Zobrazeno 1 - 10
of 110
pro vyhledávání: '"E. Dworschák"'
Autor:
E. Dworschák
Publikováno v:
Handbook of Nutritive Value of Processed Food ISBN: 9780429290527
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2856325a2ef237aac71c090939b8b19
https://doi.org/10.1201/9780429290527-5
https://doi.org/10.1201/9780429290527-5
Publikováno v:
Food / Nahrung. 41:302-305
Die Anwendung elektrophoretischer Methoden ermoglicht nicht nur die Tierartidentifizierung, sondern auch den Nachweis verschiedener moglicher Einflusse auf die Proteinmuster. Die Untersuchungen wurden durchgefuhrt, um die Fleischeiweisbanden von unte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06fcd3ccbf1981b2805a953b791f7054
https://doi.org/10.1002/food.19970410511
https://doi.org/10.1002/food.19970410511
Autor:
P. Czuczy, I. Bodó, E. Dworschák, A. Gergely, Souzan Latif, J. Hóvári, K. Neszlényi, Andrea Lugasi, M. Kontraszti, É. Barna
Publikováno v:
Food / Nahrung. 40:319-325
Male and female Broiler chickens and male of Transylvanian naked-neck chickens kept in extensive and intensive farming systems were investigated. The leg and chest muscle of these chickens were used for the analysis. Muscle weight and muscle to bone
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c68b15d0406f37a457a7f327e1da1eb8
https://doi.org/10.1002/food.19960400606
https://doi.org/10.1002/food.19960400606
Publikováno v:
Journal of the Science of Food and Agriculture. 61:73-78
The nutritive value of the pumpkin seed products was evaluated. Isolation of protein eliminated 80% of the phytic acid and 100% of the tannic acid, trypsin inhibitor and flatulence factors. Ethanol treatment during the preparation of the protein conc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3e8a55660057829a5cb4f1d6a8d9dd6
https://doi.org/10.1002/jsfa.2740610112
https://doi.org/10.1002/jsfa.2740610112
Publikováno v:
Food Chemistry. 47:247-252
The antinutritive factors and nutritive value of rapeseed products were evaluated. The reductions in antinutritional factors by heat processing ranged from 47 to 94% for glucosinolates, from 9 to 43% for phytic acid and from 41 to 67% for tannic acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e3c15c08830c1cc00523aa5d0b5b798
https://doi.org/10.1016/0308-8146(93)90156-a
https://doi.org/10.1016/0308-8146(93)90156-a
Publikováno v:
Phytotherapy research : PTR. 13(2)
The in vitro antioxidant and free radical scavenging activity of the ethanol extract from Ginkgo biloba L. was examined in different systems. The extract showed hydrogen-donating ability, reducing power, copper-binding property, free radical scavengi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0b392ff32879b66cf7a77bf346bfabe3
https://pubmed.ncbi.nlm.nih.gov/10190193
https://pubmed.ncbi.nlm.nih.gov/10190193
Publikováno v:
Phytotherapy Research, 13(2), 160-162
The in vitro antioxidant and free radical scavenging activity of the ethanol extract from Ginkgo biloba L. was examined in different systems. The extract showed hydrogen-donating ability, reducing power, copper-binding property, free radical scavengi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91aae2479814d12794fb21575ee00551
https://research.rug.nl/en/publications/f0167e08-3bcc-46d5-837e-e70f5bb987eb
https://research.rug.nl/en/publications/f0167e08-3bcc-46d5-837e-e70f5bb987eb
Publikováno v:
Natural Antioxidants and Anticarcinogens in Nutrition, Health and Disease
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae9f0fbe707d900a8204502a48e60619
https://doi.org/10.1533/9781845698409.5.291
https://doi.org/10.1533/9781845698409.5.291
Publikováno v:
Die Nahrung. 41(5)
Besides differentiation of animal species the electrophoretic methods are efficient also in determinations of the factors effecting the protein patterns. The goal of this study is to compare the effect of the genotype and the keeping conditions on th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::fa5bbbc90e9b89dae3a757327dac43e1
https://pubmed.ncbi.nlm.nih.gov/9432564
https://pubmed.ncbi.nlm.nih.gov/9432564