Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Cui Jiemei"'
Publikováno v:
In Food Research International October 2020 136
Autor:
Luo, Xiaoping, Cui, Jiemei, Zhang, Haihui, Duan, Yuqing, Zhang, Di, Cai, Meihong, Chen, Guangying
Publikováno v:
In Industrial Crops & Products February 2018 112:296-304
Publikováno v:
Food Chemistry. 262:14-20
Subcritical water extraction (SWE), an environment-friendly technique, was applied to extract polyphenolics from sorghum bran. Extraction temperatures (°C), time (min), and solid-liquid ratio (mL/g) were investigated and optimized by Box-Behnken des
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75529d74dd3a8ad8f74fcf3b54a02dcd
https://doi.org/10.1016/j.foodchem.2018.04.073
https://doi.org/10.1016/j.foodchem.2018.04.073
Publikováno v:
Industrial Crops and Products. 112:296-304
Ultrasonic-assisted extraction (UAE), using aqueous ethanol as the solvent, was firstly applied to extract polyphenolic compounds from red sorghum bran. In this study, ultrasonic time (min), ethanol concentration (%) and solvent to solid ratio (mL/g)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3799021f9666dde87cd9492eefa8d36d
https://doi.org/10.1016/j.indcrop.2017.12.019
https://doi.org/10.1016/j.indcrop.2017.12.019
Publikováno v:
Food Research International. 136:109530
Studies have reported that procyanidins can interact with proteins, thereby affecting their structure, function, and bioaccessibility. In this paper, we investigated the interaction between grape seeds procyanidins (GSP) and animal source protein (fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c658cbddfccf0cc192d50b0c1ecc9f2e
https://doi.org/10.1016/j.foodres.2020.109530
https://doi.org/10.1016/j.foodres.2020.109530
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.