Zobrazeno 1 - 6
of 6
pro vyhledávání: '"B N, Shyamala"'
Autor:
B. N. Shyamala, Jamuna Prakash
Publikováno v:
International Journal of Food, Nutrition and Dietetics. 3:29-34
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6768e8027e2dbbd586c768b6f3c7616c
https://doi.org/10.21088/ijfnd.2322.0775.3115.5
https://doi.org/10.21088/ijfnd.2322.0775.3115.5
Autor:
B. N. Shyamala, G. Sulochanamma, Maya Prakash, P. V. Sujith Kumar, Madeneni Madhava Naidu, Munna Singh Thakur
Publikováno v:
Food and Bioprocess Technology. 5:527-532
Vanilla planifolia Andrews is a perennial tropical vine and is an orchid grown for its pleasant flavor. There is an increasing trend world over for using natural flavors. Vanilla being an important food flavoring ingredient, the demand for natural va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e20251c39e4b381fe90f4793a205d95f
https://doi.org/10.1007/s11947-009-0291-y
https://doi.org/10.1007/s11947-009-0291-y
Publikováno v:
Journal of Agricultural and Food Chemistry. 55:7738-7743
Vanilla extract was prepared by extraction of cured vanilla beans with aqueous ethyl alcohol (60%). The extract was profiled by HPLC, wherein major compounds, viz., vanillic acid, 4-hydroxybenzyl alcohol, 4-hydroxy-3-methoxybenzyl alcohol, 4-hydroxyb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0aa3f9f0948eba5501ecbd184d5914fc
https://doi.org/10.1021/jf071349+
https://doi.org/10.1021/jf071349+
Publikováno v:
Innovative Food Science & Emerging Technologies. 6:239-245
The investigation was undertaken with an objective of analyzing the antioxidant capacity of leafy vegetables (LV) and testing their efficacy on storage of heated oils. Four leafy vegetables viz., cabbage ( Brassica oleracea var. capitata), coriander
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a770a1707b43519a622a386277a0a82
https://doi.org/10.1016/j.ifset.2004.12.002
https://doi.org/10.1016/j.ifset.2004.12.002
Autor:
B N, Shyamala, P, Jamuna
Publikováno v:
Malaysian journal of nutrition. 16(3)
This study reports the chemical composition and antioxidant potential of pulp waste from two vegetables, carrot (Daucus carota) and beetroot (Beta vulgaris). Different in vitro assays used for determining antioxidant potential of extracts of pulp was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b0292dce7ebce05981b087064182ea83
https://pubmed.ncbi.nlm.nih.gov/22691993
https://pubmed.ncbi.nlm.nih.gov/22691993
Publikováno v:
Journal of agricultural and food chemistry. 55(19)
Vanilla extract was prepared by extraction of cured vanilla beans with aqueous ethyl alcohol (60%). The extract was profiled by HPLC, wherein major compounds, viz., vanillic acid, 4-hydroxybenzyl alcohol, 4-hydroxy-3-methoxybenzyl alcohol, 4-hydroxyb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::386b3f3d96a13114f8ead05d842e772a
https://pubmed.ncbi.nlm.nih.gov/17715988
https://pubmed.ncbi.nlm.nih.gov/17715988