobial compounds has ...
Friday, 18 September 2020

Valorization of by-products from olive oil industry and added-value applications for innovative functional foods

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 Food Research International, 2020, 137, 109683 DOI:10.1016/j.foodres.2020.109683 Background In the last years, the consumption of olive oil...
Sunday, 21 June 2020

Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

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Molecules 2020, 25(12), 2859 In the last few years, the consumer’s concern with the relationship between health and diet has led to the sear...
Monday, 8 June 2020

Scientific basis for the industrialization of traditionally used plants of the Rosaceae family

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Food Chemistry, 2020, 330, 127197 https://doi.org/10.1016/j.foodchem.2020.127197 Plants have been traditionally used for the treatment of di...