Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

Autor: Bio Sigui Bruno Bamba, John Shi, Carole C. Tranchant, Sophia Jun Xue, Charles F. Forney, Loong-Tak Lim, Weili Xu, Guihua Xu

Publikováno v: Molecules, Vol 23, Iss 10, p 2525 (2018)

Blueberry pomace is a rich source of high-value bioactive polyphenols with presumed health benefits. Their incorporation into functional foods and health-related products benefits from coencapsulation and protection of polyphenol-rich extracts in sui

Externí odkaz: https://doaj.org/article/414624ca27ca4882bfeb12d524f29397

Effects of Drying Methods and Onion Bulb Variety on Physicochemical and Functional Properties of Onion Powder

Autor: Bio Sigui Bruno Bamba, Joëlle-Annabelle N’gouin, Marie Stella Hermance Akre, Yade Rene Soro, Ayemene Cedrick Ardin Komenan

Publikováno v: Asian Food Science Journal. :42-54

Onion (Allium cepa L.) is a rich source of constituents that are beneficial to human health. However, the short shelf life of these vegetables are a major cause of postharvest losses during peak harvesting season. Drying is one of the most convenient

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::02ef260812cc99c85a967d847d146301
https://doi.org/10.9734/afsj/2020/v19i430247

Production of Pectin as a Relevant Tool for by-Products Management Resulting from Four Tropical Edible Fruits Processing: Extraction Yield, Physicochemical and Functional Properties of Pectin Powder

Autor: Yade Rene Soro, Ayemene Cedrick Ardin Komenan, Esaie Kouadio Appiah Kouassi, Doudjo Soro, Bio Sigui Bruno Bamba, Joelle Annabelle Gouin, Hermance Akre

Publikováno v: International Journal of Chemical and Process Engineering Research. 7:60-73

The appropriate re-use ways of fruit processing by-products remains a central concern for scientist and industry, especially in the current context of circular economy. Thus, this study aimed to investigate the valorization of four most processing fr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::911df804303b11cb0cb5fa6e37cfe8fc
https://doi.org/10.18488/journal.65.2020.71.60.73

Effects of onion bulb processing conditions on drying characteristics, physicochemical and functional properties profile of onion (Allium cepa L.) powder

Autor: Kan Kouassi Parfait Kouassi, Ayemene Cedrick Ardin Komenan, Bio Sigui Bruno Bamba, Doudjo Soro

Publikováno v: Journal of food scienceREFERENCES. 85(10)

Onion (Allium cepa L.) is one of the most perishable consuming vegetable in the world as an aromatic seasoning and for its health promoting bioactive compounds. However, drying and blanching are two essential thermal treatments in vegetables processi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f20be5cacd0a10bd408d26233fb636d
https://pubmed.ncbi.nlm.nih.gov/32885441

Influence of Extraction Conditions on Ultrasound-Assisted Recovery of Bioactive Phenolics from Blueberry Pomace and Their Antioxidant Activity

Autor: Sophia Jun Xue, Carole C. Tranchant, Charles F. Forney, Bio Sigui Bruno Bamba, Loong-Tak Lim, John Shi

Publikováno v: Molecules
Volume 23
Issue 7
Molecules, Vol 23, Iss 7, p 1685 (2018)
Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry

The increase in diet-related chronic diseases has prompted the search for health-promoting compounds and methods to ensure their quality. Blueberry pomace is a rich yet underutilized source of bioactive polyphenols. For these high-value bioactive mol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f734b2424de8f95c50551e10b58f6b0f