Zobrazeno 1 - 10
of 29
pro vyhledávání: '"J. Samuel Godber"'
Publikováno v:
Cereal Chemistry Journal. 86:679-684
A mouse lymphatic endothelial cell (SVEC4-10) in vitro model was developed and found to be effective in the study of antioxidant activity of γ-oryzanol in rice bran. The critical and vital parameters in developing these cell models included the emul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da50edde860b60b3eaedf9f45d3290c6
https://doi.org/10.1094/cchem-86-6-0679
https://doi.org/10.1094/cchem-86-6-0679
Extraction of Antioxidants from Wheat Bran Using Conventional Solvent and Microwave-Assisted Methods
Autor:
J. Samuel Godber, Cristina M. Sabliov, Witoon Prinyawiwatkul, David S. Oufnac, Ting Sun, Zhimin Xu
Publikováno v:
Cereal Chemistry Journal. 84:125-129
Total phenolic and tocopherol contents and free radical scavenging capability of wheat bran extracted using conventional and microwave-assisted solvent extraction methods were studied. Three different solvents (methanol, acetone, and hexane) were use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::085fbbfb32387bf8e42483fda996d786
https://doi.org/10.1094/cchem-84-2-0125
https://doi.org/10.1094/cchem-84-2-0125
Publikováno v:
Cereal Chemistry Journal. 83:451-454
The antioxidant activities of oat groat extracts using different solvents were investigated. For acetone, hexane, and methanol extracts, the total phenolic compound contents were 12.83, 8.56, and 26.17 μg of catechin equivalent/g, respectively. Thei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bb333b5d0ae1e7c5416a7754148f116
https://doi.org/10.1094/cc-83-0451
https://doi.org/10.1094/cc-83-0451
Publikováno v:
Journal of the American Oil Chemists' Society. 82:243-248
The potential of various cooking oils to prevent cholesterol degradation and/or oxidation, as measured by the production of 7-ketocholesterol during heating at different temperatures, was studied using a cholesterol model system. In the control group
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fed36e87f9dc5738ab9a36113140cc8f
https://doi.org/10.1007/s11746-005-1062-9
https://doi.org/10.1007/s11746-005-1062-9
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:7402-7406
The soy isoflavones daidzin, glycitin, and genistin were purified from defatted soy flour using preparative-scale reverse-phase HPLC. The stabilities of the three isoflavones at different heating temperatures were investigated. Daidzin, glycitin, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f44292440d6a5ae02d7c400d10c1b15
https://doi.org/10.1021/jf025626i
https://doi.org/10.1021/jf025626i
Autor:
J. Samuel Godber, Zhimin Xu
Publikováno v:
Journal of the American Oil Chemists' Society. 77:547-551
Organic solvents were compared with supercriti- cal CO 2 relative to efficiency for extracting lipid and γ-oryzanol from rice bran. A solvent mixture with 50% hexane and 50% isopropanol (vol/vol) at a temperature of 60°C for 45-60 min produced the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec83a2a84a60236642ff29c51f570aaa
https://doi.org/10.1007/s11746-000-0087-4
https://doi.org/10.1007/s11746-000-0087-4
Publikováno v:
Biotechnology Letters. 21:1077-1081
Extracellular phytase produced by Aspergillus sp. 5990 showed a 5-fold higher activity in liquid culture when compared with cultures of Aspergillus ficuum NRRL 3135. The optimum fermentation conditions were determined to be 35 °C, neutral pH, and 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::901579f7da5f3a80d19cb93be56a93cb
https://doi.org/10.1023/a:1005696829168
https://doi.org/10.1023/a:1005696829168
Publikováno v:
Journal of Chromatography B. 830:158-160
Four sample preparation methods, (1) solvent (SOL), (2) saponification and solvent (SP), (3) ultrasound assisted solvent (UA), and (4) saponification and ultrasound assisted solvent (SP-UA), were used for quantifying lutein in chicken liver samples b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::064f1fe4e84c58cc9700517f7df53f55
https://doi.org/10.1016/j.jchromb.2005.10.029
https://doi.org/10.1016/j.jchromb.2005.10.029
Publikováno v:
Journal of Food Science. 62:704-728
Rice bran was extruded at 110, 120, 130, and 140°C with post extrusion holding times of 0, 3, and 6 min and stored at ambient temperatures for 1 yr. Holding time had no effect (p>0.05) on hydrolytic stability whereas 110°C was slightly less effecti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c81ca7b6cb223089888422d3452208df
https://doi.org/10.1111/j.1365-2621.1997.tb15440.x
https://doi.org/10.1111/j.1365-2621.1997.tb15440.x
Publikováno v:
Journal of the American Oil Chemists’ Society. 73:1653-1656
The effects of solvent-to-bran ratio (2∶1 and 3∶1, w/w), extraction temperature (40 and 60°C), and time (5, 10, 15, 20, and 30 min) were studied for hexane and isopropanol extraction. Increasing the solvent-to-bran ratios and extraction temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d2c694996d0a4dc0d1deb410ed4d1a5
https://doi.org/10.1007/bf02517967
https://doi.org/10.1007/bf02517967