Zobrazeno 1 - 10
of 324
pro vyhledávání: '"DANIEL GRANATO"'
Autor:
Bruno Toribio de Lima Xavier, Marcelo Franchin, Nima Mohammadi, Carolina Girotto Pressete, Lusânia Maria Greggi Antunes, Yandong Xu, Kai Wang, Jason Bennett, Daniel Granato
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100474- (2024)
Atlantic wakame (AW) and sea lettuce (SL) are edible seaweeds commonly produced in Asia and Europe, typically consumed as fresh or dried biomass. Because of the short shelf life, developing new post-harvest treatments, such as the extraction of bioac
Externí odkaz:
https://doaj.org/article/dbbafc77ead148bebf1524077ac8b9c8
Autor:
Nora Pap, Daniel Granato, Eila Järvenpää, Jenni Tienaho, Pertti Marnila, Jarkko Hellström, Juha-Matti Pihlava, Marcia Franco, Tomasz Stefański, Marketta Rinne
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100331- (2024)
Five legume species (fodder galega, green pea, faba bean, red clover, and white clover) and one grass (timothy) grown under field conditions were investigated as potential future foods. Technological characteristics, such as emulsifying and foaming p
Externí odkaz:
https://doaj.org/article/a6bdaa0a58604868bb295c5e6ba92746
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101105- (2024)
Externí odkaz:
https://doaj.org/article/86341afd52cf4832a69109a7f428f80c
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101190- (2024)
The present study comprehensively used integrated multi-spectral omics combined with sensory evaluation analysis to investigate the quality of three types of Yunnan Congou black teas from different tree ages (decades, DB; hundreds, HB; a thousand yea
Externí odkaz:
https://doaj.org/article/e5edae237ce44edabaf6300384645cb5
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100714- (2024)
Traditional antioxidant screening relies on chemical assays to assess compounds' potential in combating oxidative processes. However, translating chemical antioxidant activity to complex biological systems poses challenges. In this study, the antioxi
Externí odkaz:
https://doaj.org/article/15e42ae7250642b3b0f574fbda4a50c7
Autor:
Cristiane de Moura, Mariana Araújo Vieira do Carmo, Yong-Quan Xu, Luciana Azevedo, Daniel Granato
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100701- (2024)
This study aimed to obtain an anthocyanin extract from the purple leaves of Camellia sinensis cv. Zijuan using a sustainable, non-toxic, and low-cost solid-liquid extraction, employing an aqueous citric acid solution (0.2 mol/L) as the extracting sol
Externí odkaz:
https://doaj.org/article/86265c006c6447fcb71255ca9eac2639
Publikováno v:
Journal of Functional Foods, Vol 109, Iss , Pp 105793- (2023)
The health of the general population is one of the various factors at stake in the 2020′s generation: food security, safety, nutrition, and responsible, sustainable production and consumption are also part of the priorities of governments and enter
Externí odkaz:
https://doaj.org/article/c55f233b74c74724a4acf59552b0addb
Autor:
Jorge Gomes Lopes Barros, Raquel Fernandes, Ana Abraão, Rui Dias Costa, Alfredo Aires, Irene Gouvinhas, Daniel Granato, Ana Novo Barros
Publikováno v:
Antioxidants, Vol 13, Iss 3, p 325 (2024)
The historical use of plants as sources of natural compounds has persisted over time. Increasing the intake of bioactive substances shows significant potential for promoting overall well-being and health. This study delves into the pigments, phenolic
Externí odkaz:
https://doaj.org/article/db1ad0e84cbd434282645c89c291aec1
Autor:
Ruixia Dong, Junjie Pan, Guangshan Zhao, Qiuyan Zhao, Shiqiong Wang, Ning Li, Lianjun Song, Xianqing Huang, Shuxing Miao, Junhui Ying, Fangying Wu, Dongxu Wang, Kejun Cheng, Daniel Granato, Qiuyan Ban
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionExcessive calorie intake and physical inactivity have dramatically increased nutrient overload-associated disease, becoming a global public health issue. Chimonanthus salicifolius S. Y. Hu (CHI) is a homology plant of food and medicine in
Externí odkaz:
https://doaj.org/article/23e44fea5e664971a3564841961fa11f
Autor:
Qing-Qing Cao, Jie-Qiong Wang, Jian-Xin Chen, Fang Wang, Ying Gao, Daniel Granato, Xuebo Zhang, Jun-Feng Yin, Yong-Quan Xu
Publikováno v:
npj Science of Food, Vol 6, Iss 1, Pp 1-9 (2022)
Abstract Tieguanyin is one of the most consumed oolong teas because of its distinctive flavor. The brewing process is crucial for the flavor performance of traditional teas, thus the effects of brewing conditions, including water/tea ratio (R), brewi
Externí odkaz:
https://doaj.org/article/c412a333b02647358421a2c8e9f5d9b6