20,679 results in Academic literature

Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties

Ulisa Pachekrepapol, Yanin Kokhuenkhan, Jarinya Ongsawat

International Journal of Gastronomy and Food Science

Food and Agricultural Sciences

DOI →

2021Academic literature93 citations2 claims extractedDOI

Quinoa and Amaranth as Functional Foods: A Review

Davi Schmidt, Marta Regina Verruma-Bernardi, Victor Augusto Forti +1

Food Reviews International

Seed and Plant Biochemistry

The increasing demand for healthier and functional diets has rescued traditional foods, such as quinoa and amaranth. These plants are pseudocereals that were very important for ancient civilizations....

Research Library

Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties

Quinoa and Amaranth as Functional Foods: A Review

Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA

Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1

Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system

Towards Impact of Modified Atmosphere Packaging (MAP) on Shelf-Life of Polymer-Film-Packed Food Products: Challenges and Sustainable Developments

Corn Starch: Quality and Quantity Improvement for Industrial Uses

Characterization of a patient-derived variant of GPX4 for precision therapy

Nanoencapsulation of lutein within lipid-based delivery systems: Characterization and comparison of zein peptide stabilized nano-emulsion, solid lipid nanoparticle, and nano-structured lipid carrier

Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction

A novel phytosterols delivery system based on sodium caseinate-pectin soluble complexes: Improving stability and bioaccessibility

Mitigating Off-Flavors of Plant-Based Proteins

Antibacterial Activity of Biosynthesized Selenium Nanoparticles Using Extracts of Calendula officinalis against Potentially Clinical Bacterial Strains

<i>In Vitro</i> Gastrointestinal Stability of Lipophilic Polyphenols is Dependent on their Oil–Water Partitioning in Emulsions: Studies on Curcumin, Resveratrol, and Quercetin

Worldwide survey of Corynebacterium striatum increasingly associated with human invasive infections, nosocomial outbreak, and antimicrobial multidrug-resistance, 1976–2020

Siderophore-mediated zinc acquisition enhances enterobacterial colonization of the inflamed gut

Bioactive compounds in legumes: Implications for sustainable nutrition and health in the elderly population

Process‐specific technical data used in exposure assessment of food enzymes

The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems – A review

High Protein Substitutes for Gluten in Gluten-Free Bread

Very‐low‐carbohydrate diet enhances human T‐cell immunity through immunometabolic reprogramming

Posttranslational Regulation of HMG CoA Reductase, the Rate-Limiting Enzyme in Synthesis of Cholesterol

Changes in HMO Concentrations throughout Lactation: Influencing Factors, Health Effects and Opportunities

Oxidative stress: an evolving definition

Urolithin A ameliorates experimental autoimmune encephalomyelitis by targeting aryl hydrocarbon receptor

Quantitative Assessment of Copper(II) in Wilson’s Disease Based on Photoacoustic Imaging and Ratiometric Surface-Enhanced Raman Scattering

Drivers, opportunities, and challenges of the European risk-based meat safety assurance system

Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety

Mikrobiologische Untersuchung von Lebensmitteln

Plant-based protein modification strategies towards challenges

Deep learning-based animal activity recognition with wearable sensors: Overview, challenges, and future directions

The potential of paraprobiotics and postbiotics to modulate the immune system: A Review

Antimicrobial and anticancer activities of biosynthesized bimetallic silver-zinc oxide nanoparticles (Ag-ZnO NPs) using pomegranate peel extract

Characteristic of the interaction mechanism between soy protein isolate and functional polysaccharide with different charge characteristics and exploration of the foaming properties

Omega-3 long-chain polyunsaturated fatty acids: Metabolism and health implications

Improved protein extraction technology using deep eutectic solvent system for producing high purity fava bean protein isolates at mild conditions

Review on the health-promoting effect of adequate selenium status

Pullulan in pharmaceutical and cosmeceutical formulations: A review

Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions

Virtual screening and characteristics of novel umami peptides from porcine type I collagen

Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions

Bio-based and bio-inspired adhesives from animals and plants for biomedical applications

The periodic table of fermented foods: limitations and opportunities

Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing

Combating biofilms of foodborne pathogens with bacteriocins by lactic acid bacteria in the food industry

A Narrative Review on Pediatric Scurvy: The Last Twenty Years

Delivery of hyperoside by using a soybean protein isolated-soy soluble polysaccharide nanocomplex: Fabrication, characterization, and in vitro release properties

Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue

The Impact of Technologies of Traceability and Transparency in Supply Chains