Zobrazeno 1 - 10
of 260
pro vyhledávání: '"CHLOROGENIC acid"'
Autor:
Zijing, Xu, Zihan, Yang, Junfu, Ji, Yao, Mou, Fang, Chen, Zhiyong, Xiao, Xiaojun, Liao, Xiaosong, Hu, Lingjun, Ma
Publikováno v:
Food Chemistry. 404:134504
Non-enzymatic browning is a severe problem in juice industry. Here, polyphenol mediated non-enzymatic browning and its inhibition in apple juice were investigated. Epicatechin (R = -0.83), catechin (CAT, R = -0.79), chlorogenic acid (CGA, R = 0.65) a
Publikováno v:
Food Chemistry. 402:134141
The formation and mitigation of furan in pumpkin puree (PP) were studied during the complete process of producing PP. The content of furan was determined using headspace solid-phase microextraction combined by GC-MS analysis. Various PP samples added
Autor:
Lívia da Silva Constant, Lucas Caldeirão, Leticia Cardoso da Silva, Adriana Dillenburg Meinhart, Milton de Jesus Filho, José Teixeira Filho, Helena Teixeira Godoy, Roger Wagner, Fernanda Mateus Damin
Publikováno v:
Food Chemistry. 286:51-63
This study presents unpublished data on the chlorogenic acid and caffeic acid content in fruits. Sixty-four fruits consumed in Brazil, most of which were produced domestically, were evaluated based on their levels of 3-caffeoylquinic acid, 4-caffeoyl
Publikováno v:
Food Chemistry. 284:287-295
The potential for 42 different polyphenols found in Vaccinium fruits to bind to peanut allergen Ara h 2 and inhibit IgE binding epitopes was investigated using cheminformatics techniques. Out of 12 predicted binders, delphinidin-3-glucoside, cyanidin
Autor:
Jelena Tošović, Svetlana Marković
Publikováno v:
Food Chemistry. 278:469-475
Chlorogenic acid (5CQA) is a dietary polyphenol known for its high biological activity. Antioxidative behavior of 5CQA relative to trolox (Tx) toward the HO and CH3OO radicals in aqueous solution at pH = 7.4 was simulated using density functional the
Publikováno v:
Food Chemistry. 371:131278
α-Amylase inhibition of chlorogenic acid (CHA) and its component moieties including quinic acid (QA) and caffeic acid (CA) were characterized by IC50, inhibition kinetics, fluorescence quenching, isothermal titration calorimetry, differential scanni
Publikováno v:
Food Chemistry. 268:334-341
The effects of the interaction of whey protein isolate (WPI) and casein (CS) with chlorogenic acid (CA; 20, 120 and 240 μmol/g protein) on the structural and functional properties of proteins were investigated. CA induced significant structural chan
Publikováno v:
Food Chemistry. 266:449-457
A heating model system (HMS) of chlorogenic acid (CGA) and 20 amino acids was produced by heating at 120 °C for 4 h and evaluated for in vitro antioxidant and aldose reductase (AR). The CGA-glutamic acid (GT) HMS showed high in vitro antiradical act
Publikováno v:
Food Chemistry. 293:169-177
Antioxidant molecules in honey contributed to various biological effects, but antioxidant components markers in honey are required to be investigated further. Phenolic compounds, flavonoids and free amino acids were analyzed using UPLC-MS/MS and HPLC
Autor:
Rebecca E. Jelley, Renato Lajarim Carneiro, Bruno Fedrizzi, Isabela de Oliveira Carvalho Pereira, José Antônio de Aquino Ribeiro, Cristiano Soleo Funari, Mariana Rodrigues da Silva, Clenilson Martins Rodrigues, Felipe Sanchez Bragagnolo
Publikováno v:
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2022-04-28T19:44:07Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-02-01 Approximately 11.4 million tonnes of solid by-products and an increased amount of waste water will be generated during the 2020/21 coffee har