Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Hilde H. Wijngaard"'
Publikováno v:
Food Chemistry. 133:1123-1130
Response Surface Methodology was used to optimise the solid–liquid extraction and Pressurised Liquid Extraction of polyphenols from industrially generated potato peel. Efficiency of extraction was optimised by measuring antioxidant activity, phenol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8282cf11bb60895fb302e7ee15c44177
https://doi.org/10.1016/j.foodchem.2011.01.136
https://doi.org/10.1016/j.foodchem.2011.01.136
Publikováno v:
Food Research International. 46:505-513
By-products of plant origin represent an abundant source of bioactive compounds. However, to exploit these resources commercially relevant strategies for their extraction must be developed. This review focuses on the extraction of bioactive compounds
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e287bcdc9c00eb47e28ea7ba937fbb84
https://doi.org/10.1016/j.foodres.2011.09.027
https://doi.org/10.1016/j.foodres.2011.09.027
Publikováno v:
Innovative Food Science & Emerging Technologies. 12:85-92
The effects of combined pressure/temperature treatments (200, 400 and 600 MPa, at 20 and 40 °C) on the physical and nutritional properties of swede roots (Brassica napus var. napobrassica) were assessed. Changes induced by high pressure processing (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea7ae4aef200c03a798bf75161f22f0b
https://doi.org/10.1016/j.ifset.2011.01.011
https://doi.org/10.1016/j.ifset.2011.01.011
Publikováno v:
Food Chemistry. 119:770-778
This study examined the polyphenol composition and antioxidant properties of methanolic extracts from amaranth, quinoa, buckwheat and wheat, and evaluated how these properties were affected following two types of processing: sprouting and baking. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c9868bcbb7a70bdf3f8ebd1ac3f5ecd
https://doi.org/10.1016/j.foodchem.2009.07.032
https://doi.org/10.1016/j.foodchem.2009.07.032
Autor:
Nigel P. Brunton, Hilde H. Wijngaard
Publikováno v:
Journal of Food Engineering. 96:134-140
Response surface methodology using two food grade solvents, acetone and ethanol, was used to optimise antioxidant extraction from industrially generated apple pomace. Efficiency of extraction was optimised by measuring antioxidant activity, phenol co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b9cb5be63ef7e1fb8deb366d0df20bc
https://doi.org/10.1016/j.jfoodeng.2009.07.010
https://doi.org/10.1016/j.jfoodeng.2009.07.010
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:1609-1614
In this study, the polyphenolic composition of skin-on apple wedges from ten cultivars was examined during chill storage and over two growing seasons. Individual polyphenol compounds were measured using HPLC resulting in the total polyphenolic index
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c68d50861563d0e035a8d0eb99aee25a
https://doi.org/10.1021/jf903621y
https://doi.org/10.1021/jf903621y
A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants
Publikováno v:
Food Chemistry. 116:202-207
In this study, fruit and vegetable by-product and waste sources in Ireland were tested for their antioxidant activity and polyphenol content. The highest levels of antioxidants measured by both ferric reducing antioxidant power (FRAP) and diphenyl-pi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b0e77a377045f445c43429caa193b1b
https://doi.org/10.1016/j.foodchem.2009.02.033
https://doi.org/10.1016/j.foodchem.2009.02.033
Publikováno v:
Journal of the Institute of Brewing. 113:34-41
The structures of buckwheat and barley were observed by Scanning Electron Microscopy (SEM) and Confocal Scanning Laser Microscopy (CSLM) throughout the malting process. SEM and CSLM have different merits when studying grains and seeds. SEM can be use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::106f63ecba5d397b64b098332103c4c1
https://doi.org/10.1002/j.2050-0416.2007.tb00253.x
https://doi.org/10.1002/j.2050-0416.2007.tb00253.x
Publikováno v:
Journal of the American Society of Brewing Chemists. 64:214-221
Common buckwheat (Fagopyrum esculentum) was germinated for different times and buckwheat malt quality was assessed. Deculming losses increased up to a germination time of five days because of an in...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::661fa977812a124d64c093d908ff16eb
https://doi.org/10.1094/asbcj-64-0214
https://doi.org/10.1094/asbcj-64-0214
Publikováno v:
Journal of the American Society of Brewing Chemists. 64:187-194
Buckwheat is a novel ingredient in malting and brewing, and therefore, requires optimization of the malting and brewing processes. In this study, three temperature regimens, 48 hr at 40°C (KR1), 5 hr at 40°C + 11 hr at 50°C (KR2), and 5 hr at 40°
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::487c24a56fad819dd2e5ac0f07d6d2d5
https://doi.org/10.1094/asbcj-64-0187
https://doi.org/10.1094/asbcj-64-0187