Zobrazeno 1 - 10
of 22
pro vyhledávání: '"H. G. Daood"'
Publikováno v:
International Journal of Horticultural Science, Vol 17, Iss 1-2 (2011)
A study was conducted to analyse the carotenoids by high-performance liquid chromatography (HPLC) using reversed-phase cross linked end-capping and to study the pigment content and composition in sea buckthorn products as well as in freshly harvested
Externí odkaz:
https://doaj.org/article/05f470674b2e4129833b2945129e0453
Publikováno v:
International Journal of Horticultural Science, Vol 16, Iss 3 (2010)
Prima’, ‘Gala’, ‘Remo’, ‘Topáz’, ‘Idared’, ‘Releika’, ‘Resi’, ‘Rubinola’, ‘Rajka’, ‘Rewena’ and ‘Florina’ apple cultivars, both from organic and integrated farming, from Pallag and Újfehértó, were compare
Externí odkaz:
https://doaj.org/article/8c85d92b53754041a57239b1140f752f
Autor:
D. Bánáti, M. Tóth-Markus, N. Adányi, F. Boross, Zs. Vámos-Falusi, H. G. Daood, T. Szabó, J. Nyéki
Publikováno v:
International Journal of Horticultural Science, Vol 16, Iss 3 (2010)
Fruits of different sour cherry varieties cultivated, in 2008 and 2009, under organic farming and integrated cultivation conditions were analysed for their quality attributes, antioxidant activity and subjected to sensory evaluation.. Average size, w
Externí odkaz:
https://doaj.org/article/397e1bef8bcf42bc909e15228bc67af6
Publikováno v:
International Journal of Horticultural Science, Vol 16, Iss 1 (2010)
The goal of the present work was to compare different sweet and sour cherry cultivars and cultivation methods (bio/integrated) with respect to polyphenol content and antioxidant activity. The concentration of total polyphenols ranged between 880–10
Externí odkaz:
https://doaj.org/article/a84816c7d5f742989b460e4825b1ea64
Autor:
H. G. Daood
Publikováno v:
Acta Alimentaria. 38:87-97
During the last decades comprehensive data in the field of chemistry, biology and technology of spice red pepper (paprika) have rapidly accumulated. In food science and technology the research work focused on, among others, developing accurate, simpl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b7c047c2a51552f77bfcc5610fe3488
https://doi.org/10.1556/aalim.38.suppl.6
https://doi.org/10.1556/aalim.38.suppl.6
Autor:
E. Vági, Balázs Vince Nagy, H. G. Daood, F. Doleschall, Béla Simándi, K.P. Vásárhelyiné, Ágnes Kéry
Publikováno v:
The Journal of Supercritical Fluids. 40:218-226
In this work the supercritical carbon dioxide extraction of biologically active, high valued compounds such as carotenoids (lycopene, β-carotene), tocopherols, fatty acids and sitosterols from industrial tomato waste was investigated. The difference
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00320039a06f44e521b08551d20f07b8
https://doi.org/10.1016/j.supflu.2006.05.009
https://doi.org/10.1016/j.supflu.2006.05.009
Publikováno v:
The Journal of Supercritical Fluids. 23:143-152
This study involves the extraction of oleoresin from pungent spice paprika powder using supercritical carbon dioxide (SC-CO2). The solubility of oil was studied at 35–55 °C and 100–400 bar pressure, as well as subcritical propane at 25 °C and 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::210292a868a250b769ca5b4ebaa74bb0
https://doi.org/10.1016/s0896-8446(02)00022-0
https://doi.org/10.1016/s0896-8446(02)00022-0
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:2297-2301
Extraction of pigments (chlorophylls and carotenoids) from marjoram (Origanum majorana L.) with supercritical carbon dioxide was investigated. The aim of this study was to map the effects of extraction pressure and temperature on the yield of colorin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd36f84db22f79cb60c23fe01deed855
https://doi.org/10.1021/jf0112872
https://doi.org/10.1021/jf0112872
Publikováno v:
Journal of the Science of Food and Agriculture. 81:1580-1585
This work was conducted to investigate changes in the bioactive nutrient content of hot (pungent) paprika as a function of ripening in four of the most important varieties cultivated in Hungary. For the quantitative determination, recent liquid chrom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7aedd4e47ff3a0ff1af7da4b1863e664
https://doi.org/10.1002/jsfa.982
https://doi.org/10.1002/jsfa.982
Autor:
P. A. Biacs, H. G. Daood
Publikováno v:
Biochemical Society Transactions. 28:839-845
Carotenoid extract from ripe tomato fruit was subjected to a lipoxygenase-catalysed co-oxidation in the presence of vitamin C and vitamin E at different concentrations. Relative retention (%) of major carotenoids by the experimental mixture was used
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c420bb4d11e7179bb68bfc6dfebc5658
https://doi.org/10.1042/bst0280839
https://doi.org/10.1042/bst0280839