Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Lusani Norah Vhangani"'
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8832 (2024)
Betacyclodextrin (β-CD)-assisted extracts of green rooibos displayed elevated polyphenolic content and antioxidant activity compared with aqueous extracts. This study aimed to analyse the physicochemical properties of aqueous green rooibos and 15 Mm
Externí odkaz:
https://doaj.org/article/6e2643448964420cb454689bc252fd6d
Autor:
Lusani Norah Vhangani, Jessy Van Wyk
Publikováno v:
Foods, Vol 12, Iss 3, p 602 (2023)
Green rooibos’ bioactive compounds contribute greatly towards its antioxidant activity. The anti-browning activity of aqueous (GRE) and beta-cyclodextrin (β-GRE)-assisted extracts of green rooibos was investigated in canned apples. Freeze-dried ex
Externí odkaz:
https://doaj.org/article/62cf94774156453d9407b28656ed6623
Autor:
Lusani Norah Vhangani, Leonardo Cristian Favre, Guido Rolandelli, Jessy Van Wyk, María del Pilar Buera
Publikováno v:
Molecules, Vol 27, Iss 11, p 3556 (2022)
Antioxidant activity associated with green rooibos infusions is attributed to the activity of polyphenols, particularly aspalathin and nothofagin. This study aimed to optimise β-cyclodextrin (β-CD)-assisted extraction of crude green rooibos (CGRE)
Externí odkaz:
https://doaj.org/article/2077c1f803054d81bcb67162262f4510
Autor:
Lusani Norah Vhangani, Jessy Van Wyk
Publikováno v:
Journal of Food Biochemistry. 45
Enzymatic browning is the second largest cause of quality loss in fruits, vegetables, and seafood. Methods to prevent browning are the subject of great research interest in the field of Food Science and Technology. Numerous strategies for inhibiting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2332a382f81113af0d5f2d9b4bb9eb99
https://doi.org/10.1111/jfbc.13611
https://doi.org/10.1111/jfbc.13611
Autor:
María del Pilar Buera, Jessy Van Wyk, Lusani Norah Vhangani, Guido Rolandelli, Leonardo Cristian Favre, Abel Eduardo Farroni, Ndumiso Mshicileli
Publikováno v:
LWT. 147:111636
The complex dependence of non-enzymatic browning development on processing conditions was analyzed in the production of maize snacks. The influence of the amount of water added to maize flour, toasting time, and toasting temperature on final water co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99319156431a54d71e600d613549cf8f
https://doi.org/10.1016/j.lwt.2021.111636
https://doi.org/10.1016/j.lwt.2021.111636
Autor:
Guido Rolandelli, Ndumiso Mshicileli, Leonardo Cristian Favre, Jessy Van Wyk, Lusani Norah Vhangani, Cristina dos Santos Ferreira, María del Pilar Buera
Publikováno v:
Food Chemistry. 316:126280
Green pepper (Piper nigrum) presents high levels of functional compounds, with antioxidant and anti-glycation properties. Thus, the optimization of the β-cyclodextrin-based extraction of functional compounds from green pepper through Response Surfac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc191724f63d9a8304455258376b5528
https://doi.org/10.1016/j.foodchem.2020.126280
https://doi.org/10.1016/j.foodchem.2020.126280
Autor:
Lusani Norah Vhangani, Jessy Van Wyk
Publikováno v:
Food chemistry. 208
Ribose-lysine (RL), ribose-glycine (RG), fructose-lysine (FL) and fructose-glycine (FG) Maillard models (whole mixture (WM) pH 4 and 9) were heated at 60, 80, 121°C for 30, 60, 120min, and dialysed into low (LMW) and high molecular weight (HMW) frac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::306d5383aa9aa595e6022d161a1e0053
https://pubmed.ncbi.nlm.nih.gov/27132854
https://pubmed.ncbi.nlm.nih.gov/27132854
Autor:
Jessy Van Wyk, Lusani Norah Vhangani
Publikováno v:
Food chemistry. 137(1-4)
Maillard reaction products (MRPs) were prepared from aqueous ribose-lysine (RL) and fructose-lysine (FL) model systems at pH 9, heated at 60, 80 and 120 °C for 15, 60 and 120 min. Browning intensity (BI) and pH reduction were monitored throughout th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2531ea068dee69e51ccd4c726632590f
https://pubmed.ncbi.nlm.nih.gov/23199995
https://pubmed.ncbi.nlm.nih.gov/23199995