Zobrazeno 1 - 10
of 65
pro vyhledávání: '"35"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:2805-2815
The molecular structure and the expression levels of starch biosynthesis-related genes of three types of high-amylose maize (HAM) genotypes and one normal maize (NM) genotype at 5-35 days after pollination (DAP) were studied. Size exclusion chromatog
Publikováno v:
Journal of Agricultural and Food Chemistry
Faba bean (Vicia faba L.) holds great importance for human and animal nutrition for its high protein content. However, better understanding of its seed protein composition is required in order to develop cultivars that meet market demands for plant p
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2015, 63 (35), pp.7675-7684. ⟨10.1021/acs.jafc.5b00988⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2015, 63 (35), pp.7675-7684. ⟨10.1021/acs.jafc.5b00988⟩
The pigments responsible for the yellow-orange coloration of apple juices have remained largely unknown up to now. Four French cider apple juices were produced in conditions similar to those used in the cider-making industry. The oxidized juices, cha
Autor:
Wouter H. Hendriks, Guido Bosch, Antonius F. B. van der Poel, Peter A. Wierenga, Lucille Alexander, Charlotte van Rooijen
Publikováno v:
Journal of Agricultural and Food Chemistry, 62(35), 8883-8891
Journal of Agricultural and Food Chemistry 62 (2014) 35
Journal of Agricultural and Food Chemistry 62 (2014) 35
During processing of pet food, the Maillard reaction occurs, which reduces the bioavailability of essential amino acids such as lysine and results in the formation of advanced Maillard reaction products (MRPs). The aim of this study was to quantitate
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:941-945
It was established that storage at low temperature (less than 10 degrees C) was required for garlic greening occurring either during processing or in the course of "Laba" garlic preparation while storage at high temperature (higher than 20 degrees C)
Autor:
Fereidoon Shahidi, Fayez Hamam
Publikováno v:
Journal of Agricultural and Food Chemistry. 54:4390-4396
The ability of different lipases to incorporate omega3 fatty acids, namely, eicosapentaenoic acid (EPA, C20:5n-3), docosapentaenoic acid (DPA, C22:5n-3), and docosahexaenoic acid (DHA, C22:6n-3), into a high-laurate canola oil, known as Laurical 35,
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:1163-1169
Fermentation of pure teff (Eragrostis teff), pure grass-pea (Lathyrus sativus), and their mixtures, 9:1 and 8:2 (teff/grass-pea) has been done at two temperatures (room temperature and 35 degrees C) in duplicate using the strains of Lactobacillus pla
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:7162-7169
The influence of high oxygen concentrations on total phenolic, total anthocyanin, individual phenolic compounds, and antioxidant capacity (measured as oxygen radical absorbance capacity, ORAC) in highbush blueberry fruit (Vaccinium corymbosum L. cv.
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:4524-4528
Effects of heat on cell membrane permeability, metabolic activity, and glycoalkaloid content were studied in stored potato tubers. Heat-induced alteration of cell membrane permeability was estimated by ion leakage and tissue viability by the (trichlo
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:1329-1347
Honeydew honey, due to its higher antibacterial and antioxidant activity in comparison to blossom honeys, is in high demand and of interest to consumers. Although a differentiation of blossom honeys from honeydew honeys by way of electrical conductiv