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507 results on '"functional ingredient"'

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1. Cannabidiol (CBD) as an emerging nutraceutical ingredient from industrial hemp: regulation, production, extraction, nutraceutical properties, and functionality.

2. Distribution of Dietary Phospholipids in Selected Agri-Foods: Versatile Nutraceutical Ingredients.

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3. Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products.

4. 赶黄草叶不同溶剂提取物中活性成分、抗氧 化活性及胰脂肪酶抑制活性对比

5. Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain flour, soy meal and oat bran

6. Comparison of Active Components, Antioxidant Activity and Pancreatic Lipase Inhibitory Activity in Different Solvent Extracts of Penthorum chinense Leaves

7. Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers.

8. Research Trends on Valorisation of Agricultural Waste Discharged from Production of Distilled Beverages and Their Implications for a "Three-Level Valorisation System".

9. Valorization of animal waste proteins for agricultural, food production, and medicinal applications.

10. NUTRITIONAL AND TECHNOLOGICAL QUALITY OF GLUTEN-FREE BREADS FORMULATED WITH NON-CONVENTIONAL FUNCTIONAL FLOURS/POWDERS/EXTRACTS- A REVIEW.

11. Extraction and characterization of pectin from passion fruit peel, and its application in synbiotic ice cream: A study from Phetchabun, Thailand

13. Functional product from combined raw materials of animal origin for gerodietetic nutrition

14. Development of recipes and technology for butter cookies using various types of flour and flax seeds

15. Evaluation of the potential use of the by‐products of Passiflora maliformis L. and Passiflora edulis Sims from the Southern Colombian Massif as dietary fibre and prebiotic activity.

16. Uncovering the secrets of industrial hemp in food and nutrition: The trends, challenges, and new-age perspectives.

17. CHIA SEED GERMINATION AND EXTRUSION TO INCREASE NUTRITIONAL VALUE, PHENOLIC COMPOUNDS, GABA, ANTIOXIDANT ACTIVITY, AND in vitro ANTIHYPERTENSIVE POTENTIAL.

18. Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications.

19. Dietary Tryptophan Plays a Role as an Anti-Inflammatory Agent in European Seabass (Dicentrarchus labrax) Juveniles during Chronic Inflammation.

20. Fermenting Acerola (Malpighia emarginata D.C.) and Guava (Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients.

21. Tamarillo (Solanum betaceum Cav.) wastes and by-products: Bioactive composition and health benefits

22. Bioactive peptides from Tenebrio molitor: physicochemical and antioxidant properties and antimicrobial capacity

23. Valorization of animal waste proteins for agricultural, food production, and medicinal applications

24. Distribution of Dietary Phospholipids in Selected Agri-Foods: Versatile Nutraceutical Ingredients

27. Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru.

28. Chemical Composition, Functional and Antioxidant Properties of Dietary Fibre Extracted from Lemon Peel after Enzymatic Treatment.

29. The Kidney–Gut Axis as a Novel Target for Nutritional Intervention to Counteract Chronic Kidney Disease Progression.

30. Characterization of green banana starch from "Songkibab" species cultivated in the southern part of Korea.

31. Physiochemical and Sensory Properties of Pumpkin and Strawberry Jams Fortified with Chia Seed (Salvia hispanica L).

32. OAT GUM: STRUCTURE, PROPERTIES, PRODUCTION, APPLICATION IN THE FOOD INDUSTRY

33. Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers

34. Evaluation of Gamma Aminobutyric Acid and Sodium Butyrate in Juvenile Red Seabream (Pagrus major) Diets Containing Graded Levels of Fish Meal and Soy Protein Concentrate

35. Pectin Oligosaccharides (POS)

37. A Clean-Label Formulation of Fortified Yogurt Based on Rhododendron Flower Powder as a Functional Ingredient.

38. Enrichment of chicken meat with dietary fibre sources as functional ingredients.

39. Evaluating the Prebiotic Properties of Agar Oligosaccharides Obtained from the Red Alga Gracilaria fisheri via Enzymatic Hydrolysis.

40. Potential of Onion Byproducts as a Sustainable Source of Dietary Fiber and Antioxidant Compounds for Its Application as a Functional Ingredient †.

41. Chitooligosaccharide and Its Derivatives: Potential Candidates as Food Additives and Bioactive Components.

42. Indian gooseberry (Emblica officinalis) pomace: exploring its sustainable application as a functional ingredient with nutritional, technofunctional, rheological and in‐vitro antioxidant properties.

43. Garcinia mangostana L. Pericarp Extract and Its Active Compound α-Mangostin as Potential Inhibitors of Immune Checkpoint Programmed Death Ligand-1.

44. Physico-chemical, microbiological, and sensory characteristics of yogurt as affected by various ingredients

45. Dietary Tryptophan Plays a Role as an Anti-Inflammatory Agent in European Seabass (Dicentrarchus labrax) Juveniles during Chronic Inflammation

46. Fermenting Acerola (Malpighia emarginata D.C.) and Guava (Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients

47. Argan pulp as a novel functional ingredient with beneficial effects on multiple metabolism biomarkers

48. Development of Fortified Breads Enriched with Plant-Based Bioactive Peptides Derived from the Chia (Salvia hispanica L.) Expeller.

49. Preparation of whey protein hydrolysates with ACE‐inhibitory activity using cysteine peptidases from Bromelia hieronymi Mez. (Bromeliaceae).