Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Malak Aljoubbeh"'
Publikováno v:
Results in Chemistry, Vol 4, Iss , Pp 100638- (2022)
Tea is infamous for its iron absorption, which leads to iron deficiency due to its high polyphenols content that easily chelates non-heme iron. Thus, studying the formation of (−)-Epigallocatechin gallate (EGCG) complexes with iron ions in vitro mi
Externí odkaz:
https://doaj.org/article/966f41110b0949c585db19f3b800b8d7
Publikováno v:
Nutrition & Food Science, 2015, Vol. 45, Issue 5, pp. 766-773.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-04-2015-0037
Publikováno v:
Malaysian Journal of Science. 40:28-42
The boiled tea leaves residual was modified with oleum of weight 1:1 to prepare an adsorbent that is capable to adsorb nicotine on its surface. The surface properties of the sample were studied by using the FT-IR spectroscopy after each treatment res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa9f70c49b39adf3f2a3f0fe670fa4bd
https://doi.org/10.22452/mjs.vol40no3.3
https://doi.org/10.22452/mjs.vol40no3.3
Publikováno v:
Journal of Coordination Chemistry. 72:2337-2350
Polyphenols from various natural products are potent antioxidants and free radical scavengers due to their high tendency to chelate metals. UV and IR spectrum were recorded to determine the structu...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf26c7bf46619d96da4073448678089d
https://doi.org/10.1080/00958972.2019.1638510
https://doi.org/10.1080/00958972.2019.1638510
Publikováno v:
Nutrition & Food Science. 50:13-20
Purpose This paper aims to study the effect of cooking and food additives, such as lemon juice and vinegar, on phenols and flavonoids contents and antioxidant activity of purslane. Design/methodology/approach The Folin–Ciocalteu method was used to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8a3aa69d03a9426d0d8a7fc8d6f0fd2
https://doi.org/10.1108/nfs-02-2019-0041
https://doi.org/10.1108/nfs-02-2019-0041
Publikováno v:
Nutrition & Food Science. 46:583-594
Purpose There are many variations of brewing techniques which can impact both flavor and chemistry of the brew significantly. Therefore, the purpose of this study was to understand and identify the most common conditions used among a relatively large
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce32e58c64810861f818e7f5005b9fd9
https://doi.org/10.1108/nfs-09-2015-0106
https://doi.org/10.1108/nfs-09-2015-0106
Publikováno v:
Egyptian Journal of Chemistry.
THE MAIN purpose of this work is to remove lead ions from aqueous solution by using carbon of red beet roots (CRBR). The influence of contact time, initial concentration, temperature, pH of solution and the dose of adsorbent were studied. It was foun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13951eb4000e61177fc0104e3695e8b3
https://doi.org/10.21608/ejchem.2018.3904.1342
https://doi.org/10.21608/ejchem.2018.3904.1342
Publikováno v:
Egyptian Journal of Chemistry.
A dried compressed coffee residue was calcinated at the temperature of 400 0C for 4 hours. It was analyzed quantitatively and qualitatively by using the X-Ray Fluorescence (XRF) spectroscopy. The coffee carbon surface was modified with oleum. The sur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3873881584bd15b9b8409387497f08f
https://doi.org/10.21608/ejchem.2018.3471.1295
https://doi.org/10.21608/ejchem.2018.3471.1295
Publikováno v:
Nutrition & Food Science. 45:766-773
Purpose – The purpose of this paper is to determine the total phenol content (TP) and total flavonoid content (TF) fluctuations in different infusions of lemon verbena. Dried leaves were harvested in May, July and October and prepared at various so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd4102a53607c8feb08adc252ba91386
https://doi.org/10.1108/nfs-04-2015-0037
https://doi.org/10.1108/nfs-04-2015-0037
Publikováno v:
Nutrition & Food Science. 44:455-463
Purpose – The purpose of this paper was to determine total polyphenols (TP), total flavonoids (TF) and (-)-epigallocatechin gallate (EGCG) in five commercial tea extracts and in their infusions at various temperatures (95-60°C) and brewing times (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ffecef313c9bc386b79959a0aa0ca38
https://doi.org/10.1108/nfs-10-2013-0119
https://doi.org/10.1108/nfs-10-2013-0119