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Anna Lante and Elisa Canazza
ß-glucan is a soluble nonstarchy polysaccharide widely found in yeasts, fungi, bacteria, algae, barley, and oats. The cereal ß-D-glucans are considered a functional food ingredient due to their numerous health benefits. Its high molecular weight and high...
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Zelika Mega Ramadhania, Dong Uk Yang, Moelyono Moektiwardojo, Yaxi Han, Jin Kyu Park, Esrat Jahan Rupa, Deok Chun Yang, Seung Jin Lee and Se Chan Kang
Functional foods to prevent aging, particularly skin aging, have grown in popularity as society ages and science uncovers the pathological mechanisms of aging. In this study, we used processed ginseng, one of the famous functional foods, along with ferme...
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Songtao Fan, Zhihong Zhang, Gary J. Duncan, Amanda Morris, Lorraine Scobbie, Donna Henderson, Philip Morrice, Wendy R. Russell, Sylvia H. Duncan and Madalina Neacsu
This work brings key evidence to promote the use of hempseed food by-products in the development of functional ingredients such as prebiotics and foods for prevention and aid of metabolic disorders.
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Mohammed Saeed Alkaltham, Khizar Hayat, Ahmad Mohammad Salamatullah, Mohammed Asif Ahmed and Amro B. Hassan
Leptadenia pyrotechnica is considered a wild herb used to enhance the palatability of food, particularly in the Gulf region. The effect of microwave (5, 8, and 10 min at 900 W) and hot-air heating (60, 120, and 180 min at 100 °C) on the phenolic compound...
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Gennaro Salvatore Ponticelli, Marianna Gallo, Ilaria Cacciotti, Oliviero Giannini, Stefano Guarino, Andrea Budelli and Roberto Nigro
Modelling and predicting of the kinetics of microbial growth and metabolite production during the fermentation process for functional probiotics foods development play a key role in advancing and making such biotechnological processes suitable for large-...
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