45 publication(s) trouvée(s)
Article scientifique
Integrated CFD simulation and thermal imaging for monitoring convective drying of tomato wedges
The overarching aim of this study was to develop and validate a computational fluid dynamics (CFD) model to predict heat …
Article scientifique
Optimized plant-based peanut- and milk-free RUTF meets protein quality standards and demonstrates favourable maternal acceptability
Conventional ready-to-use therapeutic foods (RUTFs) rely on peanut and milk ingredients, contributing to high cost, allergen concerns and import dependency …
Article scientifique
A review on valorizing sugarcane bagasse for prebiotic production with insights on health benefits, applications, regulations, and challenges
This review examines sugarcane bagasse (SCB) as a sustainable and underutilized source of prebiotics, with particular emphasis on its potential …
Article scientifique
Microencapsulation-driven synergy of krill oil and Streptococcus thermophilus in attenuating of colonic inflammation, apoptosis and oxidative stress in a murine model of ulcerative colitis
Probiotics, recognized as beneficial and active microorganisms, often face challenges in maintaining their functionality under harsh conditions such as exposure …
Article scientifique
Eco-friendly valorization of espresso coffee grounds as a sustainable source of natural antioxidants in protein bar formulation
Abstract Spent coffee grounds (SCG) are agro-industrial waste that is generated in very large quantities and is an excellent potential …
Article scientifique
Bioactive compounds of marjoram essential oil and its effect on quality characteristics and shelf‐life stability of acidophilus milk
Abstract Involving essential oil in the food industry as a natural food preservative gained a lot of interest due its …
Article scientifique
Germinated Fava Bean (Vicia faba L.) extract attenuates acrylamide-induced neuroinflammation in rats via antioxidant, anti-inflammatory, and neurotransmitter modulation
Abstract Acrylamide (ACR) is a neurotoxic and carcinogenic compound found in many foods and industrial products, raising significant public health …
Article scientifique
Probiotic soy yogurt: a review of microbial metabolism, strain selection, and biotechnological advances in plant-based fermentation
The growing demand for plant-based functional foods has positioned soy yogurt as a promising alternative to dairy products. This review …
Article scientifique
Comparative studies on the antidiabetic effects of extracts of Lepidium sativum L. seeds and Annona squamosa L. leaves on Streptozotocin-induced diabetic rats
Diabetes is a metabolic disorder marked by hyperglycemia and affects millions of individuals. The adverse effects of antidiabetic drugs highlight …
Article scientifique
The potential protective effects of fermented extra virgin olive oil on high-fructose diet-induced non-alcoholic steatohepatitis in rats
Abstract Non-alcoholic steatohepatitis (NASH), a progressive form of NAFLD, is strongly associated with high-fructose diets. We investigated whether microbial fermentation …
Article scientifique
Nutritional and pharmacological attributes of baobab fruit pulp
Abstract Foods, especially medicinal foods, play a vital role in providing nutrients for healthy growth and in the management of …
Article scientifique
Antioxidant activities of developed natural smoothies and their effects on blood glucose levels and expression of pro-inflammatory genes in streptozotocin-induced diabetic rats
Abstract Fruits and vegetables are laden with antioxidants and have been used to quench reactive oxygen species. The combination of …
Article scientifique
In vitro antioxidants and anti-inflammatory potentials of high protein-fibre cookies produced from whole wheat, sweet potato, rice bran and peanut composite flour blends
Abstract The growing demand for low-cost and functional snacks in many developing nations called for interest in the use of …
Article scientifique
Urging bioactive peptide exploration in African fermented legumes: insights from microbial proteolysis to gastrointestinal stability
Abstract Microorganisms such as Bacillus spp., Propionibacterium spp., Lactobacillus spp., Citrobacter spp., Enterobacter spp., Klebsiella spp , and Aspergillus spp. …
Article scientifique
Ethiopian coffee (Coffea arabica) improves glucose uptake and modulates metabolic enzyme activities linked to hyperglycemia-induced infertility in isolated rats’ testes
Abstract The present study evaluated the inhibitory effect of Ethiopian coffee (Coffea arabica) on carbohydrate digestive enzymes and its protective …
Article scientifique
Biochemical and functional groups characteristics of tea blends from Ficus capensis and Justicia secunda
Abstract Tea is one of the most consumed drinks in the world, second only to water, and is renowned for …
Article scientifique
Potential antidiabetic activity of probiotic and Garcinia kola-yoghurt and its role in regulation of male fertility-stimulating hormones in high-fat diet/low dose streptozotocin-treated rats
Abstract Garcinia kola Heckel seed is widely used in the African traditional medicine as a aphrodisiac and male fertility enhancer. …
Article scientifique
Mathematical modeling of the effects of thickness and temperature on thin-layer drying kinetics of oven-dried cooking bananas (Musa spp., sub. grp. ABB) slices
Abstract Cooking bananas is a major beneficial food in developing countries that is involved in improving human well-being and health. …
Article scientifique
Interaction between orange juice and < 1 kDa leaf peptides: effect on the antioxidant and antidiabetic related enzyme inhibitory activities
Abstract Designing a good vehicle for functional ingredients is the major focus of this study. Small molecular weight peptides (< …
Article scientifique
High-protein, low glycemic index snack from optimized blend of three wholegrains exhibits nutraceutical quality and elicits low glycemic response in diabetic human subjects
Abstract Snack products are evolving as new carriers of functional ingredients with nutritional and health-promoting benefits. A blend of whole …
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