Functional Food
Mostrando 1-12 de 393 artigos, teses e dissertações.
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1. Physical-chemical characterization, bioactive compounds, and antioxidant activity of pulp and peel of the Jamelão
ABSTRACT The high production of jamelão (Syzygium cumini) during harvest and the lack of information about it emphasize the development of new processing technologies for this fruit since it has been proven that its different parts have functional properties. The objectives of this work were to evaluate the physical-chemical characteristics and to determine
Revista Ceres. Publicado em: 2022
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2. Da Vinci SP radical prostatectomy: a multicentric collaboration and step-by-step techniques
ABSTRACT Introduction Several techniques of robotic-assisted radical prostatectomy (RARP) using the da Vinci SP (SP) have been described since its clearance by the FDA (Food and Drug Administration) in 2018 ( 1 , 2 ). Even with the expanding literature about this robot, the SP technology has been restricted to a few centers in the US and Asia due to the re
International braz j urol. Publicado em: 2022
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3. Prostatic alterations associated to early weaning and its relation with cocoa powder supplementation. Experimental study in adult wistar rats
ABSTRACT Early weaning can predispose the offspring to greater risk of developing chronic diseases in adulthood. It is believed that the consumption of functional foods is able to prevent these effects. The aim of this study is to evaluate the effects of maternal and postnatal cocoa powder supplementation on body mass, metabolism, and morphology of the prost
Int. braz j urol.. Publicado em: 2021-10
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4. Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour
Abstract In this study, the use of carob flour (CF) was investigated to improve the nutritional, antioxidative, and sensory properties of the noodles produced by the traditional method. In traditional noodle production, carob flour was used as a substitute to wheat flour at six different ratios (0% -control: Cmilk, Cwater, 10-40%, CF; w/w). In the noodle sam
Food Sci. Technol. Publicado em: 2021-09
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5. Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars
Abstract Moringa the miracle tree is rich source of protein and its protein content are comparable with meat protein. In the current study protein was isolated from moringa flowers and utilized in preparation of bars. Physicochemical analysis like texture, color, caloric value, water activity, pH and sensory characteristics were determined to evaluate the nu
Food Sci. Technol. Publicado em: 2021-09
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6. In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey
Abstract The study aims to determine certain physicochemical properties (moisture, ash, titratable acidity, pH, and color), total phenolic content, antioxidant capacity (CUPRAC, ABTS, DPPH) and bioaccessibility of 20 bee pollen samples (10 unpackaged and 10 trademarked products in their original packages) sold in Turkey. The total phenolic content of the bee
Food Sci. Technol. Publicado em: 2021-06
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7. Antidiabetic activity screening and nmr profile of vegetable and spices commonly consumed in Indonesia
Abstract Apart from their nutritional value, vegetables and spices were empirically known to have functional properties such as antioxidant and antidiabetic activity. However, scientific evidence of these health effects is limited. In our effort to find potent raw material for antidiabetic functional food development, α-glucosidase inhibition and antioxidan
Food Sci. Technol. Publicado em: 2021-06
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8. Nutrition and Cardiovascular Diseases: Programming and Reprogramming
Abstract The Developmental Origin of Health and Disease (DOHaD) is an area of science dedicated to studying the processes by which insults during critical periods of mammals development leading to physiological changes resultig in diseases throughout life. Studies point to a complex interaction between nutritional status in early life and cardiovascular syst
Int. J. Cardiovasc. Sci.. Publicado em: 2021-04
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9. Optimization of hot-air drying conditions on functional properties of flour from dried South African sweet potato cultivars (Impilo and Bophelo) using the response surface methodology
Abstract The response surface method (RSM) has an important application in formulation of new products. This study determined the effect of electric hot-air drying on the functional properties of flour made from orange-fleshed sweet potato (OFSP). Flour from the cultivars Bophelo (B) and Impilo (IM) were treated with 13 temperature-time combinations designed
Food Sci. Technol. Publicado em: 2021-03
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10. Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application
Abstract Pumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for food application. In this context, pumpkin processing for flour production provides a full possibility for the consumption of this vegetable, being thus an altern
Food Sci. Technol. Publicado em: 2020-12
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11. Production of flour made from bullfrog’s meat and bone
Abstract Bullfrog meat marketed in Brazil has been gaining ground among the population due to its soft flavor, low calorie content, and high protein content. It is recommended for treating gastrointestinal and allergic diseases. This study aims to maximize the use of bullfrog carcass by applying a heating technology that enables the use of bones in gastronom
Food Sci. Technol. Publicado em: 2020-12
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12. Functional properties and Bioactivities of Cleistocalyx nervosum var. paniala berry plant: a review
Abstract In treating various diseases, natural therapies are widely preferred in the modern era to synthetic drugs as they offer little or no side effects, in contrast to synthetic drugs. However, there is limited scientific knowledge about plants that have a broad range of medicinal properties. Cleistocalyx nervosum var. paniala, native to Thailand and gene
Food Sci. Technol. Publicado em: 2020-12