Tag: Natural Products & Bioactive Chemistry
Solar dehydration preserved acai flour composition
Solar drying preserves nutrients in acai flour while improving food safety
Polyphenols show both beneficial and harmful dose-dependent effects
Polyphenols shift from protective to harmful at high doses
Plant polyphenols are linked to antioxidant and anti-inflammatory mechanisms
How plant flavonoids activate antioxidant defenses and their practical limits in medicine
Sugar substitution preserved yogurt-preparation quality better than removal
Sugar substitutes preserve color and stability in strawberry yogurt preparations
Fermentation changes polyphenols into more bioactive metabolites
How fermented foods transform plant compounds for better absorption and health
KCl replacement altered yeast communities and increased olive antioxidants
Salt substitution boosts beneficial microbes and antioxidants in olive fermentation
Olive mill wastewater polyphenols altered some pork meat traits
Olive extract supplementation improves pig growth and meat quality while reducing oxidative stress
Gallic acid ester activity changed with chain length and hydroxyl groups
Hydroxyl-substituted esters preserve antioxidant power while improving stability
