Tag: functional foods

Brazilian researchers showed that immobilizing probiotic Lactiplantibacillus plantarum in millet grains keeps the bacteria viable for over 120 days of ...

A new review outlines how engineered complex coacervation systems, combined with drying, tableting, emulsification, crosslinking, magnetic fields, and bioactive co-delivery, ...

Researchers found that three lactic acid bacteria strains isolated from kimchi significantly protected rats from ethanol- and acid-induced gastric injury, ...

Researchers have developed an instant tartary buckwheat tea powder that preserves key flavonoids and demonstrates hypolipidemic effects in new research ...

A comprehensive review shows that slaughter blood, a largely wasted byproduct of meat processing, can be enzymatically converted into proline-rich ...

A new review explains how the carbon–carbon sugar bond of flavonoid C-glycosides shapes their stability, metabolism, and potential in functional ...

A new review introduces an Extraction–Structure–Activity Relationship framework showing that how mushroom polysaccharides are extracted determines their molecular structure and ...

A comprehensive review reveals how sorghum's unique phenolic compounds, including rare 3-deoxyanthocyanidins, could transform functional foods, natural colorants, and climate-resilient ...

A new study links the enzyme-blocking, antidiabetic, and neuroprotective power of chia seeds to their geographical origin and phenolic chemistry.

Researchers used biodegradable deep eutectic solvents to extract proanthocyanidins from discarded sea buckthorn seeds and encapsulated them in alginate-cellulose microcapsules ...