Zobrazeno 1 - 10
of 599
pro vyhledávání: '"Antioxidant capacities"'
Publikováno v:
Foods, Vol 13, Iss 23, p 3861 (2024)
Due to the structural diversity of flavonoids in functional plant foods and the inherent limitations of existing techniques, it is important to develop a simple and green (environmentally friendly) method of extracting flavonoids from plant foods. In
Externí odkaz:
https://doaj.org/article/30d4e6b29ea44627841fce542b4d825e
Autor:
Hao Zhang, Long Zhao, Penghui Zhang, Yuanyuan Xie, Xinfeng Yao, Xuewen Pan, Yifan Fu, Jiao Wei, Hongfeng Bai, Xianping Shao, Jinyun Ye, Chenglong Wu
Publikováno v:
Frontiers in Immunology, Vol 15 (2024)
This study aimed to assess the impact of dietary selenoprotein extracts from Cardamine hupingshanensis (SePCH) on the growth, hematological parameters, selenium metabolism, immune responses, antioxidant capacities, inflammatory reactions and intestin
Externí odkaz:
https://doaj.org/article/e16069b8142746c39446a4c15fdab2f2
Autor:
Donata Arena, Hajer Ben Ammar, Nikola Major, Tvrtko Karlo Kovačević, Smiljana Goreta Ban, Nicolas Al Achkar, Giulio Flavio Rizzo, Ferdinando Branca
Publikováno v:
Plants, Vol 13, Iss 13, p 1727 (2024)
Several Allium cepa L. varieties, representing a versatile set of vegetables widely utilized by consumers, are appreciated for their bioactive properties, including antimicrobial, anticarcinogenic, and antioxidant capacities. The aim of this study is
Externí odkaz:
https://doaj.org/article/e9f877dafeff4eba8f4f573c9fc15517
Autor:
Hao Gong, Tao Wang, Yu Hua, Wei-Dong Wang, Cong Shi, Hai-Xu Xu, Lu-Lu Li, Dan-Ping Zhang, Yue-E Sun, Nan-Nan Yu
Publikováno v:
CyTA - Journal of Food, Vol 20, Iss 1, Pp 111-119 (2022)
This work aimed to determine the effect of freeze drying (FD), hot air drying (HD), vacuum drying (VD), and infrared hot air drying (IRD) on the quality of two key kinds of garlic varieties (white and purple garlic). The quality including colors, bio
Externí odkaz:
https://doaj.org/article/233cc99b89114815a35b32c20976e93b
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 20, Pp 235-243 (2022)
In this paper, peptide was prepared from Cucumaria frondosa by enzymatic hydrolysis with complex protease, and its composition and antioxidant capacities were evaluated. Taking the degree of hydrolysis as the index, the enzymolysis parameters were op
Externí odkaz:
https://doaj.org/article/2cd93d7a59404d1281e49c6dd3d2786d
Publikováno v:
Ultrasonics Sonochemistry, Vol 97, Iss , Pp 106462- (2023)
In this study, the ultrasonic assisted high-temperature cooking extraction method of soluble dietary fiber from bamboo shoots was optimized by response surface methodology, and the effects of ultrasonic assisted high-temperature cooking extraction on
Externí odkaz:
https://doaj.org/article/cd5d946eaa1c40348f8c688f9ff65abd
Autor:
Marko Kebert, Srđan Stojnić, Milena Rašeta, Saša Kostić, Vanja Vuksanović, Mladen Ivanković, Miran Lanšćak, Anđelina Gavranović Markić
Publikováno v:
Antioxidants, Vol 13, Iss 2, p 227 (2024)
International provenance trials are a hot topic in forestry, and in light of climate change, the search for more resilient beech provenances and their assisted migration is one of the challenges of climate-smart forestry. The main aim of the study wa
Externí odkaz:
https://doaj.org/article/9b4bb23776524c50aed17b240a369656
Publikováno v:
Foods, Vol 13, Iss 2, p 211 (2024)
The quality of fresh-cut produce, particularly sweet potatoes, is crucial for their value. Licorice extract is an optional additive in fresh-cut sweet potatoes. This study examined the impact of three licorice extracts (licorice acid, LA; licorice fl
Externí odkaz:
https://doaj.org/article/dc145810471c4c4db7f21419ecf62fe9
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Akademický článek
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