2023Academic literature36 citations Open Access

Pereskia aculeata Miller as a Novel Food Source: A Review

Naaman Francisco Nogueira Silva, Sérgio Henrique Silva, Daniel Barón +2

Foods

Botanical Research and Applications

<i>Pereskia aculeata</i> Miller is an edible plant species belonging to the Cactaceae family. It has the potential to be used in the food and pharmaceutical industries due to its nutritional...

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2023Academic literature36 citationsDOI

Anaerobic Digestion as a Core Technology in Addressing the Global Sanitation Crisis: Challenges and Opportunities

Xavier Fonoll, Renata Starostka, Lutgarde Raskin +5

Environmental Science & Technology

Research Library

Pereskia aculeata Miller as a Novel Food Source: A Review

Anaerobic Digestion as a Core Technology in Addressing the Global Sanitation Crisis: Challenges and Opportunities

Selenomethionine protects the liver from dietary deoxynivalenol exposure via Nrf2/PPARγ-GPX4-ferroptosis pathway in mice

Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties

Market structure and resilience of food supply chains under extreme events

Chickpea protein hydrolysate as a novel plant-based cryoprotectant in frozen surimi: Insights into protein structure integrity and gelling behaviors

Review on recent trends in the application of protein concentrates and isolates – A food industry perspective

Study on the interaction mechanism, physicochemical properties and application in oil-in-water emulsion of soy protein isolate and tannic acid

Quantitative determination and removal of pesticide residues in fresh vegetables and fruit products by LC–MS/MS and GC–MS/MS

Consumer understanding of upcycled foods – Exploring consumer-created associations and concept explanations across five countries

Extraction of oleosome and protein mixtures from sunflower seeds

A comparison of the effects of resistant starch types on glycemic response in individuals with type 2 diabetes or prediabetes: A systematic review and meta-analysis

Robot Technology for Pork and Beef Meat Slaughtering Process: A Review

Potential processing technologies for utilization of millets: An updated comprehensive review

The synthesis, biological activities and applications of protein–polysaccharide conjugates in food system: a review

Dynamic changes and correlations of microbial communities, physicochemical properties, and volatile metabolites during Daqu fermentation of Taorong-type Baijiu

Different effects of radio frequency and heat block treatments on multi-scale structure and pasting properties of maize, potato, and pea starches

A novel and controllable method for simultaneous preparation of human milk fat substitutes (OPL, OPO and LPL): two-step enzymatic ethanolysis-esterification strategy

Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization

Eugenol and citral kills Aspergillus niger through the tricarboxylic acid cycle and its application in food preservation

The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review

Influence of molecular structure and interface behavior on foam properties of rice bran protein nano-particles

Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce

Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine

The effects of high pressure treatment on the structural and digestive properties of myoglobin

Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein

Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

Starch crystal seed tailors starch recrystallization for slowing starch digestion

Formation of mucus-permeable nanoparticles from soy protein isolate by partial enzymatic hydrolysis coupled with thermal and pH-shifting treatment

Simultaneous screening and analysis of 155 veterinary drugs in livestock foods using ultra-high performance liquid chromatography tandem quadrupole linear-ion-trap mass spectrometry

Edible Films Made of Dried Olive Leaf Extract and Chitosan: Characterization and Applications

Distinct effects of different α-amylases on cross-linked tapioca starch and gel-improving mechanism

Addressing criticalities in the INFOGEST static in vitro digestion protocol for oleogel analysis

Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil–water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions

Dietary fish and omega-3 polyunsaturated fatty acids intake and cancer survival: A systematic review and meta-analysis

Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread

Digestion Resistance of Soybean 7S Protein and Its Implications for Reinforcing the Gastric Mucus Barrier

High-pressure homogenization modified chickpea protein: Rheological properties, thermal properties and microstructure

Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis

Dual complexation using heat moisture treatment and pre-gelatinization to enhance Starch–Phenolic complex and control digestibility

Characterization of physically stable oleogels transporting active substances rich in resveratrol

Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans

Positive effects of steamed Polygonatum sibiricum polysaccharides including a glucofructan on fatty acids and intestinal microflora

Structure, Physicochemical Property, and Functional Activity of Dietary Fiber Obtained from Pear Fruit Pomace (Pyrus ussuriensis Maxim) via Different Extraction Methods

Research Advances of Lactoferrin in Electrostatic Spinning, Nano Self-Assembly, and Immune and Gut Microbiota Regulation

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

Prophylactic efficacy of Lactobacillus curvatus B67-derived postbiotic and quercetin, separately and combined, against Listeria monocytogenes and Salmonella enterica ser. Typhimurium on processed meat sausage

Stability of rutin using pectin-chitosan dual coating nanoliposomes

Effect of compositions on physicochemical properties and rheological behavior of gelatinized adzuki-bean cake (Yokan)