Ready-to-use green polyphenolic extracts from food by-products

Rooster Collagen Extracts from Rooster By-Products

Collagen associated hydrolysates have desirable characteristics for various industrial applications [1,2]. They have been used as important biomaterial in medical applications because of their biodegradability and weak antigenicity [3]. In addition, intracellular and extra-cellular self-assembly of polypeptide chains and the cross-links between adjacent molecules help collagen fibrils to withst...

Ready-to-use therapeutic food for treatment of marasmus.

Effects of extracts derived from pistachio by-products on ruminal fermentation and methane production

The objective of this study was to evaluate the effects of different doses of pistachio by-product (PBP) extracts supplemented with alfalfa hay (AH) or barley grain (BG) on microbial fermentation in an in vitro fermentation system. The total extracted phenolic compounds were 36.96, 65.78, 67.02 and 8.85% and total extracted tannin contents were 37.11, 59.64, 56.87 and 7.55% when PBP was extract...

Risk assessment for infants exposed to furan from ready-to-eat thermally processed food products in Poland.

BACKGROUND Thermal processes and long storage of food lead to reactions between reducing sugars and amino acids, or with ascorbic acid, carbohydrates or polyunsaturated fatty acids. As a result of these reactions, new compounds are created. One of these compounds having an adverse effect on human health is furan. OBJECTIVE The aim of this paper was to estimate the infants exposure to furan fo...

Development and acceptability testing of ready-to-use supplementary food made from locally available food ingredients in Bangladesh

BACKGROUND Inadequate energy and micronutrient intake during childhood is a major public health problem in developing countries. Ready-to-use supplementary food (RUSF) made of locally available food ingredients can improve micronutrient status and growth of children. The objective of this study was to develop RUSF using locally available food ingredients and test their acceptability. METHODS ...