Zobrazeno 1 - 10
of 661
pro vyhledávání: '"Macadamia integrifolia"'
Autor:
杨艳芬，段敏仙，张碧蓉，闫素云，史文斌，杨帆，潘黎，周先艳"YANG Yanfen, DUAN Minxian, ZHANG Birong, YAN Suyun, SHI Wenbin, YANG Fan, PAN Li, ZHOU Xianyan"
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 12, Pp 100-104 (2024)
我国是世界澳洲坚果种植大国，但我国澳洲坚果还处在初加工阶段，加工副产物也未被充分利用，为促进我国澳洲坚果的精深加工利用,综述了澳洲坚果的营养成分、加工产品、产业副产物的
Externí odkaz:
https://doaj.org/article/921ebd01dd6b45c9a240348c47f17df9
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Macadamia nuts, scientifically designated as Macadamia integrifolia, are a highly valuable crop that originated in Australia. This study provides a comprehensive examination of the symbiotic relationships between various macadamia root systems and ar
Externí odkaz:
https://doaj.org/article/e3b42a45dd0a40908476dedec4f3181d
Autor:
Poudel, Pragya Dhakal a, ⁎, Cowan, Max a, De Faveri, Joanne a, b, Topp, Bruce a, Alam, Mobashwer a, ⁎
Publikováno v:
In Scientia Horticulturae 1 December 2024 338
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 6, Pp 91-99 (2024)
To research the antioxidant activity and amino acid composition of antioxidant peptides from Macadamia integrifolia, the Macadamia integrifolia polypeptides were prepared by complex protease enzymatic hydrolysis, the constituents with optimal antioxi
Externí odkaz:
https://doaj.org/article/62c3dfa09f9a48118507e8ba915f3b31
Autor:
Shahla Hosseini Bai, Mahshid Tootoonchy, Wiebke Kämper, Iman Tahmasbian, Michael B. Farrar, Helen Boldingh, Trisha Pereira, Hannah Jonson, Joel Nichols, Helen M. Wallace, Stephen J. Trueman
Publikováno v:
Remote Sensing, Vol 16, Iss 18, p 3389 (2024)
Carbohydrate levels are important regulators of the growth and yield of tree crops. Current methods for measuring foliar carbohydrate concentrations are time consuming and laborious, but rapid imaging technologies have emerged with the potential to i
Externí odkaz:
https://doaj.org/article/3ad17e569a8940538f9c0f969405c05e
Autor:
Juan Daniel Camacho-Teodocio, Tzayhri Gallardo-Velázquez, Guillermo Osorio-Revilla, Eduardo Castañeda-Pérez, Claudia Velázquez-Contreras, Maribel Cornejo-Mazón, Diana Maylet Hernández-Martínez
Publikováno v:
Beverages, Vol 10, Iss 3, p 58 (2024)
The present work presents an investigation of the effects of xanthan gum (XG) and soy lecithin (SL) on the physicochemical stability, fatty acid profile (FAP), and antioxidant capacity (AC) of macadamia nut-based beverages with thermal treatment (TT)
Externí odkaz:
https://doaj.org/article/b951d7141613426d86b58a3ab51e9f8c
Publikováno v:
Antioxidants, Vol 13, Iss 7, p 783 (2024)
Macadamia integrifolia pericarps (MIP) are byproducts of nut production which are rich in natural antioxidant compounds, making them an excellent source for extracting bioactive compounds. However, the antioxidant compounds in MIP are easily oxidized
Externí odkaz:
https://doaj.org/article/9313f45f9f8c4185989f98be1eb4ead1
Autor:
Qiujin Tan, Chunheng Zhou, Peng Xu, Xiyun Huang, Zhenzhen Pan, Yuanrong Wei, Wenlin Wang, Lifeng Wang
Publikováno v:
Plants, Vol 13, Iss 12, p 1700 (2024)
Macadamia nut plantings in China are expanding year by year. In order to breed and promote superior varieties, this study analyzed the effects of different rootstocks and scions on the survival rate of grafted seedlings, and then selected the best su
Externí odkaz:
https://doaj.org/article/9a7916ab2ec044a298f2689afe8fa4a8
Autor:
Suvimol Somwongin, Wantida Chaiyana
Publikováno v:
Nanomaterials, Vol 14, Iss 8, p 724 (2024)
This study aimed to assess natural oils for their antioxidant and anti-hyaluronidase properties and select the most effective candidate for development into nanoemulsions (NE) for clinical evaluations. The oils were assessed using 2,2′-azino-bis(3-
Externí odkaz:
https://doaj.org/article/1838cf6557b04b27a1e16d8c3e89c252
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100564- (2023)
Over the past decade, research in all areas of food product development has focused on meeting changing needs and current consumer demands by creating new healthy food alternatives. The aim of this study was to develop innovative, healthy snacks enri
Externí odkaz:
https://doaj.org/article/76180767b32f401db60bb3d389b90fc7