Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Amyl Ghanem"'
Autor:
Amyl Ghanem
Publikováno v:
2002 Annual Conference Proceedings.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50ac46bca455dc9e59f53bcdbef9c338
https://doi.org/10.18260/1-2--10563
https://doi.org/10.18260/1-2--10563
Autor:
Amyl Ghanem, Antony Bou-Francis
Publikováno v:
International Journal of Adhesion and Adhesives. 77:96-101
Advancement of adhesives technology has been limited in orthopedics, which still has a striking reliance on metal hardware to help facilitate fracture healing. Despite an obvious clinical need, bone adhesives are not currently available on the market
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8dfe1a105858522985cbe025bc26602a
https://doi.org/10.1016/j.ijadhadh.2017.03.014
https://doi.org/10.1016/j.ijadhadh.2017.03.014
Publikováno v:
Food Hydrocolloids. 60:500-508
Several health benefits have been associated with the consumption of anthocyanins (ACNs). These compounds are absorbed in the upper digestive tract (stomach and initial sections of the small intestine). However, an insufficient residence time of ACNs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a4f9d20140393796be915ad7aba9739
https://doi.org/10.1016/j.foodhyd.2016.04.022
https://doi.org/10.1016/j.foodhyd.2016.04.022
Publikováno v:
Current Nutrition & Food Science. 12:220-229
Background: Haskap berries (Lonicera caerulea L.) are known for their health benefits and high levels of bioactive compounds. They are processed into different products such as juice, syrup and pressed berries. There is an opportunity to enhance the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bebcae4c94c7bd5508535d680c21802
https://doi.org/10.2174/1573401312666160608122248
https://doi.org/10.2174/1573401312666160608122248
Publikováno v:
Drying Technology. 35:375-391
The effect of juice extraction conditions on the quality of haskap berries (Lonicera caerulea L.) dried at different temperatures (60, 100, and 140°C) was investigated. The conventional juice extraction (process A) consisted of a two-press process,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81ee4f57aa05a6d57261c1620dbc5641
https://doi.org/10.1080/07373937.2016.1175472
https://doi.org/10.1080/07373937.2016.1175472
Publikováno v:
International Journal of Food Properties. 19:1708-1725
Haskap berries (Lonicera caerulea L.) are known for their high phenolics, anthocyanins, and antioxidant potential. The data on the phenolic profile of these fruits are lacking. In this study, the phenolic profiles of three haskap varieties; tundra, b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d8bec2e8fd0d0f48a57877f73fb7362
https://doi.org/10.1080/10942912.2015.1084316
https://doi.org/10.1080/10942912.2015.1084316
Publikováno v:
Journal of Berry Research. 6:1-11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d434e65c69039986f9678aecad86664
https://doi.org/10.3233/jbr-150107
https://doi.org/10.3233/jbr-150107
Publikováno v:
Drying Technology. 34:1175-1184
The addition of anthocyanins in food products is limited by their instability. In this study, an extract containing anthocyanins from lowbush blueberries was encapsulated by freeze-drying in three maltodextrin matrices with different dextrose equival
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::602dc8f441662a864070de6b179c8f47
https://doi.org/10.1080/07373937.2015.1099546
https://doi.org/10.1080/07373937.2015.1099546
Publikováno v:
Journal of Berry Research. 5:173-181
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08a08d87c214b6b4a019b6708071f3f1
https://doi.org/10.3233/jbr-150100
https://doi.org/10.3233/jbr-150100
Publikováno v:
Journal of Berry Research. 5:231-242
BACKGROUND: Haskap berries (Lonicera caerulea L.) are processed into various products (e.g. juice, jam and chutneys). These fruits are rich in bioactive compounds, though losses can occur during frozen storage, affecting the nutritional content of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0fe8e5d7e9a6d308767736f15f4c18ee
https://doi.org/10.3233/jbr-150105
https://doi.org/10.3233/jbr-150105