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strategy for the treatment of type-2 diabetes ( Lu et al., 2018 ). The synthetic inhibitors of these enzymes are not sitespecific and have various side effects compared to natural inhibitors ( Lu et al., 2018 ). Antioxidant compounds provide health benefits

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until consumption is an important criterion for achieving the desired health benefits. Thus, several factors promoting growth have been proposed to ensure the viability of probiotics in sufficient number before their consumption. In this context

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Yoghurt is one of the most popular fermented dairy products owing to its sensory characteristics and nutritional and health benefits ( Das et al., 2019 ). It promotes gut health and has a hypocholesterolemic action ( Farkmandam et al., 2019 ; Smari

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1906 Settanni , L. & Moschetti , G. (2010): Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits. Fd Microbiol ., 27 , 691

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Red cabbage ( Brassica oleracea var. capitata f. rubra ) is a culinary herb particularly rich in bioactive micronutrients, which contribute to health benefits and pharmacological – antioxidant, anti-inflammatory, anticancer, neuroprotective

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Finley, J.W. & Shahidi, F. (2001): The chemistry, processing and health benefits of highly unsaturated fatty acids: an overview. -in: John, W.J. & Shahidi, F. (Eds): Omega-3 fatty acids, chemistry, nutrition and health effects . American Chemical

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Hord, N.G., Tang, Y. & Bryan, N.S. (2009): Food sources of nitrates and nitrites: The physiologic context for potential health benefits. Am. J. Clin. Nutr. , 90 , 1–10. Bryan N

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Liu, R.H. (2003): Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am. J. clin. Nutr. , 78 , 517S–520S. Liu R.H. Health

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, R.H., Ferreri, S., Knudtson, M., Koraym, A., Waters, V. & Williams, C.L. (2009): Health benefits of dietary fiber. Nutr. Rev., 67 , 188–205. Williams C.L. Health benefits of

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Acta Alimentaria
Authors: A. Dobrinčić, L. Tuđen, M. Repajić, I. Elez Garofulić, Z. Zorić, V. Dragović-Uzelac, and B. Levaj

starch–gluten doughs . Food Bioprod. Process. , 106, 171 – 180 . 10.1016/j.fbp.2017.10.001 Vidovis , S.S ., Vladis , J.Z ., Va¿tau , Ž.G ., Zekovis , Z.P . & Popovis , Lj.M . ( 2014 ): Maltodextrin as a carrier of health benefit compounds in

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