Copertina

Evaluation of the potential of achachairu peel (Garcinia humilis) for the fortification of cereal‐based foods

Fuente: Wiley Open Access

Salvato in:

Dettagli Bibliografici
Autori principali:	Sandra M Gomes, Ilana C Rodrigues, Flávio A Silva, Lúcia Santos
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

Documenti analoghi

Effect of inhibitors on flour fortification: a nutritional approach
di: Shital A Patil, et al.
Pubblicazione: (2025)

Improvement of cereal‐ and legume‐derived protein quality with selenium and sulfur for plant food production
di: Muna Ali Abdalla, et al.
Pubblicazione: (2024)

Fermentation techniques for protein enrichment of cassava peel
di: Aluizio Raimundo Bastos de Oliveira Júnior, et al.
Pubblicazione: (2026)

Lettuce fortification through vitamin B12‐producing bacteria – proof of concept study
di: Sara Pipponzi, et al.
Pubblicazione: (2025)

Chamuangone purified from Garcinia cowa inhibits inflammation, angiogenesis, epithelial–mesenchymal transition, and metastasis in breast cancer
di: Asad Ur Rahman, et al.
Pubblicazione: (2025)

Evaluation of the hydration kinetics of chia mucilage and its impact on food matrix application
di: Patricia Frohlich, et al.
Pubblicazione: (2026)

Challenges and potential for detecting and quantifying titanium dioxide in food
di: Ilija Djekic, et al.
Pubblicazione: (2024)

Supercritical extraction of betalains from the peel of different pitaya species
di: Vander Rocha Lacerda, et al.
Pubblicazione: (2024)

Trends in research on cacti: the food of the future
di: Júlia Matos Coqueiro, et al.
Pubblicazione: (2024)

Global insights into food fraud from location‐based analysis: food adulteration in Turkey
di: Murat Kavruk, et al.
Pubblicazione: (2025)

Exploring Salicornia species as potential health‐promoting food: chemical fingerprinting and assessment of their bioactivities
di: Emily Cioni, et al.
Pubblicazione: (2026)

Effects of black soybean peel anthocyanins on the structural and functional properties of wheat gluten
di: Tongyun Wu, et al.
Pubblicazione: (2024)

Preparation and structural characteristics of polysaccharides from loquat peel waste, and their preliminary bioactivities
di: Dan Liu, et al.
Pubblicazione: (2024)

Microalgae‐based food: Current views and perspectives
di: Kuan Shiong Khoo, et al.
Pubblicazione: (2025)

Evaluation of metabolite profiles and neuroprotective potential in four pomegranate cultivars for Alzheimer's disease prevention
di: Hana Lee, et al.
Pubblicazione: (2025)

A novel polysaccharide from Macadamia peel: Extraction, purification, structural characterization and antioxidant activity
di: Gangjun Guo, et al.
Pubblicazione: (2024)

Moringa oleifera : a comprehensive review of its nutritional benefits, functional applications, and future potential in food science
di: Bharathi Ramesh, et al.
Pubblicazione: (2025)

Tuber crops could be a potential food component for lowering starch digestibility and estimated glycemic index in rice
di: Awadhesh Kumar, et al.
Pubblicazione: (2024)

Catabolism of phenolics from grape peel and its effects on gut microbiota during in vitro colonic fermentation
di: Wenyu Cui, et al.
Pubblicazione: (2024)

Total triterpenoids from apple peels exert pronounced anti‐breast‐cancer activity in vivo and in vitro
di: Wanyu Yan, et al.
Pubblicazione: (2024)

Correction to ‘Essential oil from Citrus depressa peel exhibits antimicrobial, antioxidant and cancer chemopreventive effects’
Pubblicazione: (2024)

Novel integration of forage cereal–legume mixtures in conservation agriculture enhances weed control and barley productivity in Moroccan drylands
di: El Hocine Hirich, et al.
Pubblicazione: (2025)

The impact of extrusion processing on fortified breakfast cereals containing β ‐glucan‐enriched flour: physical, structural, and nutritional aspects
di: Sibel Yağcı, et al.
Pubblicazione: (2025)

Bioaccessibility of Phyllanthus emblica L . extract and its potential as a functional food for protecting against inflammatory bowel disease
di: Yining Hao, et al.
Pubblicazione: (2025)

Integrated green extraction of phenolic compounds and fermentable sugars from grapefruit peel using ultrasound and enzymatic hydrolysis
di: María del Prado García‐Aparicio, et al.
Pubblicazione: (2025)

Monitoring of curcumin in food samples using microextraction based on supramolecular solvent
di: Hashem Narouei, et al.
Pubblicazione: (2025)

Graphene based T‐shaped monopole antenna sensor for food quality evaluation
di: Nitika, et al.
Pubblicazione: (2024)

Pea‐based bulgur: a nutrient‐rich and high‐protein plant‐based food product
di: Buket Cetiner
Pubblicazione: (2025)

Functional food potential of Anoectochilus roxburghii aqueous extract: UPLC ‐ MS profiling and in vivo efficacy in type 2 diabetic mice
di: Ping Li, et al.
Pubblicazione: (2025)

Pomegranate peel extract as a bioactive inhibitor of polyphenol oxidase: a green alternative for extending fresh‐cut produce preservation
di: Hatice Paluzar, et al.
Pubblicazione: (2025)

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security
di: Giulia Atzori, et al.
Pubblicazione: (2025)

Sensors for food and beverage
di: Fabio Mencarelli
Pubblicazione: (2025)

Plant protein/carbohydrate composites‐based food gels for plant‐based meat alternatives production: a review
di: Ningzhe Wang, et al.
Pubblicazione: (2025)

Research on enhancing the efficiency of food safety sampling inspections in China based on Pareto's law
di: Taiping Li, et al.
Pubblicazione: (2024)

Valorization of olive mill wastewater: improving the polyphenolic content, antioxidant potential, and cytotoxicity profile of extra virgin olive oil extract
di: Francisca Rodrigues, et al.
Pubblicazione: (2025)

Enhancing fermented cocoa bean quality and flavor through short secondary fermentation using Candida tropicalis as starter and Citrus limon peel
di: Kamarisima, et al.
Pubblicazione: (2025)

Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards
di: Vishakha Bisht, et al.
Pubblicazione: (2024)

Deep eutectic solvent (DES)‐assisted extraction of pectin from Ficus carica Linn. peel: optimization, partial structure characterization, functional and antioxidant activities
di: Hongzhi Liu, et al.
Pubblicazione: (2024)

The use of edible insects in human food
di: Pamela Barroso de Oliveira, et al.
Pubblicazione: (2026)

Microbial transformations of bioactives in fermented foods
di: Apramita Devi, et al.
Pubblicazione: (2025)