Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Babasaheb Bhaskarrao Borse"'
Publikováno v:
ACS Omega, Vol 5, Iss 48, Pp 30898-30905 (2020)
Externí odkaz:
https://doaj.org/article/89dd639f112144959a5c160b218bacb0
Publikováno v:
Journal of Food Science and Technology. 54:1266-1272
A comparative study was undertaken to determine the difference in quality, antioxidant activity, and mineral content of northern and southern Indian tea varieties. The results showed that the antioxidant activity, theaflavin and thearubigin content,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::023dd0ab26e8e0c22be3cfa5090b0a9e
https://doi.org/10.1007/s13197-017-2506-y
https://doi.org/10.1007/s13197-017-2506-y
Publikováno v:
Food and Nutrition Sciences. :387-392
Radical scavenging activity (RSA), antioxidant activity (AA), reducing power, total polyphenol (TP) and flavonoid contents (TFC) of oregano (Oreganum vulgare spp), ajowan (Trachyspermum ammi) and Indian borage (Plectranthus amboinicus) extracts were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cd197cc56c7cdb4b46c123a507aa429
https://doi.org/10.4236/fns.2011.25054
https://doi.org/10.4236/fns.2011.25054
Publikováno v:
Food Chemistry. 101:877-880
Volatiles from (i) fresh, (ii) clarified and (iii) fermented coconut sap neera were isolated by a simultaneous distillation and solvent extraction method using a Likens-Nikerson apparatus and subjected to GC-MS analysis for identification of chemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c60611f73d529b8f2fa6088380aca55
https://doi.org/10.1016/j.foodchem.2006.02.026
https://doi.org/10.1016/j.foodchem.2006.02.026
Publikováno v:
Food Chemistry. 100:742-747
Oleoresin of curry leaves (Murraya koenigii Spreng.), obtained using acetone, was evaluated for its antioxidant activity using a β-carotene–linoleic acid model system along with the other extracts obtained using methanol, water and volatile oil. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fd46535e1a2ef6be9cc58dbc1fddad3
https://doi.org/10.1016/j.foodchem.2005.10.033
https://doi.org/10.1016/j.foodchem.2005.10.033
Publikováno v:
Flavour and Fragrance Journal. 20:122-126
Gum acacia and hydrolysed starch either alone or in combination (1:1), were the wall materials for encapsulation. The GC examination revealed 2-phenylethanol (50.22%), nerol (22.34%) and citronellol (19.40%) as major benchmark flavour components of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1db260d80779b2ab177782ace931de50
https://doi.org/10.1002/ffj.1407
https://doi.org/10.1002/ffj.1407
Publikováno v:
Food Chemistry. 79:419-424
In order to assess the intrinsic characteristics of black teas from different regions of India, a chemical and biochemical fingerprint was generated. Relevant constituents of black teas were analysed, using standard physico-chemical, spectrophotometr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::570ccfaa7e0593e8f3e42e8cedb1dad1
https://doi.org/10.1016/s0308-8146(02)00191-7
https://doi.org/10.1016/s0308-8146(02)00191-7
Publikováno v:
International Journal of Biomedical and Advance Research. 5:68
Polyhydroxyalkanoates (PHAs) are biopolymers, which can be used as a substitute for petrochemical plastics in diverse applications. However, these bioplastics are presently more costly than petrochemical plastics. Various researchers had investigated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76af12cb43f0775e69ef94d9fd399af6
https://doi.org/10.7439/ijbar.v5i2.639
https://doi.org/10.7439/ijbar.v5i2.639