Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Apricot Juice Concentrate"'
Publikováno v:
In NFS Journal March 2022 26:22-32
Publikováno v:
In NFS Journal March 2022 26:33-37
Publikováno v:
NFS Journal, Vol 26, Iss , Pp 22-32 (2022)
Background: The Japanese apricot (Prunus mume Sieb. et Zucc.) is popularly known as ume in Japan, and the heated concentrate of ume juice, called ume extract, is commonly consumed as food. A neutralized, diluted ume extract (dUE) reported as MK615 so
Externí odkaz:
https://doaj.org/article/c0c73084466145b986c45d1e70f0057b
Publikováno v:
NFS Journal, Vol 26, Iss , Pp 33-37 (2022)
Background: This report represents the second part (Part 2) of a two-part report on investigating a novel hepatoprotective substance in ume extract. The heated juice concentrate of Japanese apricot (Ume, Prunus mume Sieb. et Zucc.), popularly called
Externí odkaz:
https://doaj.org/article/fcaf8e03cc19471bbfb6a8a48b94e02b
Publikováno v:
In Tetrahedron 24 November 2016 72(47):7638-7641
Akademický článek
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Publikováno v:
NFS Journal. 26:22-32
Background The Japanese apricot (Prunus mume Sieb. et Zucc.) is popularly known as ume in Japan, and the heated concentrate of ume juice, called ume extract, is commonly consumed as food. A neutralized, diluted ume extract (dUE) reported as MK615 sol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b993247dc6a698920d7e5212eda9e585
https://doi.org/10.1016/j.nfs.2021.05.003
https://doi.org/10.1016/j.nfs.2021.05.003
Publikováno v:
NFS Journal. 26:33-37
Background This report represents the second part (Part 2) of a two-part report on investigating a novel hepatoprotective substance in ume extract. The heated juice concentrate of Japanese apricot (Ume, Prunus mume Sieb. et Zucc.), popularly called u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48e4287cea08e2709e5f23ea9bcebfdd
https://doi.org/10.1016/j.nfs.2021.05.002
https://doi.org/10.1016/j.nfs.2021.05.002
Autor:
Jun Ho Lee, So Yeon Kim
Publikováno v:
Korean Journal of Food Preservation. 26:425-430
Gummy jellies are becoming more popular than in the past as a dessert or snack in the Korean food market. Taking advantages of diverse functional activities of apricot juice concentrate (AJC), it can be incorporated into snack food such as jelly to m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eeb234cf7de39e03d30a71cef3c0c48d
https://doi.org/10.11002/kjfp.2019.26.4.425
https://doi.org/10.11002/kjfp.2019.26.4.425
Publikováno v:
Tetrahedron. 72:7638-7641
A practical four-step method for the synthesis of mumefural from malic acid is described. The key step of this method involves the alkylation of acetal-protected malic acid with bromoacetate, followed by condensation with 5-(hydroxymethyl)furfural. S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::555205cfd0de6f8043fe13558c1cfc4c
https://doi.org/10.1016/j.tet.2016.10.026
https://doi.org/10.1016/j.tet.2016.10.026