Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Chamila Nimalaratne"'
Publikováno v:
Molecules, Vol 15, Iss 12, Pp 8543-8552 (2010)
The phenolic profile of Amazon grape fruit (Pourouma cecropiifolia Martius) was investigated by high-performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-ESI-MS/MS). For this purpose, suitable extraction and liquid chroma
Externí odkaz:
https://doaj.org/article/6d16e863a5c74ce5ab21ae1ae5a86f38
Publikováno v:
Molecules, Vol 22, Iss 4, p 609 (2017)
Casein-derived peptides are shown to possess radical scavenging and metal chelating properties. The objective of this study was to evaluate novel anti-inflammatory properties of casein hydrolysates (CH) produced by an eco-friendly process that combin
Externí odkaz:
https://doaj.org/article/d8ce8f60d40f464da8bb3eb09c9f83c8
Autor:
Anuruddika Hewage, Oladipupo Odunayo Olatunde, Chamila Nimalaratne, Maneka Malalgoda, Rotimi E. Aluko, Nandika Bandara
Publikováno v:
Trends in Food Science & Technology. 129:492-511
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a01cb341f8bf62c73439b533bd671c6
https://doi.org/10.1016/j.tifs.2022.10.016
https://doi.org/10.1016/j.tifs.2022.10.016
Publikováno v:
Food Chemistry. 194:111-116
The aromatic amino acids and carotenoids are the major contributors to the antioxidant properties of egg yolk. This study aimed to evaluate the effect of simulated retail storage and domestic cooking on the antioxidant activity as well as on the arom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0af995c4b73eee64c6c2eb4ab981be4c
https://doi.org/10.1016/j.foodchem.2015.07.116
https://doi.org/10.1016/j.foodchem.2015.07.116
Publikováno v:
Journal of Food Composition and Analysis. 92:103573
Maple syrup is produced by concentrating the maple tree sap. The physicochemical profile of maple syrup can be varied depending on the processing method, microbial contamination, seasonal and geographical variations etc. Apart from being a better alt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dae4cb3b4eee62ab35c960d3f1f8837
https://doi.org/10.1016/j.jfca.2020.103573
https://doi.org/10.1016/j.jfca.2020.103573
Publikováno v:
npj science of food, 2:7
npj Science of Food, Vol 2, Iss 1, Pp 1-7 (2018)
NPJ Science of Food
npj Science of Food, Vol 2, Iss 1, Pp 1-7 (2018)
NPJ Science of Food
Antioxidant peptides derived from food sources are considered as safer alternatives to commercially available antioxidant drugs. As one of the most abundant protein sources, hen’s egg proteins were extensively used to produce antioxidant peptides b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a2ff7352c598e506054915999f26d18
https://doi.org/10.1038/s41538-018-0015-7
https://doi.org/10.1038/s41538-018-0015-7
Publikováno v:
Food Chemistry. 188:467-472
Egg white is considered as a rich source of high quality proteins with various bioactive peptide fractions. Enzymatic hydrolysis of proteins can be used to release bioactive fractions and different enzymes have different abilities in releasing such b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61829abf88aca68ac92406282fc197b0
https://doi.org/10.1016/j.foodchem.2015.05.014
https://doi.org/10.1016/j.foodchem.2015.05.014
Publikováno v:
Journal of Separation Science. 38:4166-4172
A fast isocratic liquid chromatography method was developed for the simultaneous quantification of eight xanthophylls (13-Z-lutein, 13'-Z-lutein, 13-Z-zeaxanthin, all-E-lutein, all-E-zeaxanthin, all-E-canthaxanthin, all-E-β-apo-8'-carotenoic acid et
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d19f9c38c35f2ea429c3f8da81ce2a8a
https://doi.org/10.1002/jssc.201500656
https://doi.org/10.1002/jssc.201500656
Autor:
Chamila Nimalaratne, Jianping Wu
Publikováno v:
Nutrients, Vol 7, Iss 10, Pp 8274-8293 (2015)
Nutrients
Nutrients
Intake of antioxidants through diet is known to be important in reducing oxidative damage in cells and improving human health. Although eggs are known for their exceptional, nutritional quality, they are not generally considered as antioxidant foods.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::789ea17333385cc24ed63ba8eb406582
http://www.mdpi.com/2072-6643/7/10/5394
http://www.mdpi.com/2072-6643/7/10/5394
Publikováno v:
Journal of Agricultural and Food Chemistry. 63:2956-2962
Among dietary carotenoids, lutein and zeaxanthin are known to protect against age-related macular degeneration, a leading cause of irreversible vision loss in the elderly. Egg yolk is rich in lutein and zeaxanthin, however, the effect of cooking and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dc30a057a1d571329848b7b29b1cc3e
https://doi.org/10.1021/jf505615w
https://doi.org/10.1021/jf505615w