Výsledky vyhledávání - "Conteúdo fenólico"

Antioxidant potential and α-glucosidase inhibitory activity of onion (Allium cepa L.) peel and bulb extracts

Autor: S. Masood, A. ur Rehman, M. A. Ihsan, K. Shahzad, M. Sabir, S. Alam, W. Ahmed, Z. H. Shah, F. Alghabari, A. Mehmood, G. Chung

Publikováno v: Brazilian Journal of Biology v.83 2023
Brazilian Journal of Biology
Instituto Internacional de Ecologia (IIE)
instacron:IIE
Brazilian Journal of Biology, Volume: 83, Article number: 00264, Published: 11 OCT 2021
Brazilian Journal of Biology, Vol 83 (2021)

Allium cepa L. is a commonly consumed vegetable that belongs to the Amaryllidaceae family and contains nutrients and antioxidants in ample amounts. In spite of the valuable food applications of onion bulb, its peel and outer fleshy layers are general

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab2a8dda2397e30d3731fa36d811e4d7
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842023000100264

Zobrazit plný text záznamu

Extraction of bioactive compounds from espinehira santa leaves (Monteverdia aquifolia) by supercritical technology using co-solvents and ultrasound-assisted extraction

Autor: Alves, Tales Prado

Publikováno v: Biblioteca Digital de Teses e Dissertações do UNIOESTE
Universidade Estadual do Oeste do Paraná (UNIOESTE)
instacron:UNIOESTE

Submitted by Marilene Donadel (marilene.donadel@unioeste.br) on 2022-02-04T21:51:44Z No. of bitstreams: 1 Tales_Prado_Alves_2021.pdf: 2942568 bytes, checksum: 882123bd77f2384b81a54f9bbd78c54b (MD5) Made available in DSpace on 2022-02-04T21:51:44Z (GM

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::9ce008b35bd730fcdd761688c1b9045c
http://tede.unioeste.br/handle/tede/5770

Zobrazit plný text záznamu

Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder

Autor: Germaine Chng Yu Von, Lew Yan Yi, Yus Aniza Yusof, Thor Sing Ying, Gan Wei Shuen, Pui Liew Phing

Publikováno v: Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020086, Published: 25 JUN 2021

Kuini powders were obtained through spray-drying, freeze-drying, vacuum oven drying and convection oven drying. Colour, water activity (Aw), moisture content, hygroscopicity, wettability, flowability, degree of caking, water solubility index (WSI), t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c7e52ad4bb8dd381a425ed08f7b2f1d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100436&tlng=en

Zobrazit plný text záznamu

Macroalgas da Península Ibérica: Extração de compostos bioativos com atividade antibacteriana e antioxidante

Autor: Rodrigues, Carla Alexandra dos Santos

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

Submitted by Ana Maria de Sousa Rebelo (amsr@isep.ipp.pt) on 2021-07-30T11:35:21Z No. of bitstreams: 1 DM_CarlaRodrigues_2021_MEQ.pdf: 4774923 bytes, checksum: 6f953cfdf4b9cdab9c2a41e6f4228658 (MD5) Approved for entry into archive by Ana Maria de Sou

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::5f14bbc8b28b1200c15787a946c6c67e

Zobrazit plný text záznamu

Valorização tecnológica de subprodutos de maçã minimamente processada: preparação e avaliação da funcionalidade de farinha de maçã na substituição de farinha de trigo em bolos tipo 'queque'

Autor: Santos, Véronique Sophie Neves

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

As indústrias de processamento de maçã geram enormes quantidades de resíduos sólidos e líquidos. Os resíduos sólidos consistem numa mistura de casca, polpa e sementes que representam um grave problema ambiental quando eliminados. Pesquisas t�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0b4d95326841a8a22bba13280cd0cb81
https://hdl.handle.net/10400.8/2847

Zobrazit plný text záznamu

Pão de abelha do Nordeste Transmontano: caracterização química, nutricional e actividade antioxidante

Autor: Tomás, Andreia

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

O “pão de abelha” é um produto da colmeia com origem no pólen transportado pelas abelhas para o interior da colmeia, ao qual é adicionado mel e enzimas digestivas e posteriormente armazenado, nos favos, dando início a uma fermentação láti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1ac16b72d293c3df75e98fd051cce25b

Zobrazit plný text záznamu

Dissertation/ Thesis

Estudo químico e biológico de espécies do gênero Cnidoscolus presentes no ecossistema caatinga com potencial atividade terapêutica

Autor: José da Silva Peixoto Sobrinho, Tadeu

Publikováno v: Repositório Institucional da UFPEUniversidade Federal de PernambucoUFPE.

Made available in DSpace on 2014-06-12T16:28:51Z (GMT). No. of bitstreams: 2 arquivo9511_1.pdf: 4459049 bytes, checksum: 12f4a7a9c08e0f9d5eb8b03120f3449b (MD5) license.txt: 1748 bytes, checksum: 8a4605be74aa9ea9d79846c1fba20a33 (MD5) Previous issue d

Externí odkaz: https://repositorio.ufpe.br/handle/123456789/3205

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání