Next Generation Ingredients Based on Winemaking By-Products and an Approaching to Antiviral Properties
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DOI: 10.3390/foods11111604
Abstract: Management of waste and use of winemaking by-products plays an important role in the development of new ingredients, especially with antiviral properties. Although the richness of bioactive compounds from wine waste is known, less is… read more here.
Keywords: ingredients based; bioactive compounds; winemaking products; generation ingredients ... See more keywords
Novel Ingredients Based on Grapefruit Freeze-Dried Formulations: Nutritional and Bioactive Value
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DOI: 10.3390/foods8100506
Abstract: Grapefruit is a fruit with interesting nutritional value and functional properties, but a short life. Freeze-drying (FD) is a valuable technique as it produces high-quality dehydrated products. This study is aimed to obtain new food… read more here.
Keywords: freeze drying; grapefruit; value; ingredients based ... See more keywords
Functional Ingredients based on Nutritional Phenolics. A Case Study against Inflammation: Lippia Genus
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DOI: 10.3390/nu11071646
Abstract: Epidemiological studies have reported convincing evidence that natural dietary compounds may modify inflammation, it being an important event described in the pathophysiology of age-related infirmity. Among different dietary components, nutritional phenolics have demonstrated links to… read more here.
Keywords: lippia genus; inflammation; ingredients based; functional ingredients ... See more keywords