Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Lisbeth A. Pacheco-Palencia"'
Publikováno v:
Food Chemistry. 119:1071-1078
Anthocyanins are among the most important and widely consumed natural pigments in foods, and have attracted increased attention as natural food colourants and potent bioactive agents. However, anthocyanins are generally unstable and may undergo chemi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61138b76870afcb4f3677c254b80dd16
https://doi.org/10.1016/j.foodchem.2009.08.017
https://doi.org/10.1016/j.foodchem.2009.08.017
Publikováno v:
Food Chemistry. 118:17-25
The influence of different classes of naturally occurring and externally added polyphenolic cofactors on the phytochemical and colour stability of anthocyanins in acai fruit (Euterpe oleracea) was investigated. Model systems were based on anthocyanin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e927b25779dc2af7db8525136d9154d3
https://doi.org/10.1016/j.foodchem.2009.02.032
https://doi.org/10.1016/j.foodchem.2009.02.032
Publikováno v:
Food Chemistry. 115:1199-1205
Acai fruit are native to the Amazon region of South America and two predominant species are commercially exported as fruit pulps for use in food and beverage applications. Detailed characterisation of the polyphenolic compounds present in the de-seed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6fc52df0c2fb08e9d9afb6d8e6c83b5
https://doi.org/10.1016/j.foodchem.2009.01.034
https://doi.org/10.1016/j.foodchem.2009.01.034
Autor:
Susanne U. Mertens-Talcott, Stephen T. Talcott, Giuliana Noratto, Lal Hingorani, Lisbeth A. Pacheco-Palencia
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:8434-8441
Exposure to ultraviolet (UV) radiation has been associated with several acute and chronic conditions, including sunburn, edema, hyperplasia, immunosuppression, photoaging, and skin cancer. The role of naturally occurring phytochemicals in the prevent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ca06b86476495002cd87d0889c4e0ae
https://doi.org/10.1021/jf8005307
https://doi.org/10.1021/jf8005307
Publikováno v:
Food Research International. 40:620-628
Acai juice at two clarity stages (semi-clarified and clarified) was compared to 100% acai pulp following ascorbic acid fortification to evaluate phytochemical and antioxidant changes during storage at 4 and 20 °C. Cyanidin-3-rutinoside (202 ± 5.8 m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6639b2d5b3452a80a5304ba5739a4974
https://doi.org/10.1016/j.foodres.2006.11.006
https://doi.org/10.1016/j.foodres.2006.11.006
Publikováno v:
Food Chemistry. 105:28-35
The effects of juice matrix composition on the phytochemical stability of acai (Euterpe oleracea Mart.) were evaluated by contrasting natural clarified juice systems with isolated polyphenolic and anthocyanin fractions, in the presence or absence of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::430bfb80b028026a090859c96ca5150e
https://doi.org/10.1016/j.foodchem.2007.03.027
https://doi.org/10.1016/j.foodchem.2007.03.027
Autor:
Lisbeth A. Pacheco-Palencia, Hartmut Derendorf, Susanne U. Mertens-Talcott, Bernd Meibohm, Petra Jilma-Stohlawetz, Stephen T. Talcott, Jolian Rios
Publikováno v:
Journal of agricultural and food chemistry. 56(17)
The acai berry is the fruit of the acai palm and is traditionally consumed in Brazil but has gained popularity abroad as a food and functional ingredient, yet little information exists on its health effect in humans. This study was performed as an ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22013a789625b005903314c403cda1df
https://pubmed.ncbi.nlm.nih.gov/18693743
https://pubmed.ncbi.nlm.nih.gov/18693743
Publikováno v:
Journal of agricultural and food chemistry. 56(12)
Phenolic compounds present in crude oil extracts from acai fruit ( Euterpe oleracea) were identified for the first time. The stability of acai oil that contained three concentrations of phenolics was evaluated under short- and long-term storage for l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0dfa799ec696e27bf391cea8d622e7a2
https://pubmed.ncbi.nlm.nih.gov/18522407
https://pubmed.ncbi.nlm.nih.gov/18522407
Publikováno v:
Journal of agricultural and food chemistry. 56(10)
Polyphenolic extracts from various fruits and vegetables have been shown to exert growth inhibitory effects in cell culture studies. Whereas individual polyphenolic compounds have been extensively evaluated, understanding of the biological activity o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbeba95080b5f5405d12dc079cf32193
https://pubmed.ncbi.nlm.nih.gov/18442253
https://pubmed.ncbi.nlm.nih.gov/18442253