Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Dinar S. Saputri"'
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 278-287 (2022)
As the highest yield crop worldwide, citrus peels that possess bioactive compounds were discarded as a futile by-product. Ultrasonication with environmentally friendly solvent (50% ethanol and ddH2O) were used in the present study to extract flavonoi
Externí odkaz:
https://doaj.org/article/ebd00364f8864ab79eefd670c8b2cc06
Autor:
Hung-Yu Lin, Dinar S. Saputri, Sahri Yanti, Dinesh Chandra Agrawal, Wen-Goang Yang, Wei-Jyun Chien
Publikováno v:
International Journal of Applied Science and Engineering. 20:1-9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ca9747d2634eb1e5847d09fc3d28c78
https://doi.org/10.6703/ijase.202303_20(1).005
https://doi.org/10.6703/ijase.202303_20(1).005
Publikováno v:
COMPUTATIONAL INTELLIGENCE AND NETWORK SECURITY.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::620d461109ac181d1d71c13f148907ea
https://doi.org/10.1063/5.0122655
https://doi.org/10.1063/5.0122655
Publikováno v:
AIP Conference Proceedings.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a2334030c253a1d1c241972d4ae0362
https://doi.org/10.1063/5.0111826
https://doi.org/10.1063/5.0111826
Publikováno v:
Current research in food science. 5
As the highest yield crop worldwide, citrus peels that possess bioactive compounds were discarded as a futile by-product. Ultrasonication with environmentally friendly solvent (50% ethanol and ddH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::bdb88c278ec8ea9bfcce7261dfae4048
https://pubmed.ncbi.nlm.nih.gov/35146444
https://pubmed.ncbi.nlm.nih.gov/35146444
Publikováno v:
Advance Journal of Food Science and Technology. 5:1342-1350
Properties of flour from blanched tubers of two water yam (Dioscorea alata) cultivars were compared with those from the non blanched ones. The results showed that the proximate composition of flours from the yellow cultivar was different from that of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::905ef268a540f04f2e094642e5d97f73
https://doi.org/10.19026/ajfst.5.3108
https://doi.org/10.19026/ajfst.5.3108