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Traditional plants as source of functional foods: a review
(Journal of food, 2010-08-02)
Nutraceuticals, functional foods and their productionNutracéuticos, alimentos funcionales y su producción
(Pontificia Universidad Católica del Perú, 2012)
Sunflower seed byproduct and its fractions for food application: An attempt to improve the sustainability of the oil process
(2021-05-01)
Abstract: The sunflower (Helianthus annus L.) is one of the main oil crops in the world grown for the production of edible and biodiesel oil. Byproducts of the extraction of sunflower oil constitute a raw material with ...
Functional food formulation by the addition of whole grain flour and linseed
(Journal of Food Industry, 2017-12-08)
Perspective Chapter: Technological Strategies to Increase Insect Consumption – Transformation of Commodities Meal and Oil into Food/Functional Ingredients
(IntechOpen, 2023)
Insects have been proposed as an alternative source of nutrients to conventional foods, mainly protein sources because they have excellent nutritional quality and are sustainable. However, there are multiple barriers to ...
An overview of plant-autochthonous microorganisms and fermented vegetable foods
(Elsevier, 2020-02-28)
Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects. They represent a natural and sustainable alternative to counteract the large ...
Basil seeds as a novel food, source of nutrients and functional ingredients with beneficial properties: a review
(MDPI, 2021)
Basil (Ocimum basilicum L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high ...