Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Autor: Nadiarid Jiménez, Marvin Soto, Ana Mercedes Pérez, Joseph Bassama, Manuel Dornier, Fabrice Vaillant, Philippe Bohuon

Publikováno v: International Journal of Food Science & Technology (IJFST), 55(6), pp. 2551-2561
Kérwá
Universidad de Costa Rica
instacron:UCR
International Journal of Food Science and Technology
International Journal of Food Science and Technology, Wiley, 2020, ⟨10.1111/ijfs.14507⟩

Slices (1.5 mm thick) of green papaya were impregnated through osmotic dehydration with a blackberry juice–sucrose solution to produce an intermediate moisture product. The effect of processing temperature (T) and sucrose-added molality (msucrose)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9457ac152c95d47265179ae0a5b1d8d
https://doi.org/10.1111/ijfs.14507

Antiinflammatorische Effekte von Anthocyanen und Anthocyanidinen

Autor: Stöckl, Sarah

Ziel dieser Arbeit war es, die antiinflammatorischen Effekte von Anthocyanen und Anthocyanidinen mit besonderem Augenmerk auf Delphinidin zu vergleichen. Desweiteren sollten im statistischen Vergleich Dosierungen gefunden werden, bei welchen die grö

Externí odkaz: https://opus.bibliothek.uni-wuerzburg.de/frontdoor/index/index/docId/17939
https://nbn-resolving.org/urn:nbn:de:bvb:20-opus-179393
https://opus.bibliothek.uni-wuerzburg.de/files/17939/Stoeckl_Sarah_Anthocyanidine.pdf

Hypolipidaemic, hypoglycaemic and antioxidant effects of a tropical highland blackberry beverage consumption in healthy individuals on a high-fat, high-carbohydrate diet challenge

Autor: Fabrice Vaillant, Jéssica Morera, Gustavo Rojas, Lidiette Fonseca, Ana Mercedes Pérez, Olman Hidalgo, María Soledad Quesada-Morua

Publikováno v: Journal of Berry Research, 10(3), pp. 459-474
Kérwá
Universidad de Costa Rica
instacron:UCR
Journal of Berry Research

BACKGROUND: Blackberries have a high content of bioactive compounds such as anthocyanins and ellagitannins, which are associated with health benefits against cardiovascular diseases, cancer, diabetes, and other inflammatory conditions. OBJECTIVE: Thi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1e0cca6bdb51ad7cc7d80d55892e920
https://content.iospress.com/articles/journal-of-berry-research/jbr190516

The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition

Autor: Olivier Dangles, Julie-Anne Fenger

Publikováno v: Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry
Molecules
Molecules, MDPI, 2018, 23 (8), pp.1970. ⟨10.3390/molecules23081970⟩
Molecules 8 (23), 1970. (2018)
Molecules, Vol 23, Iss 8, p 1970 (2018)

International audience; Owing to their specific pyrylium nucleus (C-ring), anthocyanins express a much richerchemical reactivity than the other flavonoid classes. For instance, anthocyanins are weak diacids, hard and soft electrophiles, nucleophiles,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f3231e9e77f999fb73d307301c1a0f2
https://pubmed.ncbi.nlm.nih.gov/30087225

Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media

Autor: Christian Mertz, Kevin Vidot, Hélène Fulcrand, Nawel Achir, Manuel Dornier, André Mundombe Sinela, Nadirah Rawat

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2017, 235, pp.67-75. ⟨10.1016/j.foodchem.2017.05.027⟩

Effect of oxygen, polyphenols and metals was studied on degradation of delphinidin and cyanidin 3-O-sambubioside of Hibiscus sabdariffa L. Experiments were conducted on aqueous extracts degassed or not, an isolated polyphenolic fraction and extract-l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a42bebfb6b6fc35ff86e002b80b99d5
https://doi.org/10.1016/j.foodchem.2017.05.027