Zobrazeno 1 - 10
of 151
pro vyhledávání: '"Edible Flower"'
Autor:
Minsol Choi, Jae Kwang Kim, Jiwon Yoon, Jinsu Lim, Kihyun Kim, Bokyeong Kim, Chang Ha Park, Ramaraj Sathasivam, Soon-Jae Kwon, Sang Un Park
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-16 (2024)
Abstract Background Magnolia kobus belongs to the Magnoliaceae family and the genus Magnolia. The flowers are widely used in herbal tea and dietary supplements. It is effectively used in traditional medicines and its chemical constituents have variou
Externí odkaz:
https://doaj.org/article/f63a6b00fc7044259b6d1cd91d7cb0c1
Autor:
Intan Dewi Larasati, Ceferino Carrera, Hanifah Nuryani Lioe, Teti Estiasih, Nancy Dewi Yuliana, Manikharda, Hamidie Ronald Daniel Ray, Miguel Palma, Widiastuti Setyaningsih
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101480- (2024)
Roselle (Hibiscus sabdariffa L.) is a widely consumed edible flower, often utilized as a natural coloring agent. The bright red color of roselle is due to its anthocyanin content. Beyond their role as colorants, anthocyanins are known for their poten
Externí odkaz:
https://doaj.org/article/a3a200eca41f4ec181202db04b0347e0
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101852- (2024)
The edible flower buds of Hemerocallis citrina Baroni are used both as a vegetable and functional food. It has various health benefits due to the diversity of natural products. However, the establishment of functional components in the edible flower
Externí odkaz:
https://doaj.org/article/5610f04f356445ebbf942fa23b6579ee
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 11, Iss 4, Pp 167-177 (2023)
Dried chrysanthemum, jasmine and butterfly pea are raw materials for dip infused with antioxidant and vitamin C content. This study aimed to determine the effect of temperature and infusion time on vitamin C content and antioxidant activity. A two-fa
Externí odkaz:
https://doaj.org/article/f42b43a944e54eeeb0af14d5ac59a723
Publikováno v:
Molecules, Vol 29, Iss 14, p 3400 (2024)
Edible flowers are a potential source of bioactive ingredients and are also an area of scientific research. Particularly noteworthy are Cyani flos, which have a wide range of uses in herbal medicine. The below study aimed to investigate the influence
Externí odkaz:
https://doaj.org/article/9c77428d23874ae3b228d256d3cfc778
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100896- (2024)
Edible flowers have been used in dietary practices since ancient times. In recent years, they have garnered increasingly more attentions for their potentials in the prevention and amelioration of pathological conditions. The present study employed in
Externí odkaz:
https://doaj.org/article/5c709ede8a184a84bab2a14f84aac539
Autor:
Emmy Darmawati Darmawati
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 12, Iss 2, Pp 277-287 (2023)
Marigold is a flower that can be consumed (edible flower) in fresh condition. Marigold flower damage is characterized by withering and changing the color of the petals to brown (browning). Coating treatment combined with citric acid is expected to be
Externí odkaz:
https://doaj.org/article/707f67a5b7a84a61889a213abfdb6d3b
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100312- (2023)
Flowers that can be consumed by human beings and pose no harm upon consumption are edible flowers. The change in the eating habits and lifestyle of consumers has placed a demand for healthier food products. Edible flowers are a storehouse of bioactiv
Externí odkaz:
https://doaj.org/article/270a1f5884684d3e96b58ba154d9e5d1
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Akademický článek
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