An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal
Background Much research has been conducted to attest that different food and herbal
extracts display functional properties in humans when consumed regularly as part of a …
extracts display functional properties in humans when consumed regularly as part of a …
Dietary polyphenol supplementation in food producing animals: Effects on the quality of derived products
V Serra, G Salvatori, G Pastorelli - Animals, 2021 - mdpi.com
Simple Summary Polyphenols are secondary plant metabolites mainly known for their
antioxidant properties. Their use as feed additives in the nutrition of farm animals is …
antioxidant properties. Their use as feed additives in the nutrition of farm animals is …
High value-added compounds from fruit and vegetable by-products–Characterization, bioactivities, and application in the development of novel food products
Fruit and vegetable processing industry is one of the relevant generators of food by-
products, which display limited commercial exploitation entailing economic and …
products, which display limited commercial exploitation entailing economic and …
Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives
Consumers demand more and more so-called “natural” products and, therefore, the aim of
this work was to compare the effects of natural versus synthetic antioxidant preservatives in …
this work was to compare the effects of natural versus synthetic antioxidant preservatives in …
Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties
MA Marand, S Amjadi, MA Marand, L Roufegarinejad… - Powder Technology, 2020 - Elsevier
Flaxseed is a natural ingredient with health benefits because of its rich contents of omega-3
fatty acids, phenolic compounds, and fiber. In this study, yogurt samples enriched with …
fatty acids, phenolic compounds, and fiber. In this study, yogurt samples enriched with …
A review on polyphenols: Classification, beneficial effects and their application in dairy products
CS Cutrim, MAS Cortez - International Journal of Dairy …, 2018 - Wiley Online Library
Recently, the number of studies regarding the physiological activities of food‐derived
bioactives and food components with functional properties has greatly increased. Many …
bioactives and food components with functional properties has greatly increased. Many …
Antioxidant and antiglycation effects of polyphenol compounds extracted from hazelnut skin on advanced glycation end-products (AGEs) formation
The advanced glycation end-products (AGEs) arise from non-enzymatic reactions of sugar
with protein side chains, some of which are oxido-reductive in nature. Enhanced production …
with protein side chains, some of which are oxido-reductive in nature. Enhanced production …
[HTML][HTML] Implementation of Sustainable Development Goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods
Background and objectives 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 …
to 643,769 thousand tons, but the dairy industry still faces issues related to its carbon …
Composition of nuts and their potential health benefits—An overview
The possibility that nut intake may defend human health is an interesting point of view and
has been investigated worldwide. Consequently, nuts are commonly promoted as healthy. In …
has been investigated worldwide. Consequently, nuts are commonly promoted as healthy. In …
Pomegranate juice powder as sugar replacer enhanced quality and function of set yogurts: Structure, rheological property, antioxidant activity and in vitro …
LH Pan, F Liu, SZ Luo, J Luo - LWT, 2019 - Elsevier
Phenolics are good natural antioxidant in human diets and contribute to formation of sensory
attributes of food products. This study aimed to investigate effects of 1%–5% pomegranate …
attributes of food products. This study aimed to investigate effects of 1%–5% pomegranate …