Zobrazeno 1 - 10
of 12
pro vyhledávání: '"David Del Pozo-Insfran"'
Publikováno v:
Food Research International. 40:894-899
The effect of dense phase-CO2 processing (DP-CO2) on polyphenol oxidase (PPO) activity, polyphenolic and antioxidant changes in muscadine grape juice under different processing pressures (27.6, 38.3, and 48.3 MPa) and CO2 concentrations (0, 7.5, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9f33003964245c7c24bebe5e45df203
https://doi.org/10.1016/j.foodres.2007.03.002
https://doi.org/10.1016/j.foodres.2007.03.002
Publikováno v:
Cereal Chemistry Journal. 84:162-168
White and blue corns of Mexican and American origins were lime-cooked to obtain nixtamals with optimal moisture (48–50%) for tortillas and chips. Blue kernels had less bulk density, softer endosperm and, consequently, required less cooking time tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e3e3ced84f1173fbfb99c39da49c86a
https://doi.org/10.1094/cchem-84-2-0162
https://doi.org/10.1094/cchem-84-2-0162
Publikováno v:
Journal of Agricultural and Food Chemistry. 54:6705-6712
This study evaluated the phytochemical stability and organoleptic attributes of an ascorbic acid-fortified muscadine grape juice as affected by dense phase CO2 processing (DP-CO2) and addition of thyme polyphenolic cofactors (Thymus vulgaris; 1:100 a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba72d745dc0da39362f9a1c328ed71b5
https://doi.org/10.1021/jf060855g
https://doi.org/10.1021/jf060855g
Publikováno v:
Food Research International. 39:696-703
The polyphenolic and antioxidant content of white, Mexican blue, and American blue corns processed into nixtamal (cooked kernels), tortillas, and chips was investigated. A post-nixtamalization acidification treatment was assessed as a means to reduce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::893fd1db828f28c8f99464494d96b2b0
https://doi.org/10.1016/j.foodres.2006.01.014
https://doi.org/10.1016/j.foodres.2006.01.014
Publikováno v:
Journal of Agricultural and Food Chemistry. 54:5468-5473
Dense phase CO2 processing (DP-CO2) is a promising alternative to thermal pasteurization potentially inactivating microorganisms without affecting food phytochemicals or organoleptic characteristics. To demonstrate these effects, studies were conduct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d0337d25eb22e0f58a70a09739781b7
https://doi.org/10.1021/jf060854o
https://doi.org/10.1021/jf060854o
Publikováno v:
Journal of Agricultural and Food Chemistry. 54:1222-1229
The effects of açai polyphenolics on the antiproliferation and induction of apoptosis in HL-60 human leukemia cells were investigated. Interactions between anthocyanins and non-anthocyanin-polyphenolics in both their glycosidic and their aglycone fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::343a2d1591994d69be0c579c43e15a66
https://doi.org/10.1021/jf052132n
https://doi.org/10.1021/jf052132n
Autor:
Stephen T. Talcott, Craig K. Chandler, Kristine C. Yu, Christopher E. Duncan, David Del Pozo-Insfran
Publikováno v:
Journal of the American Society for Horticultural Science. 131:89-96
ADDITIONAL INDEX WORDS. Fragaria ×ananassa, harvest season, antioxidant capacity ABSTRACT. The effects of cultivar, harvest date, and production year on the soluble solids and antioxidant phytochemical levels of 22 strawberry (Fragaria ×ananassa Du
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5a2f89728149e98be955f4a56f5c017
https://doi.org/10.21273/jashs.131.1.89
https://doi.org/10.21273/jashs.131.1.89
Publikováno v:
Food Chemistry. 89:77-84
The quality of dry roasted peanuts is highly dependent on storage conditions for preventing oxidation of fatty acids; however, changes in polyphenolics affecting antioxidant capacity due to co-oxidative reactions are unknown. The objective of this wo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9319e6e4669d4f28eb083592abdbad7e
https://doi.org/10.1016/j.foodchem.2004.02.020
https://doi.org/10.1016/j.foodchem.2004.02.020
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:1539-1545
Anthocyanin and polyphenolic compounds present in açai (Euterpe oleracea Mart.) were determined and their respective contribution to the overall antioxidant capacity established. Color stability of açai anthocyanins against hydrogen peroxide (0 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7680c02f3ee445151f04ceee0f8a149e
https://doi.org/10.1021/jf035189n
https://doi.org/10.1021/jf035189n
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:957-963
Muscadine (Vitis rotundifolia) grape juice was assessed for color and phytochemical stability as influenced by anthocyanin copigmentation with a water-soluble rosemary extract, fortification with ascorbic acid, and processing by heat or high hydrosta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae5cd703cc15e9fdee8f061a44b50037
https://doi.org/10.1021/jf0209746
https://doi.org/10.1021/jf0209746